The flavours in this cake are subtle and delicious. The macadamia topping adds some nice crunch and I love using the freshly roasted nuts from Cathedral Cove farm on the Coromandel Peninsula.A late-harvest Riesling will match this beautifully.
Ingredients375g plain flour 200g brown sugar 175g sugar 1 tablespoon freshly grated nutmeg 1 teaspoon salt 150g butter, melted and cooled 2 teaspoons baking powder 1 cup buttermilk 2 eggs lightly beaten 1 Granny Smith apple, peeled, cored and chopped into small pieces 1 cup roasted macadamias, chopped 1 tablespoon sugar mixed with 1 teaspoon ground cinnamon
Method
Preheat the oven to 180C and butter a 24cm cake tin.
Place the sifted flour, the sugars, nutmeg and salt in a large bowl and mix well. Make a well in the centre, pour in the butter and stir until the mixture resembles coarse breadcrumbs. Set aside 3 tablespoons of the mixture for the topping.
Add the baking powder, buttermilk and eggs then beat with an electric beater for a minute until smooth. Fold in the chopped apple.
Pour the batter into the prepared tin, scatter the reserved crumb mixture, the nuts and the sugar/cinnamon mixture over the top. Bake for 50 minutes or until the cake springs back when touched lightly and it has shrunk from the sides of the tin.
Transfer to a wire rack and cool. Serve in wedges with yoghurt or creme fraiche.
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