+ macadamias, toasted flaked almonds and coconut to serve if you want to.
Directions
For Thermomix:
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 40 mins at 160C
For SYRUP:
Put honey, water and shredded ginger in a saucepan over a medium heat. Bring to boil then simmer for about 10-15 mins until thickened.
Stir in the essential oil.
TO ASSEMBLE:
Once the cake has cooled, scatter roasted macadamia nuts, almonds and coconut 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/spiced-ginger-pear-cake/