150g butter, softened
1 teaspoon vanilla extract
1 ¼ cups caster sugar
2 ¼ cups self raising flour
¾ cup milk
1 cup macadamias, roasted, roughly chopped pink food colouring
2 tablespoons cocoa powder, sifted
2 tablespoons milk, extra
250g butter, at room temperature
½ cup firmly packed brown sugar
2 tablespoons golden syrup
1 tablespoon milk
½ cup macadamias, unsalted and roasted, finely chopped
Preheat oven to 160°C fan-forced. Grease a deep 22cm ring cake pan, line the base and sides with non-stick baking paper.
Beat the butter, vanilla and sugar in a medium bowl using an electric mixer until light and fluffy. Beat in eggs one at a time. Stir in flour and milk in two batches, stir through the macadamias. Divide the mixture between three bowls and tint one of the bowls with the pink food colouring, add cocoa to another of the bowls with the extra milk, leave the remaining bowl plain.
Drop alternate spoonfuls of mixture into ring cake pan and swirl mixture with a butter knife to create a pattern. Bake in the oven for 35-40 minutes or until cooked when tested with a skewer and it comes out clean. Stand in pan for 5 minutes before turning out onto a wire rack to cool.
To make the caramel frosting, use an electric beater to beat together the butter, sugar and golden syrup in a medium bowl until light and fluffy. Add the milk and beat to combine.
When the cake is cool, top the cake with the caramel frosting and sprinkle with chopped macadamias.