Now stocked in a Central England Coop shop near you!

GF Lemon Macadamia Sponge



  • 6 eggs
  • 180g caster sugar
  • 90g chickpea flour
  • 90g almond flour
  • 130g Nutcellars macadamia nuts 

    Macadamia cream filling:
  • 300ml double cream
  • 130g Nutcellars
    Crunchy Butter

  • 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.



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