- Step 1
Boil kernels in large saucepan for approx. 2 1/2 hours until shell is soft enough to split to remove kernel.
- Step 2
Preheat oven to 180C.
- Step 3
Place kernels in food processor to reduce to a smooth paste or puree, adding carefully milk to soften the paste. Mix softened butter with egg yolks and sugar until smooth and fluffy, then hand-blend with the Bunya nut paste.
- Step 4
Beat egg whites to a firm consistency and again hand-blend with the Bunya nut, mix in one cup at a time, alternating with the almond meal and almond essence until all ingredients are fully mixed.
- Step 5
Pour mix into a 28cm spring form, lined with grease-proof baking paper.
- Step 6
Bake for 50min in centre of oven. Turn heat off and leave for a further 20 minutes before removing from oven to cool naturally. Do not place in refrigerator as this causes to produce surface moisture, affecting the decorating.
- Step 7
To create leaf pattern on cake, shake chocolate powder onto the cake, place real leaves or other decoration on chocolate powder and sprinkle icing sugar through a fine sieve over the leaves. Remove leaves carefully to reveal the pattern on the cake.
Bunya nuts are native to Australia. You can find them at gourmet food shops and some delis.