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