Who can resist the classic combination of fresh bananas and sweet caramel?
2 Tbs raw macadamias
2 Tbs plain flour
1 Tbs raw caster sugar
2 Tbs butter
1 cup fresh raspberries
1 cup plain flour
1 teaspoon baking powder
1/4 tsp salt
3/4 cup raw macadamias, chopped
1 egg, lightly beaten
1/2 cup raw caster sugar
1/2 cup plain yoghurt
1/4 cup macadamia oil
1 Tbs lime zest
2 Tbs lime juice
Place macadamias in a food processor and process until coarsely chopped. Add flour, sugar and butter and pulse until mixture combines and forms a crumb. Set aside.
Preheat oven to 180°C. Grease and line a 24cm x 14cm loaf tin with baking paper, allowing the paper to come over the edges of the tin for easy removal of the cake once cooked.
Combine the flour, baking powder, salt and macadamias in a bowl. In another bowl, whisk together the egg, sugar, yoghurt, macadamia oil, lime zest and juice. Pour over the dry ingredients and stir to combine.
Pour into the prepared tin and scatter with raspberries. Sprinkle the streusel crumb over the raspberries and bake on the middle oven rack for 1 hour and 15 minutes, until a skewer inserted in the middle comes out clean. Cover loosely with foil half way through cooking to prevent the crumb from burning. Cool in the tin for 15 minutes before gently lifting out to cool completely on a wire rack.
Credits: Australian Macadamia Society