White Chocolate Macadamia Cake

Do ahead

The macadamia nut butter can be made a day or two ahead of time and stored at room temperature in an airtight container.

Grease and line a 8x8-inch square baking tin with parchment paper with overhang to remove the cake easier after baking.

Make the macadamia nut butter

Pour the macadamia nuts into a food processor. Process until completely smooth. This can take up to 5 minutes, depending on the strength of your processor. Measure out ½ cup for the cake and set aside the rest for decorating.

Make the cake

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Preheat the oven to 350°F.
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In the bowl of a stand mixer or in a large bowl with hand beaters, beat together the ½ cup macadamia nut butter, butter and sugar. Beat in the eggs and vanilla.

In a medium bowl, thoroughly whisk together the flour, baking powder and salt.

Alternate adding the dry ingredients to the butter mixture in three parts, alternating with the milk, starting with dry and ending with dry. Mix for an additional 45 seconds. Pour the batter into the prepared pan.

Bake for 35-38 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

Make the frosting

In a large bowl, using a handheld electric mixer, beat the butter until light and fluffy, about three minutes.

With the mixer running on medium-low, drizzle in the melted white chocolate and beat to combine. Add the powdered sugar and vanilla and beat to combine.

Assemble

Spread the frosting on the cooled cake with an offset spatula. Drizzle some of the remaining macadamia nut butter on top and lightly swirl into the frosting. Garnish with chopped macadamia nuts.