Recipe: Macadamia and Cherry Cake

Check out this delicious cake by Mercy Fenton - a tantalising background flavour of cherry
Recipe: Macadamia and Cherry Cake

Macadamia and Cherry Cake by Mercy Fenton

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

175gr cherries

100g unsalted butter, softened

95g thick Greek-style yoghurt

3 eggs

½ tsp vanilla essence

Pinch salt


  • 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

White Chocolate Ganache


100gr White Chocolate Drops

35ml cream


  • 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.

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