Fresh Strawberry & Macadamia Cake

This straightforward cake is moist, has a nutty texture, a pale pink colour and can be also used as a warm dessert.

You will need :

2 cups washed, hulled strawberries, then blitz in blender
2 free range eggs
1 cup of sugar
? Cup of Vegetable oil
1 Cup of plain flour
¾ teaspoon of Baking Soda
½ teaspoons of Baking Powder
½ teaspoon of ground cinnamon
¼ teaspoon of salt
½ cup of fresh Macadamia nuts, chopped. (about 100g)


Pre heat oven to 180° c or 160°c for a fan oven.

Line or grease a loaf tin.

Beat together the Eggs, Sugar and vegetable oil in a large bowl until thick. Gently whisk through the blended strawberries.

In another bowl sift together all the dry ingredients (except the nuts).

Gently fold the dry ingredients into the strawberry bowl, together with the chopped Macadamia Nuts. Don’t whisk just gently blend.

Pour into the prepared tin.

Bake in oven for about 40 minutes. Skewer test to make sure cooked through. Leave in tin for about 10 minutes before turning out.

Serve warm or at room temperature ~ marinated strawberries and cream can be a final finishing flourish!


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