EssentialRecipe MACADAMIA SHORTCAKE SLICE


South African Macadamia nuts represent a luxury value added ingredient which works well in cakes, pastries, ice creams and salads


INGREDIENTS • 250g (1/2lb) butter, softened to room temperature


• 3/4 cup caster (superfine) sugar • 4 eggs


• 2 cups self-raising flour, sifted • 1 1/2 cups Macadamia halves • 6 tbsp warmed apricot conserve • 1 tbsp extra caster sugar


METHOD 1. Preheat oven to 180 deg.C (350 deg.F). Grease a 30cm x


20cm x 4cm (12 x 8 x 1 1/2 in) deep pan and line the base with baking paper


2. Beat butter and sugar together in a bowl until thick and creamy (about 5 minutes). Beat in eggs one at a time


3. Stir in flour and half the Macadamias to make quite a stiff mixture


4. Using a spatula spread half the mixture over the pan base; spoon over the warm conserve


5. Spread over remaining cake mixture to reach pan sides. Press in remaining Macadamias and sprinkle with caster sugar


6. Bake for 25-30 minutes or until a skewer inserted comes out clean. Cover with baking paper if Macadamias are browning too much


7. Remove from oven, let stand 5 minutes before turning out onto a rack to cool. Cut into squares


Recipe courtesy of SAMAC (Southern African Macadamia Growers' Association) T: 020 7580 1770 W: www.samac.org.za/


8 Essential Café


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