1 cup demerara sugar
¼ cup water
100 grams macadamia nuts, roughly chopped
115 grams butter, softened
½ cup sugar
½ cup golden syrup
½ teaspoon vanilla extract
1½ cups plain flour
1 teaspoon baking powder
pinch of salt
½ cup buttermilk
Preheat the oven to 180°C. Grease a 24 cm fixed base, square cake tin and set it on a flat, heatproof surface.
Caramel: Put the water and sugar in a small saucepan over a low heat, ensuring all the sugar is dissolved before bringing it to the boil. Boil gently for 7 minutes then pour into the cake tin. Scatter over the macadamias and cool.
Cake: Cream the butter until pale then add the sugar and golden syrup, beating until the mixture is light. Add the eggs one at a time mixing well between each one, then add the vanilla extract. Sift the flour, baking powder and salt together. Fold in half the flour using a large metal spoon, then add the buttermilk. When combined, gently fold through the remaining flour. Spoon large dollops of batter over the caramel and smooth the top.
Bake the cake for 25-30 minutes or until a good golden colour and firm to the touch. Remove from the oven and run a knife between the cake and the pan. Set a serving platter upside down on top of the cake pan and invert the platter and pan. Gently lift the pan from the cake. If the cake is not turned out straight away the caramel will harden and stick to the tin.
To serve: Cut into portions and serve warm with softly whipped cream.
Buttermilk: this resembles watery yoghurt and has a slightly soured taste. It was originally the by-product of butter- making, but nowadays is made commercially. It is readily available in the dairy section of the supermarket.
Menu: Serve this after Roast Chicken with Basil Dressing.