2 hours

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!


  1. 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.
  2. 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.
  3. 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.
  4. To decorate, pour the icing over the cake and spread it gently. Serve decorated with roasted whole macadamias and dried lemon slices.

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