Simon Rimmer caramelised Brazil nut cake recipe on Sunday Brunch

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 available from Amazon now.

One thought on “Simon Rimmer caramelised Brazil nut cake recipe on Sunday Brunch

  1. 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 .

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