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Caramelised Brazil nut cake recipe image

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Ingredients

For the nut caramel

175 g g Brazil nut Brazil nut
(roughly chopped)
50 g g butter butter
50 g g brown sugar brown sugar
(light )
50 ml ml maple syrup maple syrup
1 pinches pinch sea salt sea salt
1 tsp tsp vanilla essence vanilla essence

For the cake

200 g g butter butter
200 g g brown sugar brown sugar
(light)
4 eggs egg
150 g g self-raising flour self-raising flour
60 g g ground almonds ground almonds
0.5 tsp tsp baking powder baking powder
50 ml ml sour cream sour cream

For the filling

200 g g butter butter
400 g g Condensed Milk Condensed Milk

Caramelised Brazil nut cake

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55 min
(2)

Method

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.

  1. For the nut caramel, lightly toast the roughly chopped brazil nuts for crunch in a dry frying pan for 3-4 minutes.
  2. 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.
  3. Spoon the nut caramel mixture into a 20cm lined cake tin. Leave to cool.
  4. 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.
  5. 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.
  6. For the filling, beat together butter and condensed milk for sweetness to form a thick filling.
  7. Turn out the non-nut cake and spread on the filling.
  8. Finally turn out the nutty cake on top, and enjoy!

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