Another Blosssom’s delight – a sensational, moist nut cake – in a word – yum! Thank-you to Pete and Kylie Adams.
ingredients
Toffee:
120g butter
160g cream
300g or 11/2 cups brown sugar
Cake:
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
Nuts:
80g chopped macadamia nuts
80g chopped brazil nuts
50g coconut
Additional nuts for the topping
METHOD
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.
BECS
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