Apple cake with macadamias - Torta di mele con macadamia

Oh, how I love this time of the year! Here we are zooming through January, and I know that many of you are still catching your breath after the festive season. Yet there is still cause for celebration. Australia Day falls on January 26, and this is followed by the beginning of the apple harvest in our local orchards. 

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Apple cake is another of my favourite things, and the moment I spotted Domenica Marchetti's Italian apple torta, I couldn't stop thinking how delicious it would be if I baked it with Australian macadamias and macadamia oil. So I did, and it was. Indeed it was so very good, that I'm baking another one this morning. Must dash, the kitchen awaits. Cheerio and ciao ciao! 

APPLE CAKE WITH MACADAMIAS
(Torta di mele con macadamia)
2-3 medium sized apples, cored, peeled and thinly diced
juice of one lemon
1/2 cup macadamia oil
1 large free range egg, lightly whisked
1/2 cup low fat milk
1 cup vanilla infused caster sugar
finely chopped zest of the lemon
11/2 cups unbleached self raising flour
Icing sugar, for dusting

For the topping:
1/4 cup chopped macadamia nuts
2 tablespoons butter, softened
2 tablespoons vanilla infused caster sugar, extra

Preheat your oven to 180 degrees C. Brush or spray an 8-inch cake tin (springform if possible) with oil. Line the base and sides with baking paper. Peel, core and slice the apples. Place them into a bowl and sprinkle thoroughly with the lemon juice (this will stop them from browning).

In a small bowl, combine the chopped macadamia nuts, butter and the two tablespoons of vanilla infused caster sugar. Using your fingers, mix well until all the ingredients are combined.

In a separate bowl, combine the macadamia oil, egg, milk, one cup of vanilla infused caster sugar and lemon zest. Whisk well. Mix in the flour, making sure it is thoroughly incorporated, then fold in the prepared apples.

Transfer the batter to the prepared cake tin and smooth down the top. Now, sprinkle the macadamia butter topping evenly over the top of the cake. Bake for around 40-45 minutes, until the topping is golden and a skewer tests clean. 

Remove the cake from the oven and allow to cool briefly, then loosen the springform pan and allow the cake to cool thoroughly. Invert the cake onto a cake cooler lined with baking paper, remove the paper from the base, then turn the cake back over onto a serving plate. Dust with icing sugar and serve. Serves 10. Store in an airtight container.

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Tell me dear friends and fellow cooks, do you love apple cake as much as I do? And have you tried baking cakes with macadamia oil? Thank you for taking the time to pop in and leave a comment. It is truly appreciated. xox

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