1

Preheat oven to 180C. Grease a 30cm x 20cm x 3cm deep pan and line the base with baking paper.

2

Beat butter and sugar together in a bowl until thick and creamy, about 5 minutes.

3

Beat in eggs one at a time beating well after each addition.

4

Stir in flour and half the macadamias well to make quite a stiff mixture.

5

Using a spatula spread half the cake mixture over the pan base.

6

Spoon the conserve over. Spread remaining cake mixture over the conserve to reach pan sides.

7

Sprinkle over remaining macadamias. Sprinkle over castor sugar.

8

Bake for 25-30 minutes or until a skewer inserted comes out clean.

9

Cover with baking paper if macadamias brown too much.

10

Remove, stand 5 minutes before turning out onto a rack to cool.

11

Cut into 24 squares, each about 5cm.