Preheat the oven to 350oF/180oC.
Butter a 9 in nonstick cake pan.
Crush the toasted macadamia nuts in a food
processor and set aside.
Peel the mangoes and dice the flesh,
saving as much juice as possible, then reserve some nice pieces of mango
(about 1/3 cup) and process the remaining mango flesh with all the
reserved juice. You should have about 1 cup mango puree.
Beat the softened butter and vanilla
extract with half the sugar and beat until thick and pale. While
beating, add the remaining sugar, and beat until all the sugar has been
added.
Add the eggs, one at a time, beating well
after each addition.
In a separate bowl, mix the crushed nuts,
flour, and baking powder together.
Remove the bowl from the mixer and add the
flour mixture, stirring well to combine. Add the mango puree and mix
gently.
Spoon the batter into the prepared pan,
then sprinkle the chopped macadamia nuts and reserved diced mango over
the batter and swirl through.
Bake at 340oF/170oC
for an hour, then remove the cake pan, from the oven and cool in the
pan.
When cool, remove the cake from the tin.
Dredge with powdered sugar.
To prepare the cream, sprinkle the nutmeg
over, whip the cream and nutmeg together, until the cream is thick and
fragrant.
