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Chocolate and macadamia meringue cake

This choc meringue will have your guests drooling.
Course Dessert
Preference Vegetarian
Perfect for Decadent Dessert
Skill level Easy


  • ¼ cup plain flour
  • 1 cup macadamias raw, roughly chopped
  • ¾ cup dark cooking chocolate chopped
  • 5 egg whites
  • cup sugar
  • 1 orange zest Grated


  • Preheat oven to 170°C. Lightly grease, flour and line the base of a 20–22cm springform cake pan.
  • Place flour, macadamias and chocolate in a food processor and pulse on and off until mixture is a coarse crumb.
  • Beat egg whites until soft peaks form. Gradually add sugar, beating until mixture is thick and glossy. Lightly fold egg whites through macadamia mixture with zest.
  • Spoon into prepared pan and bake for 30–40 minutes or until 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.
  • TIP: This is great on a cold night served hot out of the oven with caramelised oranges and Crème Fraiche.


Calories: 3070kcalCarbohydrates: 384gProtein: 41gFat: 178gSaturated Fat: 62gPolyunsaturated Fat: 4gMonounsaturated Fat: 103gSodium: 269mgPotassium: 802mgFiber: 31gSugar: 316gVitamin A: 50IUVitamin C: 18mgCalcium: 151mgIron: 7mg

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