Coconut, Apricot And Macadamia Crumble Cake


afterward crunchy macadamia nuts greater than the top, this moist coconut and apricot cake is final for afternoon tea.

The ingredient of Coconut Apricot And Macadamia Crumble Cake

  • 1 cup 180g diced dried apricots
  • 175g butter chopped
  • 1 cup 220g caster sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 1 2 cup 45g desiccated coconut
  • 1 1 2 cups 225g self raising flour
  • 1 2 cup 125ml milk
  • 100g macadamias chopped
  • icing sugar to dust

The Instruction of coconut apricot and macadamia crumble cake

  • preheat oven to 180u00b0c grease a 20cm springform tin and line base subsequent to baking paper place apricots into a heatproof bowl and cover subsequently boiling water stand for 5 minutes drain and cool
  • prominence butter and sugar later electric beaters until creamy mount up eggs one at a time beating with ease after each addition fold in coconut flour apricots and milk gone a large metal spoon
  • spoon into prepared tin and sleek slick the surface sprinkle macadamias beyond the top and use your fingers to gently press them into the batter bake for 1 hour until a skewer inserted into the cake comes out clean cover loosely like foil after 30 minutes to prevent peak becoming too brown
  • cool in the tin for 10 minutess subsequently next cut off surgically remove sides of the tin and place onto a wire rack carefully slide out base and sever paper taking into consideration cool dust lightly like icing sugar before serving

Nutritions of Coconut Apricot And Macadamia Crumble Cake

calories: 577 902 calories
calories: 33 grams fat
calories: 17 grams saturated fat
calories: 60 grams carbohydrates
calories: 39 grams sugar
calories: n a
calories: 8 grams protein
calories: 106 milligrams cholesterol
calories: 433 48 milligrams sodium
calories: https schema org
calories: nutritioninformation

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