Coconut, apricot and macadamia crumble cake
Delight your taste buds with our Coconut, Apricot, and Macadamia Crumble Cake! Perfectly balanced flavors of dried apricots, creamy macadamias, and rich coconut, combined with a buttery, vanilla-infused batter. Easy to make and irresistibly delicious!
- 07 Jun 2024
- Cook time 1 min
- Prep time 30 min
- 8 Servings
- 9 Ingredients
This Coconut, Apricot, and Macadamia Crumble Cake is a delightful treat that combines the tropical flavors of coconut and macadamia with the sweetness of apricots. It's perfect for special occasions or simply enjoying with a cup of tea. With a tender crumb and a crunchy topping, this cake is sure to impress your palate.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch (23 cm) round cake tin with parchment paper.
- Chop the dried apricots into small pieces and set aside.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, mix together the self-raising flour and dried coconut meat.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
5. Adding Extras:
- Fold in the chopped dried apricots and half of the roughly chopped macadamia nuts (36g).
- Pour the batter into the prepared cake tin and spread evenly.
- Sprinkle the remaining chopped macadamia nuts (36g) on top of the batter.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cooling:
- Remove the cake from the oven and let it cool in the tin for about 10 minutes.
- Transfer the cake to a wire rack to cool completely.
- Slice and serve the cake as is or with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Tips:
- Ensure that the butter is at room temperature before you start, as this will make it easier to cream with the sugar.
- Chop the dried apricots and macadamia nuts into small, even pieces to ensure they are evenly distributed throughout the cake.
- If you don't have self-raising flour, you can make your own by mixing 1 cup of all-purpose flour with 1.5 teaspoons of baking powder and a pinch of salt.
- Use a toothpick to check if the cake is done. Insert it into the center of the cake; if it comes out clean, the cake is ready.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This will help the cake set and make it easier to handle.
Enjoy this luscious Coconut, Apricot, and Macadamia Crumble Cake as a tasty dessert or an afternoon snack. The combination of textures and flavors will surely leave you and your guests wanting more. Happy baking and enjoy every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 480kcal | 19% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 60g | 16% |
| Fiber 3.61g | 9% |
| Sugar 40g | 40% |
| Fat | |
| Fat 27g | 32% |
| Saturated 13g | 42% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 200ug | 23% |
| Choline 60mg | 11% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 1.08mg | 7% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.22ug | 9% |
| Vitamin C 0.25mg | 0% |
| Vitamin E 1.00mg | 7% |
| Vitamin K 1.98ug | 2% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.19mg | 0% |
| Iron, Fe 1.34mg | 12% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 360mg | 11% |
| Selenium, Se 11ug | 20% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 0.71mg | 6% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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