200g butter, softened
200g caster sugar, plus an extra ½ tablespoon
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch of salt
300g macadamia nuts, blitzed in a food processor until coarsely ground
2 tablespoons self-raising flour
1 teaspoon baking powder
3 bananas, sliced into 1.5cm thick diagonal rounds
Preheat the oven to 180°C.
Grease a 23cm springform cake tin and line the base and side with baking paper.
Cream the butter and sugar using an electric mixer until pale and fluffy. Whisk in the eggs, one at a time, until each egg is incorporated. Whisk in the cinnamon, vanilla and salt, then gently fold in the ground macadamia, flour and baking powder.
Pour the cake batter into the prepared tin and bake for 45 minutes to 1 hour, or until a skewer inserted in the centre of the cake comes out clean.
Leave the cake to cool in the tin on a wire rack. Once cool, remove from the tin. Arrange the fresh banana on top of the cake. Sprinkle the extra ½ tablespoon of caster sugar over the bananas and, using a blowtorch, burn the bananas slightly to get a golden crust. (This last step is optional.)
Cut each passionfruit in half and drizzle the pulp over the cake. Serve with creme anglaise vanilla ice-cream or plain yoghurt.