|Preparation Time||10 mins|
|Cooking Time||35 mins|
|Suitable for pre-cooking||Yes|
|Sugar Free||Low Sugar|
100 gr pure coconut oil
2 tbsp agave syrup
3 eggs whisked for several minutes
100 gr ground almonds
1 tbsp rye flour
1/2 tsp baking powder
2 small limes, grated zest and juice
50 gr sugar for drizzle
Mix coconut oil and syrup together in a mixing bowl.
Whisk in eggs.
Measure ground almonds and flour with 1/2 tsp baking powder.
Sieve into the mixture and fold together.
Add two thirds of lime juice and zest from one line.
Turn into 7 in round flat cake tin.
Cook for 25 minutes at 180o (not fan).
Cake is ready when you insert a skewer and it comes out clean.
Heat remaining lime juice in a small pan with 40 gr sugar.
Let it simmer for about 3 minutes.
Make holes in cake and drizzle lime juice into the holes and allow to cool.