World Cuisine

Pistachio, Lime and Coconut Cakes

cook 20 mins
  • 225 g (7 1/2 oz) shelled unsalted pistachio nuts
  • 50 g (2 oz) desiccated coconut
  • 200 g (7 oz) soft brown sugar
  • grated rind and juice of 1 lime
  • 2 eggs
  • 2 egg yolks
  • icing sugar, for dusting
  • Place 12 paper cake cases on a baking sheet. Put the pistachios and coconut in a food processor and whizz until ground. Add the brown sugar, lime rind and juice and blend to a paste. Add the eggs and egg yolks and blend until smooth.
  • Drop 1 heaped tablespoon of the mixture into each cake case. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until slightly firm to the touch.
  • Leave the cakes to cool slightly, then dust with icing sugar and serve with coffee or tea.
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