Preparation

Finely chop 300 g of Brazil nuts and two tablespoons of sugar in a blender.

Separately, whip 180 g of butter, left at room temperature, and 150 g of sugar.

Add 3 eggs and continue blending until smooth.

Combine 150 g sifted flour, 50 g cornstarch and a pinch of salt.
Pour the mixture into a buttered bundt pan mold and bake at 180°C for about 45 minutes.