Name: Macadamia torte
Yield: 9 servings
Cuisine: Bake
Ingredients: 200.00 g macadamia nuts; 80.00 g flour all-purpose; 5.00 ml Baking powder; 6.00 eggs extra-large, whites only; 60.00 g castor sugar; 6.00 eggs extra-large, yolks only; 5.00 ml vanilla essence; 150.00 g castor sugar; 220.00 g brown sugar soft; 250.00 ml cream

Recipe Disclaimer

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Ingredients (10)

200.00 g	macadamia nuts
80.00 g	flour — all-purpose
5.00 ml	Baking powder
6.00	eggs — extra-large, whites only
60.00 g	castor sugar
6.00	eggs — extra-large, yolks only
5.00 ml	vanilla — essence
150.00 g	castor sugar

CARAMEL SAUCE

220.00 g	brown sugar — soft
250.00 ml	cream

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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).