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.