GINGER, RASPBERRY & MACADAMIA CAKE
SERVE 8 PREP 20 MINS COOK 55 MINS
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.