Prepare to embark on a culinary journey to the stunning Marshall Islands with this decadent Macadamia Nut Cake that promises to transport your taste buds to a paradise of rich, nutty flavors. This isn't just another cake - it's a slice of tropical heaven that combines the creamy, buttery essence of macadamia nuts with a delicate, moist texture that will have your guests begging for the recipe. Whether you're a baking enthusiast or a dessert lover looking for something extraordinary, this Marshallese delicacy is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Islas Marshall
Serves: 8 servings
Ingredients
- 2 cups macadamia nuts
- 1 cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted
- 1/4 teaspoon salt
- 1 cup all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
- Toast the macadamia nuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly until they become fragrant and lightly golden. Remove from heat and let cool completely.
- Finely chop the toasted macadamia nuts using a food processor or sharp knife, leaving some larger pieces for texture.
- In a large mixing bowl, cream together the melted butter and sugar until light and fluffy, using an electric mixer on medium speed for about 2-3 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, sift together the flour and salt. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
- Gently fold in the chopped macadamia nuts, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully turn out onto a wire rack to cool completely.
- Optional: Dust with powdered sugar or serve with a dollop of whipped cream before serving.
- Slice into 8 equal servings and enjoy the rich, nutty flavor of this traditional Marshallese dessert.
Tips
- Toast Your Macadamia Nuts Carefully: Take your time when toasting the nuts. The key is to achieve a golden color and fragrant aroma without burning them. Stir constantly and remove from heat as soon as they start to turn golden.
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: When combining wet and dry ingredients, fold gently to maintain the cake's light and tender crumb. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test to ensure perfect baking. A few moist crumbs are okay, but the toothpick should come out mostly clean.
- Cooling is Crucial: Allow the cake to cool completely before serving to help it set and develop its full flavor profile.
- Serving Suggestions: For an extra touch of elegance, dust with powdered sugar or serve with a dollop of whipped cream to complement the nutty richness of the cake.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 35g
Protein: 8g
Fat: 47g
Saturated Fat: 16g
Cholesterol: 130mg
