Method

Crumble

1. In a small bowl, combine the flour, solid coconut oil, maple syrup and chopped macadamias. 
2. Use your fingertips to rub the coconut oil and syrup into the flour until it forms a wet sand consistency. The crumble should clump together when pressed. Set aside.

Cake

3. Preheat the oven to 170°C and grease and line a 1L loaf tin with baking paper.
   In a large bowl, combine the self-raising flour, almond flour and baking powder.
4. In a separate bowl, add the sugar, lemon zest and juice. Rub the zest and juice into the sugar with your fingertips to enhance the lemon flavour. Add the melted coconut oil, maple syrup, milk, vanilla and egg, and whisk until smooth.
5. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined.
   Pour the batter into the prepared tin and evenly sprinkle the crumble on top.
6. Bake for approximately 40 minutes, or until risen and golden.
7. Allow to cool completely before removing from the tin. Finish with a dusting of icing sugar or a drizzle of lemon glaze before serving.