A single-layer coffee-flavoured cake covered with crunchy macadamia nuts. Pecan nut halves can be used instead, if you wish. Cut this cake into squares for serving.
Infuse the coffee in the milk in a small pan over low heat and bring almost to the boil. Remove the pan from the heat, stir and leave for 5 minutes then strain through a fine sieve into a cup.
Measure the butter into a mixing bowl and sift the sugar on top. Take a tablespoon of the sugar and keep aside. Cream the butter with the rest of the sugar until light and fluffy. Separate one egg