Spiced Maple and Mascarpone Cream Cake

Grease two x 22cm round cake pans. Line bases and sides with baking paper, extending paper 3cm above pan edges.

Beat butter and sugar in a large bowl of an electric mixer until light and fluffy. Add eggs, one at a time, beating until combined. Mixture may look curdled.

In two batches, add milk and sifted flour, spice and cinnamon, stirring until combined. Divide evenly between prepared pans. Smooth tops.

Cook in a moderately slow oven (160C) for about 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Stand in pans for 15 minutes. Turn out onto a wire rack to cool.

To make mascarpone cream, beat cream and syrup in a small bowl of an electric mixer until firm peaks form. Fold in mascarpone.

Slightly trim tops of cakes. Cut cakes in half horizontally. Sandwich together, brushing each layer with 1 tbsp syrup and spreading with ¾ cup of the cream. Finishing with a layer of the cream.

Decorate top with macadamias. Just before serving, drizzle over extra syrup.