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White chocolate & macadamia cake
White chocolate & macadamia cake
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Elevate white chocolate macadamia nut cookies with a modern touch of apricots.
Ingredients:
  • 4 x 225g pkts Soft & Juicy Apricots, coarsely chopped
  • 250ml (1 cup) brandy
  • 200g butter, at room temperature
  • 200g (1 cup, firmly packed) brown sugar
  • 4 eggs, at room temperature
  • 225g (1 1/2 cups) plain flour
  • 115g (3/4 cup) self-raising flour
  • 2.50 gm ground nutmeg
  • 1 x 240g pkt white chocolate, broken into squares
  • 1 x 110g pkt macadamia nuts, coarsely chopped
  • Shredded coconut, to serve
  • 1 x 240g pkt Dream white chocolate, finely chopped
  • 125ml (1/2 cup) thickened cream
Instructions:
  • In a large glass or ceramic bowl, mix the apricots with brandy. Cover and let it sit for 6 hours, stirring occasionally to macerate.
  • 1. Preheat the oven to 150C. Line a 22cm round cake pan with 2 layers of baking paper extending 5cm above the pan. Beat butter and sugar with an electric beater in a large bowl.
  • Add the eggs one by one, beating thoroughly after each addition until well combined. Gently fold in the combined flour and nutmeg until just mixed. Stir in the apricot mixture, white chocolate, and macadamia nuts. Transfer the batter into the prepared pan and use the back of a spoon to even the surface. Wrap the pan with 3 layers of newspaper extending above the baking paper, securing with kitchen string. Bake in the oven for 2 1/2 hours. Allow the cake to cool completely in the pan.
  • For the frosting, melt white chocolate with cream in a heatproof bowl set over simmering water. Ensure the bowl doesn't touch the water. Stir with a metal spoon until smooth. Chill in the fridge for 1-2 hours. Beat with an electric mixer until fluffy.
  • Transfer the cake to a cake stand or serving plate. Evenly spread the frosting over the cake, then sprinkle with coconut. Slice and serve.

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