- Yield : 1
- Servings : 4
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 10m
The cake is aromatic with macadamia nuts.
- Self Raising Flour 60g
- Salt some
- Unsalted Butter 55g
- VALRHONA White Chocolate 125g
- Sugar 30g
- Egg 95g
- Macadamia Nuts 50g
Sift self raising flour and mix with salt. Chopped macadamia nuts.
Melt butter and white chocolate over hot water and stir in caster sugar gently until dissolved.
When melted chocoladt is slightly warm, add in eggs, stirring thoroughly in each addition.
Preheat the oven to 170 C for 10 minutes.
Fold in self raising flour gradually, then add 1/2 ofnuts and mix thoroughly. Pour mixture into the cake pan and sprinkle with crushed nuts.
Place in the oven with 170 C for 25~30 minutes. remove from oven, allow to cool in the tin for 10 minutes before turning out onto a wire rack. Serve.
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