Search This Blog

Sunday, March 12, 2017

Coconut Oil Poundcake With Almonds and Lime Zest







Melissa Clark  
  Time 1 hour 15 minutes 
 Yield 8 to 10 servings 
Featured in: Once A Villain, Coconut Oil Charms The Health Food World.

Ingredients
½ cup sliced almonds
1 cup, plus 2 tablespoons sugar
½ cup virgin coconut oil
¾ cup milk
3 large eggs
 Zest of 1 lime
1 ¾ cups all-purpose flour
1 ¾ teaspoons baking powder
¼ teaspoon grated nutmeg
¼ teaspoon salt

Preparation
1. Heat the oven to 350 degrees and grease a 9-by-5-inch loaf pan.
2. To make the topping, stir together the almonds, 2 tablespoons sugar and 1 tablespoon water in a small bowl.
3. Melt the coconut oil in a small pan. Pour it into a large bowl and whisk in the remaining sugar, milk, eggs and lime zest.
4. In a medium bowl, whisk together the flour, baking powder, nutmeg and salt. Fold the dry ingredients into the wet ingredients to combine. Pour the mixture into the loaf pan and smooth with a spatula. Sprinkle the almonds on top. Bake until golden brown and a toothpick inserted in the center comes out clean, about 60 minutes. Allow to cool on a wire rack for 10 minutes before removing from the loaf pan. Cool completely before serving.


Nutritional analysis per serving (8 servings)
403 calories; 19 grams fat; 13 grams saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 1 gram dietary fiber; 29 grams sugars; 7 grams protein; 72 milligrams cholesterol; 189 milligrams sodium

http://cooking.nytimes.com/recipes/1013491-coconut-oil-poundcake-with-almonds-and-lime-zest

No comments:

Post a Comment