Ingredients

The following ingredients have 16 Servings
  • 165g butter
  • 2 tsp instant coffee
  • 175g plain flour
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • 50g ground almonds
  • 175g light brown sugar
  • 50g demerara sugar
  • 2 large eggs, beaten
  • 1 tsp vanilla extract
  • 175g good-quality white chocolate, roughly chopped
  • 75g Brazil nuts, roughly chopped

Instruction

  • Grease and line the base and sides of a 20cm square shallow cake tin or brownie pan with baking paper. Preheat the oven to 200°C, fan 180°C, gas 6.
  • Brown your butter, for a deeper flavour. Put the butter into a wide shallow metal pan (so you can see the colour change) and leave it over a medium heat until it is melted, lightly golden brown and smells nicely biscuity. Leave to cool slightly. Dissolve the coffee in 4 teaspoons of boiling water in a small bowl and leave to cool.
  • Sift the flour, baking powder and salt into a large mixing bowl and stir in the ground almonds. When the butter feels just warm, stir both the sugars into the pan followed by the eggs, vanilla and coffee, then the flour mixture, chopped white chocolate and Brazil nuts.
  • Pour into the prepared tin and bake for about 30 minutes, covering with foil for the last 5-10 minutes, until firm and shiny on top and a skewer pushed into the centre of the cake comes away with some very sticky crumbs clinging to it. You don’t want to overcook it.
  • Leave to cool in the tin for 10 minutes or so, then carefully slide it onto a cooling rack and leave to go cold. Cut into squares and serve.