This delicious recipe using macadamia nuts and in season apricots is great for when entertaining. Serve it warm or cold with a side of fresh cream.
1 cup raw macadamia nuts, chopped
1½ cup self raising flour
½ teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon mixed spice
100g unsalted butter, softened
¾ cup caster sugar
3 eggs, beaten
¼ cup buttermilk
8-10 fresh or canned apricot halves
Crumble topping
½ cup raw macadamias
1/3 cup rolled oats
1 tablespoon plain flour
¼ cup brown sugar
1 tablespoon butter, cut in small pieces
1 Preheat oven to 180º C. Grease a 23 cm round springform cake tin or line with baking paper.
2 Place the chopped macadamias, flour, baking powder and ginger in a food processor and blend until macadamias are ground.
3 In a separate large bowl, beat the butter and sugar until light and fluffy. Add the egg gradually, beating well with each addition. Lightly fold through half the macadamia flour mixture followed by the buttermilk. Fold through the remaining flour, then spoon into the prepared tin and smooth the top.
4 Place apricots, skin side down, on the cake gently pressing into mixture.
5 Using fingertips, combine the crumble ingredients and scatter over the top. Bake for 50-60 minutes or until skewer inserted in the centre comes out clean. Allow to cool in the tin for 10 minutes before lifting out onto a wire rack.
This delicious cake can be served warm or is just as enjoyable for morning, afternoon tea with family and friends. Enjoy!
Recipe & image courtesy of www.australian-macadamias.org
