Lemon Macadamia Nut Cakes

By kayjayjohnson

Ingredients

• 1/2 cup all purpose flour
• 1/2 cup whole, toasted macadamia nuts
• 1/2 cup sugar
• 1/2 tsp baking powder
• 2 large eggs
• 2 tsp lemon zest
• 2 tbsp rum
• 2 tbsp butter, melted and cooled

Details

Servings 8
Adapted from bakingbites.com

Preparation

Step 1

Preheat oven to 350F. Line a muffin tin with 8 paper liners.

In the bowl of a food processor, combine flour, macadamia nuts, sugar and baking powder and mix until everything is well blended and the macadamia nuts are ground. Add in eggs, lemon zest and rum and pulse to combine. Batter should be smooth. Add in melted butter and pulse several times to incorporate.

Divide batter evenly into prepared muffin cups.
Bake for 13-15 minutes, until the cakes spring back when lightly touched. Allow to cool completely on a wire rack, the remove paper liners and invert onto a plate to serve.

Serve with fresh berries, ice cream or lemon curd.