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Prepare 6" round cake tin with removable base, no need to grease it.
In a large bowl whisk ground almonds, desiccated coconut, cinnamon and sea salt. Add melted coconut oil, few drops of stevia and up to 1 tablespoon of water to help the mixture to stick together. If you're using maple syrup you most probably don't need the water and you could also use less coconut oil. Spoon the mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
In a double boiler gently melt coconut butter and set aside.
Rinse the soaked macadamia nuts under running water and place into high speed blender or food processor. Add few drops of stevia or maple syrup if using and enough water to blend until smooth. Now add coconut butter, golden paste, cinnamon, cardamom, ginger and vanilla and blend until incorporated into smooth creamy texture.
Spoon onto the crust layer and smooth out the top.
Place into a freezer overnight or for at least few hours to set.
Once set carefully remove from the tin.
Place onto a cake stand and decorate with toppings of your choice.
Store in a fridge or freezer. This cake will keep solid in fridge.