Well after a flying visit to the South West, I came home to a day off...heaven wouldn't you think? Except I spent half of it waiting in a doctors surgery for kid #5 to see doctor, and the other half waiting at dental surgeon for kid #3 to see dentist! Them's the breaks with a bunch 'o' kids! So having made this earlier, and half written this blog post, it seemed the easiest thing to put up...but not without trying it again...which I happily did...all for the sake of the blog! The things I sacrifice for you guys...really...OH and if you want more great recipes just like this one, head on over to www.tenina.com/store and get this recipe in glorious living colour in a copy of For Foods Sake. (wink)
- 300 g Coconut - Sugar coconut sugar BUY
- 70 g unsalted butter
- 1 tsp Vanilla - Bean Paste vanilla bean paste BUY
- 2 tsp Pink Salt Flakes pink salt flakes plus extra for topping (no substitutes) BUY
- 4 large eggs
- 1 large yolk
- 60 g Cacao - Powder cacao powder BUY
- 150 g SR flour
- 100 g macadamias
- 100 g pecan or pistachio kernels
- Extra nuts for topping
Preheat oven to fan forced 180°C and line a 23cm square pan with baking paper that comes up over the edges for easy removal.
Place sugar, butter and vanilla into TM bowl and chop 5 sec/speed 6. Cook 15 min/Varoma/speed 2.
Add salt and incorporate 30 seconds on speed 4.
Add eggs, yolk and cacao to TM bowl and mix 15 sec/speed 5.
Scrape down sides of bowl and add flour and nuts and mix 3 sec/speed 5.
Spread into prepared pan, stud with additional nuts, sprinkle generously with additional salt flakes and bake for 10 minutes.
Remove from oven and bang on bench quite firmly to prevent rise from continuing. Return to oven for a further 10 minutes or until just wobbly in centre.
Allow to cool slightly in tin before cutting into enormous pieces and wolfing down immediately!