Wheat Free Macadamia Nut Pound Cake


serves 8
70 g (2 1/2 oz) 1/2 cup of macadamia nuts
Extra rice flour
70 g (2 1/2 oz) 1/2 cup of polenta (maize)
130 g (4 1/2 oz) generous 3/4 cup of rice flour
1 heaped teaspoon of Gluten free baking powder
1/2 teaspoon of bicarbonate of soda (baking soda)
A pinch of salt
140 g (5 oz) 1 cup of icing (confectioners') sugar
130 g (4 1/2 oz) 1/2 cup plus 1 tablespoon of Dairy free margarine
2 large free-range eggs, beaten
100 ml (3 1/2 fl oz) 1/3 cup of goat's or sheep's yogurt
3 tablespoons of maple syrup


A deep-sided 23 cm (9 inch) round or square, loose-bottomed, non-stick cake tin, greased and lined with baking parchment (wax paper)

1. Preheat the oven to 190°C (375°F) Gas mark 5

2. Put the nuts on a non-stick baking sheet and cook them in the oven until golden.

3. Roughly chop the nuts and sprinkle with a little bit of extra rice flour.

4. Sift together the polenta (maize), flour, baking powder, bicarbonate of soda (baking soda) and salt into a large bowl.

5. Beat the icing (confectioners') sugar and margarine in a food processor until pale and fluffy.

6. Add the eggs and half the flour mixture and mix briefly, Add the yogurt, maple syrup, nuts and the rest of the flour mixture and blend very briefly.

7. Spoon into the prepared cake tin and bake for 40 minutes, or until brown and firm to touch. (An inserted skewer should come out clean when the cake is cooked.)

8. Leave the cake to cool in the tin, then peel off the baking parchment (wax paper) and leave the cake to go cold on a wire rack.

9. Wrap the cake in clingfilm (plastic wrap) or keep it in an airtight container until needed.

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