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Prep. Time: 90 mins.
Cook Time: 95 mins.
Melted butter, to grease
200g roasted macadamias
180g butter, at room temperature
155g caster sugar
2 tsp vanilla essence
200g white chocolate, melted
200g self-raising flour
75g plain flour
390g Greek-style natural yoghurt
20 fresh cherries, stems intact
1 egg white
2-3 tbs caster sugar, extra
900ml thickened cream
45g pure icing sugar
1 tsp vanilla essence, extra
White chocolate curls, to decorate
Preheat oven to 160Â°C. Brush a 22cm round cake pan with melted butter. Line with non-stick baking paper. Process the macadamias in a food processor until finely crushed.Use an electric beater to beat butter and sugar in a large bowl until pale and creamy. Beat in the vanilla and white chocolate until smooth.
Add eggs, 1 at a time, beating well after each addition. Mix combined flour and macadamia in a bowl. Fold the macadamia mixture and yoghurt, in alternating batches, into egg mixture until just smooth. Spoon into the prepared pan and smooth the surface. Bake for 1 hour 35 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.
Meanwhile, to make the spiced cherries, place cherries, Frangelico, cinnamon, cloves, cardamom, water and orange rind in a saucepan. Simmer, covered, over low heat for 3-4 minutes. Stir in sugar. Uncover. Simmer for 5 minutes or until cherries are just soft. Set aside to cool completely. Remove stones.
Line a baking tray with non-stick baking paper. Reserve 5 cherries. Lightly whisk egg white in a small bowl until frothy. Lightly brush 1 remaining cherry with egg white. Sprinkle with extra caster sugar to coat. Shake off the excess and place on prepared tray. Repeat with the remaining cherries. Set aside to dry.
Beat cream, icing sugar and extra vanilla in a bowl until soft peaks form. Drain the spiced cherries, reserving syrup. Discard spices and orange rind. Cut the cake horizontally into 4 layers. Place 1 layer on a serving plate. Spread with one-quarter of cream mixture. Top with one-third of the spiced cherries, pressing gently.
Continue layering with remaining cake, cream mixture and spiced cherries, finishing with cream mixture. Top with frosted cherries, reserved fresh cherries and white chocolate curls. Serve with reserved cherry syrup.
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For a healthy start of day or a warm dinner starter you can enjoy this Moroccan carrot soup.
5 cup(s) vegetable broth
3 cup(s) leftover cooked carrots
1 teaspoon(s) salt
1 teaspoon(s) ground cumin
1/2 teaspoon(s) ground coriander
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground allspice
1/4 teaspoon(s) cayenne pepper
3/4 cup(s) plain low-fat yogurt
1/2 cup(s) (about 2 ounces) toasted pepitas (shelled pumpkin seeds)
6 tablespoon(s) olive oil
Freshly ground pepper
In a food processor or blender, puree broth and carrots until smooth.
Transfer to a large pot, stir in salt and spices, and cook over medium-high heat for 8 to 10 minutes. Thin soup with 1/4 to 1/2 cup water, if necessary to achieve desired consistency.
Divide soup among 6 bowls and top each with 2 tablespoons yogurt, a sprinkling of pepitas, 1 tablespoon drizzled olive oil, and freshly ground pepper.