Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
PHOTO: GREGOR RICHARDSON
Dispensary's gluten-free lemon and coconut cake
Ingredients
3 whole lemons, deseeded
1 cup caster sugar
5 eggs
3 cups ground almond
1 cup shredded coconut
2 tsp baking powder
Syrup
¼ cup caster sugar
juice of 2 lemons
100ml water
Method
Place sliced, deseeded whole lemons into a blender and blend to a pulp, add sugar and eggs and blend until smooth.
Put all dry ingredients into a mixing bowl, pour wet mix over and combine.
Pour into a greased cake tin and bake at 180degC for 40-50 minutes.
To prepare the syrup, place all ingredients in a saucepan and heat over a moderate heat until the sugar has dissolved.
Pour over warm cake.
Recipe requested by Sarah Hedges, Dunedin.
Recipe provided by Dispensary Cafe, Dunedin Hospital.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
