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Warm Nut Cake

Warm Nut Cake

serving size icon
110 mins + 100 mins
serving size icon
Serves 12

Ingredients

NUTS

  • 80 g Chopped Macadamias
  • 80 g Chopped Brazil Nuts
  • 3/4 cup Coconut

TOFFEE

  • 120 g Butter + 220G softened for Cake
  • 150 g Fresh Cream
  • 1 1/2 cups Brown Sugar

CAKE

  • 1 1/2 cups Sugar
  • 6 Eggs
  • 2 tsp Vanilla
  • 220 ml Milk
  • 2 1/2 cups Edmonds Self Raising Flour
  • 2 tsp Cinnamon

Method

1. Preheat the oven to 160oC fan-forced. Grease and line a 25cm round cake tin with baking paper.

2. Toast the nuts on a tray for 5 to 10 minutes. Do not walk away, they burn easily. Reserve. Toast the coconut for 5 minutes and then place on top of the reserved nuts. Place the nuts and coconut into the cake tin.

3. Place the toffee ingredients into a pot and heat over low heat for 5 minutes or until smooth and slightly thickened. Pour over nut mixture.

4. Cream butter and sugar until light and fluffy. Add eggs one at a time and beat well after each addition. Add vanilla and mix well. Fold in milk with flour and cinnamon. Spoon over nut mixture.

5. Bake for 1 hour 20 minutes. Leave in tin for 10 minutes before serving. Serve warm with thick cream or vanilla custard.

This recipe was sent in by Edmonds

MEAL INGREDIENTS

Qty Price
Freshlife Macadamias $9.00 ea was $9.50
$9.00 ea was $9.50
Freshlife Brazil Nuts $4.59 ea
$4.59 ea
Meadow Fresh Cream $2.79 ea
$2.79 ea

PANTRY

Qty Price
Tasti Coconut Dessicated $2.30 ea was $2.59
$2.30 ea was $2.59
Countdown Butter Salted $5.80 ea
$5.80 ea
Chelsea Brown Sugar Soft $1.60 ea was $1.99
$1.60 ea was $1.99
Chelsea White Sugar $2.80 ea club price $3.60 non club member
$2.80 ea club price $3.60 non club member
Farmer Brown Eggs Half Dozen Brown Size 7 $2.90 ea
$2.90 ea
Queen Essence Natural Vanilla $4.50 ea was $4.79
$4.50 ea was $4.79
Meadow Fresh Milk Standard Family Fresh Homogenised
arrow icon exclamation icon Out of stock Out of stock
Edmonds Self Raising Flour $5.50 ea
$5.50 ea
Greggs Spice Ground Cinnamon $3.50 ea
$3.50 ea