Recipe: Macadamia, Raspberry and Lime Streusel cake

There is always a reason for delicious cakes at tea time, whether it be morning or afternoon tea, and what better choice than delicious Australian grown Macadamias.

Macadamia, raspberry and lime streusel cake
Serves 8-10

A second slice is hard to resist with this scrumptiously pretty cake. The highlight has to be the perfect combination of macadamias with the tang of lime and sweetness of raspberries.


2 tablespoons raw macadamias
2 tablespoons plain flour
1 tablespoon raw caster sugar
2 tablespoons butter
1 cup fresh raspberries


1 cup plain flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup raw macadamias, chopped
1 egg, lightly beaten
½ cup raw caster sugar
½ cup plain yoghurt
¼ cup macadamia oil
1 tablespoon lime zest
2 tablespoons lime juice

Macadamia raspberry and lime streusel cake (portrait)

For the streusel topping, place macadamias in a food processor and process until coarsely chopped. Add flour, sugar and butter and pulse until mixture combines and forms a crumb. Set aside.

Preheat oven to 180°C. Grease and line a 24cm x 14cm loaf tin with baking paper, allowing the paper to come over the edges of the tin for easy removal of the cake once cooked.
Combine the flour, baking powder, salt and macadamias in a bowl.
In another bowl, whisk together the egg, sugar, yoghurt, macadamia oil, lime zest and juice. Pour over the dry ingredients and stir to combine.

Pour into the prepared tin and scatter with raspberries.
Sprinkle the streusel crumb over the raspberries and bake on the middle oven rack for 1-1¼ hours, until a skewer inserted in the middle comes out clean.
Cover loosely with foil half way through cooking to prevent the crumb from burning.
Cool in the tin for 15 minutes before gently lifting out to cool completely on a wire rack.

For more mouthwatering Macadamia recipes please visit: Australian Macadamias

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