Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 6 people
Difficulty level: 2 out of 4
10 Ingredients
- 4 large egg whites
- 1teaspoons lime zest, to decorate
- 2teaspoons cream of tartar
- 150grams caster sugar
- 50grams plain flour
- 10grams cornflour
- 25grams desiccated coconut
- 200grams Greek yogurt
- 200grams mixed tropical fruit, such as pineapple and mango, peeled and chopped
- 2 passion fruits, seeds and pulp
Method
Step 1 of 4
Preheat the oven to 190°C. Put the egg whites, cream of tartar, and 1 tablespoon of cold water in a large mixing bowl and whisk with an electric whisk or mixer until the mixture forms stiff peaks. Whisk in the sugar 1 tablespoon at a time until the mixture is stiff and shiny.
Step 2 of 4
Sift in the flour and cornflour and gently fold in with the coconut until well combined. Carefully spoon into the tin and smooth the top, pressing down gently so there are no air spaces left. Bake for 15 minutes, then reduce the oven temperature to 180°C and bake for a further 15 minutes, until the mixture is firm to the touch and golden brown.
Step 3 of 4
Place the tin upside-down on a wire rack and leave until completely cold, then carefully ease the cake out of the tin with a round-bladed knife or small metal spatula and place on a serving plate.
Step 4 of 4
To make the topping, beat the yogurt lightly so it is smooth and creamy, then spoon into the centre of the cake. Top with the fruit, then drizzle over the passion fruit seeds. Finish by scattering over the lime zest.
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