Citrus & coconut cake

INGREDIENTS:

Three to four lemons and three limes, to a total weight of 375g. Extra lemon/lime for zesting Six large eggs

275g caster sugar

200g ground almonds

50 g desiccated coconut

5g baking powder

For the topping

60 ml coconut cream 310 g icing sugar 175g Tomor soft spread 1 tsp vanilla extract 1 tbsp lemon zest 75g toasted coconut

METHOD

Prick the lemons and limes (except the one for zesting) all over and place in a heatproof bowl. Microwave on medium for eight to ten minutes until very soft. Or boil fruit in water for two hours in a covered pan on low heat. Cool for 15 minutes. Cut lemons and limes in half to remove pips. Blitz cut fruit to a purée in food processor. Set aside.

Beat eggs, add sugar, ground almonds, desiccated coconut and baking powder and add the citrus purée. Mix until fully blended, using either a mixer or food processor.

Pour the mixture into a prepared, lined 20cm springform tin and bake at 180°C for 50 to 60 mins until a cocktail stick inserted into centre is almost dry. If cake starts to burn or brown too much, cover the top of the tin loosely with foil.

To make the topping, put coconut cream, icing sugar, Tomor and vanilla extract into bowl or food processor and blend together fully.

Decorate cake with topping and scatter with zested lemon/lime peel and toasted coconut.