Many nut lovers describe the macadamia nut as the best nut in the world. Paul and Robyn Lee from
Greenlee Farm produce the best macadamia nuts I’ve ever tasted – more-ish, crunchy and buttery. Of course, macadamia trees come with beehives, so Paul and Robyn also produce and sell raw honey.
RECIPE FOR MACADAMIA CAKE, HONEY CREAM AND ORANGE SYRUP
Serves 6
- 3 free-range eggs, separated
- 100g unsalted butter
- 80g raw honey
- 200g dry roasted macadamia nuts
- 50g organic white spelt or plain flour
- Pinch of sea salt
- Zest and juice of ½ lemon
- 1 teaspoon ground cardamom
- Handful of dry roasted macadamia nuts, sliced
HONEY CREAM
- 200g double cream
- 50g sour cream
- 1 vanilla bean, seeded and scraped, or 1 teaspoon vanilla bean paste
- 2 teaspoons raw honey
ORANGE SYRUP
- 2 teaspoons raw honey
- Ribbon zest and juice of 1 orange
- 6 cardamom pods (optional)
METHOD
Preheat the oven to 150*C. Grease and line an 11cmx22cm bar cake tin with baking paper. Place the nuts, flour and salt in a food processor, and pulse until course – be careful not to pulse too long or you’ll end up with butter. Whisk the egg whites in an electric stand mixer on a medium speed until soft peaks form, then set aside.
Place the butter and honey in the bowl of the mixer and beat until pale and creamy. Add the egg yolks, one at a time, whisking for a minute after each addition. Fold the ground nuts, flour, salt, zest and juice, and spice into the butter mix. Using a metal kitchen spoon, gently fold a third of the egg whites into the paste to loosen the mix. Fold the remaining egg white into the batter. The batter should be light and creamy. Pour the batter into the prepared tin and bake for 35-40 minutes or until golden on top and cooked through. Insert a wooden skewer into the cake and if it comes away clean, the cake is ready. If the cake starts to darken on top before it’s cooked, place a sheet of alfoil on top of the cake while it bakes.
To make the honey cream, place all ingredients in a medium bowl and whisk to firm peaks. Cover and refrigerate until required.
To make the orange syrup, place all ingredients in a small saucepan over a medium heat and bring to the boil. Reduce heat and simmer for 3-5 minutes, until the sauce is reduced to a syrup consistency. Strain and keep the long strips of zest aside. Set aside the syrup, and don’t refrigerate.
To finish the cake, ice with honey cream, scatter orange strips and sliced macadamia nuts on top, and spoon orange syrup all over the cake.
Recipe courtesy of EAT LOCAL Volumes 1 & 2 by food pioneers Chef Brenda Fawdon and writer/photographer/stylist Christine Sharp.
For more eat local recipes purchase a copy of the
Eat Local: Food, Farming and Conversation in the Scenic Rim Volume 2 Cook Book
here.
