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Nectarine and macadamia crumble cake
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Prep Time:
35 minutes
Cook Time:
50 minutes
Total Time:
85 minutes
Elevate seasonal stonefruit into a show-stopping dessert!
Ingredients:
  • 185g butter, softened
  • 322.50 gm caster sugar
  • 6.60 gm vanilla extract
  • 127.50 gm desiccated coconut
  • 257.50 gm milk
  • 1 large nectarine, halved, stone removed, thinly sliced
  • Custard, to serve
  • 62.50 ml plain flour
  • 30g butter, chilled, chopped
  • 10.00 gm caster sugar
  • 62.50 ml roughly chopped dry roasted macadamia nuts
Instructions:
  • Preheat your oven to 180°C (160°C fan-forced) and generously grease a 3cm-deep, 20cm x 30cm lamington pan.
  • Prepare the crumble topping by combining flour and butter in a bowl. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. Finally, mix in the sugar and macadamia nuts.
  • In an electric mixer, whisk together butter, sugar, and vanilla until creamy. Gradually add eggs one at a time, mixing well after each addition.
  • Sift the flour and bicarbonate of soda over the butter mixture, then add coconut and milk. Mix until combined. Spread the mixture into the prepared pan. Top with nectarine and crumble mixture. Bake for 45 to 50 minutes until a skewer inserted in the center comes out clean. Let it rest in the pan for 10 minutes before transferring to a wire rack to cool. Serve warm or cold with custard.

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