Macadamia Apricot Crumble Cake Australian Recipes

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MACADAMIA & APRICOT CRUMBLE CAKE (AUSTRALIAN)



Macadamia & Apricot Crumble Cake (Australian) image

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

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

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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