Lemon and macadamia cake
2 lemons (280g) washed, unpeeled
1 3/4 cups (240g) roughly chopped macadamias,
1/2 cup (60g) extra, roughly chopped
2 tbsp plain flour
30g butter, melted
1/2 cup (110g) caster sugar
1/4 cup (90g) honey
2 tsp gluten-free baking powder
- Place lemons in a small saucepan and cover with water. Bring to the boil and simmer covered for 30 minutes. Drain water and discard. Cover lemons with cold water, bring to the boil and simmer covered for a further 45 minutes or until lemons are tender. Top up saucepan with boiling water as needed to keep them submerged. Drain water and discard. When safe to handle, remove ends from lemons, halve and discard seeds. Refrigerate for 1 hour.
- Preheat oven to 180°C (160°C fan forced). Grease a 20cm round springform pan and line the base and sides with baking paper.
- Pulse macadamias and flour in a food processor until finely chopped and transfer to a medium bowl. Add lemons, including rind, to the food processor and puree. Add lemon puree, eggs, butter, sugar, honey and baking powder to the macadamias and whisk to combine. Transfer mixture into prepared pan and scatter extra macadamias over.
- Bake cake for 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan for 20 minutes. Serve warm or at room temperature.
Tip – This cake can be made up to one week before. Cool cake completely on wire rack before storing. Place in an airtight container and leave at room temperature for up to three days or until ready to serve. Puree will hold in the fridge covered for up to three days.