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Macadamia and maple syrup cake

Preparation time:: 20 mins
Cooking time:: 45 mins

Serves:: 6-8

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Shining cachous nestled among golden macadamias make this alternative to fruit cake the charmer of the season.

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Ingredients

Melted butter, for greasing 6 eggs, separated
1 cup brown sugar, firmly packed
½ cup pure maple syrup
2 cups (200g) almond meal
1 cup plain flour
1 pinch salt
180g macadamias, roughly chopped
¼ cup large gold chocolate cachous
Extra ½ cup pure maple syrup, to serve

Notes

n Per serve: 2538kJ; protein 12g; total fat 34g (sat. fat 4g); carbs 102g; sodium 48mg; GI estimate low (does not include ‘to serve’ item

Method

1 Preheat oven to 160°C. Grease a 22cm round springform tin with melted butter, then line with baking paper. Put egg yolks and sugar in a large bowl and beat, using an electric mixer, until thick and creamy. Add maple syrup and beat until combined. Add almond meal and flour and gently fold in using a metal spoon, until combined.
2 Put eggwhites and salt in a separate bowl and beat until soft peaks form. Add ½ the eggwhites to egg yolk mixture and gently combine. Add remaining eggwhites and stir to combine. Spoon into prepared tin. Sprinkle nuts onto cake, pressing gently into surface.
3 Bake for 30 minutes. Cover loosely with foil. Bake for a further 15 minutes or until cooked when tested with a skewer. Stand tin on a wire rack for 10 minutes, before turning out to cool completely.
4 Arrange cachous on top of cake. Serve drizzled with extra maple syrup.