Macadamia Apricot Crumble Cake Australian Recipes

Steps:

• Preheat oven to 180oC.
• Grease a 23cm round springform cake tin or line with baking paper.
• Place the chopped macadamia nuts, flour, baking powder and ginger in a food processor and blend until macadamias are ground.
• In a separate large bowl, beat the butter and sugar until light and fluffy. Add the egg gradually, beating well with each addition.
• Lightly fold through half the macadamia flour mixture followed by the buttermilk.
• Fold through the remaining flour, then spoon into the prepared tin and smooth the top.
• Place apricots, skin side down, on the cake gently pressing into mixture.
• Using fingertips, combine the crumble ingredients and scatter over the apricots.
• Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean.
• Allow to cool in the tin for 10 minutes before lifting out onto a wire rack.

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch round cake pan, 2-inches deep and line the bottom with a disk of parchment or wax paper.
• In a large mixing bowl, beat the butter and sugar until light and soft. Add the egg and continue beating until light. Add the yolks one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter. Spread the batter evenly in the prepared pan.
• Arrange the apricots skin side down on the batter in concentric rows, overlapping slightly, leaving a margin of about 1-inch around the edge. Don't be concerned if the apricots mounds slightly in the center of the cake, the top will even out as the cake bakes.
• For the crumbs, mix the flour, sugar and cinnamon in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the apricot and the batter at the edges as evenly as possible. Bake the cake 1 hour until a knife point inserted in the center emerges clean. Cool the cake in the pan for about 15 minutes and invert a plate on it. Invert onto the plate and lift off the pan. Peel off the paper and invert a rack on the cake. Invert onto the rack and cool.
• Variations: Substitute 8 pitted and quartered plums or 3 cups fresh cut pineapple.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch rectangular baking dish and line with parchment paper.
• Beat white sugar, butter, and eggs together in a bowl with an electric mixer. Add self-rising flour, milk, vinegar, and vanilla extract and stir with spoon. Pour into the prepared dish. Cover with apricots, pitted-sides down.
• Place all-purpose flour, superfine sugar, and cubed butter into a bowl. Rub butter into flour and sugar with your fingertips until crumbles form. Sprinkle topping evenly over the apricots.
• Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 40 minutes.

Steps:

• Line an oblong traybake tin (21 x 30cm) with baking parchment and heat oven to 180C/fan 160C/gas 4. Beat the butter, sugar, flour, baking powder, eggs and milk together until creamy. Spoon into the tin, level the top, then bake for 25 mins until almost set.
• Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.
• When cake has baked for 25 mins, whip it out of the oven. Working quickly, spoon over the yogurt, scatter over the fruit, then top with the crumble. Return to oven for 15-20 mins until a skewer comes out clean. Serve warm as a pudding, or cooled and cut into squares with tea.

Steps:

• Prepare all ingredients first. Chop pineapple, apricots and dates into pieces the same size as the Brazil nuts, leave nuts whole, combine fruit and nuts in a large bowl.
• Beat eggs in a bowl until thick and creamy, add sugar, essence, rum and softened butter, beat until well combined.
• Stir into fruit mixture and add sifted flours.
• Spread mixture evenly and firmly into a large loaf pan which has been greased and lined.
• Bake at 150°C for about 2 hours.

Steps:

• Preheat oven to 350°. Grease and flour 13x9-inch pan.
• Combine top 3 ingredients, mixing at medium speed on electric mixer until well blended.
• Gradually add milk, mixing well after each addition; blend eggs and vanilla.
• Add combined dry ingredients to cream cheese mixture; mix well.
• Pour half of batter into pan. Dot with the preserves and cover with the remaining batter.
• Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
• Combine coconut, brown sugar, cinnamon and margarine; mix well.
• Spread onto the cake and broil 3-5 minutes or until golden brown.

Steps:

• Line an oblong traybake tin (8 x 12in) with baking parchment and heat oven to 350°F
• Beat the butter, sugar, flour, baking powder, eggs and milk together until creamy. Spoon into the tin, level the top, then bake for 25 mins until almost set.
• Meanwhile, get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together.
• When cake has baked for 25 mins, whip it out of the oven. Working quickly, spoon over the yogurt, scatter over the fruit, then top with the crumble.
• Return to oven for 15-20 mins until a skewer comes out clean.
• Serve warm as a dessert, or cooled and cut into squares with tea.