Macadamia Spice Cake is a delicious addition to any morning tea.
250g butter
1 cup brown sugar
1 cup caster sugar
4 eggs
3 cups regular flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cardamom
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon salt
1 ½ cups plain yogurt or buttermilk
1 teaspoon vanilla
2 tablespoons BYRON BAY CHILLI Heavenly Habanero Chilli Sauce
To make the Macadamia Spice Cake cream butter and sugars together. When blended, add eggs, one at a time. Sift the dry ingredients together and add to butter mixture alternately with wet ingredients. Pour into a bundt or tube pan that has been greased and floured. Bake cake at 180 ° for 1 hour and 10 minutes or until cake springs back to the touch.
Cool in the pan for 10 minutes. Gently loosen center and sides with a knife and invert onto a cake plate.
Allow cake to continue to cool while making the Caramel Icing. When icing is made, drizzle over warm cake. Decorate with macadamias. This cake is delicious served with whipped cream or ice cream.
2 tablespoons butter
¼ cup brown sugar
2 tablespoons cream
1-2 tablespoons BYRON BAY CHILLI Heavenly Habanero Chilli Sauce
1 ¼ cup icing sugar
1 teaspoon vanilla
½ cup roasted & salted macadamias
Melt the butter in a small saucepan over low heat. Add brown sugar and stir until dissolved. Whisk in cream, cook for 2 minutes and then remove from heat. Add icing sugar and vanilla and whisk until completely blended. Consistency should be thin enough to drizzle.
