Search
Close this search box.

Macadamia swirl Easter cake

For some Easter entertainment look no further than decorating this delicious macadamia swirl cake to your heart’s content! A sumptuously velvety indulgence, with the swirl of crunchy macadamias melting in cocoa and the caramel sweetness of brown sugar, it’s as delicious to eat as it is fun to make.
No ratings yet
Servings 10
Course Dessert
Perfect for Celebrations, Entertaining
Skill level Moderate

Ingredients
  

  • ¾ cup macadamias
  • ½ cup brown sugar
  • 2 tbsp cocoa powder
  • 185 g unsalted butter
  • cup caster sugar
  • 3 eggs
  • 1 tsp vanilla essence
  • 3 cups plain flour sifted
  • 2 tsp baking powder
  • tsp bicarbonate of soda
  • 2 cups sour cream

Icing

  • ½ cup unsalted butter at room temperature
  • cups icing sugar sifted
  • 1 tsp vanilla essence
  • Yellow food colouring

Decoration

  • 50 g store bought white royal icing
  • Your choice of food colouring
  • 8-10 whole macadamia nuts
  • 8-10 gold dragees
  • ½ cup shredded coconut
  • ½ cup roasted macadamias finely chopped
  • Edible flowers

Instructions
 

  • For the cake, preheat the oven to 180°C. Grease and line a 23cm round cake tin. Combine the macadamias, brown sugar and cocoa in the bowl of a small food processor and pulse until the mixture is combined and the macadamias appear roughly chopped. Set aside. 
  • Cream the butter and sugar with electric beaters until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine the sifted flour, baking powder and bicarbonate of soda and stir in alternatively with the sour cream, beginning and ending with the flour mixture. 
  • Pour a third of the cake batter into the tin. Sprinkle evenly with one half of the macadamia mixture. Repeat, ending with a layer of cake batter. Bake for 60 to 70 minutes, until a skewer inserted in the middle comes out clean. Allow to cool in the tin for 10 minutes before turning onto a wire rack to cool completely.
  • For the icing, beat the butter until pale. Gradually beat in the sifted icing sugar and vanilla essence and a small drop of yellow food colouring. Spread over the cake to cover the top and sides completely.
  • For the decoration, separate the royal icing into 4 small bowls and add a drop of different food colouring to each. Knead the icing to fully incorporate the colour. Mould a small pinch of icing around one side of each macadamia and roll gently to form an egg shape. Top each egg with a gold dragee. To decorate the cake, draw an egg shape on a large piece of baking paper (that will cover the top of the cake). Carefully cut it out so you have created an egg shape stencil. Lay it over the cake and sprinkle the shredded coconut and finely chopped macadamias decoratively within the stencil. Remove the stencil, arrange the eggs and edible flowers over the top and serve.

Nutrition

Calories: 896kcalCarbohydrates: 106gProtein: 9gFat: 51gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 140mgSodium: 293mgPotassium: 245mgFiber: 4gSugar: 73gVitamin A: 1104IUVitamin C: 1mgCalcium: 141mgIron: 3mg

Similar recipes

Apple and macadamia frangipane pie Apple and macadamia frangipane pie Frangipane is a French style baking tradition and macadamias are the perfect nut to create… Read More
Autumn fruit platter with macadamia chocolate bark Autumn fruit platter with macadamia chocolate bark The classic fruit platter is made extra special with the addition of macadamia… Read More
Macadamia fig cake Macadamia fig cake A perfect companion for afternoon tea, this macadamia fig cake is delightfully morish yet not too sweet.… Read More
Masoub – Yemeni banana, bread and macadamia pudding  Masoub – Yemeni banana bread and macadamia pudding This unexpected and delicious pudding is little known outside Arabic countries, but… Read More
Festive favourites with Australian Macadamias

FEATURED STORY

Festive favourite recipes with macadamia nuts

Contact us

Sorry for interrupting, this website uses cookies to improve your user experience. Continuing to use our site means we’ll assume you’re ok with this. Read more

Get monthly emails about all things macadamias. Yum!

Just pop your details

down here