Method

• 1.
  Preheat oven to 180°C. Grease a 24cm round cake pan and line base with baking paper. Dust side with flour, shaking off excess.

• 2.
  Place 1/3 cup (50g) flour and macadamias in a food processor and blitz to finely crush. Sift remaining 2/3 cup (100g) flour into a large bowl with the macadamia mixture and stir to combine.
• 3.
  mixture and stir to combine. Place eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment and whisk on medium-high speed for 6-8 minutes until pale and fluffy. Slowly add oil, whisking constantly, until well combined. Fold flour mixture into egg mixture and pour into prepared pan. Bake for 55 minutes or until golden and the centre springs back when lightly pressed.
• 4.
  Cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely.
• 5.
  For the drizzle, place icing sugar and passionfruit pulp in a bowl and stir to combine. (If your drizzle is too runny, add a little extra icing sugar to thicken up.) Drizzle over cooled cake, and serve with creme fraiche.