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Cheats cake by

Ingredients

115g plain sweet biscuits, crushed
½ cup (50g) desiccated coconut, toasted
175g melted butter
1 cup (250ml) thickened cream
340g Condensed milk
3½ limes, zest finely grated, 2 juiced
Finely shredded kaffir lime leaves,
to garnishDevilish chilli lime syrup:
¼ cup (55g) caster sugar
2 limes, juiced
2 long red chillies, seeds removed, very finely diced

Instructions

1. For the cake, line a 20 x 30cm lamington pan with baking paper, leaving 2cm excess, overhanging at the top.

2. Combine biscuits, coconut and melted butter in a bowl. Press mixture firmly into the base of the pan. Refrigerate until firm.

3. Meanwhile, using an electric mixer fitted with a paddle attachment, whip cream to soft peaks, then carefully transfer to a large bowl, taking care not to knock out too much air.

4. Whip condensed milk until thickened, then fold through lime juice and zest.

5. Gently fold cream into condensed milk mixture until just combined, then pour into pan over crumb base and evenly smooth the surface. Refrigerate for at least 3 hours or until firm.

6. Meanwhile, to make the devilish chilli lime syrup, place sugar, lime juice and chilli in a small saucepan over medium-low heat, and bring to a simmer. Cook for about 5 minutes until thickened slightly, stirring to dissolve sugar. Remove from heat, transfer to a bowl, and refrigerate to cool completely.

7. To serve, remove cheat’s cake from pan, scatter with shredded lime leaves and drizzle with syrup. Cut into small squares to serve.

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