Earlier this year I came across the native Australian finger lime and instantly fell in love with its gorgeous caviar-like texture. Then, my colleague stumbled upon organic blood limes – a hybrid between the finger lime and an Ellendale mandarin – and grabbed a punnet with me in mind. There's nothing better than food as a present! I had a few figs left over from another dish, so I took the chance to make a dessert ideal for the cool weather. If you can't get blood limes, use regular limes.
- 60 g unsalted butter, softened, plus extra to grease
- ⅔ cup grated jaggery (see Note)
- 4 eggs, separated
- 50 g (⅓ cup) wholemeal flour
- 1 tsp baking powder
- 100 ml blood lime pulp
- 1 tbsp blood lime zest
- 400 g can coconut cream
- pinch of sea salt
- 3 figs, halved lengthways
- icing sugar, to dust
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180°C. Grease 6 ramekins with the extra butter and set aside.
Using an electric mixer, beat the butter and jaggery until light and creamy, then add the egg yolks one at a time until combined. Add the flour and baking powder, and beat until combined. Stir in the lime pulp and zest, and coconut cream.
In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form. Fold the whites into the batter, then divide among the ramekins. Top with the figs and bake for 30-40 minutes or until golden.
Dust with icing sugar before serving.
• Jaggery is an unrefined cane sugar. If you can't get your hands on it, just go with palm or brown sugar.
Recipe from heneedsfood by John Bek, with photographs by John Bek.
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