GINGER, RASPBERRY & MACADAMIA CAKE

SERVE 8 PREP 20 MINS COOK 55 MINS

Woman’s Day (Australia) - - Food to Love -

Pre­heat oven to mod­er­ate, 180°C. Line a 20 x 30cm lam­ing­ton pan with bak­ing pa­per, ex­tend­ing pa­per 5cm from each edge. Make a 440g golden butter cake packet mix fol­low­ing in­struc­tions, fold­ing ½ cup co­conut and 3 tsp ground ginger through. Pour into pan. Cook 15 mins un­til lightly browned. FILLING In a large bowl, us­ing an elec­tric mixer beat 250g soft­ened cream cheese and 2 tbsp caster sugar to­gether un­til smooth. Add 1 egg, beat­ing well. Beat in 250g tub mas­car­pone un­til combined. Fold 125g rasp­ber­ries gen­tly through mix. Spread over cake, lev­el­ling top with the back of a spoon. CRUMBLE In a small bowl, com­bine ¼ cup plain flour, 2 tbsp co­conut and 1 ½ tbsp brown sugar. Rub in 25g chopped butter us­ing fingertips un­til mix­ture re­sem­bles bread­crumbs. Stir 2/3 cup chopped macadamia through. Sprin­kle over cream cheese mix­ture. Dust with cin­na­mon. Bake 35-40 mins un­til just set. Cool at room tem­per­a­ture, chill. Dust with sifted ic­ing sugar. Cut into squares to serve.

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