Carrot and Macadamia Cake
Line a large square tin - 25 cm, with baking paper and pre heat oven to 170 C - 180 C
3 eggs 2 cups sugar
1 1/2 cups sunflower oil 2 tsp vanilla
450g crushed pineapple 2 cups grated carrot
30g crystallised ginger, chopped 1/4 tsp lemon rind
125g macadamia nuts, chopped 3 cups plain flour
1 tsp bi carb soda 1 tsp baking powder
1 tsp cinnamon 1 tsp nutmeg
Cream eggs, sugar and oil together. Add vanilla,pineapple (with juice) and grated carrot. Mix through and then add ginger and lemon rind. Sift flour, soda, baking powder and spices together. Fold into the batter andthen add the macadamias (use a fork and take your time- makes a lighter cake)
Pour into prepared tin and bake for approx 1 hour or do the skewer test when you think it's ready
Ice with cream cheese icing when cool.
Cream Cheese icing:
Combine 125 g softened cream cheese, 250 g icing sugar,1 tsp vanilla and zest of a lemon. Beat together until smooth. Make sure cake is cooled fully before icing.
Notes: fresh eggs are always best - you don't realise the difference between the ones on the supermarket shelf that promise "farm fresh" and the real thing until you've sourced your own.
A very fresh egg yolk will sit high in the whites and the whites are not watery
I like to use a fork for folding. It cuts through the mixure and doesn't knock the air out.
I forgot to add the yield - you will be able to get 24 very healthy sized slices