Macadamia & chocolate upside-down cake
A decadent addition to your Christmas feast.
PREP TIME 30 minutes | TOTAL TIME 1 hour 30 minutes + cooling | SERVES 12
INGREDIENTS
- 150 g unsalted butter, melted
- ½ cup firmly packed brown sugar
- 2 tbsp golden syrup
- 210 g coarsely chopped macadamias, lightly roasted
- 150 g unsalted butter, extra, softened
- 1 cup caster sugar
- 3 eggs, separated
- 100 g dark chocolate, melted, cooled
- ¾ cup self-raising flour
- ½ cup plain flour
- ½ tbsp dutch-processed cocoa
- ¾ cup buttermilk
- 1 tsp white vinegar
METHOD
PREHEAT the oven to 180°C. Grease a deep 22cm round cake pan; line base and side with baking paper.
COMBINE melted butter, brown sugar and golden syrup in a small bowl. Pour over the base of the pan. Sprinkle with macadamias. Refrigerate until required.
BEAT extra butter and caster sugar in a small bowl with an electric mixer until light and fluffy. Beat in egg yolks, one at a time. Stir in chocolate.
TRANSFER mixture to a large bowl. Stir in combined sifted flours and cocoa alternately with buttermilk and vinegar, in two batches.
BEAT the egg whites in a clean small bowl with an electric mixer until soft peaks form. Fold into chocolate mixture in two batches. Spread mixture over the macadamias in the pan.
BAKE cake for 50 minutes or until a skewer inserted into the centre comes out clean; cover the cake loosely with foil if it starts to over-brown. Leave the cake in the pan for 5 minutes before turning onto a wire rack to cool. Place any macadamias that may be left in the pan back on top of the cake.
FOOD TEAM TIP: Macadamia nuts have a gorgeous buttery taste that’s amplified even further in this cake with its butterscotch top. You may find that a few of the nuts stick to the baking paper when you invert the cake. Don’t worry though, as they can simply be repositioned and no one will ever know!
Macadamia and chocolate upside-down cake
Ingredients
- 150 g unsalted butter, melted
- ½ cup firmly packed brown sugar
- 2 tbsp golden syrup
- 210 g coarsely chopped macadamias, lightly roasted
- 150 g unsalted butter, extra,softened
- 1 cup caster sugar
- 3 eggs, separated
- 100 g dark chocolate, melted, cooled
- ¾ cup self-raising flour
- ½ cup plain flour
- ½ tbsp dutch-processed cocoa
- ¾ cup buttermilk
- 1 tsp white vinegar
Instructions
Preheat the oven to 180°C. Grease a deep 22cm round cake pan; line base and side with baking paper.
Combine melted butter, brown sugar and golden syrup in a small bowl. Pour over the base of the pan. Sprinkle with macadamias. Refrigerate until required.
Beat extra butter and caster sugar in a small bowl with an electric mixer until light and fluffy. Beat in egg yolks, one at a time. Stir in chocolate.
Transfer mixture to a large bowl. Stir in combined sifted flours and cocoa alternately with buttermilk and vinegar, in two batches.
Beat the egg whites in a clean small bowl with an electric mixer until soft peaks form. Fold into chocolate mixture in two batches. Spread mixture over the macadamias in the pan.
Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean; cover the cake loosely with foil if it starts to over-brown. Leave the cake in the pan for 5 minutes before turning onto a wire rack to cool. Place any macadamias that may be left in the pan back on top of the cake.
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ALSO SEE:10 show stopping-cake recipes
Feature image: Aremedia
