Warm Nut Cake

A filling cake for a afternoon tea or it also be used as a dessert.

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Prep Time: 1 hour 20 mins Servings: 10 - 12
  • CAKE:

    220g butter, softened

  • 1¾ cups sugar

  • 6 eggs

  • 2 tsp vanilla

  • 220ml milk

  • 2½ cups Edmonds self raising flour

  • 2 tsp cinnamon

  • NUTS:

    80g chopped macadamia nuts

  • 80g chopped brazil nuts

  • ¾ cup coconut

  • TOFFEE:

    120g butter

  • 160g fresh cream

  • 1½ cups brown sugar

  • 1. Preheat the oven to 160ºC fan-forced.

  • 2. Toast the nuts on a tray for 5 to 10 minutes. Do not walk away, they burn easily. Reserve.

  • 3. Toast the coconut for 5 minutes and then place on top of the reserved nuts.

  • 4. Place the nuts and coconut into a greased and paper lined 25cm round cake tin.

  • 5. 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.

  • 6. 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. 

  • 7. Bake for 1 hour 20 minutes. Serve warm with thick cream or vanilla custard.

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