La Hawaiienne

Name: La Hawaiienne (Macad amia nut cake with rum-flavored butter cream)
Yield: For a 9-inch (23 cm) cake serving 6 to 8
Cuisine: French
Ingredients: 4 tablespoons dark rum; 1 cup (115 g) powdered sugar; 6 tablespoons (85 g) unsalted butter; Pinch of salt; 7 or 8 pistachios, blanched, peeled and roughly chopped; ½ cup (65 g) all-purpose flour; ½ teaspoon baking powder; 4 tablespoons (60 g) unsalted butter, at room temperature; 4 eggs, separated; 8 ounces (230 g) unsalted macadamia nuts; ½ cup (100 g) plus 2 tablespoons granulated sugar

Macad amia nut cake with rum-flavored butter cream

Preparation info

For a 9 inch cake serving
6 to 8

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

For the cake

½ cup (65 g) all-purpose flour
½ teaspoon baking powder

Europe
France
Lunch
Dessert
Mediterranean
Vegetarian
Cake

Method

Place a piece of buttered waxed paper in the bottom of the pan, then butter the sides generously. Toast the nuts in a 350°F (180°C) oven for 8 to 10 minutes, until golden brown, then allow to cool slightly. Sift the flour with the baking powder.

Pulverize 4 ounces (