Main content

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.


  • 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.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings