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Brasil nut cake (Bolo de Castanhas do Para), Salt caramel sauce and creme fraiche Recipe

Ingredients for people

    To line the mould(s)
  • Olive oil : 10 ml
  • Plain flour : 10 g

  • For the cake(s)
  • Unsalted butter : 80 g
  • Caster sugar : 80 g
  • Whole egg(s) : 1 whole
  • Plain flour : 75 g
  • Baking powder : 3 g
  • Brasil nut(s) : 75 g
  • Dessicated coconut : 20 g
  • Cocoa liqueur : 20 ml
  • Semi-skimmed milk : 90 ml
  • Vanilla essence : 2 drop

    For the sauce
  • Caster sugar : 150 g
  • Unsalted butter : 80 g
  • Double cream : 150 ml
  • Maldon salt : 3 pinch(es)
  • Thick crème fraiche : 120 g
  • 1To line the mould(s)

    lightly oil and dust with flour 6 muffin or cupcake moulds.

  • 2For the cake(s)

    Preheat an oven to 190*

    Chop the brazil nuts finely in a food processor.

    In a mixer, cream the butter and caster sugar until light and fluffy, add the eggs one at a time with a pinch of the flour.

    Add the rest of the flour,baking powder, coconut and the ground brazil nuts and gently mix.
    When incorporated slowly pour in the cocoa liqueur, milk and vanilla essence while mixing to a smooth consistancy.

    Spoon the mix into oiled and floured cupcake moulds and bake in the oven for 30 minutes, or until an inserted skewer comes out clean.

  • 3For the sauce

    Place the caster sugar in a stainless steel pan and leave to caramelise without stirring.
    Tilt the pan from side to side to ensure the sugar melts evenly and allow to darken to a golden amber colour.

    Reduce to a low heat and add the butter. Stir to allow melt before adding the double cream and salt, mixing well.

  • 4To serve

    Serve the warm cake with the caramel sauce and a dollop of creme fraiche.

Chef's tip

«If Brazil nuts are unavailable, walnuts or even cooked chestnuts will give a similar flavour and texture.»

A traditional Brazilian cake served up with a decadent salt caramel cream.

Rate this recipe :

(9 votes)

  • Preparation  15mins
  • Cooking time  40mins
  • Rest time  0h

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