Macadamia Nut Cake With Caramel Sauce

Total Time
Prep 15 mins
Cook 45 mins

From Australia The Beautiful Cookbook by Elise Pascoe.

Ingredients Nutrition


  1. CAKE.
  2. Preheat oven to 350*.
  3. Butter a 10" round cake pan.
  4. In food processor combine nuts, flour and baking powder. Pulse to chop nuts finely.
  5. In large bowl, beat egg yolks and sugar together.
  6. In another bowl, beat egg whites until stiff.
  7. Fold whites into yolk mixture.
  8. Fold in nut mixture.
  9. Stir in vanilla.
  10. Spoon into cake pan.
  11. Bake 30 minutes until golden.
  13. In saucepan over medium heat, add sugar and half and half and stir until sugar dissolves.
  14. Simmer gently without stirring until caramelized.
  15. Remove from heat, stir in butter.
  16. Let cool.
  17. Drizzle over cake and top with whipped cream.


Most Helpful

This is so light and airy full of flavor that it really doesn`t need the sauce but don`t skip it because it is good. I made it in a 10 springform pan. This can easily serve 10-12 people so the fat on it really isn`t so bad.

Rita~ May 28, 2007

The cake was wonderful. I had a problem with the caramel sauce. It would be helpful to have noted an approximate cooking time. Otherwise, I highly recommend it. It was easy to make and my company really enjoyed it. My father gave it two thumbs up!!!

lucy43g May 28, 2007

I made this recipe for the Passover holiday, so the only substitute I used was matzah cake meal instead of flour. This recipe is perfect for the holiday, and was a wonderful dessert at our Passover table. After a heavy dairy meal this cake was just perfect with a cup of coffee. Thanks!

Mirj April 10, 2007

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