PISTACHIO, LIME AND COCONUT CREAM CAKE WITH MELON, APPLE AND MINT
Serves 8-10 Prep + cooking time 1 hr 45 mins (plus chilling, setting)
“I love the flavour of melon, apple and mint, and I really wanted to make something using the combination,” says Jaclyn. “This is a showstopper!” The cake and coconut cream can be made up to two days ahead and stored separately.
335g pure icing sugar
50g gluten-free plain flour
¾ tsp gluten-free baking powder
135g almond meal
110g pistachio nuts, finely chopped, plus
2 tbsp extra to serve
6 egg whites, at room temperature
110g (½ cup) caster sugar
½ honeydew melon, deseeded, peeled
1 Granny Smith apple
½ cup small mint leaves
COCONUT CREAM
900ml coconut cream
30g caster sugar
1 tsp vanilla bean paste
Finely grated zest and juice of 2 limes
4 gold-strength gelatine leaves, softened in cold water for 3-5 minutes
COCONUT CREAM
1 Bring coconut cream, sugar, vanilla and half the lime zest to the boil in a saucepan over medium heat, stirring to dissolve sugar. Squeeze excess water from gelatine and whisk into coconut mixture to combine. Strain into a bowl and refrigerate to chill (4 hours or overnight). Whisk chilled coconut cream in an electric mixer until smooth, then refrigerate.
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