- 170g macadamia nuts
- ½ cup (50g) shredded coconut
- 1 ¼ cups (200g) brown rice flour
- 1 tsp baking powder
- 1 ½ tsp Xanthan gum
- 4 large eggs
- ¾ cup (155g) caster sugar
- 1 tsp lemon zest
- 125g vanilla yogurt
- 100ml macadamia or vegetable oil
- fresh pineapple wedges, bananas and pear quarters, for decorating
- Preheat oven to 180C (160 fan forced). Grease a 22cm fluted ring pan. Place several macadamia nuts and half the coconut over the base of the pan.
- Attach the slicer shredder to the stand mixer with the medium shredding drum. Place the mixing bowl under the hopper. Turn to speed 6 and add the remaining nuts to the hopper and shred.
- Place the mixing bowl on the mixer and attach the flat beater. To the macadamia meal, add the rice flour, baking powder, gum and remaining coconut. Turn to speed 2 and mix until well combined. Remove mixture from the bowl and set aside.
- Return the empty mixing bowl to the stand mixer. Add eggs, sugar and lemon zest. Turn mixer to speed 8 and beat for 8 minutes or until very thick and creamy. Reduce to speed 1, add the flour mixture, yogurt and oil and mix until just combined - do not over mix.
- Pour into the prepared pan and bake for 30 minutes or until firm to touch and golden brown. Stand for 5 minutes before turning out. Decorate with summer fruits and serve with thick vanilla yogurt.
- Brown rice flour adds a firm texture and rich flavour to cakes. Brown rice flour and Xanthan gum – adds body to baked goods and are both available from health food stores and the health food section of supermarkets.
- A second bowl is useful. Additional bowls are available from stockists.
- The macadamia nuts can also be quickly processed in the small bowl of the food processor. Do not over process or the nutmeal will become oily.