Chocolate & Macadamia Nut Cake

I first made this recipe in the early 90's when we lived in Sydney Australia. I attended a cooking class at the home of Gretta Anna Teplitzky - a well-known teacher and cook book author.  I make it every year at least once!

Photo and cake by Sami

Filling

Mix well, and reserve:
¾ cup macadamia nuts (chopped - unsalted) (80g)
½ cup chopped Belgian or Callebaut bittersweet chocolate, or Bakers semi-sweet (100g)
1 Tbs sugar

Cake

½ cup unsalted butter  (125g)
1 cup sugar – less 2 Tbs.  (200g)
3 large eggs
¾ cup ground blanched almonds (can be ground in food processor) (100g)
   (also known as “almond meal” already ground)
¾ cup + 2 Tbs. flour (100g)
½ cup milk (125ml)
1 tsp vanilla
1 ½  tsp baking powder

Place all the ingredients in a food processor and process 25-30 seconds. 

Or, if preparing by hand, cream the butter and add the sugar.  Add eggs and beat well.  Mix almonds, flour and baking powder together.  Add to egg mixture, alternating with the milk.  Add vanilla. 

Grease & flour, line with parchment paper - an 8 ½ “ cake pan or cheesecake pan with removable ring.  Add ½ of the above batter.  Then sprinkle with the nut/chocolate sugar mixture.

Chocolate Cake

To the remaining ½ batter, add:

2 Tbs cocoa
1 Tbs milk
1 small peeled and grated granny smith apple 

Place this mixture over the chocolate/nut/sugar mixture and spread evenly.  Bake in 375F oven for 35-40 minutes or until slightly firm to the touch and a skewer inserted into the cake comes out clean.  Remove from the oven and cool 10-15 minutes before removing from pan to cool completely. 

This cake should be kept a room temperature.  When cool, dust with powdered sugar and serve with whipped cream or ice cream.  Garnish with fresh raspberries or strawberries.

Serves 8 - 10.