This is a beautiful cake, moist and delicious with an unusual texture from the macadamia and a tantalising background flavour of cherry. It would be delicious with a brandy or caramel ice cream to pick up the almost earthy flavours. The white chocolate ganache adds a lovely rich smoothness. It is definitely an easy recipe, and worth a try.
300g macadamias, plus extra chopped macadamias to serve
80g plain flour
20gr cocoa powder
300gr caster sugar
10 to 15mls Pernod
100g unsalted butter, softened
95g thick Greek-style yoghurt
½ tsp vanilla essence
- Put the cherries with the Pernod in a small pot with a lid.
- Simmer gently to soften the cherries.
- Once soft, allow to cool fully, then puree with a hand held blender.
- Refrigerate until ready to use.
- Preheat the oven to 160C clean.
- Grease and line the base and sides of a 10 inch round cake pan with baking paper.
- Place macadamias, a pinch of salt and plain flour in the food processor and whizz until it looks similar to ground almonds.
- Add the caster sugar and butter and whizz again until it resembles coarse crumbs, if your food processor isn’t big enough just transfer to a bowl and rub in the sugar and butter by hand.
- Whisk the yoghurt, cherry puree, vanilla and eggs together, then add to the macadamia mixture and gently stir until combined.
- Pour into prepared tin, smoothing the top.
- Bake for 50 to 60 minutes or until golden and just firm to the touch.
- Cool in the pan for 10 to 15 minutes, then invert onto a wire rack to cool completely.
- Once cool, prepare the white chocolate ganache
100gr White Chocolate Drops
- 1/3 fill a small pot with boiling water.
- Put the chocolate drops in a bowl that can sit over the boiled water without touching the water. Put the bowl over the pot.
- Bring the cream to the boil and pour it over the chocolate drops, let sit for the chocolate to melt.
- After two to three minutes, stir the chocolate mixture gently until all the chocolate is melted and mixed smoothly in with the cream.
- Remove from the heat and whisk with a hand whisk to cool.
- At this stage you can place it in the fridge, whisking every 2/3 minutes until the mixture thickens.
- Once the mixture is nicely thick and holding its shape, spread the icing onto the top and sides of the cake.