November 6th, 2016
The wonderful thing about this recipe is that the basic mixture can be used with any fruit or nut combination you care to think of. You could even add chocolate chips or sultanas, anything will work once you have the mixture in the pan.
My fruit bowl was looking a bit sad and really my choices were limited so I tossed in a few apples. Luckily I had purchased some macadamias and drizzled honey over and then roasted them, the day before. This made a great combination with the sliced apple. Have you ever roasted your own macadamias? it is very easy just pop them on a tray with foil and then drizzle honey over them, as much or as little as you fancy. Then into a hot oven around 180C . Keep an eye on them because it is easy to burn nuts because of the high oil content. When they are golden bring them out and rest until cool
125g of unsalted butter at room temperature
1 cup of castor sugar
1 teaspoon of real vanilla extract.
1/2 cup of milk
2 free range eggs
11/2 cups of self raising flour
1 teaspoon of cinnamon
1 teaspoon of nutmeg
To this batter add two thinly sliced apples with the skin on and cored.
And as many honey roasted macadamias as you like.
(See instructions of how to roast in paragraph above)
Preheat the oven to 160C. Line a 22 cm round cake tin with baking paper and spray sides with a light oil.
Place butter, sugar and vanilla in a bowl and mix well with an electric mixer until pale and creamy. Then add the eggs and milk and beat well. Fold in the flour and spoon this mixture into the tin.
Top with apple and macadamias or any other combination you would like to try and bake for one hour or until golden and tested when you insert a skewer and it comes out clean.
Sprinkle with icing sugar and serve with cream or ice cream.Share on Facebook