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.
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Servings 8people
Course Dessert, Snack
Perfect for Celebrations, Entertaining, Weekend Wonder
Skill level Moderate
Ingredients
1cuproasted unsalted macadamias(145g)
½cuproasted unsalted macadamias to garnish(72g)
125gbutterat room temperature
¾cupcaster sugar(160g)
1tspvanilla extract
2large eggs
1cupself-raising flour(150g)
2tbspmilk(40ml)
3medium figs thickly slice each one into 3
1tbspicing sugar
1tspground 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.