White chocolate and macadamia cake recipe
White chocolate and macadamia cake recipe from HB52 |
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Ingredients100g unsalted butter (chopped coarsely)400g white chocolate 165g caster sugar 4 eggs 300g self raising flour 1 tsp vanilla extract 140g macadamia nuts (chopped finely) 2 tbsp icing sugar |
Handy HintThe cake can be made up to four days ahead; store in an airtight container |
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Method1. Preheat oven to 170C/ 150C fan.2. Grease 22cm x 32cm baking tin, line base and two long sides with baking parchment, extending paper 5cm over sides. 3. Combine butter and chocolate in medium saucepan; stir over low heat until smooth. Remove from heat; stir in sugar. Cool 10 minutes. 4. Stir in eggs, then sifted flour, extract and nuts. Spread mixture ito tin. Bake about 35 minutes. Cool in tin. 5. Turn cake, top-side up, onto board; dust with sifted icing sugar. | |||||||||||||||||||
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