Ingredients
250g unsalted butter, chopped, at room temperature
1½ cups firmly packed brown sugar
6 eggs, at room temperature
1¼ cups milk
2¾ cups self-raising flour
2 tsps mixed spice
1 tsp ground cinnamon
1/3 cup maple syrup
Chopped roasted salted macadamias, to decorate
MASCARPONE CREAM
300ml tub thickened
¼ cup maple syrup, plus extra to serve
250g tub mascarpone
Method
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Grease two x 22cm round cake pans. Line bases and sides with baking paper, extending paper 3cm above pan edges.
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Beat butter and sugar in a large bowl of an electric mixer until light and fluffy. Add eggs, one at a time, beating until combined. Mixture may look curdled.
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In two batches, add milk and sifted flour, spice and cinnamon, stirring until combined. Divide evenly between prepared pans. Smooth tops.
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Cook in a moderately slow oven (160C) for about 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Stand in pans for 15 minutes. Turn out onto a wire rack to cool.
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To make mascarpone cream, beat cream and syrup in a small bowl of an electric mixer until firm peaks form. Fold in mascarpone.
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Slightly trim tops of cakes. Cut cakes in half horizontally. Sandwich together, brushing each layer with 1 tbsp syrup and spreading with ¾ cup of the cream. Finishing with a layer of the cream.
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Decorate top with macadamias. Just before serving, drizzle over extra syrup.