Macadamias make any occasion special. This torte is incredibly yummy and a cinch to make – guaranteed to become a favourite.


  • Torte

  • 6 egg whites

  • 1 cup caster sugar

  • 180g dates, pitted, quartered

  • 200g dark chocolate, coarsely chopped in a food processor

  • 1 cup raw macadamias, coarsely chopped in a food

  • processor

  • Topping

  • 250ml cream, whipped

  • ½ cup whole macadamias, roasted


  • 1.

    Preheat oven to 180°C. Grease and line the base of a 22cm spring-form tin. Using electric beaters, beat egg whites until stiff peaks form. With the motor running, gradually add the sugar, a little at a time, beating continuously for about 3 minutes, until the mixture is thick and glossy. Fold in the dates, chocolate and macadamias.

  • 2.

    Pour mixture into the prepared tin and smooth the top. Place on the middle rack of the oven and bake for 45 minutes. Turn off the oven and leave torte in it to cool completely. Remove torte from the oven and allow to stand in the tin for at least 4 hours.

  • 3.

    Remove from the tin and place on a serving plate. Top with the whipped cream and macadamias.


There’s nothing quite like indulging in our very own macadamias.
More than 650 growers of Australia’s home-grown nut are cranking up their mechanical harvesters and gearing up to gather the best quality, best tasting macadamias in the world as mature nuts fall to the ground across subtropical orchards in northern New South Wales and southern Queensland.

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