Ingredients:
For the Cake:
150g coconut flour (about 1 1/4 cups)
100g ground almonds (about 1 cup)
3 large eggs
120g honey (about 1/3 cup)
120g unsalted butter, softened (about 1/2 cup)
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
120ml milk (about 1/2 cup)
Zest of 1 lime
For the Lime Glaze:
60g powdered sugar (about 1/4 cup)
2 tablespoons fresh lime juice
Zest of 1 lime
Directions:
Preheat your oven to 180°C (350°F). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
In a medium bowl, combine the coconut flour, ground almonds, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and honey together until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lime zest.
Gradually fold in the dry ingredients, alternating with the milk, until everything is just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, make the glaze by whisking together the powdered sugar, lime juice, and lime zest in a small bowl until smooth.
Once the cake has cooled slightly, drizzle the lime glaze over the top, letting it soak into the cake.
Prep Time: 15 minutes
Cooking Time: 30-35 minutes
Total Time: 45-50 minutes
Kcal: 275 kcal per serving (based on 8 servings)
Servings: 8