This gorgeous bake is perfect with a cuppa for afternoon tea, or packed up for a picnic treat
Macadamia, peach and white chocolate drizzle cake
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.
- Preparation time: 20 minutes, plus cooling
- Cooking time: 40 minutes
Typical values per serving:
Average user rating Based on 22 ratings
This recipe was first published in Thu Jul 09 12:24:00 BST 2015.