Cinnamon Cake

The delicious rainforest flavours of cinnamon and ginger combine with macadamias in this cake topped with a hint of lemon icing and macadamias. Serve with coffee or tea and a cinnamon stick for stirring.




Cinnamon cake pictured with Australian Wattle

200g (7 oz ) butter, softened  
1 cup brown sugar

½ cup golden syrup or honey

2 eggs

1½ cups self-raising flour
½ cup macadamia nut meal
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon nutmeg
¼ cup milk

Hint of lemon icing:

2 cups icing sugar

60g  (2 oz) butter, softened

1 tablespoon lemon juice
1 tablespoon boiling water
¼ cup macadamia nuts finely chopped

1.       Preheat oven to 180°C ( 350° F ). Grease and line a 26 cm x 16 cm (10 ½ in x 6 ½ in) slice tin or square cake pan with baking paper.

2.       Mix the butter and sugar together until light and fluffy. Stir in the golden syrup. Add the eggs, one at a time and mix well after each addition. Sift in the flour and fold in together with the nut meal, ginger, cinnamon and nutmeg. Stir in the milk gently and mix until the mixture is smooth. Spoon the mixture into the tin and smooth the top.  Bake for 30 to 35 minutes or until a skewer inserted into the centre comes out clean. Cool tin on a wire rack.

3.       Make icing and spread over cooled cake. Tip: Dip knife in hot water to help make a smooth finish. Sprinkle over the nuts and cut into squares or bars to serve.