Ingredients
1 cup macadamia nuts
1 cup butter
room temperature, (250g)
2 cups white sugar
(450g)
3 cups white spelt flour
(370g)
6 free range eggs
2 tsp baking powder
1 cup whole milk
(250ml)
1 tbsp fresh lemon juice
1 tsp bi-carb soda
2 tbsp brown sugar
1 50 cent coin
Wrapped in aluminium foil
Equipment
- 1 Oven
- 1 Large (20-25cm) round springform cake pan
- 1 Aluminium foil
- 1 Mortar and pestle
- 1 Mixing bowls
- 1 Cooling rack
Instructions
- Preheat oven to 180°C (160°C fan-forced). Grease or line a large (approx. 20-25cm) round springform cake pan with butter. Wrap a 50 cent coin in aluminium foil and set aside. Grind the macadamia nuts in a mortar and pestle (into various sizes) and keep for later.
- Cream the butter and sugar together until light in colour. Add the flour and mix until the batter looks like breadcrumbs. Then add each egg one at a time and continue to stir through.
- In a separate bowl combine the baking powder and milk. Add this to the cake batter and mix to combine.
- In another small bowl, combine the lemon juice and bi-carb soda, then add this to the cake batter and mix well.
- Pour the finished batter into the pan, insert the coin and bake for 20 minutes.
- Remove the cake from the oven and sprinkle the macadamias and some brown sugar over the top, then return the cake to the oven and continue to bake for 20-30 minutes more or until cooked.
- Cool the cake on a rack for 10 minutes and serve.
Notes
Tip
Get the kids to help grind the nuts with the mortar and pestle – they will love it!
Tip
Serve with a nice big dollop of vanilla ice cream.
Variation
If you don’t like macadamia nuts, you can replace them with almonds.
