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Coffee and Macadamia Cake

Toasted macadamia nuts give this cake a delicious crunch and a nice change from the usual walnuts. It's a truly divine combination when paired with coffee and mascarpone.



  • 1.

    Sift the flour and baking powder together. Add the eggs, butter, sugar and whisk well. Add 75g nuts and coffee. Divide into 2 x 8” cake tins, cook at 200c for 35-40 mins.

  • 2.

    When cooling, add a good glug of booze to the cakes.

  • 3.

    Make the cream by whisking together the cream, mascarpone and the additional coffee. Spread all over the cake and top with the rest of the nuts.

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» Top Wine Matches For This Recipe

Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Coffee and Macadamia Cake.


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