Coffee & macadamia nut cake

Enjoy a home-baked treat with Simon Rimmer's scrumptious cake, flavoured with espresso coffee and macadamia nuts
By Simon Rimmer
Coffee & macadamia nut cake
  • Rating:
  • Serves: makes 1 x 20cm cake
  • Cook Time: 40 minutes
  • Prep Time: 25 minutes plus cooling
  • Effort: easy



  • 175 g self-raising flour
  • 7 g baking powder
  • 3 eggs
  • 175 g unsalted butter
  • 175 g caster sugar
  • 100 g macadamia nuts, toasted
  • 60 ml espresso coffee, cooled
  • 50 ml coffee liqueur, good quality
  • 350 ml double cream, whipped
  • 350 ml mascarpone, at room temperature


1. Preheat the oven to 200ÂșC/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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