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Warm Nut Cake


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

Prep Time: 1 hour 20 mins



220g butter, softened;

13/4 cups sugar;

6 eggs;

2 tsp vanilla;

220ml milk;

21/2 cups Edmonds self raising flour;

2 tsp cinnamon;


80g chopped macadamia nuts;

80g chopped brazil nuts;

3/4 cup coconut;


120g butter;

160g fresh cream;

11/2 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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