Macadamia Nut Cake with Caramel Sauce RecipeOrigin: Australia Period: Traditional |
Ingredients:
190g Macadamia nuts 
Macadamia Nut Cake with Caramel Sauce Preparation:Method:Combine the nuts, flour and baking powder in a food processor and pulse until the nuts are finely chopped. Combine the egg yolks and sugar in a large bowl and beat until pale and creamy. In a separate bowl beat the egg whites until stiff. Fold the whites gently into the egg yolk mix then add the nut and flour mix and fold through the eggs before stirring-in the vanilla extract. Turn the batter into a well-buttered round, 25cm, cake tin then transfer to an oven pre-heated to 175°C and bake for about 30 minutes, or until the cake is set and golden. Meanwhile, combine the sugar and single cream in a saucepan. Heat gently until the sugar has dissolved then bring to a gentle simmer and cook, without stirring, until the sugar has caramelized. Remove from the heat and stir-in the butter until melted then set the mixture aside to cool. Allow the cake to cool in its tin for 10 minutes then remove and transfer to a serving plate. Drizzle the caramel over the top of the cake then cover allow to cool completely. Before serving top the cake with the whipped cream. |
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