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Macadamia nut cake

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Ingredients for 1 servings:

  • 175 g butter or margarine
  • 175 g sugar
  • 3 eggs
  • 250 g flour
  • 75 g nuts (macadamia nuts), unsalted, chopped
  • 75 g chocolate (chocolate drops)
  • Fat for the mold
  • Breadcrumbs for the mold

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

with chocolate drops

Cream the butter until fluffy and gradually add the sugar and eggs. Finally, stir in the flour, chocolate chips, and nuts. Pour the batter into a greased and breadcrumb-coated loaf pan. Bake at 165°C – 175°C (convection oven) for approximately 70 – 80 minutes. If you like, you can add more nuts, up to 100g. If you don’t have chocolate chips, you can of course leave them out. However, I wouldn’t replace them with plain chocolate sprinkles, as they are too fine and will melt too much during baking. The much thicker chocolate chips retain more of the chocolatey consistency. You can also use chocolate chips instead.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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