Califonia Bountiful

Macadamia cake with warm coconut sauce

Paul Murphy
Humphrey's Restaurant, San Diego

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Macadamia cake
1 cup finely ground macadamia nuts
1 cup all-purpose flour
1 cup (8 oz.) butter, at room temperature
1 cup sugar
1 tsp. vanilla extract
1 tsp. salt
4 eggs
1 tbsp. extra virgin olive oil

Coconut sauce and garnish
3/4 cup coconut milk
1/2 cup heavy cream
1/2 cup sugar
2 tbsp. cornstarch
1/4 cup toasted chopped macadamia nuts


For cake:
In a food processor, grind macadamia nuts with flour; set aside. In a mixer fitted with a paddle, cream butter and sugar; add vanilla and salt. Add eggs one at a time. On low speed, incorporate nut mixture until fully combined; add olive oil. Cover and refrigerate batter for 1 hour. Divide batter into 8 large cupcake molds that have been coated with nonstick cooking spray. Bake at 350 degrees for 18 to 20 minutes or until golden brown.

For sauce:
Combine coconut milk, cream, sugar and cornstarch in a heavy-gauge saucepot. Cook and stir over medium heat until mixture is almost syrupy. Strain through a fine strainer. Place cakes on individual serving plates. Pour sauce over and around cakes and garnish with toasted chopped nuts. Serve immediately.

Serves 8

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