This traditionally soft and buttery teacake is given a modern twist with the contrasting crunchy texture of macadamias – and the result is a worthwhile rebellion!
- 200g unsalted butter, softened to room temperature
- 1 cup caster sugar
- 3 eggs
- 1¾ cups plain flour, sifted
- 2 tsp baking powder
- 3 tsp grated lemon zest
- 2/3 cup macadamia pieces
- GLACE ICING
- 2 cups icing sugar
- 25g unsalted butter, broken into pieces and softened to room temperature
- 2 tbsp hot water
- TO DECORATE
- Macadamias, whole, roasted
- Dried lemon slices
- For the cake, preheat the oven to 180°C. Grease and line a 22cm cake tin. Using electric beaters, cream the butter and sugar until pale. Add the eggs, one at a time, beating well after each addition. Fold the sifted flour, baking powder, lemon zest and macadamias into the mixture, folding gently until thoroughly combined.
- Pour the mixture into the prepared tin and bake for 40 minutes, or until a skewer inserted in the centre comes out clean. Allow to cool in the tin for 10 minutes before turning onto a wire rack to cool for 15 minutes before icing and serving.
- For the icing, place the icing sugar and butter in a large bowl. Pour in the water and stir thoroughly until all the butter has dissolved. If the icing is too thick, add ½ teaspoon of extra water at a time until a pouring consistency is achieved.
- To decorate, pour the icing over the cake and spread it gently. Serve decorated with roasted whole macadamias and dried lemon slices.