Pyrex National Baking Week

Homemade Family Time
17th - 23rd
October 2016

Chocolate Macadamia Fancy

Baking With Kids
0
Cooking time: 
30-45 minutes
Serves: 
6 - 8
Preparation time: 
1-2 hours
Tags: 
Ingredients: 
  • 140g white self raising flour
  • 30g dark cocoa powder
  • 170g Unsalted Butter, softened
  • 170g Billington’s Golden Caster Sugar
  • 3 large eggs
  • 1 tsp Natural Almond Extract

For butter icing:

  • 50g macadamia nuts, lightly toasted
  • 50g Unsalted Butter, softened
  • 100g Billington’s Golden Icing Sugar

For the chocolate icing:

  • 100g Plain Chocolate Flavour Cake Covering
  • 25g Unsalted butter
  • 6 tbsp Billington’s Golden Icing sugar
  • Chocolate Decorations
Equipment: 
  • Pyrex Non-Stick 26x19cm Rectangular Tin
  • Kenwood Mini Food Processor
Method: 
  • Preheat the oven to 170°C/ fan oven 150°C, 325°F, Gas Mark 3.
  • Sieve together the flour and cocoa powder.
  • Beat the butter and sugar together until light and creamy. Add one egg and beat until well mixed. Add the other egg and beat well. Add the final egg along with the almond extract and a tablespoon of flour and cocoa mix and beat again.
  • Fold in the remaining flour and cocoa powder. Pour into a Pyrex Non-Stick 26x19cm Rectangular Tin and bake 30 – 35 minutes or until firm to the touch. Test by inserting a skewer into the centre if the cake, if it comes out clean, the cake is ready. Remove from the tin and leave to cool.
  • For the macadamia butter icing: Whiz the macadamia in a mini food processor until finely chopped. Beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth. Then add the remaining icing sugar and macadamia nut. Beat until smooth and creamy.
  • When the cake is cooled enough to handle. Trim the edges of the cake and slice horizontally into 3 layers. Place the bottom layer on a chopping board and spread with half the butter icing. Put the middle layer on top and spread with most of the remaining butter icing, keeping a few teaspoons for later. Add the final layer. Chill the cake until the butter icing is set. Cut the cake into 16 squares.
  • Make the chocolate icing. Melt the chocolate and butter together with 4 tbsp water in a microwave or a bowl set over a saucepan of simmering water. Mix in the icing sugar.
  • Place the cake squares on a wire cooling rack over a tray or chopping board. Top each cake with a blob of the remaining butter icing. Gently pour the chocolate icing over the cakes letting it drizzle over the edges. Leave to cool. Top with the chocolate decorations. Serve as a dessert or for afternoon tea.

Tip: For added indulgence drizzle the cake with Amaretto.