DECADENT MACADAMIA NUT CAKE

Ingredients

2 cups raw macadamia nuts (or raw cashews… soaked overnight)
2 tablespoons coconut oil (or butter, shortening, etc.)
2 teaspoons pure vanilla extract (or other extract)
4 teaspoons lemon juice (or other citrus juice)
½ cup fresh water (or juice)
2 cups Arrowhead Mills gluten-free baking mix (or another baking mix… not just flour)
2 egg replacers (3 teaspoons dry replacer + 4 tablespoons warm water… or 2 whole eggs, or 2 chia or flax “eggs”)
1 ¼ cups confectioner’s sugar (or powdered sugar)
1 teaspoons guar gum (or xanthan gum)
1 teaspoon baking soda
1 dash sea salt (= ⅛ teaspoon)
Fruit preserves - Fredericksburg Farms Jalapeacheno Jelly & Glaze!

Instructions

Remember to soak the macadamia nuts at room temperature the night before you want to bake the cake.

Drain off the soaking liquid, and blend the nuts at high speed with a fresh ½ cup of water plus the lemon juice, vanilla extract, coconut oil, and prepared egg replacer. (Mix the dry egg replacer well with warm water until it’s a frothy white liquid.)

Now add the dry ingredients to the wet concoction, mixing it very well. (For those of you with corn allergies… note that confectioner’s sugar and guar gum are the corn-free alternatives to powdered sugar and xanthan gum.)

Pour the batter into round metal cake tins. (Metal conducts heat better for gluten-free baked goods.)

Bake for approximately 1 hour, or until golden brown, in a 350ᵒ oven. (My oven has been running low and slow… so vary the time according to your oven’s temperament.)

Make your cake peachy keen by topping it with scrumptious peach preserves straight from Fredericksburg, Texas in the Hill Country… the town is known for its perfect peaches… at Fredericksburg Farms!

I invented this recipe from scratch (no adapting from anyone) & topped it with your preserves long before this contest was available. I grew up in New Braunfels & love your products!