Chocolate and Macadamia Meringue Cake
Perfect straight out of the oven on a cold winter evening.
½ cup plain flour
½ cup raw macadamias, roughly chopped
2 ounces chopped dark cooking chocolate
5 egg whites
1 ¼ cup sugar
Grated zest of 1 orange
- Preheat oven to 340°F. Lightly grease, flour and line the base of an 8-9 inch spring form cake pan.
- Place the flour, macadamias and chocolate in a food processor and pulse on and off until the mixture is a coarse crumb.
- In a large bowl, beat the egg whites with electric mixers until soft peaks form. Gradually add the sugar, beating until mixture is thick and glossy. Lightly fold the egg whites through the macadamia mixture with the zest until all the dry ingredients are just moistened. Spoon into prepared pan and bake for 30-40 minutes or a skewer inserted in the centre comes out clean. Allow to cool in tin for 5-10 minutes before lifting gently onto a wire rack to cool completely. This is also great on a cold night served hot out of the oven with some caramelised oranges and Crème Fraiche.