Chocolate and macadamia nut cake
Chocolate and macadamia nut cake
Good for wheat-free and easy to make vegan. Not so good for people with nut allergies.
Preheat the oven to 160C
350g unsalted macadamia nuts
150g caster sugar
75 g dark chocolate (the darker the better), finely chopped.
5 eggs, separated
30g plain flour or potato flour
½ tsp baking powder
In two batches, grind the macadamia nuts with 6 tbsp of sugar (3 in each batch) in a food processor - you need the sugar to absorb the oil, and to do it in batches, otherwise you just end up with macadamia nut butter.
Mix in the chopped chocolate, keeping 1 tbsp back for the topping. Sift in the flour and baking powder
Beat the egg yolks in a large bowl with 3-4 tbsp of sugar until it hold a ribbon-trail when you run a spoon through it.
In a separate bowl, whisk the egg whites til stiff. Add any remaining sugar, whisk until glossy.
Fold a third of the chocolate & nut mixture into the egg yolks, then a third of the egg whites, until it’s all added.
Pour into a greased, lined cake tin (I use a 9inch springform), tap against a work surface to break any bubbles, and bake for about 45 minutes until firm and a skewer comes out clean.
Take out of the oven and sprinkle the remaining chocolate over it while it's still hot, so it'll melt in sprinkles.
Let it cool. Or, you know, don’t, depending on your willpower.
Good for wheat-free and easy to make vegan. Not so good for people with nut allergies.
Preheat the oven to 160C
350g unsalted macadamia nuts
150g caster sugar
75 g dark chocolate (the darker the better), finely chopped.
5 eggs, separated
30g plain flour or potato flour
½ tsp baking powder
In two batches, grind the macadamia nuts with 6 tbsp of sugar (3 in each batch) in a food processor - you need the sugar to absorb the oil, and to do it in batches, otherwise you just end up with macadamia nut butter.
Mix in the chopped chocolate, keeping 1 tbsp back for the topping. Sift in the flour and baking powder
Beat the egg yolks in a large bowl with 3-4 tbsp of sugar until it hold a ribbon-trail when you run a spoon through it.
In a separate bowl, whisk the egg whites til stiff. Add any remaining sugar, whisk until glossy.
Fold a third of the chocolate & nut mixture into the egg yolks, then a third of the egg whites, until it’s all added.
Pour into a greased, lined cake tin (I use a 9inch springform), tap against a work surface to break any bubbles, and bake for about 45 minutes until firm and a skewer comes out clean.
Take out of the oven and sprinkle the remaining chocolate over it while it's still hot, so it'll melt in sprinkles.
Let it cool. Or, you know, don’t, depending on your willpower.