Spiced Macadamia Nut Cake With Coconut Lime Glaze
|Cake flour||1 Cup (16 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Baking powder||1⁄4 Teaspoon|
|Ground turmeric||1⁄4 Teaspoon|
|Freshly ground cardamom||1⁄4 Teaspoon|
|Freshly ground nutmeg||1⁄4 Teaspoon|
|Unsalted butter||1⁄2 Cup (8 tbs) (Room Temperature)|
|Sugar||1 Cup (16 tbs)|
|Eggs||2 Large, separated (Room Temperature)|
|Banana puree||1⁄4 Cup (4 tbs)|
|Coconut extract||1⁄2 Teaspoon|
|Light coconut milk/Canned coconut milk/plain milk||1⁄4 Cup (4 tbs)|
|Coarsely chopped macadamia/Cashew/brazil nuts||1⁄4 Cup (4 tbs)|
|Cream of tartar||1⁄16 Teaspoon|
|Fresh lime juice||1 Tablespoon|
|Light coconut milk/Canned coconut milk/plain milk||1 Tablespoon|
|Powdered sugar||1⁄4 Cup (4 tbs)|
|Freshly grated lime peel||1⁄2 Teaspoon|
Preheat oven to 325F (165C).
Grease a 9" x 5" loaf pan.
In a small bowl, sift flour with baking soda, baking powder, salt and spices.
In a medium-size bowl, cream butter.
Reserve 1 tablespoon of sugar.
Gradually beat remaining sugar into butter until creamy.
Beat in egg yolks.
By hand, blend in banana puree and coconut extract.
Add 1/2 of flour mixture and 2 tablespoons of Light Coconut Milk; stir until flour disappears.
Stir in remaining flour mixture, coconut milk and nuts.
With an electric mixer, whip egg whites on low speed 1 minute; gradually increase speed to medium-high.
When egg whites are foamy, sprinkle with reserved sugar and cream of tartar.
Continue beating until stiff and glossy but not dry.
With a large spatula, fold 1/3 of egg whites into batter.
Give bowl a quarter turn each folding motion.
Fold in remaining egg whites until blended.
Pour batter into greased pan.
Bake about 35 minutes or until a wooden pick inserted in center comes out clean.
Prepare Coconut-Lime Glaze.
With a bamboo skewer or wooden pick, poke small holes over top of cake.
Pour on glaze while hot.
Cool completely before slicing.
Lime Glaze: In a small bowl, combine all ingredients.