Macadamia & Apricot Crumble Cake (Australian)

Recipe by UmmBinat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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