Method

• 1.
  Preheat oven to 180°C/160°C fan-forced. Line base of a 24cm round springform cake pan with baking paper, then grease and lightly flour side, tapping off excess. Place a large baking tray on the bottom shelf of the oven to catch any caramel that may bubble up and over while the cake bakes.
• 2.
  Sift flour, baking powder and 1 tsp fine salt into a medium bowl. Set aside. Place eggs and sugar in a stand mixer fitted with the whisk attachment. Whisk on medium-high speed for 5 minutes or until sugar has dissolved, mixture triples in volume and is very pale. Add flour mixture, melted butter, cream and vanilla and whisk until just combined and smooth. Spoon batter into prepared pan and level surface.
• 3.
  Bake for 35 minutes or until almost firmly set around edges, light golden on top and with a good wobble at centre. The cake needs to be firm enough so the caramel almonds can still be held without sinking (cake will still be uncooked).
• 4.
  Meanwhile, in the last 10 minutes of baking the cake, make the caramel almonds. Place butter in a medium saucepan over medium-high heat and, once melted, stir in almonds. Cook, stirring occasionally, for 2-3 minutes until almonds are light golden. Add sugar, cream and 1/4 tsp fine salt and stir until sugar starts to dissolve. Increase heat to high. Cook, stirring constantly, for 3-4 minutes or until mixture is very thick and a golden caramel colour.
• 5.
  Working quickly, remove cake from oven and carefully spoon hot caramel almonds evenly over cake, leaving a 3cm border around edge of cake (the caramel almonds will bubble up more and spread out over cake as it bakes to cover surface entirely). Return to oven and bake for 15 minutes or until cake is cooked when a skewer inserted in the centre comes out clean and caramel almonds have bubbled up and formed a deep golden caramel topping. Remove from oven and stand in pan on a wire rack for 10 minutes. Run a small offset spatula around inside of pan to release cake (do not allow cake to cool in pan as the caramel will set firm and won’t release). Unclip side of pan and remove, then cool cake to room temperature.
• 6.
  Meanwhile, for the macadamia cream, place all ingredients in a stand mixer fitted with the whisk attachment. Whisk on medium-high speed for 1 minute or until sugar has dissolved and soft peaks form. Chill until ready to serve. Serve cake with macadamia cream spooned over and alongside.