Nutty Sunshine Torte
I am quite fussy when it comes to food and I don’t like walnuts in brownies but fancied creating the texture they give. One day I really wanted a sweet, nutty treat and I have decided to replace the walnuts with sunflower seeds.
When sitting and testing for the first time I had another genius moment and just spotted peanut and almond brownie laying around. Put the two together with a little bit of cream and that is how Nutty sunshine torte was made.
Nutty sunshine torte is very easy bake and you can make it in only one bowl with a couple of utensils.
It taste a little bit like cake version of Snickers bar. Chocolatey yet crunchy, full of chewy peanuts, slightly salty, topped with delicious fluffy cream.
Nutty sunshine torte a perfect afternoon tea treat or birthday cake all depending on your creativity and imagination when decorating.
Nutty sunshine torte is an easy, simple perfect brownie Snickers cake.
For the first layer you will need:
- 210g white sugar
- 160g soft brown sugar
- 85g cocoa powder
- 150g plain flower
- 1/2 tsp baking powder
- 1/4 tsp rock salt
- 180g sunflower seeds
- 4 organic eggs*
- 225g melted unsalted butter
- dash vanilla
*TOP TIP. If you are baking with your kids let them crack the eggs. The easiest way is to open them over a sieve in case any shells breaking in. Then simply whisk it through.
Heat the oven to 175C or 155C fan.
Sieve all the dry ingredients in to a large bowl. Add the rest and mix it with a whisk or a wooden spoon until well combined.
Line 9″ spring form with baking paper and put the mixture in the tin.
Place it in the oven and bake the first layer for 30 minutes. In the meantime prepare the peanut layer.
For peanut layer
use the same bowl and utensils and mix through after adding each ingredient:
- 120g crunchy peanut butter
- 40g of peeled and roughly chopped monkey nuts
- 70g melted unsalted butter
- 130g white sugar
- 100g soft brown sugar
- 2 organic eggs
- dash of vanilla
- 110g ground almonds
- 1 tsp baking powder
- 1/4 tsp of rock salt
After baking the first layer for 30 min take it out the oven carefully. Try to complete the next step quickly.
Very gently top the the peanut butter mix on to brownie layer. Bake for additional 30-40 minutes at the same temperature until golden brown. Leave to cool.
- 90g unsalted butter
- 45g cocoa powder
- 2 tbsp golden syrup
- dash vanilla
- 250g icing sugar
- 2 to 4 tbsp milk
Put all in a mixer and slowly work to a paste then beat on high speed for a few minutes to light and fluffy.
Spread on the cake and decorate as you wish.
I decorated mine with some toasted in sugar sunflower seeds, mascarpone and some dark chocolate sauce.