Macadamia, Banana and Passionfruit Cake
Macadamia, Banana and Passionfruit Cake
Dessert treat perfect for parties by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Baking
  • Cooking Time 1 hour 30 minutes
  • Yield 8 servings
  • 200 grams butter, softened
  • 200 grams caster sugar, plus an extra ½ tablespoon
  • 4 eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 300 grams macadamia nuts, blitzed in a food processor until coarsely ground
  • 2 tablespoons self-raising flour
  • 1 teaspoon baking powder
  • 3 bananas, sliced into 1.5 centimeters thick diagonal rounds
  • 2 passionfruit
  1. Preheat the oven to 180C.
  2. Grease a 23cm springform cake tin and line the base and side with baking paper.
  3. Cream the butter and sugar using an electric mixer until pale and fluffy. Whisk in the eggs, one at a time, until each egg is incorporated. Whisk in the cinnamon, vanilla and salt, then gently fold in the ground macadamia, flour and baking powder.
  4. Pour the cake batter into the prepared tin and bake for 45 minutes to 1 hour, or until a skewer inserted in the centre of the cake comes out clean.
  5. Leave the cake to cool in the tin on a wire rack. Once cool, remove from the tin. Arrange the fresh banana on top of the cake. Sprinkle the extra ½ tablespoon of caster sugar over the bananas and, using a blowtorch, burn the bananas slightly to get a golden crust. (This last step is optional.)
  6. Cut each passionfruit in half and drizzle the pulp over the cake. Serve with crème anglaise vanilla ice-cream or plain yoghurt.

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