Lime Coconut and Macadamia Cake

Cake 20g Macadamia nuts 40g SR flour A pinch of salt 6 eggs, separated Grated zest of 1 lime 40g desiccated coconut Icing 125 g icing sugar sifted 2 tablespoons of lime juice 1 teaspoon of grated lime zest 1. Preheat oven to Gas Mark 4 2. Place the nuts, flour and salt in the bowl of a food processor and process until the nuts are ground. 3. Place the egg yolks and sugar in a bowl and beat for 3 minutes, or until the mixture is pale and creamy 4. Fold through the zest and coconut then the nut mixture 5. Place the egg whites in a clean, dry stainless steel bowl and whisk until stiff peaks form 6. Using a large metal spoon, fold lightly through the nut batter 7. Spead the batter evenly into a 9 inch greased cake tin 8. Bake for 40 minutes, or until the cake is lightly golden 9. Remove from the oven and leave to sit for 10 minutes in the tin. 10. Make the icing Combine all the ingredients in a bowl and mix until smooth and glossy 11. Turn the cake out onto a serving plate and spread the icing over the warm cake allowing it to drizzle down the sides