Passionfruit and Macadamia Oil Cake

A Bright Cake for Autumn Days - Extra Food Chat with Kath

Welcome to another edition of Extra Food Chat with Kath!

I have a new recipe for you this week, something bright and cheerful for those of us now finally feeling Autumns chill, and Summery for those on the other side of the world.

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Late last year I was gifted some Macadamia Oil from Fancy Farmer, and I’ve been thinking about recipes to use it in ever since.

Macadamia oil is a great substitute in many recipes, having a high smoke point and containing monounsaturated fatty acids.

I have made oil based cakes like this one for years, and using macadamia oil instead of something like canola gives the cake a subtle nutty flavour and a clean white looking crumb. Paired with a simple passionfruit icing, it’s an easy cake for when sweet treats are needed, no matter the time of year.

I originally added some blitzed up roasted macadamias to this recipe, however it made the cake very wet. It was nice, and one person who tried it said it was the nicest cake they had tasted (!), but to me the texture wasn’t right. But you could definitely roast and roughly chop some macadamias and sprinkle over the top if you wanted a bigger hit of macadamia in this cake.

You can also probably see from the image my passionfruit icing was very runny! It was a happy mistake I put the cake on a dish that had slight sides, as thankfully it caught all the runaway icing. Do as I say, and not as I did, and continue to add more icing sugar to the icing if it seems a bit runny.

The edited and tested recipe for this Passionfruit and Macadamia Oil Cake is below for all subscribers this week.

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Passionfruit and Macadamia Oil Cake

Ingredients:

180g plain flour

1/2 tsp baking powder

1/2 tsp bicarb soda (baking soda)

175g plain Greek style yoghurt

150g caster sugar

2 eggs

125ml macadamia oil

Ingredients for the Icing:

140g icing mixture*

2 tbsp fresh passionfruit pulp

Method:

1. Preheat oven to 160 degrees Celsius and line a loaf tin (approx. 21 x 11cm) with baking paper.

2. In a large mixing bowl whisk together the flour and baking powder. Sift in the bicarb and whisk again.

3. In a medium bowl or large jug whisk together the yoghurt, sugar, eggs and macadamia oil.

4. Add the wet ingredients to the dry and whisk until the batter is smooth.

5. Pour into the prepared tin and bake for 40-45 minutes or until the cake is golden in colour and a skewer inserted into the centre comes out clean.

6. Allow the cake to cool in its tin for a few minutes, before turning the cake out onto a wire rack to cool completely.

7. Once the cake has cooled make the icing, by combining the icing sugar and the fresh passionfruit pulp in a medium bowl. If the icing is a bit runny (it will depend on how juicy your passionfruit is), add a little more icing mixture until you have a smooth thicker icing texture. If more liquid is needed for the icing to make it smoother, gradually add a little more passionfruit pulp (or water) until you have a smooth and slightly thick icing.

8. Spread the icing over the cake allowing it to drizzle over the sides a little.

Serves 10-12, keeps for 3-4 days in an airtight container.

* I use icing mixture rather than pure icing sugar as I hate sifting icing sugar. If you are using pure icing sugar sift it before adding the passionfruit pulp.

Thanks to Fancy Farmer for gifting me some of their Macadamia Oil!

Thank you so much again for your support, if you have any questions, comments or just want to say hi you can find me via return email or in the comments of this post.

See you again on Friday.