Macadamia oil and rosemary cake

This unique combination creates a cake that really showcases the subtleness of macadamia oil and the delicate, buttery crunch of macadamias. Easy to whip up for afternoon tea or dessert, just add cream to serve and watch everyone come back for seconds.

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Servings

Course Dessert

Perfect for Entertaining

Skill level Easy

Ingredients

Cake

4 eggs
1/2 cup caster sugar
1/2 cup macadamia oil
1/4 cup lemon juice
1 cup macadamia nuts ground to make 1 cup meal
1/2 cup self-raising flour
1 tsp baking powder
1/2 tsp salt flakes
2 tbsp fresh rosemary finely chopped

Glaze

1/4 cup lemon juice
1/4 cup honey

To serve

Rosemary sprigs
Thick cream

Instructions

For the cake, preheat oven to 180°C. Grease a ring or bundt loaf cake tin. Place the eggs, caster sugar, macadamia oil and lemon juice in a bowl and whisk until smooth. In a separate bowl, combine the ground macadamias, flour, baking powder, salt flakes and rosemary.
Stir the wet ingredients through the dry ingredients until just combined. Do not over mix.
Pour into the prepared tin and bake for 40 minutes, or until a skewer inserted in the centre comes out clean. Allow the cake to cool in the tin for 10 minutes before turning out.
For the glaze, combine the lemon juice and honey, stirring until smooth. While the cake is still warm, use a wooden skewer to make small 2cm deep holes over the top of the cake with intervals of 2-3cm. Spoon over the glaze and decorate with rosemary sprigs.
Serve warm or cool with thick cream. This cake is best eaten on the day it is made.

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