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Tropical Gateau w Paw Paw, Lime& Coconut




Source of Recipe


Sainbury's


List of Ingredients




for the sponge:
3 medium eggs
125g caster sugar
zest of 1½ limes
50g desiccated coconut
150g self-raising flour
juice if 1 lime
15ml spoon boiling water

for the filling and topping
375g Sainsbury's Be Good to Yourself Greek style natural yogurt
1 paw paw, peeled and deseeded, ½ cut into chunks, ½ cut into slices
5ml spoon icing sugar
3 x 15 ml spoons redcurrant jelly

Recipe



Preheat the oven to 180°C, 350°F, gas mark 4.

Line the base of a deep 20cm round cake tin with baking parchment and lightly oil.

Separate the eggs and whisk the whites until they form stiff peaks.

Whisk in the sugar a little at a time until the mixture is glossy in appearance. Then add the egg yolks, zest of 1 lime and coconut, and whisk until combined.

Sieve the flour over the mixture and, using a metal spoon to prevent any air being knocked out, fold the flour in.

Heat the lime juice and boiling water in a small pan until boiling, and pour it around the edge of the bowl, and with the metal spoon fold in.

Pour into the cake tin and smooth over the surface, then bake in the preheated oven for 20 minutes, or until the sides of the cake come away from the edge of the tin.

Remove from the cake tin and allow to cool on a wire rack. When cold, cut through the middle horizontally, and sandwich together with half the carton of yogurt and the paw paw chunks.

Dust the top of the cake with icing sugar, and spread the remaining yogurt in a circle in the centre of the cake.

Place the redcurrant jelly in a small saucepan and heat gently until melted, then bring to the boil, add the sliced paw paw and stir until well coated. Remove from heat and allow to cool.

Arrange sliced paw paw over the yogurt, and garnish with the remaining zest. Refrigerate for an hour before serving.