I’ve made this cake a few times for hubby’s work morning teas and each time, he’s come home with an empty cake box and colleagues asking for the recipe (which actually came from a colleague of mine). This being the case, I’d never actually tried the cake that seemed to be so popular at his work up until this weekend past. We had some friends over for lunch on Saturday and I decided to make it, mostly so I could try it myself.
It is a really easy cake to make – put everything in a bowl and mix. The hardest part is chopping up the nuts, but you could probably do it in a food processor if you were feeling really lazy. You can’t really stuff it up.
In saying that, I made a mistake the other day when I served it up to my friends – I realised later that I’d actually dusted the cake with cornstarch instead of icing sugar! Even though nobody seemed to notice (maybe they did but were too polite to say anything!), hubby and I had a good laugh about it later that night. It’s the first time I’ve ever mixed up ingredients before.
This recipe is also great because you can substitute the type of nuts and berries so that it becomes a raspberry cinnamon almond cake instead. If you are looking for a recipe that requires minimum effort, try this one out.
Blueberry cinammon macadamia cake
150g butter, melted
1 C plain flour
1 C sugar
2 tsp baking powder
2 tsp cinnamon
1 C chopped macadamia nuts (or almonds)
2 C fresh or frozen blueberries (or raspberries)
Preheat the oven to bake at 160 degrees Celsius.
Mix all the ingredients together in a large bowl. Spoon into a well-greased tin and bake for 45 minutes or until golden and a skewer comes out clean.
Serve warm with icing sugar sprinkled over the top.