Name: White chocolate and macadamia cake
Cook time: 55 min
Total time: 55 min
Ingredients: 125 gram unsalted butter, chopped coarsely; 400 gram white eating chocolate, chopped coarsely; 3/4 cup (165g) caster (superfine) sugar; 4 eggs; 2 cup (300g) self-raising flour; 1 teaspoon vanilla extract; 1 cup (140g) macadamia nuts, chopped finely; 2 tablespoon icing sugar

Ingredients

125 gram unsalted butter, chopped coarsely

400 gram white eating chocolate, chopped coarsely

3/4 cup (165g) caster (superfine) sugar

4 eggs

2 cup (300g) self-raising flour

1 teaspoon vanilla extract

1 cup (140g) macadamia nuts, chopped finely

2 tablespoon icing sugar

Method

1.Preheat oven to 160°C/325°F. Grease 22cm x 30cm (9 inch x 12 inch) lamington pan; line base and sides with baking paper, extending paper 5cm (2 inches) above long sides.

2.Combine butter and chocolate in medium saucepan; stir over low heat until smooth. Remove from heat; stir in sugar. Cool 10 minutes.

3.Stir eggs, then sifted flour, extract and nuts into chocolate mixture. Spread mixture into pan. Bake about 30 minutes. Cool slice in pan; dust with sifted icing sugar, then cut into 24 squares.

Unsalted butter, often called “sweet” butter, simply has no added salt. You can use regular butter in most cakes and baking but it’s advisable to stick to unsalted butter when it’s specified in delicate toppings, icings and so on.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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