Chocolate, Macadamia & Lime Oil cake
6 eggs ( separated)
1 1/4 cups ( 275gm) castor sugar
1/2 cup Talinga Grove Lime Infused Extra Virgin Olive Oil
1 1/2 cups Dark Chocolate pieces ( melted and cooled slightly)
1 cup chopped & toasted Macadamia
1 cup self raising flour , sifted
100ml warm water.
Preheat oven to 160 degreees and grease & line a 23cm springform cake tin.
Place egg yolks and 1 cup of castor sugar in a mixer bowl and beat with electric mixer on high speed for 5 minutes until light & fluffy.
Gradually add the oil in a slow steady stream ( like making mayonaisse)
Add flour and chocolate and beat on low speed to combine. Mix in 100ml warm water then set aside.
In a separate bowl beat egg whites until soft peaks form the add remaining sugar and beat to combine.
Gently fold the eggwhites into the chocolate mixture and fold in nuts.
Pour into cake pan and bake for 1 hour or until a skewer comes out clean.
If you can get hold of some Alexandrina Pure Jersey cream or some real clotted cream its perfect.
Note : You can use dark chocolate & macadamia nuts or white chocolate & pistachio - both work equally well.
