featuring Sammy’s Beach Bar Macadamia Nut Rum Glaze
Recipe by: Becky Speere – This recipe is adapted from the January 7, 2013, blog post by Kitchen Frau. Use millet flour to make it gluten free.
Servings: 10
Prep Time: 1 hour
- 4 large eggs
- 1/2 c. natural cane sugar
- zest of 1 lemon
- 1/4 c. freshly squeezed lemon juice (about 2 lemons)
- 1/2 c. Maui Olive Oil
- 1/2 tsp. vanilla extract
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 c. millet flour or semolina flour
- 1 c. finely ground, unsalted macadamia nut flour
- 1 Tbsp. powdered psyllium husk (optional)
Glaze:
- juice of 1 Maui lemon (2–3 Tbsp.)
- 2 Tbsp. Maui honey
- 2 Tbsp. Sammy’s Beach Bar Red Head Rum (or water)
- powdered sugar to dust top of cake
Method: Preheat oven to 350°F. Trace the bottom of an 8” springform pan onto parchment paper and cut out the circle, trimming it to lie flat in the pan. Remove parchment, grease the pan, then lay the paper circle back into the springform pan and grease it, too.
With the whisk attachment of an electric mixer (or a hand whisk and lots of elbow grease), beat the eggs and sugar until they are light and fluffy and look like pale yellow, softly whipped cream. Add the lemon zest, lemon juice, Maui Olive Oil and vanilla extract. Beat well.
Sift baking powder, baking soda, salt and millet (or semolina) flour. Whisk together with the macadamia nut flour and psyllium husk powder (if using). Add to egg mixture and mix just until combined. Pour into the prepared pan.
Bake 45 minutes. Lay a sheet of aluminum foil over top if it is browning too quickly. Remove from oven when cake tests done (springy in center). While cake is hot, sprinkle evenly with glaze.
Procedure for glaze: In a small saucepan, heat the lemon juice, honey and rum (or water) until the honey is just melted and the mixture is hot. One spoonful at a time, drizzle the glaze over the top of the hot cake. Drizzle mostly around the outside edge of the cake so it gets soaked. The cake will have dropped slightly in the middle and most of the glaze will run there anyway, so make sure to douse the edges well so the cake is evenly moistened. Cool cake completely. Remove the outside of the springform pan. Just before serving, sprinkle the top of the cake with powdered sugar shaken through a small sieve or tea strainer.
