Australian Macadamia Ginger Cake

Ingredients for 1 servings:

• 100 g macadamia nuts, natural
• 2 eggs, size M
• 50 g maple syrup
• 1 pinch of salt
• 50 g raw cane sugar
• 1 tbsp, heaped ginger, freshly grated
• ¾ tsp nutmeg, freshly grated
• 80 g whole wheat flour
• ¼ pack of baking powder, approx. 4 – 5 g
• some fat and breadcrumbs for the form
• 75 g powdered sugar
• 2 tbsp maple syrup
• 1 dashes lemon juice
• 6 macadamia nuts for decoration

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

for an 18/20 springform pan

Grind half of the macadamia nuts with an almond mill. Chop the rest into small pieces. Separate the eggs and chill the egg whites. Lightly grease the springform pan. Sprinkle the bottom with a little breadcrumbs. Beat the egg yolks, sugar, and maple syrup in a bowl with a hand mixer until creamy. Stir in the ginger. Mix the wholemeal flour with nutmeg and baking powder. Beat the egg whites with a small pinch of salt until stiff peaks form. Gently fold the egg whites, flour, and egg mixture together with a whisk until well blended. Pour into the pan. Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes. Allow to cool slightly in the pan. Make a glaze from the powdered sugar, maple syrup, and lemon juice, thinning with a little water if necessary, and spread it over the slightly cooled cake. Refrigerate to cool completely. Decorate with the 6 macadamia nuts. Tip: Natural macadamia nuts are very difficult to find in supermarkets. It’s best to order them online. For a 24/25cm springform pan, you can double the ingredients. This will increase the baking time by about 5-8 minutes.