Name: Macadamia fig cake
Prep time: 20 min
Cook time: 45 min
Ingredients: 1 cup roasted unsalted macadamias ((145g)); ½ cup roasted unsalted macadamias to garnish ((72g)); 125 g butter (at room temperature); ¾ cup caster sugar ((160g)); 1 tsp vanilla extract; 2 large eggs; 1 cup self-raising flour ((150g)); 2 tbsp milk ((40ml)); 3 medium figs ( thickly slice each one into 3); 1 tbsp icing sugar; 1 tsp ground cinnamon; Crème fraiche or Greek yoghurt, to serve

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A perfect companion for afternoon tea, this macadamia fig cake is delightfully morish yet not too sweet. The finely chopped roasted macadamias add a satisfying texture to every bite, while keeping the cake fresh and moist. This versatile creation easily allows for seasonal variations with fruits like apple, berries, or stone fruit. Once you’ve mastered the base recipe, the possibilities are endless.

5 from 1 vote

Servings people

Course Dessert, Snack

Perfect for Celebrations, Entertaining, Weekend Wonder

Skill level Moderate

Ingredients

1 cup roasted unsalted macadamias (145g)
½ cup roasted unsalted macadamias to garnish (72g)
125 g butter at room temperature
¾ cup caster sugar (160g)
1 tsp vanilla extract
2 large eggs
1 cup self-raising flour (150g)
2 tbsp milk (40ml)
3 medium figs thickly slice each one into 3
1 tbsp icing sugar
1 tsp ground cinnamon
Crème fraiche or Greek yoghurt, to serve

Instructions

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.
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.
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.
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.

Notes

Variations: As the seasons change replace the figs with fresh or frozen berries, slices of apple, fresh mango, or stone fruit.

Nutrition

Calories: 459kcalCarbohydrates: 39gProtein: 6gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 75mgSodium: 120mgPotassium: 178mgFiber: 3gSugar: 24gVitamin A: 484IUVitamin C: 1mgCalcium: 48mgIron: 1mg