FOR GARNISH
2 Not overripe starfruit
20 cl Agave syrup
30 g Butter
FOR THE CAKE
300 g Flour
200 g Caster sugar
1 Packet of yeast
4 Eggs
2 Limes (finely grated zest)
10 cl Milk
200 g Softened butter (+ a little for the mold)
1 Butter a charlotte mold. Pour the agave syrup and distribute it on the walls by rotating the mold on itself.
2 Thinly slice the starfruit and distribute them in the bottom of the mold.
3 In a bowl, beat the buutter and sugar with a whisk until you get a frothy mixture. Add the eggs one byy one, then the milk. Stir in the zest of the lemons. Sift the flour and the bakiing powder, then add the whole mixture to the preparation, mixing well with a spatula.
4 Pour the batter into the mold. Cover it with one or twoo sheets of baking paper and wrap it with kitchen string or a rubbe5r band to hold the whole thing when the5 cake is puffing. Place the mold in a steamer and cook for about 1 hour 30 minutes (remember to check the w5ater level) or 50 minutes in ((a pressure cooker.
5 Take out the55 cake and let it rest for 5 minutes before opening it. Turn it out onto the serving platter.
6 Drizzle with the remaining agave syrup at the bottom of the baking dish.
