Sunday, September 7, 2014

Maple Macadamia Cake

Maple Macadamia Cake

Recipes like this just make me happy.  I spent most of the day outside today with my family and we had a late lunch of grilled turkey hot dogs around 3pm.  So once we were all back inside and dinner time was getting close, I knew that no one would want a big meal and I certainly didn't feel like cooking anything much.  But I did feel like baking and trying out an idea I had stirring around in my head using home made nut butter as the base of a recipe. Initially I had intended this cake to be chocolate, but knowing my kids would be eating it close to bedtime on a school night, I thought that something without a dose of caffeine might be better.  (Definitely plan to make a chocolate version soon as well).  So I grabbed a few ingredients out of my pantry and fridge and literally made this recipe up on the spot.  I had my husband jot down the measurements as I eyeballed everything and hoped for the best.  And my hopes were answered.  This is one of the most delicious, moist and flavorful yellow cakes I have ever made, and it is gluten free and full of super healthy macadamia nuts.  My daughter had hers with some Nutella "frosting" but it is perfect plain as well, and great for an after dinner snack or a quick breakfast. And it was all mixed together in my food processor which made clean up a breeze.  I can't say I was completely surprised by how good it came out, but I am smiling with pride, and a happy tummy,  just the same.

Maple Macadamia Cake
main ingredients

6 oz. raw macadamia nuts
2 T. organic virgin coconut oil
2/3 C. pure maple syrup
2 tsp. pure vanilla extract
4 organic eggs
1/3 C. coconut flour
1 tsp. baking soda
1/2 tsp. salt

In a food processor, combine the macadamia nuts and coconut oil and pulse until smooth.  Add in the maple syrup, vanilla and eggs.  Process for half a minute and then add in the coconut flour, baking soda and salt.  Pour batter into a greased 9 inch cake pan and bake at 325F for about 35 minutes or until set.  Serve warm and then store in the refrigerator.

finished batter

ready to bake

hot from the oven

serving up dessert

time to eat!!

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