I came across a Neil Perry recipe in the Good Weekend section of the Sydney Morning Herald a few weeks ago and it captured my attention!
Firstly, for the illustration of a scrumptious looking cake, and secondly, for the ingredients in the title of the recipe which puzzled me – “how do those flavours possibly work well together, especially macadamia with carrot & almond?”
Well surprisingly they do! I know because I baked it for dessert on Wednesday night and hubby, Freya and I loved it. I have provided the recipe and video demonstration below for you to try it too.
Moreover, I enjoy finding recipes that employ ingredients that I already have available in the pantry – in this case I had savoiardi biscuits (ladyfingers), almond meal & macadamia nuts. I made a few changes to Neil Perry’s recipe (sorry Neil) such as adding Cointreau instead of Grand Marnier and I finished the cake with a cream cheese icing instead of whipped thickened cream. Why Cointreau you ask? Well I only had Cointreau & it’s the closest substitute to Grand Marnier. I also prefer a cream cheese icing with cakes that include carrot & almond flavours then whipped cream but the latter would work tremendously as well (we trust Neil Perry!). It’s a piece of cake!
A Neil Perry inspiration - an usual flavour combination that works deliciously! So easy to make.
15 minPrep Time
40 minCook Time
55 minTotal Time
185g Ground Almonds
230g Castor Sugar
125g Savoiardi biscuits (ladyfingers)
2 ½ tsp Baking Powder
5 each Eggs, separated
1 each Carrot, large, finely grated
1 tblsp Cointreau
1 each Orange, finely grated
200g Macadamia nuts, lightly roasted and gently blitzed
250g Light Cream Cheese
250g Pure Icing Sugar
1 tsp Vanilla Extract
- Preheat oven to 180c. Lightly grease a 24cm round springform cake tin and line the base & sides with baking paper.
- Place the almond meal & castor sugar in a food processor and blitz to form coarse crumbs. Then transfer to a large mixing bowl.
- Process the savoiardi biscuits and baking powder together until the biscuits are finely crushed. Then add to the mixing bowl with coarse crumbs.
- Process the macadamia nuts in the food processor and blitz gently until a coarse crumb.
- Lightly beat the egg yolks and add to the crumb mixture along with the carrot, Cointreau, orange zest and macadamia nuts. Mix until all ingredients are moistened and well-combined.
- Beat the egg whites until firm peaks.
- Gently fold the egg whites into the cake mixture in three thirds (batches).
- Pour the cake batter into the prepared cake tin and smooth the top. Bake in preheated oven for about 40 mins or until cooked when tested with a skewer.
- Transfer the cake to a wire rack to cool completely.
- Place cream cheese into an electric mixing bowl and mix on medium speed until soft and fluffy.
- Add vanilla extract and mix till combined.
- Then on slow speed, slowly begin to add the pure icing sugar until all mixed through.
- Use palette knife to spread icing over cooled cake.
- Serve with a scoop of vanilla bean gelato.