Macadamia nuts have a gorgeous buttery taste that’s amplified even further in this cake with its butterscotch top.
You may find that a few of the nuts stick to the baking paper when you invert the cake. Don’t worry though, as they can simply be repositioned and no one will ever know!
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Ingredients
Method
1.Preheat oven to 180°C/350°F. Grease a deep 22cm (9-inch) round cake pan; line base and side with baking paper.
2.Combine melted butter, brown sugar and golden syrup in a small bowl. Pour over base of pan. Sprinkle with macadamias. Refrigerate until required.
3.Beat extra butter and caster sugar in a small bowl with an electric mixer until light and fluffy. Beat in egg yolks, one at a time. Stir in chocolate. Transfer mixture to a large bowl. Stir in combined sifted flours and cocoa alternately with buttermilk and vinegar, in two batches.
4.Beat egg whites in a clean small bowl with an electric mixer until soft peaks form. Fold into chocolate mixture, in two batches. Spread mixture over macadamias in pan.
5.Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean; cover cake loosely with foil if it starts to over-brown. Leave cake in pan for 5 minutes before turning onto a wire rack to cool. Place any macadamias that may be left in the pan back on top of the cake.
*Do ahead* Store cake in an airtight container for up to 3 days or freeze for up to 2 months.
Serving suggestion** Serve warm with whipped cream or vanilla ice-cream.
Note
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