MACADAMIA, WHITE CHOCOLATE AND CINNAMON SPREAD

BY JORDAN RONDEL, THE CAKER

I initially came up with this recipe so I could use it as a filling in cakes, but then found myself eating it smeared on nearly everything in sight, so I figured I had better share the recipe. You could mix up the spices here, switching the cinnamon for nutmeg or ginger, or leaving it out completely. Over time it will thicken in the jar, but you can warm it a little to thin it out.

MAKES: ABOUT 400G OR ONE LARGE JAM JAR READY IN: 35 MINUTES

• 200g macadamias

• 1 tsp flaky sea salt

• 4 tbsp olive oil

• ½ tsp vanilla bean paste or seeds scraped from ½ a vanilla bean

• ½ tsp cinnamon

• 120g white chocolate, finely chopped

Preheat the oven to 160ºC and line a baking tray with baking paper.

1. Spread the macadamias onto the tray and bake for about 10-15 minutes or until they are golden brown. Remove and set aside to cool.

2. In a food processor, pulse the nuts until a tough powder-like consistency is reached. Add the salt, oil, vanilla and cinnamon and process for a couple minutes or until a rough paste is formed.

3. Next, over a double boiler, melt the white chocolate until completely smooth.

4. Pour the melted chocolate into the food processor and continue to pulse until a smooth paste is formed.

5. Pour the finished spread into a sterilised jar and seal.

6. Serve on toast, with fruit, drizzled over ice cream or incorporated into cakes and other desserts.

7. Store in a cool dark place for up to 2 weeks.