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Warm Nut Cake

Warm Nut Cake

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110 mins + 100 mins
serving size icon
Serves 12



  • 80 g chopped Macadamias
  • 80 g chopped Brazil nuts
  • 3/4 cup coconut


  • 120 g butter + 220g softened for cake
  • 150 g fresh cream
  • 1 1/2 cups brown sugar


  • 1 1/2 cups sugar
  • 6 eggs
  • 2 tsp vanilla
  • 220 ml milk
  • 2 1/2 cups Edmonds self raising flour
  • 2 tsp cinnamon


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


Qty Price
Freshlife Macadamias $9.90 ea
$9.90 ea
Freshlife Brazil Nuts $4.59 ea
$4.59 ea
Tasti Coconut Dessicated $2.59 ea
$2.59 ea
Countdown Butter Salted $5.40 ea
$5.40 ea
Meadow Fresh Cream $2.82 ea
$2.82 ea
Chelsea Brown Sugar Soft $1.70 ea club price $1.99 non club member
$1.70 ea club price $1.99 non club member
Chelsea White Sugar $2.70 ea club price $3.60 non club member
$2.70 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 $4.79 ea
$4.79 ea
Meadow Fresh Milk Standard Family Fresh Homogenised $2.84 ea
$2.84 ea
Edmonds Self Raising Flour $5.50 ea
$5.50 ea
Greggs Spice Ground Cinnamon
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