No one can resist singing the lime & coconut song while they’re making this (sorry, it gets stuck in your head)!
This is a gluten free recipe. Not that you would notice! It’s really zesty and fresh. The coconut evens out the tartness of the limes though. Giving it a lovely creaminess. Burfi is an Indian sweet. If you want to make it dairy free, leave off the coconut burfi topping.
You will need:
Ingredients
For the syrup
For the burfi topping
Method
Preheat your oven to 170 degrees Celsius.
Grease and line your baking tin.
In the bowl of your stand mixer, whisk together the eggs and the oil until its doubled in size – about 5 minutes. Add your sugar and continue to whisk for 3 minutes. Add your other ingredients and whisk to combine. Pour the mixture into your prepared tin and place in the centre of your oven. Bake for 30 minutes or until a skewer inserted into the centre of the cake comes out clean.
While you are waiting for the cake to cook, make your syrup. Place the juice of the limes and the caster sugar into a sauce pan. Bring to a gentle simmer and stir until all the sugar has dissolved – around 5 minutes. Leave to cool.
When the cake has cooled slightly, prick the top with the skewer and pour over the lime syrup. Leave to soak in.
While you are waiting for the syrup and cake to cool, make your burfi.
Add the water and sugar to a sauce pan. Bring to the boil until the sugar has dissolved. Reduce to a simmer for 10 minutes until a syrup has formed. Add the milk powder and desiccated coconut and mix thoroughly. Leave to cool slightly before adding to the top of the cake.
Spread with a spatula and cool in the fridge until fully set.
Cut into squares and eat!
