Macadamia torte

Recipe from: 10/20/1993 12:00:00 AM
Ingredients 11
Servings 9
Time

Ingredients

  • 200
    g
    macadamia nuts
  • 80
    g
    cake or all-purpose flour
  • 5
    ml
    baking powder
  • 6
    extra-large egg whites
  • 60
    g
    castor sugar
  • 6
    extra-large egg yolks
  • 5
    ml
    vanilla essence
  • 150
    g
    castor sugar
  • CARAMEL SAUCE
  • 220
    g
    soft brown sugar
  • 250
    ml
    cream
 

Method

 
Using a blender, grinder or food processor, grind nuts with flour and baking powder (or use a small hand-held nut chopper or cheese grater, or chop as finely as possible with a large knife). In a large bowl, whisk egg whites until stiff, then whisk in first quantity of sugar to make a firm meringue. Without washing beater but using another bowl, beat egg yolks, vanilla essence and second quantity of sugar until thick and pale yellow. Fold nut/flour mixture gently into egg yolk mixture, then tip mixture into meringue and fold in gently. Pour into a buttered and floured deep 25 cm diameter ring pan, a deep 24 cm cake pan or a narrow 2 litre (8 cup) bread pan. Bake at 180 ºC for 30 to 35 minutes, or until a skewer inserted in centre comes out clean. Cool in pan, then turn out onto a plate. Serve on its own, with whipped cream or with caramel sauce.) CARAMEL SAUCE: Stir sugar and cream in a small saucepan over moderate heat until sugar dissolves. Bring to boil, then simmer over low heat for 20 minutes. TOTAL KILOJOULE COUNT: 12 395 kJ (2 960 Cal). With sauce: 18 510 kJ (4 425 Cal). A portion: 1 380 kJ (330 Cal). With sauce: 2 055 kJ (490 Cal).
 

Read more on: bake
 

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