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    Macadamia, peach and white chocolate drizzle cake

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    Macadamia, peach and white chocolate drizzle cake

    This gorgeous bake is perfect with a cuppa for afternoon tea, or packed up for a picnic treat

    • Preparation time: 20 minutes, plus cooling
    • Cooking time: 40 minutes

    Serves: 10


    125g slightly salted butter, softened, plus extra for greasing
    150g pack Love Life Macadamia Nuts, roughly chopped
    125g light brown muscovado sugar
    2 medium Waitrose British Blacktail Free Range Eggs
    2 tsp vanilla extract
    125g self-raising flour
    ½ tsp baking powder
    2 peaches, stoned and diced
    100g white chocolate, chopped


    1 Preheat the oven to 180°C, gas mark 4. Grease a 28 x 18cm or similar-sized shallow baking tin or roasting tin and line with baking parchment. Lightly toast the nuts in a dry frying pan, shaking the pan frequently, for 1–2 minutes or until just golden. Leave to cool.

    2 Beat together the butter, sugar, eggs, vanilla, flour and baking powder until smooth and creamy. Stir in half the nuts and spread into the tin.

    3 Scatter with the fruit and remaining nuts. Bake for 40 minutes until risen and the sponge feels just firm to the touch. Leave to cool in the tin.

    4 Melt the chocolate gently in the microwave or in a bowl over a pan of simmering water then drizzle over the cake. Cut into pieces to serve.


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