White Chocolate Macadamia Nut Cake
12 ounces butter
1 1/4 tablespoons vanilla
10 ounces Macadamia nuts
10 ounces granulated sugar
9 ounces white chocolate
8 ounces all purpose flour
1 pound 4 ounces egg whites
9 ounces granulated sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
Cook the butter on stovetop until brown in color. Do not burn the butter. It
will turn brown and have a wonderful, nutty smell. Set aside to cool.
In a food processor combine the 10 ounces granulated sugar,
Macadamia nuts, chocolate and all-purpose flour. Finely grind together.
Once the butter is cool add the vanilla. Whip the egg whites
separately and add the cream of tartar, 9 ounces sugar and salt, creating a
Gently fold the processed dry ingredients into the meringue,
followed by the butter and vanilla combination. Once combined, spread evenly
into a 12- by 16-inch sheet pan.
Bake in a 325 degree oven for 20-25 minutes.
PROCEDURE FOR CARAMELIZED BANANA MACADAMIA NUT TORTE: Divide the cake into three
equal strips 4 by 16 inches. Layer the three strips together with a thin coating
of caramel sauce (see recipe) and freshly sliced bananas. Let chill. Cut the
layered cake in 2 by 2-inch cubes creating 16 portions. Toss each cube in
granulated sugar and torch to caramelize. Serve with ice cream.
1/2 cup water
2 1/2 cups granulated sugar
1 teaspoon cream of tartar
1 cup heavy cream
4 ounces butter
Place water in a small pot and add sugar and tartar. Cook until caramelized and
amber in color. Separately heat the heavy cream. Once the sugar is caramelized
slowly add the warm cream. Caution!! A hot steam and bubbling caramel reaction
will happen. Remove from heat and add the butter, stirring until incorporated.
Use to layer the cake.