Lime and Macadamia Cake

Absolutely loved this cake – when you feel like a hint of the tropical life then bake this cake –  its not over the top and is just delicious with that lime tang on your tongue

The recipe came from Bill Granger and you could almost certainly substitue lemon for the lime or almonds intead of macadamia


200 g macadamia nuts

40 g self-raising flour

pinch of salt

6 eggs, separated

165 g caster sugar

zest of 1 lime, finely grated

45 g desiccated coconut

For the icing

1 cup icing or 125 g(confectioners’) sugar, sifted

2 tablespoons lime juice

1 teaspoon finely grated lime zest




    1. Preheat oven to 180c
    2. Place nuts, flour and salt ina food processor and process until nuts are ground.
    3. Beat the eggs yolks and sugar until pale and creamy. Fold through zest and coconut. Fold through dry ingredients.
    4. Beat egg whites until stiff peaks. Fold gently through the batter.
    5. Spread into a buttered and lined springform cake tin – bake for 40mins until the cake is will spring at a touch, or a skewer comes out clean.
    6. Remove from oven and allow to cool before icing.
    7. To make icing, combine last 3 ingredients until smooth. Pour over cool cake and allow to run until smooth surface.


Makes one 9-inch cake

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