Roast macadamia nuts at 160C for 10 mins, cool. Leave oven on.
Line a 20cm round cake tin with baking paper.
Place almonds & half of the macadamia nuts in the TM bowl. Blitz sp8/10sec or until at desired consistency, I like mine to have a little bit of crunch still.
Add eggs, beat sp4/20sec.
Add remaining ingredients, sp4/20sec.
Pour into cake tin.
Bake for 40 mins at 160C
REGULAR DIRECTIONS
Roast macadamia nuts at 160C for 10 mins, cool. Leave oven on.
Line a 20cm round cake tin with baking paper.
You can use almond/nut meal rather than make your own. If you just have the nuts, process them in a blender or food processor until fine.
Beat butter & maple syrup until thick and creamy.
Add eggs, beat.
Add remaining ingredients and beat until combined.
Pour into cake tin.
Bake for 30 mins at 160C
For SYRUP:
Put honey, water and lemon zest in a saucepan over a medium heat. Bring to boil then simmer for about 10-15 mins until thickened.
Stir in the essential oils.
TO ASSEMBLE:
Once the cake has cooled, scatter roasted macadamia nuts & raspberries over the cake then drizzle the syrup over the top. Serve with cream or additional Greek yoghurt
Recipe by Annabel Bateman | What Annabel Cooks at https://whatannabelcooks.com/citrus-essential-oil-cake/