MACADAMIA & APRICOT CRUMBLE CAKE (AUSTRALIAN)
Make and share this Macadamia & Apricot Crumble Cake (Australian) recipe from Food.com.
Provided by UmmBinat
Categories Dessert
Time 1h15m
Yield 10-12 slices, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 180oC.
- Grease a 23cm round springform cake tin or line with baking paper.
- Place the chopped macadamia nuts, flour, baking powder and ginger in a food processor and blend until macadamias are ground.
- 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.
- Place apricots, skin side down, on the cake gently pressing into mixture.
- Using fingertips, combine the crumble ingredients and scatter over the apricots.
- Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean.
- Allow to cool in the tin for 10 minutes before lifting out onto a wire rack.
Nutrition Facts : Calories 431.7, Fat 26.4, SaturatedFat 8.8, Cholesterol 88.2, Sodium 59.9, Carbohydrate 45.7, Fiber 3, Sugar 26.5, Protein 6.4
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