Categories: April

Ingredients

• 4 eggs
• 225g caster sugar
• 100g unsalted butter, softened
• 100g flaked almonds
• 100g desiccated coconut
• grated zest of 1 lemon
• grated zest and juice of 1 orange
• 125ml coconut milk
• 150g self-raising flour, sifted
• whipped cream, to serve

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4.

2. Put the eggs, sugar, butter, almonds, coconut, zest and juice, coconut milk and flour in a food processor and blend until combined. Pour into a buttered 28cm round cake tin. Bake for 45-55 minutes until golden. Cool, then chill for 1 hour. Serve with cream.

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