A macadamia nut tea cake for your valentine…
Last week I posted about our Miss Hawaii, in particular, how macadamia nuts with their low omega-6 offer a treasure chest of healthy, stable fats for your dining pleasure.
Now, as promised, here is a recipe to try, featuring macadamia nuts and their oil.
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In addition to my bread obsession, I have discovered a love of fresh homemade focaccia. If you have never tried to make this wonder-bread before, you must try. It is SUPER simple, but takes patience as does any good bread. You can however, make a quick version of it and it will be great but if you’re looking for the moistest, fluffiest and most flavourful focaccia? Well you had better take a nap, find a hobby or play some video games while you wait. The good news is that most of the waiting can be done overnight, so just find something to do for 3 hours or so 🙂
This recipe is not mine, I found it while scouring online and OH MY am I ever glad I tried it and am thrilled to share it on my blog. It is now filed in my ‘keep’ list because it’s just absolutely perfect. I’ve made it once and will be making it again for an upcoming family gathering. Caution: people WILL swoon.
I had some crispy garlic infused oil from some Filipino garlic rice I made recently, and I decided to throw it into the dough mix right at the beginning. Excellent idea! (Pats self on back). If you have any infused oil that you like, I suggest adding it to the mix. It adds another dimension of flavour you can’t get from just adding fresh/dried herbs to the top of the dough before baking. Don’t add too much, I’m talking a 1tbsp or two at max.
The rest of the directions in the recipe I followed to a T. I did let it rest from 9pm at night until 11am the next morning before starting to ‘turn’ the dough. It had plenty of time to ferment and create oddles and oodles of delicious pillowy bubbles. Right before baking, I halved some cherry tomatoes and carefully pushed them into the dough. I picked some fresh rosemary, sprinkled it on top along with some chopped kalamata olives and thinly shaved red onion. I finished it off with a sprinkle of coarse sea salt and popped it in the oven.
My batch was the perfect size.. I think I was able to get over 30 pieces from the rectangle tray. Only three pieces were left over at the end of the night. It was a HUGE hit, and I know it will be in your home too! Thank you SO much to Jenny for posting this recipe on her awesome blog, which I recently discovered. You will want to bookmark her page folks, she’s a keeper! 🙂 To find the full recipe, click here.
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