MACADAMIA NUT OIL RECIPES

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PINEAPPLE & MACADAMIA NUT CAKE RECIPE: HOW TO MAKE IT



Pineapple & Macadamia Nut Cake Recipe: How to Make It image

This delicious cake is one of my own invention. It's been a huge hit among family and friends and even inspired fierce bidding at a local charity auction! —Greta Kirby, Carthage, Tennessee

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 16 servings.

Number Of Ingredients 16

1 package white or yellow cake mix, regular size
1-1/4 cups unsweetened pineapple juice
1/2 cup canola oil
3 large eggs, room temperature
FILLING:
3/4 cup sugar
4 teaspoons all-purpose flour
2 large egg yolks
1/4 cup butter, melted
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/4 cup chopped macadamia nuts, toasted
FROSTING:
1/2 cup butter, softened
4 cups confectioners' sugar
2 to 4 tablespoons 2% milk
Additional chopped macadamia nuts, optional

Steps:

  • Preheat oven to 350°. Combine cake mix, pineapple juice, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into three greased and floured 8-in. round baking pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, combine sugar and flour in a large saucepan. Whisk in egg yolks, butter and pineapple until blended. Bring to a boil over medium heat; cook and stir until thickened and bubbly, about 2 minutes. Remove from heat; cool to room temperature. Reserve 1/3 cup pineapple mixture for frosting; gently stir nuts into remaining pineapple mixture., Place one cake layer on a serving plate; spread with half of the filling. Repeat. Top with remaining cake layer., For frosting, cream butter, confectioners' sugar, reserved pineapple mixture and enough milk to reach a spreading consistency. Spread over top and sides of cake. If desired, chop and toast additional nuts; sprinkle on top and around bottom of cake.

Nutrition Facts : Calories 457 calories, FatContent 20g fat (7g saturated fat), CholesterolContent 81mg cholesterol, SodiumContent 296mg sodium, CarbohydrateContent 69g carbohydrate (55g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

PORCINI NUT PATTIES RECIPE - BBC FOOD



Porcini nut patties recipe - BBC Food image

Nut roast doesn't have to be dry, leaden or worthy. These little patties have juicy, rich mushrooms and tasty macadamia nuts. This meal, when served as 15 portions, provides 267kcal, 6g protein, 18g carbohydrates (of which 5g sugars), 18g fat (of which 1.5g saturates), 3.5g fibre and 0.4g salt per portion.

Provided by Nigel Slater

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 10-15

Number Of Ingredients 12

40g/1¾oz dried porcini mushrooms
300ml/10½fl oz hot water from the kettle
250g/9oz chestnut mushrooms
150g/5oz chestnuts, cooked and peeled
1 x 400g/14oz tin flageolet beans, drained
100g/3½oz Macadamia nuts
1 free-range egg
3 tbsp honey
3 tbsp soy sauce
100g/3½oz breadcrumbs
2 tbsp groundnut oil, plus extra for greasing
200g/7oz kale

Steps:

  • Preheat the oven to 200C/400F/Gas 6. Grease a baking tray with oil.
  • Soak the porcini mushrooms in the water in a small bowl for ten minutes.
  • Add the chestnut mushrooms, chestnuts, flageolet beans and macadamia nuts to a food processor. Blend for a short amount of time, until you have a rough paste with a little texture.
  • Drain the porcini, reserving the soaking liquid (use this for another dish, like mushroom risotto or soup). Add the porcini to the food processor and blend again.
  • Tip the contents of the food processor into a large bowl and mix in the egg, honey and soy sauce. Finally, add the breadcrumbs and stir well.
  • Shape into patties using your hands and place onto the oiled baking tray. Bake in the oven for 25-30 minutes, but watch them carefully.
  • Meanwhile cook the kale in a covered pan with a few tablespoons of the reserved porcini stock for five minutes, or until tender.
  • Serve the nut roast patties with the kale alongside.

Nutrition Facts : Calories 267kcal, CarbohydrateContent 18g, FatContent 18g, FiberContent 3.5g, ProteinContent 6g, SaturatedFatContent 1.5g, SugarContent 5g

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