Streusel Macadamia Slice

(Australian recipe… I tried to convert the recipe, but I am not sure that I am right.)

175g unsalted butter softened ( 3/4 cup)
¾ cup caster sugar (brown sugar)
2 tsps finely grated orange rind ( ½ of an orange juice)
2 eggs
¾ cup plain flour
¾ cup self-raising flour
Icing sugar mixture, to decorate

Streusel Macadamia Topping
¾ cup plain flour
2 tsps ground cinnamon
60 g cold unsalted butter, chopped ( 1/4 cup)
1/3 cup brown sugar
150 g raw macadamia nuts (2/3 cup)
1 Tbs water

Directions
Grease a 19cm x 30cm lamination pan. Line base and sides with baking paper, making sure it extends 2cm above edges of pan.

Beat butter, caster sugar and orange rind in a small bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating until combined. Transfer mixture to a large bowl. Combine sifted lours and stir into egg mixture. Spread cake batter over base of prepared pan.

To make streusel macadamia topping, process flour, cinnamon and butter in a food processor until mixture resembles fine breadcrumbs. Add brown sugar and nuts and process until nuts are coarsely chopped. Add water and process for another 30 seconds, or until mixture resembles, coarse breadcrumbs.

Sprinkle topping evenly over cake batter.

Cook in a moderate oven, 180 C (350 F) for 40 minutes, or until cooked when tested. Stand slice in pan for 10 minutes, then transfer to a wire rack to cool.

To serve, cut slice into small squares and dust with sifted icing sugar mixture.