Spiced Carrot and Macadamia Cake

Moist, delicious and rich in fibre, vitamins and minerals. The carrot, pineapple and macadamia nut combination supports the metabolisms vital work, helps to reduce inflammation and boost key B- vitamins and antioxidants. Bound together by protein packed eggs and calcium rich buttermilk. You will be left wanting more.

Method

Preheat the oven to 180C Grease and line 2x 24cm spring form tins with parchment paper Place the macadamia nuts and coconut on separate trays and toast for 4-8 minutes or until golden, remove from the oven to cool. Roughly chop the nuts Grease and line 2x 24cm round cake tins Sift dry ingredients together Whisk all wet ingredients together Add the wet ingredients to the dry and fold in the coconut, nuts, ginger, carrot and pineapple. Divide the mix evenly between the two tins (approximately 880g per tin) Bake at 180c for 40-50minutes or until golden and skewer comes out clean- immediately pour over syrup and allow to cool. SYRUP- bring to the boil and pour hot syrup over the cake as soon as it comes to the boil ICING- Beat together all ingredients until thick