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Cheese, sweet potato and onion soup with crispy sage
Ingridients
- 1 cup sifted all purpose flour
- 4 cup roasted macadamia nuts
- 4 large eggs
- 4 cup roasted macadamia nuts
- 5 cup sifted all purpose flour
- 8 cup roasted macadamia nuts
- 7 cup roasted macadamia nuts
- 3 cup roasted macadamia nuts
Nutrition
-
Calories329
-
Sugar10.5g
-
Protein22.5g
-
Fat02g
-
Carbs18g
-
Food Fat0.1
Directions:
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Step 01
Preheat oven to 350°F for5 Minutes. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
Step 02
Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time for 15 Minutes, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.
Step 03
Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about30 Minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.
Step 04
Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about10 Minutes
Step 05
Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger around top edge of cake. Chill40 Minutes. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)
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