Macadamia Nut Cake With Caramel Sauce

"From Australia The Beautiful Cookbook by Elise Pascoe."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr
Ingredients:
10
Serves:
8
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ingredients

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directions

  • CAKE.
  • Preheat oven to 350*.
  • Butter a 10" round cake pan.
  • In food processor combine nuts, flour and baking powder. Pulse to chop nuts finely.
  • In large bowl, beat egg yolks and sugar together.
  • In another bowl, beat egg whites until stiff.
  • Fold whites into yolk mixture.
  • Fold in nut mixture.
  • Stir in vanilla.
  • Spoon into cake pan.
  • Bake 30 minutes until golden.
  • CARAMEL SAUCE.
  • In saucepan over medium heat, add sugar and half and half and stir until sugar dissolves.
  • Simmer gently without stirring until caramelized.
  • Remove from heat, stir in butter.
  • Let cool.
  • Drizzle over cake and top with whipped cream.

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Reviews

  1. This is so light and airy full of flavor that it really doesn`t need the sauce but don`t skip it because it is good. I made it in a 10 springform pan. This can easily serve 10-12 people so the fat on it really isn`t so bad.
     
  2. The cake was wonderful. I had a problem with the caramel sauce. It would be helpful to have noted an approximate cooking time. Otherwise, I highly recommend it. It was easy to make and my company really enjoyed it. My father gave it two thumbs up!!!
     
  3. I made this recipe for the Passover holiday, so the only substitute I used was matzah cake meal instead of flour. This recipe is perfect for the holiday, and was a wonderful dessert at our Passover table. After a heavy dairy meal this cake was just perfect with a cup of coffee. Thanks!
     
  4. I love macadamia nuts and this cake was fantastic! The addition of the caramel sauce really made this cake special. Easy to make and elegant enough for guests. Thanks for sharing the recipe!
     
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Tweaks

  1. I made this recipe for the Passover holiday, so the only substitute I used was matzah cake meal instead of flour. This recipe is perfect for the holiday, and was a wonderful dessert at our Passover table. After a heavy dairy meal this cake was just perfect with a cup of coffee. Thanks!
     

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