Macadamia And Apple Cake - cooking recipe

Ingredients

2 None apples, such as Granny Smith, cored and thinly sliced
1 None lemon, juiced
8 tbsp soft butter or margarine
1 1/4 cups superfine sugar
2 None eggs
1 cup all purpose flour
2 tsp baking powder
1/2 tsp ground ginger and cinnamon blend
3-4 tbsp milk
1 1/2 cups macadamia nuts (unsalted), 3/4 cup finely chopped
2/3 cup sugar
1 tsp vanilla extract
1/2 cup powdered sugar

Preparation

Preheat the oven to 325\u00b0F. Set aside 2 tbsp of lemon juice, drizzle the slices of apple with the remaining juice. Whip the butter and superfine sugar until foamy. Stir in the eggs one at a time. Mix the flour, baking powder and spices and stir them into the butter mixture, alternating with the milk. Add the chopped nuts at the end.
Pour half of the batter into a greased and floured 10 inch diameter springform cake pan and smooth it over. Spread the apple slices on the batter and dust them with cinnamon. Cover the apples with the remaining batter, smooth it over and bake the cake for 50-60 mins, (or until a wooden skewer comes out clean). Leave the cake to cool on a wire rack.
Cut the remaining nuts in half. Heat 1/3 cup of water, the sugar and vanilla extract in a nonstick skillet. Add the nuts and cook them over a high temperature, stirring, until the sugar is dry. Turn down the temperature to a medium heat and stir until the sugar melts again. Pour the nuts onto a sheet of parchment paper and immediately pull them apart with 2 forks. Leave them to cool completely.
Stir the powdered sugar and 2 tbsp of lemon juice into a smooth paste. Put it into a piping bag with a small round tip and pipe it onto the cake. Sprinkle with caramelized macadamia nuts.