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Warm Nut Cake

Warm Nut Cake

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

Prep Time: 1 hour 20 mins




  • 80g chopped macadamia nuts;
  • 80g chopped brazil nuts;
  • ¾ cup coconut;



  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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