9 Portions
• 115 g (125 ml) butter
• 400 g (500 ml) light brown sugar
• 210 g (375 ml) cake flour
• 1 ml salt
• 2,5 ml baking powder
• 100 g good quality white chocolate
• 100 g macadamia nuts
• 2 eggs
• 5 ml vanilla essence
• 45 ml (about 9 teaspoons) berry jam
• icing sugar for dusting
Preheat the oven to 160ºC. Line the bottom and sides of a 22 cm square baking tin with baking paper. Melt
the butter and sugar in a saucepan over a low heat. The sugar needn’t be completely dissolved. Sift the flour, salt and baking powder together. Add the sugar and butter mixture to the dry ingredients. Roughly chop the chocolate and nuts and fold into the mixture. Beat the eggs and vanilla together and fold into the mixture. Pour into the lined tin. Spoon teaspoonfuls of jam over the mixture – the idea is to space them out so each piece gets a bit of jam. Place in a warm oven and bake for about 1 hour. Remove and allow to cool in the pan for about 10 minutes before turning out. Remove the baking paper and cut into pieces. Dust with icing sugar.