We've been pretty busy at Wynwyn's lately (on top of our other job!). And we're taking it one order, one week at a time. And we still get time leftover to enjoy the sunshine and weekends.

It's Sydney Good Food Month and there's heaps out there. Gave the noodle markets a miss this year but we're definitely going to try out at least a couple of Sugar Hits! Yum yum!

So our latest project is for a birthday boy who likes to go to the gym. And we were commissioned to make the yummiest vanilla bean, macadamia and strawberry cake. So we set to work and came up with this creation below. With all those weights to lift, am sure they can have as much cake as they want!

Serves 6

Ingredients
Pudding
250 g dried dates, pitted
1 C water
1 t bicarb soda
100 g butter
1 C brown sugar
1 t vanilla
2 eggs, lightly beaten
1 C S.R. flour
3/4 C macadamias (or other nuts such as pecans or walnuts)

Caramel Sauce
300 mL thickened cream
1 C brown sugar
1 t vanilla
60 g butter

Method
1. Preheat oven to 180°C. Lightly grease and line an square baking dish.
2. Soak dates in 1 C boiling water until most of the water is absorbed. This may need to be done over a saucepan. Remove from heat and stir in bicarb soda.
3. Cream butter, sugar and vanilla. Whisk in eggs. Add dates and fold in flour and nuts.
4. Pour over baking dish and bake for 20-25 minutes.
5. Prepare caramel sauce by heating all ingredients in a heavy saucepan over medium heat. Bring to boil before reducing heat to simmer and thicken (about 5 minutes).
6. Drizzle over pudding before serving.

Makes 36

Ingredients:
250 g butter
2 1/2 C flour
1 C brown sugar
1/2 C sugar
2 t vanilla
2 eggs
1 t baking powder
1 C macadamia nuts, chopped
250 g white choc chips

Method:
1. Preheat oven to 160 degrees and line cookie tray with baking paper.
2. Beat butter, sugars and vanilla together until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
3. Sift in flour and baking powder and add nuts and choc chips.
4. Stir mixture until well combined.
5. Place rounded spoonfuls of dough on cookie tray, slightly apart and flatten gently with a fork.
6. Bake for 12-15 minutes until firm but not crisp.
7. Allow to cool slightly before transferring to wire rack.