Earlier this year I came across the Australian native finger lime and instantly fell in love with its gorgeous “caviar-like” texture. Just recently my work colleague was shopping at Harris Farm Markets and stumbled upon organic blood limes and grabbed a punnet, with me in mind. There’s nothing better than food as a present!
I wasn’t quite sure what to do with them straight away so knowing that finger limes can be frozen whole, I put the punnet of blood limes into the freezer for when I had the time and a bit of inspiration to use them. What I discovered when they were defrosted was that they softened and became much more juicy and easier to handle.
For those that don’t know, the Australian blood lime is a hybrid of the Australian finger lime and an Ellendale mandarin.
There were a few figs left over around the time I made this previous dish so this was a chance to think of a dessert that is ideal for the cool weather we’re having in Sydney right now. Rather than regular white sugar I’ve used jaggery, an unrefined whole-cane sugar that I buy at Newtown’s Fiji Market. If you can’t get your hands on it, just go with palm or brown sugar. Also, just use regular limes if you can’t get blood limes.
Preheat the oven at 180°C. Grease six ramekins with a little butter and set aside.
Cream the butter and jaggery until light and creamy then add the egg yolks one at a time. Add the flour and baking powder and beat until combined. Add the lime pulp and zest and stir in the coconut cream.
In a separate bowl whisk the egg whites with a pinch of salt until soft peaks form, then fold the whites into the lime batter. Divide the batter between the ramekins, top with half a fig and bake for 30-40 minutes or until golden.
Dust with icing sugar before serving.