warm toffee macadamia nut cake

Another Blosssom’s delight – a sensational, moist nut cake – in a word – yum! Thank-you to Pete and Kylie Adams.






120g butter

160g cream

300g or 11/2 cups brown sugar




220g butter, softened

360g or approximately 13/4 cups sugar

6 large eggs

2 tsp. vanilla

320g or approximately 21/2 cups self-raising flour

2 tsp. cinnamon

220ml milk




80g chopped macadamia nuts

80g chopped brazil nuts

50g coconut

Additional nuts for the topping



Toast nuts and coconut in a 160degC oven and spread in greased and paper lined tin. Place the toffee ingredients into a pot and heat toffee mixture over low heat, until smooth. Pour over nut mixture. 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. Bake at 160degC for 1 hour 55 minutes.

Serve warm with thick cream or vanilla custard.


Cook’s tip: This cake looks even more dramatic with the addition of extra nuts placed on top after baking and prior to serving.