Macadamia & Apricot Crumble Cake (australian)
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
- 1 cup raw macadamia nuts, chopped
- 1 1/2 cups self raising flour
- 1/2 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon mixed spice
- 100 g unsalted butter, softened
- 3/4 cup caster sugar
- 3 eggs, beaten
- 1/4 cup buttermilk
- 8 -10 apricot halves (fresh or canned)
- 1/2 cup raw macadamias
- 1/3 cup rolled oats
- 1 tablespoon plain flour
- 1/4 cup brown sugar
- 1 tablespoon butter, cut in small pieces
Recipe
- 1 preheat oven to 180oc.
- 2 grease a 23cm round springform cake tin or line with baking paper.
- 3 place the chopped macadamia nuts, flour, baking powder and ginger in a food processor and blend until macadamias are ground.
- 4 in a separate large bowl, beat the butter and sugar until light and fluffy. add the egg gradually, beating well with each addition.
- 5 lightly fold through half the macadamia flour mixture followed by the buttermilk.
- 6 fold through the remaining flour, then spoon into the prepared tin and smooth the top.
- 7 place apricots, skin side down, on the cake gently pressing into mixture.
- 8 using fingertips, combine the crumble ingredients and scatter over the apricots.
- 9 bake for 50-60 minutes or until a skewer inserted in the centre comes out clean.
- 10 allow to cool in the tin for 10 minutes before lifting out onto a wire rack.
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