Simon Rimmer served up a delicious caramelised Brazil nut cake on Sunday Brunch.
The ingredients for the nut caramel: 175g roughly chopped Brazil nuts, 50g butter, 50g light brown sugar, 50ml maple syrup, a pinch of sea salt and 1tsp vanilla.
For the cake: 200g butter, 200g light brown sugar, 4 eggs, 150g self raising flour, 60g ground almonds, 1/2 tsp baking powder and 50ml sour cream.
For the filling: 200g butter and 400g tin condensed milk.
See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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I’ve made the caramelised Brazil nut cake but found there was far too much filling, can I freeze the left over condensed milk & butter mix or at least keep it for a few days in fridge .