Macadamia, Walnut Cake With Caramel-Spiced Cream
March 02, 2019
"From our Saturday newspaper, The Weekend West. Times are estimated."
- Serving Size: 1 (199.9 g)
- Calories 653.5
- Total Fat - 40.3 g
- Saturated Fat - 19.6 g
- Cholesterol - 202.9 mg
- Sodium - 271.3 mg
- Total Carbohydrate - 66.4 g
- Dietary Fiber - 3.7 g
- Sugars - 40.2 g
- Protein - 11 g
- Calcium - 115.8 mg
- Iron - 1.8 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.2 mg
Grease a 20cm round cake pan and line base and side with baking paper, extending 2cm above pan edge.
Process flours, sugar, 2 tablespoons of the walnuts and cinnamon in a food processor until combined and then add the butter and process until mixture resembles fine crumbs and then press 2 cups of the mixture over base with the back of a spoon.
Add buttermilk, egg and bicarbonate of soda to the food processor and process until just combined and then pour into the pan and smooth over top and then sprinkle with combined remaining walnuts and macadamias.
Cook in a moderate oven (180C) or about 50 to 55 minutes or until a skewer inserted into the centre of the cake comes out clean.
Stand for 5 minutes and then invert on to a wire rack to cool.
To make the caramel-spiced cream, beat cream and cinnamon in a small bowl of an electric mixer until soft peaks from and then gently swirl trough the caramel spread.
Drizzle warm cake with extra spread and serve with whipped cream.
Tips & Variations
No special items needed.