Raspberry & Macadamia Cake
Rated 5.0 stars by 1 users
Author:
Emily DavenportServings
10 servings
Prep Time
90 minutes
Calories
368
A moist and delicious Raspberry & Macadamia Cake recipe from The Dairy Book of Home Cookery.
Ingredients
-
Macadamia nuts 125g (4½oz)
- Light brown sugar 50g (2oz)
- Caster sugar 110g (4oz)
- Unsalted butter 175g (6oz), softened
- Eggs 2
- Almond extract a few drops
- Self-raising flour 150g (5oz), sifted
- Raspberries 200g (7oz)
- Milk 2 tbsp
- Demerara sugar 1 heaped tbsp
Directions
Preheat oven to 180°C/160°fan/Gas 4. Grease and line a 900g (2lb) loaf tin.
- Whizz macadamia nuts in a food processor until finely ground.
- Beat together brown sugar, caster sugar and butter until light and fluffy. Gradually beat in eggs and almond extract then fold in flour and nuts. When combined, gently fold in raspberries and milk.
- Pour cake mixture into prepared tin and bake for 45 minutes (you may need to cover with foil). Remove from oven, scatter with demerara sugar and return to oven for 5 minutes or until a skewer comes out clean. Leave to cool in tin.
Nutrition
Calories 368, Fat 25 grams, Saturated Fat 11 grams
1 comment
So yummy I made it twice. I found it needed a lot longer in my fan oven, so I’m going to try it again in a traybake tin instead. Might also try frozen sour cherries instead of the raspberries.