GSABO - S2- Ep5 - Recipes

Macadamia, White Chocolate and Rose Pie


The Great South African Bake Off

BBC Lifestyle


Short Crust Pastry:

  • 300g Flour
  • 200g Butter (room temp, cubed)
  • 100g Castor Sugar
  • 1Ea. Eggs (large)
  • 1-2drops Rose Oil
  • 1ea Spray and Cook

Macadamia Filling:

  • 600g Raw Macadamia Nuts
  • 3 Ea. Large Eggs
  • 60ml Brown Sugar
  • 125ml White Choc Chips
  • 250ml Corn Syrup
  • 2ml Salt
  • 60g Unsalted Butter

Chocolate Ganache:

  • 175ml Cream
  • 500ml White Chocolate Chips

Candied Rose Petals:

  • 12each Rose Petals (pink)
  • 15ml Powder Egg Whites
  • 7,5ml Warm Water
  • 125ml Castor Sugar
  • 1 each Soft Paintbrush
  • 1 each Wire rack
  • 1 each Empty egg carton

Turkish Delight:

  • 6 each Turkish Delight Blocks
  • 80ml Icing Sugar

Macadamia Crumb:

  • Left Over Macadamia Nuts

Preparation method

Short Crust Pastry:

  • Preheat oven to 180C
  • Soften butter and castor sugar
  • Slowly add eggs and rose oil
  • Sift in flour and fold it in until it starts combining
  • Mix further with hands until just combined (do not overwork)
  • Make into ball and cling wrap
  • Rest in freezer for about 10 minutes
  • On floured surface roll out dough to about 3-4mm thick
  • Line base and side with pastry
  • Pierce base and sides with fork several times
  • Line pastry with baking paper and ceramic pie beads
  • Bake for 12 minutes
  • Remove beads and baking paper, bake for another 5-10 minutes
  • Remove from oven, allow to cool completely

Macadamia Filling [Flan tin 25cm/10"]:

  • Set aside 50g of nuts for crumbs later
  • Chop the nuts to make smaller- should be about 5-10mm big
  • Mix chopped nuts and choc chips and add to pie crust
  • Beat eggs, add syrup, sugar, salt and butter
  • Mix until smooth
  • Pour mixture over nuts
  • Bake in oven (180C) for 35-40 minutes until top is browned

White Chocolate Ganache:

  • Heat cream in microwave
  • Add choc chips and mix until smooth
  • Allow to cool slightly then put in fridge to cool completely

Candied Rose Petals:

  • Mix water and powder egg whites until smooth
  • Place sugar in a shallow bowl or plate
  • Paint petals with egg mixture (both sides)
  • Dip into sugar (both sides)
  • Place half of petals on wire rack to dry
  • Place rest of petals individually in egg carton compartments to dry in a curved shape
  • Leave aside to dry

Turkish Delight:

  • Cut into smaller pieces if needed
  • Dust in icing sugar

Macadamia Crumb:

  • Chop nuts in food processor to make crumbs


  • Place Ganache, crumb, Turkish delight and petals on baked pie
  • Serve on cake plate