The Australian Macadamia Cookbook by Deborah Nelson

Author:Deborah Nelson [Nelson, Deborah]
Language: eng
Format: epub
Publisher: BookBaby
Published: 2015-02-28T05:00:00+00:00

Raspberry, White Chocolate and Macadamia Torte

This torte has a firmer denser texture than the Raspberry, White Chocolate and Macadamia Nut Cake. Ground nuts are used in the cake with just a few raspberries, white chocolate chips and macadamia nuts in the topping.

Serves 8-10

100g (3 ½oz) butter, softened

1 cup castor sugar

2 eggs

1 tsp vanilla extract

1 cup ground macadamias (macadamia nut meal)

1 cup plain (all purpose) flour

1 teaspoon baking powder

½ cup raspberries, fresh or frozen

¼ cup white chocolate chips

2 tablespoons macadamia nuts, roughly chopped

icing (confectioners’) sugar for dusting

Preheat oven to 180°C (350°F). Grease and line base of 23cm (9 inch) non-stick spring form tin.

Beat the butter and sugar together until creamy. Add eggs and vanilla beating until well combined. Gently fold in the ground nuts, flour and baking powder. Pour cake mixture into tin and smooth the top. Sprinkle the raspberries, choc chips and nuts over the top of the cake, mainly in the centre of the cake.

Bake for 50 minutes or until a skewer inserted in the centre comes out clean. Cool on a rack. Dust with icing sugar to serve.

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