Edel Weiss, Cardamom & Macadamia Squares

By Sabrina Ghayour

Those white chocolate treats are completely indulgent -- they are the perfect dessert for your holiday table or anytime you're feeling festive! Brought to you by the British-Iranian chef, food writer and author Sabrina Ghayour. 
  • Prep Time:

    45 minutes

  • Category:

    Desserts

  • Servings:

    6


INGREDIENTS

  • 200g Original Beans Edel Weiss 37% melted
  • 2 Large eggs
  • 150g melted unsalted Butter or oil + extra for greasing
  • 50g light muscovado Sugar
  • 150g golden caster Sugar
  • 6 Cardamom pods, the seeds finely ground with mortar
  • 2tsp ground Ginger
  • 1 unwaxed Orange, the zest finely grated
  • 225g plain Flour
  • 75g Macadamia Nuts, halved
  • 1 pouring Cream, to serve

PREPARATION

Squares
  1. Preheat the oven to 200°C (180°C fan), Gas Mark 6. Grease a 21cm square brownie or cake tin and line with baking paper.
  2. Beat the eggs, melted butter or oil and sugars together in a large mixing bowl until the mixture is smooth. Add the ground cardamom seeds, ground ginger and orange zest and mix well. Blend in the flour until the mixture is smooth. Mix in the white chocolate and blend again until smooth, then finally fold in the macadamia nuts.
  3. Pour the mixture into the prepared tin. Bake for 25–30 minutes, or until set on top – they should still be a bit gooey inside.
  4. During the last few minutes of the cooking time, prepare a shallow sink with iced or cold water to extend halfway up the sidesof your cake tin. When the cake is baked, plunge the tin into thewater, making sure no water enters the tin – this will stop the cookingprocess and will leave you with a nice fudgy centre. Leave the tin tosit in the cold water until the cake is completely cool
  5. .Cut into 9 squares and serve with pouring cream.
  6. TIP: If making this treat the night before serving, keep refrigerated until ready to serve.
Plating
  1. Cut into 9 squares and serve with pouring cream.

TIP: If making this treat the night before serving, keep refrigerated until ready to serve.

Chef Sabrina Ghayour

"I had SO MANY compliments from my guests last night. Everyone was talking about choc!"
British-Iranian Chef and author Sabrina Ghayour has been dubbed ‘The Golden Girl of Persian Cookery’ and her debut cookbook Persiana became a runaway bestseller followed by Sirocco, Feasts and her latest book, Bazaar. Her work is regularly featured in magazines and newspapers and she is now a familiar face on British television.

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