Ingredients
| 100g unsalted butter, plus an extra 100g unsalted butter, softened | |
| 290g sugar | |
| 4 Granny Smith apples (or other tart apples), cored, diced, peel can be left on for more flavour | |
| ½ teaspoon lemon juice | |
| ¼ teaspoon cinnamon | |
| 300g flour | |
| 1½ teaspoons vanilla paste | |
| 100g macadamias, chopped | |
| 20g brown sugar | |
| ½ teaspoon salt | |
| 3 medium eggs, room temperature | |
| 50g sour cream | |
| 2 teaspoons baking powder |
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Instructions
| 1. | For the apple filling, heat 20g butter and 50g sugar in a pan over a medium heat until bubbling and leave to bubble for a few minutes until golden. |
| 2. | Add the diced apple – the caramel will set for a couple of seconds, but keep stirring until it starts dissolving again. |
| 3. | Add the lemon juice and cinnamon, cook for about 5 minutes, stirring, then set aside. |
| 4. | To make the macadamia crumble, melt 80g butter and cool. |
| 5. | Mix 150g flour, 90g sugar, ½ teaspoon vanilla paste, the macadamia pieces and a pinch of salt, then add melted butter and mix quickly. |
| 6. | You should have a crumbly texture; if it is too wet add a bit more flour, if too dry add some more melted butter. Set aside. |
| 7. | Heat the oven to 160°C and line a 20cm cake tin. |
| 8. | Using a stand mixer with the whisk attachment, whip the softened butter with the remaining 150g sugar, brown sugar, 1 teaspoon vanilla paste and salt until pale and creamy, about 5 minutes, scraping down the sides of the bowl as you go. |
| 9. | Add the eggs one by one, mixing well between each egg (don’t be concerned if the mixture looks like it might split). |
| 10. | Whisk in the sour cream, scraping down the sides of the bowl with a spatula. |
| 11. | Add the remaining 150g flour in two lots along with the baking powder and fold into the creamed mixture, making sure not to over mix the batter. |
| 12. | Spoon the batter into the prepared cake tin and smooth it out using a spatula. |
| 13. | Add the cooked apples and spread evenly, pressing a little into the batter, then top with the crumble. |
| 14. | Bake for 65-70 minutes until the crumble is golden and crispy and a toothpick comes out clean. |
| 15. | Cool in the tin for 5 minutes, then turn out of the tin to finish cooling on a rack. |
| 16. | Serve with yoghurt, custard or whipped cream. |
Recipes Annie Niemann & Lisa Sutherland / Photography Aaron McLean / Styling Fiona Smith & Aaron McLean