This sweet and sticky caramelized Brazil nut cake is our very own version of one of Channel 4's Sunday Brunch weekend recipes. We've suggested ingredients to make this crunchy cake - which you can pick up in your local Lidl store.
Caramelised Brazil nut cake
Ingredients
8
servings
-
For the nut caramel
- 175 g
- 50 g
- 50 g
- 50 ml
- 1 pinch
- 1 tsp
-
For the cake
- 200 g
- 200 g
- 4
- 150 g
- 60 g
- 0,5 tsp
- 50 ml
-
For the filling
- 200 g
- 400 g
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Preparation
For the nut caramel, lightly toast the roughly chopped brazil nuts for crunch in a dry frying pan for 3-4 minutes.
Add butter, light brown sugar, maple syrup to add stickiness, a pinch of sea salt and vanilla essence to the pan, and cook for 5-6 minutes to bubble and thicken.
Spoon the nut caramel mixture into a 20cm lined cake tin. Leave to cool.
For the cake, cream butter and light brown sugar, add the eggs, then self-raising flour, ground almonds and baking powder. Then fold in the sour cream.
Spoon half of the mixture on top of the cooled nut mix, and the other half into another 20cm cake tin. Bake them both at 180C for approximately 20-25 minutes. Leave to cool.
For the filling, beat together butter and condensed milk for sweetness to form a thick filling.
Turn out the non-nut cake and spread on the filling.
Finally turn out the nutty cake on top, and enjoy!
