Imagine a dessert so luxurious it makes your taste buds dance with pure joy - the Macadamia Nut Cream Cake is about to become your new obsession! This heavenly creation combines the rich, buttery crunch of toasted macadamia nuts with a light, airy cake that melts in your mouth, topped with clouds of whipped cream that will transport you to dessert paradise. Whether you're looking to impress dinner guests or treat yourself to a moment of pure indulgence, this cake is your ticket to culinary bliss.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup macadamia nuts, chopped
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
- Toast the chopped macadamia nuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly until they become fragrant and lightly golden. Set aside to cool.
- In a large mixing bowl, cream together softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully incorporated.
- Gradually fold in the all-purpose flour, mixing until just combined. Be careful not to overmix the batter.
- Gently fold in 3/4 of the toasted macadamia nuts into the batter, reserving some for garnish.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whip the heavy cream until stiff peaks form. Once the cake is completely cool, spread the whipped cream evenly over the top.
- Sprinkle the remaining toasted macadamia nuts over the whipped cream.
- Dust the top of the cake with powdered sugar just before serving for an elegant finish.
- Slice and serve at room temperature. Store any leftover cake in the refrigerator, covered, for up to 3 days.
Tips
- Toast nuts carefully: Watch your macadamia nuts like a hawk when toasting. They can burn quickly, so keep stirring and remove from heat the moment they become fragrant and lightly golden.
- Room temperature ingredients: Ensure butter and eggs are at room temperature for the smoothest, most even cake batter.
- Don't overmix: When adding flour, mix just until combined. Overmixing can lead to a tough, dense cake.
- Check for doneness: The toothpick test is crucial. It should come out clean or with just a few moist crumbs.
- Cooling is key: Allow the cake to cool completely before adding whipped cream to prevent melting.
- Make ahead tip: This cake actually tastes even better the next day, so it's perfect for advance preparation.
- Storage secret: Keep the cake refrigerated, but let it sit at room temperature for 15-20 minutes before serving to enhance flavor and texture.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 7g
Fat: 32g
Saturated Fat: 15g
Cholesterol: 120mg
