Coffee and Macadamia Nut Cake RecipeOrigin: Australia Period: Traditional |
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Macadamia nuts are a native Australian nut, and though they first gained poularity in the USA they are, rightly, gaining increasing prominence in Australian cuisine. Ingredients:
175g self-raising flour 
Coffee and Macadamia Nut Cake Preparation:Method:Cream together the butter and caster sugar then sift in the flour and baking powder. Add the eggs and whisk well to combine. Add 75g of the macadamia nuts and 30ml of the coffee and combine well. Divide the batter equally between two greased and lined 20cm cake tins. Place in an oven pre-heated to 200°C and bake for about 40 minutes, or until set and well risen. Remove from the oven and sprinkle the coffee liqueur over each cake. Allow to cool on wire racks. Meanwhile whisk together the cream, mascarpone and the remaining coffee until light and thoroughly mix. Take about a third of this mixture and spread over the top of one of the cakes. Place the second cake on top then use the remaining mascarpone cream to cover the sides and top of the sponge sandwich. Sprinkle the remaining macadamia nuts over the top and serve. |
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