Everand Logo

Welcome to Everand!

  • The Australian Women’s Weekly Food

    Chocolate indulgence

    Apr 03, 2022 6 minutes

    Macadamia & chocolate cake

    PREP + COOK TIME 1 HOUR 15 MINUTES (+ COOLING) SERVES 12

    150g unsalted butter, melted
    ½ cup (110g) firmly packed brown sugar
    2 tablespoons golden syrup or treacle
    1½ cups (210g) coarsely chopped
    macadamias, roasted lightly
    150g unsalted butter, extra, softened
    1 cup (220g) caster sugar
    3 eggs, separated
    100g dark chocolate, melted, cooled
    ¾ cup (110g) self-raising flour
    ½ cup (75g) plain flour
    2 tablespoons Dutch-processed cocoa
    ¾ cup (180ml) buttermilk
    1 teaspoon white vinegar

    1 Preheat oven to 180°C/160°C fan. Grease a deep 22cm round cake pan; line base and side with baking paper.

    2 Combine melted butter, brown sugar and golden syrup in a bowl. Pour over base of pan. Sprinkle with macadamias. Refrigerate until required.

    Beat extra butter and caster sugar in a small bowl with an electric mixer until pale and fluffy. Beat in egg yolks, one at a time. Stir in melted chocolate. Transfer mixture to a large bowl. Stir in combined sifted flours and cocoa alternately with buttermilk and vinegar,

    You’re reading a preview, subscribe to read more.

    More from The Australian Women’s Weekly Food

    The Australian Women’s Weekly Food1 min read
    Express Comfort
    Use the best fish stock you can get for this recipe as the flavour relies on a good stock. You can use any kind of canned beans for this recipe. This is a mild chilli. If you want a bit of a chilli kick, feel free to add more. You can use fresh, f
    The Australian Women’s Weekly Food1 min read
    Go With The Grain
    Use a mandoline or V-slicer to thinly slice the zucchini and apple. You can also use a highspeed blender to make the dressing. Use a paella pan or a large high-sided frying pan for this recipe. To create the thin strips of lemon rind, use a zester
    The Australian Women’s Weekly Food1 min read
    Fasta Pasta
    It will be easier to remove the rind from the lemon before you squeeze the juice. To create the thin strips of lemon rind, use a zester if you have one. If you don’t have one, peel two long, wide pieces of rind from the lemon, without the white pith,

    Related