Macadamia, Orange and Butterscotch Cake

Ingredients

Cake
2 eggs
320g plain flour, sifted
2 tsp baking powder
Pinch salt
192g brown sugar
32g sugar
190ml Suncoast Gold Macadamia Milk
180ml Suncoast Gold Macadamia Oil
2 tsp vanilla essence
1 orange, zest 
50g Macadamia Nuts

Macadamia Mousse
1 tsp powdered gelatin
1 tbs water
64g caster sugar
2 tbs cornflour
2 eggs
2 eggs, separated
240ml Suncoast Gold Macadamia Milk
59ml orange liqueur
240ml cream

Butterscotch Sauce
4 tbs butter
128g brown sugar
½ orange, juice 
180ml cream

Method

Cake: Separate the eggs. Place the egg whites in a medium bowl and yolks in a small bowl. Let stand at room temperature, for about 20 minutes. Preheat the oven to 180ºC/300ºF and line a 20cm cake tin. Sift together the sifted flour, baking powder, and pinch salt in a large bowl. Add the brown sugar, mix, set aside. Whisk the egg whites to soft peaks with an electric mixer. With the mixer running, slowly add sugar and continue to whip to stiff peaks. Add the egg yolks, Suncoast Gold Macadamia Milk, Suncoast Gold Macadamia Oil, orange zest and vanilla to the flour mixture. Mix until just combined. Fold the egg whites into the mixture, one third at a time. Place into the prepared cake tin and bake for 40 minutes or until a toothpick inserted in the centre comes out clean. Let cool.

Macadamia Mousse: In a bowl, sprinkle the gelatine over the water and set aside for 5 minutes. In a bowl, mix half the sugar with the cornflour. Add the whole eggs and egg yolks and whisk. Stir in the Suncoast Gold Macadamia Milk and orange liqueur, put in a saucepan and bring to a boil, stirring constantly. Remove from the heat. Add the gelatine and stir until completely dissolved.  Transfer to a bowl. Cover and refrigerate for about 1 hour or until the custard has cooled, but is not completely set. In another bowl, beat the egg whites with electric mixer until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form. Set aside. Whisk the cream in another bowl until soft peaks.
Gently fold the whipped cream and meringue into the macadamia milk mixture. Refrigerate for about 2 hours.

Butterscotch Sauce:  Melt the butter in a saucepan over medium heat. Add the brown sugar and orange juice. Cook, stirring occasionally, until the sugar is melted and mixture is bubbling (about 5 minutes). Remove the pan from the heat and add the cream.  Whisk until combined.  Return the saucepan to a low heat and cook for 10 minutes without stirring, until slightly thickened. Remove from the heat and add the vanilla.

Assembly: Place cake base on a large plate. Spread the macadamia mousse over the cake base and place in the fridge for about half an hour to set. Once set, drizzle the butterscotch sauce over the macadamia mousse to create a pattern. Sprinkle the Macadamias in the middle of the cake and pat down gently into the mousse. Store in the fridge before serving.