Vanilla Macadamia Cream Cake

November 3, 2012


Author Notes: I'm not a fan of real sweet desserts, although now and then a little chocolate or ice cream is extremely tempting. This little cake pairs vanilla, macadamia nuts and whipping cream for a satisfying treat.inpatskitchen

Makes: one 10 inch cake

Ingredients

For the cake

  • 1 cup macadamia nuts
  • 1 1/2 cups AP flour
  • 2 teaspoons baking powder
  • 4 room temperature eggs
  • 1 cup granulated sugar
  • 12 tablespoons unsalted butter
  • 2 tablespoons light cream
  • 1 tablespoon pure vanilla extract

For the whipped cream topping and putting it all together.

  • 8 ounces mascarpone cheese
  • 1/2 cup powdered sugar
  • 2 tablespoons vanilla extract
  • 8 ounces whipping cream
  • The cooled cake
  • The 4 tablespoons of reserved macadamia nuts
  • Milk chocolate shavings for garnish (optional)
In This Recipe

Directions

For the cake

  1. Place the macadamia nuts on a baking sheet and lightly toast in a pre heated 325F oven for about 8 minutes. Cool and grind.
  2. Whisk the flour and baking powder in a small bowl.
  3. In a large mixing bowl, lightly beat the eggs and then add the sugar. With an electric mixer, beat this mixture for at least 10 minutes. The mixture needs to be very pale and thick.
  4. In a small pan, gently melt the butter and off the heat, stir in the cream and vanilla extract.
  5. Stir the flour mixture a little at a time alternating with the butter mixture into the egg/sugar mixture until well combined. Stir in all but 4 tablespoons of the nuts. (they'll be reserved for garnish later)
  6. Line a 10 inch spring form pan with parchment paper and spray the parchment and the sides of the pan with cooking spray.
  7. Pour the batter into the pan and bake in a pre heated 375F oven for 30 minutes or until that toothpick comes out clean. Out of the oven, let the cake cool thoroughly.

For the whipped cream topping and putting it all together.

  1. With an electric mixer or electric wire whip, start mixing the mascarpone, vanilla and powdered sugar. Slowly add the whipping cream while mixing until everything comes together.
  2. Remove the cooled cake from the pan (along with the parchment - it should peel right off) and place on a plate. Spread topping all over the cake. It may seem like a lot but use it all. Scatter the reserved nuts and chocolate shavings (if using) over the top of the cake. Serve chilled.

More Great Recipes:
Cake|Macadamia Nut|Milk/Cream|Vanilla|Make Ahead|Dessert

Reviews (19) Questions (0)

19 Reviews

MLB April 27, 2014
You said to add two tablespoons of light cream. What kind of cream? Whip cream? Heavy whip cream?
 
Author Comment
inpatskitchen April 27, 2014
I usually add a light coffee cream or half and half to this.
 
rivera January 12, 2013
I am so making this cake to my bf specialy because he loves macadamia white chocolate cookies he'll sure gona love this cake thanks for this recipe
 
Author Comment
inpatskitchen January 13, 2013
Thanks rivera! I hope you both enjoy!
 
Bevi November 25, 2012
We made this for the Thanksgiving dessert table. The texture was that of a "dipping" cake, and the topping was quite delicious.
 
Author Comment
inpatskitchen November 25, 2012
Certainly hope you enjoyed, Bevi!
 
Bevi November 25, 2012
Oh, yes, very much!
 
EmilyC November 7, 2012
What a gorgeous cake!
 
Author Comment
inpatskitchen November 7, 2012
Thank so much Emily!
 
fiveandspice November 5, 2012
Holy smokes, this sounds good!!!
 
Author Comment
inpatskitchen November 5, 2012
You're too kind! Thanks!
 
Oui, C. November 5, 2012
Oh my....I'm a total sucker for macadamias...this one could be trouble.
 
Author Comment
inpatskitchen November 5, 2012
Macadamias (and pistachios) are highest on my list as favorites too! Thanks Oui, Chef!
 
loubaby November 5, 2012
Yes, I too like a not too sweet cake as well...and the macadamias and mascarpone are rich enough without being sweet....sounds delicious.
 
Author Comment
inpatskitchen November 5, 2012
Thanks you so much loubaby!
 
Jaynerly November 4, 2012
This looks and sounds wonderful!
 
Author Comment
inpatskitchen November 4, 2012
Thanks so much Jaynerly! I think I'm going to do it with almond and pistachios next time.
 
Waverly November 3, 2012
YUM!!!!
 
Author Comment
inpatskitchen November 4, 2012
Thanks Waverly!