Macadamia Marmalade cake
  • u2022 2/3cup self-raising flour
  • u2022 1/2cup semolina
  • u2022 1/2cup ground almonds
  • u2022 180g butter(I used Amul)
  • u2022 1cup caster sugar
  • u2022 1/2cup buttermilk(I substituted with xbd cup milk and 1 tsp vinegar)
  • u2022 2 eggs
  • u2022 1cup marmalade(I used orange)
  • u2022 100g macadamias, chopped
  1. Grease a 17cm x 27cm x 4cm tin(I used 17 x27x3 cm)) Line base and sides with baking paper. Preheat the oven to moderate, 180xbaC.
  2. Sift flour into a large bowl.
  3. Add the semolina and ground almonds. Make a well in the centre.
  4. Melt butter and sugar in a bowl in the microwave or on the stovetop in a pan. The sugar does not need to dissolve completely. Cool slightly. Pour mixture into the well.
  5. Add the buttermilk and eggs. Stir to combine.
  6. Pour mixture into the prepared tin.
  7. Heat the marmalade in a bowl in the microwave or on the stovetop in a pan until warm and slightly runny.
  8. Stir in the macadamias.
  9. Spoon marmalade mixture over the surface of the cake. If the marmalade is too hot, it will sink into the cake mixture.
  10. Bake for 35-40 minutes or until golden on top and a skewer comes out clean when inserted in the centre.(Mine took 45 minutes)
  11. Leave cake in the tin to cool.
Recipe Notes

This cake will keep for up to two weeks stored in an airtight container in a cool, dry place. Mine already got over! 🙂

See Aparna’s eggless version of the cake here