By Juvy S. Iliwiliw
Buttery-rich
macadamia nuts have a pleasurable melt in your mouth consistency. Native to
Australia, macadamia trees have been planted in Hawaii, where they flourish.
Because the shells are very hard, the nuts are usually sold shelled in vacuum-packed
jars or in bulk. Shelled nuts go rancid quickly and therefore should be used
immediately or stored in the refrigerator. The delicious oil extracted from
macadamias is extremely low in saturated fats, free of cholesterol, and high in
omega 3 fatty acids, making it healthier than olive oil. The oil should be
refrigerated.
You will need:
For the topping:
2/3 cup (4 oz/125 g) all-purpose (plain) flour
1/3 cup (3 oz/90 g) granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
6 tablespoons (3 oz/90 g) cold unsalted butter
1 cup (5 oz/155 g) unsalted macadamia nuts
1 cup (5 oz/155 g) all-purpose (plain) flour
1/2 cup (2 oz/60 g) cake (soft-wheat) flour
1/2 cup (4 oz/125 g) each granulated sugar and firmly
Packed light brown sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda (bicarbonate of soda)
1/4 teaspoon salt
1 cup (8 oz/250 g) sour cream
2 large eggs
1/2 cup (4 fl oz/125 ml) macadamia nut oil
1 ½ teaspoons vanilla extract (essence)
Here’s how:
Preheat the oven to 3500F (1800C). Grease a
9-inch (23 cm) round sprinform pan. Line the bottom with a round of parchment (baking)
paper and grease the paper.
To make the topping, stir together the flour, sugar, cinnamon, and ginger in a small bowl. Cut the butter into small pieces and add to the bowl. Using a pastry cutter or your fingers, cut or rub in the butter until coarse crumbs form. Set aside.
Coarsely chop the macadamia nuts and set aside.
In a bowl, stir together the all-purpose and cake flours, granulated and brown sugars, baking powder, baking soda, and salt.
In another bowl, whisk together the sour cream, eggs, oil, and vanilla until well blended. Stir the sour cream mixture into the dry ingredients. Using an electric mixer on medium speed or a wire whisk, beat until smooth and creamy, about 1 minute.
Spoon half of the batter into the prepared pan and spread evenly. Sprinkle evenly with half of the topping. Cover evenly with the remaining butter. Sprinkle evenly with the nuts, gently pressing them into the batter, then cover with the remaining topping.
Bake until the topping is golden brown, 40-45 minutes. A toothpick inserted into the center of the cake should come out clean. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan. Serve warm or at room temperature, cut into wedges.
Note: Canola oil may be substituted for the macadamia nut oil, if the latter is unavailable.
Spoon half of the batter into the prepared pan and spread evenly. Sprinkle evenly with half of the topping. Cover evenly with the remaining butter. Sprinkle evenly with the nuts, gently pressing them into the batter, then cover with the remaining topping.
Bake until the topping is golden brown, 40-45 minutes. A toothpick inserted into the center of the cake should come out clean. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan. Serve warm or at room temperature, cut into wedges.
Note: Canola oil may be substituted for the macadamia nut oil, if the latter is unavailable.
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