Moist Caramel Macadamia Cake
Ingredients
Base
- 200 g all-purpose flour
- 60 g sugar
- 140 g butter
- 2 tbsp water
Filling
- 50 g honey
- 70 g butter
- 100 g sugar
- a pinch of salt
- 1 vanilla pod
- 100 g ground almonds
- 150 g macadamia nuts
- 3 large eggs
Preparation
Mix flour and sugar in a bowl. Add butter pieces and 2 tablespoons water, then knead quickly into a dough. Wrap in plastic wrap and chill for 30 minutes. Line a springform pan (26 cm diameter) with parchment paper. Preheat oven to 180°C (convection: 160°C).
Press the dough into the prepared pan to form an even base. Prick several times with a fork and prebake in the lower third of the preheated oven for about 15 minutes.
Meanwhile, for the filling, bring honey, butter, sugar, and salt to a boil in a saucepan. Split the vanilla pod lengthwise, scrape out the seeds, and add to the mixture. Boil for 2 minutes, then remove from heat.
Add the butter mixture to the ground almonds and mix. Add the eggs and mix, then fold in the macadamia nuts. Spread the warm mixture over the base and bake in the preheated oven for about 30 minutes. Let cool completely.
Notes
The cake yields about 12 pieces.
