When I saw Thalia Ho’s recipe for a Rose Macaroon Cake, it got my mind whirring. The idea of the contrasting textures, all baked at one time, lightly perfumed with a delicate waft of violet and the zing of tangy lime. What better to pair than the nutty sweetness of coconut?
What this cake lacks in beauty, it certainly makes up for in personality.
150g Unsalted Butter
200g Plain Flour
1 tsp Baking Powder
¼ tsp Salt
3 Large Eggs
¼ tsp Violet Oil
1 Lime, zest
1 tsp Vanilla Extract
50g Desiccated Coconut
220g Caster Sugar
120g Full Fat Greek Yogurt
2 Egg Whites
200g Caster Sugar
1 tsp Lime Juice
Icing sugar and Lime zest to dust
1. Preheat oven 180C, grease, line, grease and flour an 8” cake tin, set aside in the fridge.
2. For the cake, add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment, cream until light and fluffy, about 5 minutes.
3. Meanwhile, sift the flour, baking powder and salt into a bowl and stir through the coconut and lime zest.
4. Add the eggs, one at a time to the butter mixture, beating well and scraping down between each addition.
5. Add the violet oil and vanilla extract and beat in.
6. Add the flour mixture and yogurt in 2 alternating batches then spoon into your tin, taking care not to over mix.
7. In a clean bowl, whisk the egg whites and salt for the meringue until foamy. Add the sugar 1 tbsp at a time, making sure each addition has dissolved before adding the next.
8. Beat for 3-5 minutes or until you have a stiff, glossy meringue. Fold in the lime juice then swirl onto the top of the cake batter.
9. Bake 40-45 minutes or until the top is cracked and beige and a skewer comes out clean, this is a hard one to judge because of the topping.
10. Cool for 15 minutes then turn out of the tin to cool completely.
Dust with icing sugar & lime zest and serve