 Our new neighbours recently welcomed a sweet little baby boy so that's a good enough excuse to make a cake. My Aunty Barb first made this cake for me on a recent girls farm stay and us gals hoovered it down like nobody's business. Besides, every gal needs a good cherry cake recipe and this one is not only easy it's jolly tasty!
The twist ...well duh, macadamia nuts because in our house, macadamia nuts find their way into pretty much every meal so this cake was no exception. What you'll need 1 x tablespoon chia seeds 1 x cup SR flour (I used gluten free but you can pretty much use any flour) 1 x cup macadamia nut meal (almond is fine if you don't live on a macadamia nut farm :) 3/4 cup x sugar (I used a mixture of dark brown sugar + organic Canadian maple syrup because it's already a sweet cake with the cherries but caster or raw sugar work fine too) 2 x free range eggs 1/2 x cup dry roasted macadamia nuts cut into halves or quarters 125 x grams butter (melted) 1 1/2 x cups cherries, pitted and roughly chopped (I used a jar of Morello cherries) Method Preheat over to 180 degrees (fan forced). Line a 22cm springform tin with baking paper. Place chia seeds in 100ml cold water, whisk to combine then stand for 15 minutes - seeds will turn to gel. In a large bowl, combine flour, almond meal and sugar. In a separate bowl, whisk eggs, melted butter and chia seed gel + maple if substituting for sugar. Pour into flour mixture and beat until smooth and well combined. Add half the 🍒 and fold gently to combine. Pour cake mixture into prepared tin Push the remainder of the 🍒 in and around the top of the cake. Place in oven to bake for 45 minutes (the time will depend on your oven). To check cake is cooked, insert a skewer and it should come out clean when cake is cooked. Remove from tin and cool on a wire rack. Allow to cool completely before slicing. Serve with natural yogurt or chantilly cream aka dollop cream with vanilla bean or natural vanilla. Thanks Aunty Barb! xx
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 Macadamia raceme Traditionally, our macadamia nut harvest runs from April through until September but for the past few seasons, these balmy Winter days can often confuse the trees and they begin flowering early.
The significance of one season ending and one beginning is often a time of reflection. What worked well this season and what didn't work so well? How can we improve and what will we do differently next season? At the Barenuts Macadamia Nut Farm we care deeply about the welfare of trees and the ground in which they grow so our sustainable approach to orchard management practices is something we put a lot of time and effort into. At the end of the day, our focus is always finding the best ways to nurture and nourish our sweet baby nutlets so they grow into BIG tasty Barenuts! Even though Spring isn't quite upon us, before we know it the entire orchard will be abuzz and it's a truly magic time...even from the house you can hear this constant hum (I think it would make a great soundtrack) from the busy bees and other pollinators all day long! Attention all you foodies out there! Grab a $1 Macca Shot and receive $1 off any of our macalicious products this Saturday and Sunday at Regional Flavours at Southbank. Treat your taste buds to a trail of culinary creations when the farmer's of Queensland decend on Brisbane with truckloads of their homegrown goodness!
Barenuts will be located outside of the Queensland Taste aka where all the booze tents are so pop in for a macca shot and taste our little slice of the Fraser Coast!  Barenuts is proud to announce we have won a Gold Medal at the 2017 Australian Food Awards (AFA) for our Lemon Myrtle Macadamia Nuts.
So I very sneakily decided to enter some of our products into the Australian Food Awards, I didn't bother telling Farmer Mick because I honestly didn't expect to win but lo and behold our tasty native Australian treats scored top marks, 100/100! The AFA, conducted by The Royal Agricultural Society of Victoria (RASV), offers Australian producers broad opportunities to leverage their success locally and internationally with AFA’s national brand seal of quality. Entrants have the opportunity to benchmark against set criteria, receive invaluable independent feedback from industry experts, and be rewarded for excellence. |
City Chick turned Country Chick living a wholesome, free range all round idyllic life with Farmer Mick, our Baby Barenut & Rudi the Staffy Red Cattle Dog at our Macadamia Nut Farm on the Fraser Coast. Archives
February 2018
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