Macadamia nut cake
Roasted, salted macadamia nut cake will be your dessert saver throughout the year. I like to use a square baking tin, since to me, a small square piece of cake looks more sophisticated, but I guess, everyone has his / her own opinion on that. Feel free to use a round cake tin if you like. I love using the little ruby gems of a pomegranate, they elevate every dish visual and bring that little tartness to the dish that makes even a piece of cake light like a feather. The rubies of the pomegranate in combination with the chopped pistachio give the roasted, salted macadamia nut cake a festive look. If you are looking for a more casual look, try some passionfruit pulp with edible purple or yellow flowers instead of the pomegranate seeds and the macadamia nuts. Sometimes I replace the macadamia nuts with roasted, salted pistachio nuts to make the cake feel even more luxuries.
Equipment
- square cake tin 23 cm x 23 cm
Ingredients
- 120 g roasted, salted macadamia nuts, ground finely
- 180 g cake flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt (optional)
- 2 large eggs
- 210 g castor sugar
- 190 g canola oil
- 180 g milk, full-fat
- 1 Tbsp vanilla extract
- 400 ml pouring cream
- 10 g vanilla sugar or normal sugar
- 20 g shelled pistachios or macadamia nuts, roughly chopped
- pomegranate seeds or a handful fresh raspberries
- some dried rose petals, crushed (optional)
Instructions
- Preheat your oven to 180 C.
- Line a 23×23 cm square baking form with baking paper (sides and bottom)
- In a large mixing bowl, whisk together the ground macadamia nuts, cake flour, baking powder, baking soda and salt (if you use it). Set aside.
- In a separate bowl, mix the wet ingredients. First beat the eggs and then add the sugar, then the oil, milk and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill the batter into your prepared cake tin.
- Bake for about 35 minutes in your preheated oven or until a toothpick comes out clean.
- Let the cake cool in the tin.
- Take the cooled cake out of the tin and put it on a platter, just before serving.
- Whip the cream and the 10 g extra sugar until stiff and spread the mixture casually over the top of the cake.
- Sprinkle with pomegranate seeds (or raspberries), chopped nuts and crushed rose petals.