A Kamai’ina Favorite
Macadamia Nuts Meet Apples
It is sometimes hard to find much of a Pacific element in many of the old Kamaiina or Old Time Hawaiian favorite recipes. Here’s a case in point.
This Apple Torte has been a favorite for decades among the old-time Hawaiian residents or Kamai’ina families. It is delicious and easy to make, but at first might not seem particularly Pacific Rim in character.
The Torte dos have a Hawaiian flavor, if you count the Macadamia Nuts, which like everything else, came from somewhere else — in this case Australia.
Macadamia Nuts, now commonly associated with Hawaii, were originally natives of Australia and introduced to Hawaii in the 19th century and planted as wind breaks for the Sugar field, before their nuts became popular.
Apples are not usually thought of as Hawaiian, but the Ohia or native wild Apple was so important that in the 1870s, the Ohia forest in Koolau in Maui was considered the largest Apple orchard in the world.So maybe Apples may be considered as a Hawaiian fruit, too.
Apple Torte, Hawaiian Style
¾ cup Sugar
½ cup Flour
1 teaspoon Baking Powder
½ teaspoon Salt
1 teaspoon Almond Extract
1 cup freshly chopped Apple
½ cup Macadamia Nuts
Whipped Cream for Topping
First prepare an 8-inch baking pan. Heat the oven to 350 degrees Farenheit. Core and peel 1 or 2 apples and chop rather finely, enough to make a cup full.
Next beat the Egg and add the Sugar, beating well. Sift in the Flour, Baking Powder and Salt and combine well. Then add the Almond Extract. Add in the chopped Apple, combine well and turn into the baking pan. Bake for about 35 minutes at 350 degrees Fahrenheit.
While the torte is baking, we can chop the Macadamia Nuts coarsely and prpeare the Whipped Cream.
After the torte is baked, cool on a wire rck and when cool, place on a serving plate and top with the Whipped Cream and finish by sprinkling the Macadamia Nut bits on top.