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Coffee & macadamia nut cake
- Prep time:
- 25 mins, plus cooling
- Cook time:
- 40 mins
- Serves:
- makes 1 x 20cm cake
Enjoy a home-baked treat with Simon Rimmer's scrumptious cake, flavoured with espresso coffee and macadamia nuts
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Ingredients
- 175g self-raising flour
- 7g Baking powder
- 3 Eggs
- 175g unsalted Butter
- 175g caster sugar
- 100g macadamia nuts, toasted
- 60ml espresso coffee, cooled
- 50 ml coffee liqueur, good quality
- 350ml double cream, whipped
- 350ml Mascarpone, at room temperature
Method
1. Preheat the oven to 200ºC/gas 6. Sift the flour and baking powder together in a mixing bowl. Add in the eggs, butter and caster sugar and whisk well.2. Add in 75g of macadamia nuts and 30ml espresso coffee and mix well. Divide among two greased, lined 20cm cake tins. Bake the cakes for 35-40 minutes until set and risen.
3. Remove from the oven and sprinkle the coffee liqueur over each cake. Whisk together the cream, mascarpone and remaining espresso coffee.
4. Spread around a third of the coffee cream over the top of one cake and top with with the other. Spread the remaining coffee cream over the top of the cake and decorate with the remaining macadamia nuts. Serve.
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Latest Comment
is there any alternative for coffee liqueur???