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.


  • 30ml strong espresso

  • 75g plain + 25g toasted macadamia nuts

  • 175g self-raising flour

  • 7g baking powder

  • 175g unsalted butter

  • 175g caster sugar

  • 3 eggs

  • 50mls good coffee liqueur

  • 350ml whipped cream

  • 350ml mascarpone (room temperature)

  • another 30ml strong espresso


  • 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.

Nutritional information

Nutritional analysis per serving (7 servings)

  • Energy 645kj
  • Fat Total 44g
  • Saturated Fat 25g
  • Protein 8g
  • Carbohydrate 52g
  • Sugar 31g
  • Sodium 287mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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