Macadamia Bites

Macadamia Bites are delicate, bite-sized sponge cakes topped with a golden layer of syrupy macadamia nuts. The combination of light sponge and glossy nut topping creates a delightful mix of soft and crunchy textures. Perfect for afternoon tea, dessert platters, or a touch of homemade indulgence, these little bites are as elegant as they are irresistible.

Prep Time 20

Cook Time 30

Total Time 50

Servings Bites

Ingredients

The Sponge:

120 g plain flour
1 tsp baking powder
100 g unsalted butter softened
100 g caster sugar
2 large eggs free range
1 tsp vanilla extract
2 tbsp milk

The Macadamia Topping:

100 g macadamia nuts sliced or roughly chopped
60 g unsalted butter
75 g light brown sugar
2 tbsp honey or golden syrup

Instructions

Preheat your oven to **180°C (160°C fan) / 350°F / Gas Mark 4**.
Grease and line a shallow square baking tin (about 20 cm / 8 inch) with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, cream the butter and caster sugar together until pale and fluffy.
100 g unsalted butter, 100 g caster sugar
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
2 large eggs, 1 tsp vanilla extract
In a separate bowl, sift together the flour and baking powder. Gradually fold the dry mixture into the creamed butter mixture, adding the milk to achieve a smooth, soft batter.
120 g plain flour, 1 tsp baking powder, 2 tbsp milk
Spoon the sponge mixture evenly into the prepared tin, smoothing the top.
Bake for 15–18 minutes, or until the sponge is lightly golden and just firm to the touch.
Remove from the oven, but leave it in the tin — you’ll add the topping next.
In a small saucepan, melt the butter, brown sugar, and honey (or golden syrup) over a gentle heat. Stir continuously until the mixture begins to bubble and thicken slightly.
60 g unsalted butter, 75 g light brown sugar, 2 tbsp honey
Remove from the heat and stir in the macadamia nuts, coating them well in the syrupy mixture.
100 g macadamia nuts
Pour the macadamia mixture evenly over the warm sponge, spreading it out carefully to cover the surface.
Return the tin to the oven and bake for another **8–10 minutes**, or until the topping is bubbling and golden.
Allow the tray to cool completely before lifting it out using the parchment paper.
Once cool, cut the macadamia bites into small squares or rectangles — ideally bite-sized pieces for easy serving.

Notes

Serving Suggestions for the Macadamia Bites:

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Enjoy at room temperature with a cup of tea or coffee.

Drizzle with a little melted white or dark chocolate for a decorative finish.

Sprinkle a touch of sea salt over the top before the final bake for a salted caramel twist.

Storage:

Store the Macadamia Bites in an airtight container at room temperature for up to 4 days.

For longer storage, refrigerate for up to a week or freeze for up to 2 months — just thaw before serving.

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