Ingredients

• Melted butter, to grease
• 200g roasted macadamias
• 180g butter, at room temperature
• 155g (3/4 cup) caster sugar
• 2 teaspoons vanilla essence
• 200g white chocolate, melted
• 3 eggs
• 200g (1 1/3 cups) self-raising flour
• 75g (1/2 cup) plain flour
• 390g (1 1/2 cups) Greek-style natural yoghurt
• 20 fresh cherries, stems intact
• 1 egg white
• 2-3 tablespoons caster sugar, extra
• 900ml thickened cream
• 45g (1/4 cup) pure icing sugar
• 1 teaspoon vanilla essence, extra
• White chocolate curls (see tip), to decorate

Spiced cherries

• 500g fresh cherries, stems removed
• 100ml Frangelico liqueur
• 1 cinnamon stick
• 6 whole cloves
• 6 cardamom pods
• 60ml (1/4 cup) water
• 2 strips orange rind
• 55g (1/4 cup) caster sugar

Method

• Step 1 Preheat oven to 160°C. Brush a 22cm (base measurement) round cake pan with melted butter. Line with non-stick baking paper. Process the macadamias in a food processor until finely crushed.
• Step 2 Use an electric beater to beat butter and sugar in a large bowl until pale and creamy. Beat in the vanilla and white chocolate until smooth. Add eggs, 1 at a time, beating well after each addition. Mix combined flour and macadamia in a bowl. Fold the macadamia mixture and yoghurt, in alternating batches, into egg mixture until just smooth. Spoon into the prepared pan and smooth the surface. Bake for 1 hour 35 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.

• Step 3 Meanwhile, to make the spiced cherries, place cherries, Frangelico, cinnamon, cloves, cardamom, water and orange rind in a saucepan. Simmer, covered, over low heat for 3-4 minutes. Stir in sugar. Uncover. Simmer for 5 minutes or until cherries are just soft. Set aside to cool completely. Remove stones.
• Step 4 Line a baking tray with non-stick baking paper. Reserve 5 cherries. Lightly whisk egg white in a small bowl until frothy. Lightly brush 1 remaining cherry with egg white. Sprinkle with extra caster sugar to coat. Shake off the excess and place on prepared tray. Repeat with the remaining cherries. Set aside to dry.
• Step 5 Beat cream, icing sugar and extra vanilla in a bowl until soft peaks form. Drain the spiced cherries, reserving syrup. Discard spices and orange rind. Cut the cake horizontally into 4 layers. Place 1 layer on a serving plate. Spread with one-quarter of cream mixture. Top with one-third of the spiced cherries, pressing gently. Continue layering with remaining cake, cream mixture and spiced cherries, finishing with cream mixture. Top with frosted cherries, reserved fresh cherries and white chocolate curls. Serve with reserved cherry syrup.