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Cakes, Sweets and Ice Creams
Rainforest lime and macadamia nut
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Cakes Sweets and Ice-creams
Recipe for 4 people
50g chopped macadamia nuts
75g soft brown sugar
2 tablespoons Buderim ginger, lemon and lime marmalade
½ teaspoon Lemon Myrtle*
150g rainforest limes, sliced whole
120g self-raising flour
½ teaspoon salt
120g castor sugar
2 eggs, beaten
(* Can be found at: www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=33 )
Recipe preparation steps
Dry roast the chopped nuts until the fines just begin to darken.
Melt 15g butter in a pan, add the brown sugar and marmalade, stir well to dissolve the sugar; remove from heat and sprinkle in the Lemon Myrtle.
Butter a deep ovenproof dish and pour in the mixture; place the slices of limes over this mixture
in a bowl, sieve the flour and salt.
In another bowl, beat the castor sugar with the remaining butter, add the eggs and flour gradually, stirring well.
Pour this mix carefully over the
and bake at 180°C for 35 minutes.
Styling - When cooked, turn out on a dish so that the limes are on top or serve from the bowl. The mix will be
soft in the centre and really good to eat with ice cream or cream.
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