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chai guava amp white chocolate cake with sticky nutty topping RECIPES


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CHAI GUAVA & WHITE CHOCOLATE CAKE WITH STICKY NUTTY TOPPING

  • Medium
  • Cooking Time: 50min
  • Preparation Time: 20min
  • Serves: 1 Cake
CHAI GUAVA & WHITE CHOCOLATE CAKE WITH STICKY NUTTY TOPPING

Ingredients:

Nutty Topping

  • 2 cups flaked almonds
  • 1 cup roughly chopped macadamias, hazelnuts or pecan nuts
  • 125 g butter
  • ½ cup castor sugar
  • ½ cup cream
  • 1 ml ground cardamom
  • 1 ml ground ginger
  • 3 tsp honey
  • 4 large eggs
  • ¾ cup castor sugar
  • 90 g butter, melted
  • 1 tsp lemon rind grated
  • 2 ml cinnamon, ground
  • 2 ml cardamom, ground
  • 1 ml ginger, ground
  • ¾ cup self-raising flour
  • ¼ cup cream
  • ½ cup white choc chips (or chopped up white chocolate)
  • 1 can KOO Guava Halves, drained and diced

Kitchen gadgets:

Baking tin, grease proof paper, wooden spoon, mixing bowl, sieve

Method:

  1. Cake: Preheat the oven to 180°C.
  2. Spray and Cook the baking tin very well and line the base with grease proof paper. Set aside.
  3. Creamy eggs and sugar together until light and creamy.
  4. Add the lemon rind, melted butter, cream and spices and mix in.
  5. Add sifted flour and white choc chips and fold in quickly.
  6. Pour batter into cake tin and smooth out. Top evenly with diced Koo Guavas.
  7. Bake in the centre of the oven for 40 minutes or until the cake is firm in the middle.
  8. Take it out the oven and spread nutty topping evenly over the cake.
  9. Put it back in the oven and bake for another 10 to 12 minutes or until topping has turned golden brown.
  10. Leave the cake to cool in the tin for 10 Minutes before transferring to cake stand.
  11. Dust with Icing sugar and serve with extra Koo Guavas halves, and extra drizzled white chocolate.
  12. Nutty Topping: Just before cake comes out the oven. Combine all the ingredients in a pan and stir to combine.
  13. Bring to the boil and then turn off heat.

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