- margarine: 160 g
- cane sugar: 180 g
- spelt flour: 180 g
- eggs: 3 pieces
- baking powder: 2 tsp
- lime peels: 2 pieces
- grated coconut: 70 g
- almond milk: 80 g
Beat margarine with sugar until foamy.
Add the eggs one by one and keep stirring until you get a nice and creamy batter.
In a bowl sift together the flour, baking powder, lime peels and grated coconut.
Stir the flour mixture into the batter and finally add the almond milk.
Pour the batter into a medium sized rectangular pan and bake at 160 degrees Celsius in a fan-assisted oven for fifty minutes.