Ingredients

CAKE

8 large eggs, seperated
120g raw sugar
2 oranges, zest
2 lemons, zest
1tsp vanilla extract
130g macadamia nuts
230g almond meal
pinch of pink Himalayan salt

FROSTING

280g purified coconut oil
120g rice malt syrup
40g arrowroot starch
40 – 60ml pomegranate juice
1 tsp vanilla extract
2 tsp beetroot powder
pinch of pink Himalayan salt
3 – 4 tbsp pomegranate molasses

TO DECORATE

2 pomegranates, deseeded

Method

1. Preheat oven to 150 degrees.
2. Grease and linea 23cm springform tin with non-bleached baking paper.
3. Place the egg yolks, sugar, zest and vanilla in the bowl of a free-standing mixer. Beat the mixture until it is light and airy.
4. Place the macadamia nuts into the food processor and process until smooth and creamy then add the almond meal to the macadamia nuts and process until combined.
5. Add the meal to the yolk mixture and beat until combined.
6. In a seperate bowl add the egg whites and the salt and whisk until soft peaks form.
7. Add the whites to the yolk mixture and gently fold through using a metal spoon until just combined.
8. Pour into prepared tin and bake for 50 – 60 minutes or when a skewer inserted in the middle comes away clean.
9. Allow to cool completely in tin before removing.
10. To make the frosting, place all ingredients into the bowl of a free-standing mixture and beat until thick and creamy. Place the mixture in the refrigerator for 15 minutes before icing the cake and decorate with pomegranate seeds.
11. Enjoy!