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Lime and Macadamia Cake

Love to take credit for this, but it comes from a very good friend... thanks Meng! I think he got it from Bill Granger's "Open Kitchen". It's moist and tasty and oh so yummy!



  • 1.

    Preheat oven to 180c

  • 2.

    Place nuts, flour and salt ina food processor and process until nuts are ground.

  • 3.

    Beat the eggs yolks and sugar until pale and creamy. Fold through zest and coconut. Fold through dry ingredients.

  • 4.

    Beat egg whites until stiff peaks. Fold gently through the batter.

  • 5.

    Spread into a buttered and lined springform cake tin - bake for 40mins until the cake is will spring at a touch, or a skwere comes out clean.

  • 6.

    Remove from oven and allow to cool before icing.

  • 7.

    To make icing, combine last 3 ingredients until smooth. Pour over cool cake and allow to run until smooth surface.


Feel free to add mor lime juice... I quite like the tartness and acidity of the lime!

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Andrew Graham

Sparkling Whites, Pinot Gris and Dessert Wines are the best wines to pair with Lime and Macadamia Cake.


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