Macadamia & Apricot Crumble Cake (Australian) Recipe

Name: Macadamia & Apricot Crumble Cake (Australian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); Crumble topping; 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

Servings: persons

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)
Crumble topping
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

1
Preheat oven to 180oC.
2
Grease a 23cm round springform cake tin or line with baking paper.
3
Place the chopped macadamia nuts, flour, baking powder and ginger in a food processor and blend until macadamias are ground.
4
In a separate large bowl, beat the butter and sugar until light and fluffy. Add the egg gradually, beating well with each addition.
5
Lightly fold through half the macadamia flour mixture followed by the buttermilk.
6
Fold through the remaining flour, then spoon into the prepared tin and smooth the top.
7
Place apricots, skin side down, on the cake gently pressing into mixture.
8
Using fingertips, combine the crumble ingredients and scatter over the apricots.
9
Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean.
10
Allow to cool in the tin for 10 minutes before lifting out onto a wire rack.

819

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup raw macadamia nuts, chopped, 1 1/2 cups self raising flour, 1/2 teaspoon baking powder, 1 teaspoon ground ginger, and more.

Yes, Macadamia & Apricot Crumble Cake (Australian) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Macadamia & Apricot Crumble Cake (Australian)

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