A second slice is hard to resist with this scrumptiously pretty cake. The highlight has to be the perfect combination of macadamias with the tang of lime and sweetness of raspberries.
Ingredients
Topping
- 2 tbsp raw macadamias
- 2 tbsp plain flour
- 1 tbsp raw caster sugar
- 2 tbsp butter
- 1 cup fresh raspberries
Cake
- 1 cup plain flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 raw macadamias chopped
- 1 egg lightly beaten
- 1/2 raw caster sugar
- 1/2 plain yoghurt
- 1/4 macadamia oil
- 1 lime zest
- 2 lime juice
Instructions
Topping
- For the streusel topping, place macadamias in a food processor and process until coarsely chopped. Add flour, sugar and butter and pulse until mixture combines and forms a crumb. Set aside.
Cake
- Preheat oven to 180°C. Grease and line a 24cm x 14cm loaf tin with baking paper, allowing the paper to come over the edges of the tin for easy removal of the cake once cooked. Combine the flour, baking powder, salt and macadamias in a bowl. In another bowl, whisk together the egg, sugar, yoghurt, macadamia oil, lime zest and juice. Pour over the dry ingredients and stir to combine.
- Pour into the prepared tin and scatter with raspberries. Sprinkle the streusel crumb over the raspberries and bake on the middle oven rack for 1-1¼ hours, until a skewer inserted in the middle comes out clean. Cover loosely with foil half way through cooking to prevent the crumb from burning. Cool in the tin for 15 minutes before gently lifting out to cool completely on a wire rack.