Macadamia and Pineapple Cake with Lime Icing

Chef Alison Alexander

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Categories: Desserts

Ingredients

 4 eggs
 1 1/2 cups raw sugar
 2 cups finely chopped macadamias
 440g. can Golden Circle crushed pineapple, drained
 2 cups self-raising flour

 Icing:
-1 cup icing sugar, sifted
-1 teaspoon butter, softened
- fresh lime juice

Method

1. Pre-heat oven to 180deg.C. Line 2 small ring tins with Glad Bake or grease 1 large bundt tin.

2. Place eggs and sugar into electric mixer and beat until the mixture is pale and very thick. Add macadamias, pineapple and sifted flour and gently fold in to combine.

3. Spoon mixture into prepared tins and bake for about 30-40 minutes, or until golden and cooked through when tested with a wooden skewer. Turn cake out onto a wire cake rack to cool completely before icing.

Icing: Place icing sugar and butter into the bowl of food processor and process for 15 seconds. With machine running, add enough lime juice to form a spreadable mixture. Spread icing over the top of the cake.