White Chocolate & Macadamia Cake

Apricots give a modern twist to this classic white chocolate and macadamia nut combo.

Preparation Time 20 minutes

Cooking Time 150 minutes

Ingredients (serves 20)

4 x 225g pkts Angas Park Soft & Juicy Apricots, coarsely chopped

250ml (1 cup) brandy

200g butter, at room temperature

200g (1 cup, firmly packed) brown sugar

4 eggs, at room temperature

225g (1 1/2 cups) plain flour

115g (3/4 cup) self-raising flour

1 tsp ground nutmeg

1 x 240g pkt white chocolate, broken into squares

1 x 110g pkt macadamia nuts, coarsely chopped Shredded coconut, to serve

Frosting

1 x 240g pkt Cadbury Dream white chocolate, finely chopped

125ml (1/2 cup) thickened cream

Method:

Combine the apricots and brandy in a large glass or ceramic bowl. Set aside, covered, stirring occasionally, for 6 hours to macerate.

Preheat oven to 150°C. Line the base and side of a round 22cm (base measurement) cake pan with 2 layers of non-stick baking paper, allowing the side to reach 5cm above the pan. Use an electric beater to beat the butter and sugar in a large bowl.

Add the eggs, 1 at a time, beating well after each addition until combined. Fold in the combined flour and nutmeg until just combined. Stir in the apricot mixture, white chocolate and macadamia nuts. Spoon into the prepared pan and use the back of a spoon to smooth the surface. Wrap the outside of the pan with 3 layers of newspaper to reach above the baking paper and secure with kitchen string. Bake in oven for 21/2 hours. Set aside in the pan to cool completely.

Meanwhile, to make the frosting, place the white chocolate and cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Place in the fridge for 1-2 hours to chill. Use an electric beater to beat the chocolate mixture until light and fluffy.

Place the cake on a cake stand or serving plate. Spread the frosting evenly over the top of the cake. Sprinkle with the coconut. Cut into slices and serve.

Notes & tips
Freezing tip: At the end of step 3, wrap in a double layer of plastic wrap and then a layer of foil. Label, date and freeze for up to six months. Thaw overnight at room temperature. Continue from step 4.

Allow 6 hours macerating and 2 hours chilling time.