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.




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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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