This is a magical cake and when cumquats are in season I use them instead of the limes.
Blitz the macadamias in a food processor till it is ground to a meal consistency.
Cut limes in quarters, remove pips and blitz in processor until minced.
Whisk eggs & sugar together until creamy.
Add blitzed limes, macadamia nuts, coconut, bicarb soda and flour to the creamed egg and sugar. Mix together with a spoon until well combined
Bake in desired, lined cake tin, 180C oven for about 40 mins or until just firm.
Serve cooled, dusted with icing sugar and with a dollop of decadence - double cream!
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