Macadamia Marmalade Cake

Makes up to 12 slices

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Categories: Desserts

Ingredients

• 2/3 cup self-raising flour
• 1/2 cup semolina
• 1/2 cup ground almonds
• 180g butter
• 1 cup caster sugar
• 1/2 cup buttermilk
• 2 eggs
• 1 cup marmalade
• 100g macadamias, chopped

Method

Grease a 17cm x 27cm x 4cm lamington tin. Line base and sides with baking paper. Preheat the over to moderate, 180ºC.
Sift flour into a large bowl. Add the semolina and ground almonds. Make a well in the centre.
Melt butter and sugar in a bowl in the microwave or on the stovetop in a pan. The sugar does not need to dissolve completely. Cool slightly. Pour mixture into the well. Add the buttermilk and eggs. Stir to combine. Pour mixture into the prepared tin. Heat the marmalade in a bowl in the microwave or on the stovetop in a pan until warm and slightly runny. Stir in the macadamias.
Spoon marmalade mixture over the surface of the cake. If the marmalade is too hot, it will sink into the cake mixture. Bake for 35-40 minutes or until golden on top and a skewer comes out clean when inserted in the centre. Leave cake in the tin to cool.
Note: If you don’t like marmalade you can substitute your favourite jam instead. This cake will keep for up to two weeks stored in an airtight container in a cool, dry place.