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This macadamia fig cake, perfect for afternoon tea, is deliciously satisfying without being overly sweet. It features roasted macadamias for a fresh and moist texture, and the recipe is versatile, allowing for seasonal fruit variations like apple, berries, or stone fruit.
Ingredients
- 1 cup roasted unsalted macadamias (145g)
- 1/2 cup roasted unsalted macadamias to garnish (72g)
- 125g butter at room temp
- 3/4 cup caster sugar (160g)
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup self-raising flour (150g)
- 2 tspn milk (40ml)
- 3 medium figs - cut thickly into 3 pieces per fig
- 1 tbsp icing sugar
- 1 tsp group cinnamon
- Crème fraiche or Greek yoghurt, to serve
Method
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Preheat the oven to 170°C fan forced. Grease and line base and side of a 20cm diameter round cake pan. Process 1 cup of macadamias in a food processor until finely chopped (the nuts should resemble couscous). Set aside.
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Beat the butter, sugar and vanilla with an electric mixer until pale and creamy. Add the eggs, one at a time, beating well. Sift the flour over the butter mixture. Fold together until almost combined. Fold in the macadamias, then the milk. Spoon into the prepared pan. Smooth the surface. Arrange the figs around the outer edge of the batter.
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Bake for 40-45 minutes or until cooked in the centre when tested with a skewer. Allow to cool in the pan for 15 minutes. Carefully turn the cake out onto a tray lined with baking paper, then turn fig side up onto a cake plate.
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Scatter the extra macadamias over the cake. Mix the icing sugar and cinnamon together then dust over the cake. Serve warm or at room temperature with crème fraiche or Greek yoghurt.