Ni’s Million Dollar Cake

I am honoured to share this recipe that was given to me by a very special, inspiring friend Ni. This cake has a place in everyone’s home and has become very famous amongst our friends far and wide. It is really an Almond & Berry cake, but I named it the Million Dollar Cake as it consists of quite expensive ingredients! However, with quantity you get quality. This cake is so flexible and can be used in many ways for many things. We love this cake for birthdays as it is firm and moist and easy to shape into various replicas. This recipe doubles easily and works in various shaped cake tins.  We have recently reduced the amount of sweetener in this recipe from 1 cup of maple syrup to 3/4 of a cup….and the kids didn’t notice. See here for more cake ideas using this recipe.

Ni's Million Dollar Cake

2014-11-18 16:27:30

I am honoured to share this recipe that was given to me by a very special, inspiring friend Nionie. This cake has a place in everyone’s home and has become very famous amongst our friends far and wide.

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Ingredients

1. 6 eggs separated
2. 3/4 cup of maple syrup
3. 3 teas of vanilla
4. 50 ml of macadamia oil
5. 2 1/2 cups of almond meal
6. 1 tabs Buckwheat flour
7. 1 tabs Rice Flour (you can use 2 tabs of buckwheat flour and leave out rice flour)
8. 1 teas gluten free baking powder

Instructions

1. Whisk egg whites until stiff. Just before reaching stiff peaks whisk in HALF of the maple syrup. Set aside.
2. Whisk egg yolks until creamy, then gradually add remaining maple syrup. Stir in vanilla & Oil.
3. Combine flours, baking powder and almond meal in a separate bowl.
4. Add to egg yolk mixture and stir to combine (this will be quite thick)
5. Gently fold egg whites into batter in 3 portions, stirring in between each addition.
6. Pour into a greased/lined rectangular shaped baking dish about (30x18x6).
7. Scatter with about a cup of frozen berries (blueberries and raspberries work best)
8. Bake at 180c for about 45 mins, until knife comes out clean when inserted in centre.
9. Serve as is, or decorate for your special occasion using whipped cream.

Notes

1. You can leave out the berries at your preference. Works well when covering in thin layer of natural fruit jam and cream.
2. You may need to cover with alfoil towards end of cooking time to prevent burning on top.
3. You can make this a paleo cake by using all buckwheat flour and no rice flour.

By Pinkfarm

Pinkfarm https://www.pinkfarm.com.au/