15 to 20 servings
YouTube instructional video is at the bottom
What you’ll need
All purpose flour or Cake flour
Sugar
Salt
Baking powder
Baking soda
Two 4 ounces packages White Baking chocolate
Unsalted butter (Room temp)
5 Large eggs (Room temp)
Sour cream (Room temp)
Whole milk (Room temp)
1 pound frozen strawberries (Thawed)
1 large lemon
Macadamia nuts (1 1/2 cups needed)
Vanilla extract
Butter extract
Confectioners sugar
Tools you’ll need
Baker’s Joy Non-stick baking spray
Fat Daddio Tube pan (10 inch diameter/12 to 15 cup capacity)
Mesh strainer
Offset spatula
Food processor
Whisk
Preparation of ingredients
Strawberry sauce
Step 1- Add thawed strawberries into a food processor. Blend for 1 to 2 minutes or until strawberries are pureed. Cut 1 large lemon in half.
Preheat fire to medium high heat
Step 2- Add pureed strawberries, 3/4 cup sugar, and squeeze 1/2 of a lemon into a large pot. Make sure you have a mesh strainer in the pot when squeezing the lemon. Stir and let simmer for 5 to 7 minutes. Once done turn fire off and let mixture cool in pot or you can transfer the sauce into a medium sized bowl to cool completely.
Macadamia nuts
Step 3- Add 1 1/2 cups macadamia nuts into a food processor and pulse for 1 to 2 minutes or until the nuts are coarse crumbs. Place into a small bowl and set aside.
Dry ingredients (All purpose or cake flour mixture)
Step 4- Sift 3 cups all purpose or cake flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/8 teaspoon salt into a medium sized bowl. Stir all ingredients together and set aside.
Wet ingredients (Milk/sour cream mixture)
Step 5- Add 3/4 cup sour cream (Room temp), 1/4 cup whole milk (Room temp), 2 teaspoons vanilla extract, 2 teaspoons butter extract. You can also add 1/4 teaspoon almond extract for more flavor. Stir with whisk until combined and set aside.
Cake batter
Step 6- Add 3 sticks unsalted butter (Room temp), and 2 3/4 cups sugar into stand mixer bowl fitted with paddle attachment. Mix on high speed for 6 minutes. Make sure you stop mixer and Scrape down sides of bowl at some point during those 6 minutes. You can also reduce the sugar down to 2 2/3 cups if you want a less sugar.
Step 7- Add 5 large eggs (Room temp) in one at a time while mixing on a medium speed. Be careful not to over mix the batter after this step.
Baking Chocolate
Step 8- Break 7 ounces of white baking chocolate into a small glass bowl. Place into microwave on high for 1 minute. (One 4 ounce pack and 3/4 ounces of the second pack) Once done you should have 1 ounce of the second pack of baking chocolate left over. Reserve that for later as it’s going to be used in the icing.
Step 9- Add 1 cup All purpose or cake flour mixture and 1/3 cup of milk and sour cream mixture. Mix on a medium low or low speed until combined. Scrape down sides of bowl.
Step 10- Add 1 cup All purpose or cake flour mixture and 1/3 cup of milk and sour cream mixture. Mix on a medium low or low speed until combined. Scrape down sides of bowl.
Step 11- Add 1 cup All purpose or cake flour mixture and 1/3 cup of milk and sour cream mixture. Mix on a medium low or low speed until combined. Scrape down sides of bowl.
Step 12- Add 7 ounces of melted baking chocolate and mix on a medium low or low speed until combined. Scrape down sides of bowl.
Step 13- Spray tube pan with bakers joy non stick baking spray. Make sure you spray more than usual. Generously sprinkle the crumbled macadamia nuts onto the bottom sides and middle of tube pan. You can also take the macadamia nuts, place it in your hand and add it on to the bottom and sides of baking pan.
Step 14- Add 80% of the cake batter into tube pan. Spread around as even as possible with spatula. Be careful not to hit the bottom and sides of pan. Add strawberry sauce on top of batter. Use your judgmental skills in determining how much you want to add. If you want to add a small amount, half or the whole thing you can do that. Once done the rest of the cake batter 20% of it on top of the strawberry sauce.
Final preparation and Baking the cake
Preheat oven to 325 degrees
Step 15- Take a spoon or spatula and carefully swirl the strawberry sauce into the batter. Careful not to hit the bottom or sides of pan. Shake pan slightly to make batter even.
Step 16- Place into a preheated 325 degree oven and let bake for 1 hour and 15 to 20 minutes. Once done remove cake from oven and let cool completely. Should take about 4 to 5 hours. You can also transfer or flip the cake onto a cooling rack after 4 hours to let the cake cool completely. (For best results) cover the cake and let it sit overnight. This will allow the flavors to settle and increase.
Making the icing and decorating
Step 17- Add 1 1/2 cups confectioners sugar, 3 tablespoons melted unsalted butter, 4 tablespoons warm whole milk, 1 teaspoon vanilla extract and 1/2 teaspoon butter extract. You can also add 1/8 teaspoon almond extract for more flavor. Stir with whisk until creamy and smooth.
Step 18- Pour icing on top of cake. Glide spatula on top of cake to make the icing free fall down the sides. As the icing falls down the sides, you can spread the icing along the sides of the cake using a spatula. Once done let the icing set for 15 to 30 minutes before serving.
YouTube instructional video
