It is fortunate that macadamias drop and lemons ripen at the same time. Freshly cracked white nuts and freshly picked lemons make a delicious combination in this nutty lemon sponge.
get
8 bantam eggs (or 5 large eggs)
200g macadamias, medium grated
50g spelt flour
4 tbsp agave nectar
3 Meyer lemons
50g macadamias
1 tbsp honey
1 orange
do
For the sponge
Preheat the oven to 190°C.
Grate the lemon rind into the grated macadamias. Add flour and mix.
Separate the eggs.
Beat the egg whites in a large bowl until stiff. Add 2 tbsp agave nectar. Continue beating until very stiff.
Beat the egg yolks in a small bowl until creamy. This takes a few minutes with a hand beater. Add 2 tbsp agave nectar. Continue beating until very creamy.
Gently lift the egg yolk mix under the egg white mix resulting in a light creamy foamy mixture. Lift the nut mixture gently under the egg mixture a little at a time.
Butter a 28cm baking form. Cover the bottom lightly with a sprinkle of flour.
Pour the mixture into the form and smooth the top.
Bake for about 25 minutes until golden on the second shelf from the bottom. Test using a knife or skewer which should come out clean. Turn the oven down to 150°C if necessary.
For the filling
Medium grate the macadamias. Add the juice of 1 lemon. Add 1 tbsp honey. Mix well.
Remove the cool cake from its form. Cut into 2 flat disks using a string. Place the bottom disc on a cake plate. Juice the orange and pour the juice evenly over this. Distribute the filling evenly on top. Then place the top disc on the filling.
Serve in thin slices. Store wrapped in a linen cloth in a cold place.
Fancy extras
If you want to make this cake more fancy, make macadamia honey marzipan and roll it out thinly, larger than the cake. Place this on the cake and form it around the sides. Decorate with icing sugar mixed with lemon juice.
However the cake will then be much sweeter and it tastes perfect without this topping.
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