Macadamia, Banana and Passionfruit Cake
Dessert treat perfect for parties by Justine Schofield from Everyday Gourmet
- 1 hour 30 minutes
- 8 servings
As seen on Everyday Gourmet
- 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
- Preheat the oven to 180C.
- Grease a 23cm springform cake tin and line the base and side with baking paper.
- 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.
- 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.
- 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.)
- Cut each passionfruit in half and drizzle the pulp over the cake. Serve with crème anglaise vanilla ice-cream or plain yoghurt.
Share it with your friends.