Indulge in a slice of delicious Caramel Honey Macadamia Stovetop Cake. Beautifully light, fluffy sponge is paired with our rich and creamy Caramel Honey Macadamia ice cream, delivering an unforgettable breakfast experience.
Lightly oil a 20cm, heavy-bottomed frying pan with a lid and wipe off any excess oil. Set aside.
Using a food processor, process the flour, macadamias, and baking powder until most of the macadamias are finely processed. Ensure not to over-process otherwise macadamias will turn to macadamia butter. Stop processing if you see the mixture starting to clump together. Set aside.
Combine the milk and vanilla. Set aside.
Preheat the pan on the lowest heat with the lid on. If your lid has a large vent hole, close it.
Beat the butter and sugar together until light and fluffy. Beat in the egg until fully incorporated. On a low speed, beat in half of the flour mixture until just combined. Beat in all the milk mixture. Beat in the rest of the flour mixture.
Pour into the preheated pan and cook for 25-30 minutes on the lowest flame or until a cake tester or skewer comes out clean. Do not open the lid before the 25 minutes otherwise the cake will sink. Remove from the heat and cool with the lid on for 15 minutes.
Brush honey over the top whilst still warm and serve immediately with scoops of Connoisseur’s Caramel Honey Macadamia Ice Cream. Garnish with caramel and extra chopped macadamias.