Macadamia and White Chocolate Cake
A rich, buttery Queensland cake loaded with golden toasted macadamias and melted chunks of sweet white chocolate.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •20 cm round springform tin
- •Baking paper
- •Electric hand mixer
- •Mixing bowls
- •Baking tray
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 31 g
- carbs
- 45 g
- fibre
- 3 g
- protein
- 7 g
- calories
- 480 kcal
Instructions
- 1
Preheat your oven to 170°C and line a 20 cm round cake tin with baking paper.
- 2
Spread the chopped macadamias on a baking tray and bake for 6 minutes until lightly golden.
- 3
Beat the softened butter and caster sugar in a large bowl until pale and creamy.
- 4
Add the eggs one at a time, beating well after each addition until smooth.
- 5
Stir in the vanilla bean paste and fine salt.
- 6
Sift the plain flour and baking powder into the bowl.
- 7
Fold in the flour mixture alternately with the milk until just combined.
- 8
Gently fold through the toasted macadamias and chopped white chocolate chunks.
- 9
Spoon the batter into the prepared tin and smooth the surface evenly.
- 10
Bake for 45 to 50 minutes until a skewer inserted into the centre comes out clean.
- 11
Cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
- 12
Dust the top lightly with icing sugar before slicing.
Chef's tips
Toast the macadamias beforehand to bring out their natural oils and rich nutty flavour. Be careful not to overmix the batter once the flour is added so the crumb stays tender.
Ingredient substitutions
- caster sugar → white granulated sugar
- full cream milk → lactose-free milk or oat milk
- vanilla bean paste → pure vanilla extract
Storage
Store the cake in an airtight container at room temperature for up to four days.
Reheating
Warm individual slices in a microwave for 10 to 15 seconds to soften the white chocolate pockets.
Common mistakes to avoid
- •Skipping the nut toasting step, which leaves the macadamias soft rather than crunchy.
- •Overbaking the cake, which dries out the crumb and scorches exposed chocolate pockets.
- •Using cold eggs, which can cause the creamed butter mixture to split.
Serving suggestions
Cooked Macadamia and White Chocolate Cake?
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