- 6 eggs
- 180g caster sugar
- 90g chickpea flour
- 90g almond flour
- 130g Nutcellars macadamia nuts
Macadamia cream filling:
- 300ml double cream
- 130g Nutcellars
- Juice of the lemon
- 75g sifted icing sugar
➡️ To make the cakes, grease and line 2 x 23 cm cake tins. Then place the macadamia nuts on pulse setting in an electric food mixer to break them into small pieces (or place in pestle and mortar).
➡️ Beat the eggs and sugar with an electric mixer until pale and cream. Sift in the flours and carefully fold with a metal spoon, adding the lemon zest and ‘crumbed’ macadamia nuts.
➡️ Divide the mixture between the tins and place into the oven for about 20 minutes until the surface springs back when lightly pressed. Allow cakes to cool.
➡️ For the filling place the cream into a bowl and whip until it forms peaks. Gently blend in the macadamia butter with a spoon. Spread over one sponge and place the second sponge on top.
➡️ For the icing blend together sifted icing sugar to a thick but slightly runny consistency. Pour the icing over the cake and chill.