This is a very American influenced cake that makes me want cooler temperatures! There’s nothing better than snuggling up at home with a cup of coffee, tea or hot chocolate and a slice of a big, spicy cake. On a soft sofa, it’s even better. The cooking alone makes your mouth water. The whole house is enveloped in a sweet scent of cinnamon and ginger. It’s rich, for sure, but this cake is meant to be shared with friends…
Cake recipe for a 22cm square pan:
Oatmeal spice crumble :
- 110g of flour
- 30g of coarsely ground oatmeal
- 90g of sugar
- 1 teaspoon cinnamon powder
- 1/2 teaspoon ginger powder
- 100g of semi-salted butter
Cake batter:
- 125g of whole cane sugar
- 90g of powdered sugar
- 2 eggs
- 250g of heavy cream
- 95g rapeseed oil
- 260g of flour
- 1/4 teaspoon of salt
- 1/4 teaspoon baking powder
- 1 teaspoon of sodium bicarbonate
- 170g of macadamia nuts
Prepare the oatmeal and spice crumble. Place the flour, oats, sugar and spices in a bowl or in the bowl of your food processor.
Add the butter cut into pieces.
Mix with the sheet or with your fingertips to incorporate it well.
You must have a homogeneous paste. Set aside.
For the dough, in the same bowl (cleaned quickly), pour the sugars, eggs, cream and oil.
Mix to a smooth cream.
Mix flour, salt, baking powder and baking soda.
Pour it into the dough.
Mix well to obtain a smooth paste.
Pour half of it into the parchment paper-lined pan.
Put half of the crumble batter broken into pieces.
Pour the remaining batter on top, followed by the macadamia nuts and the remaining crumble batter.
Bake at 170°C for 45 minutes.
Let cool before cutting into wedges for a comforting snack!
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