October is a busy month for birthdays so I always like to bake something new for family members. This year I decided to go down the nut and caramel route, first making a normal 8” round cake, then experimenting with smaller versions containing both nuts and without nuts.
This Utterly Nutterly Caramel Cake was a big success and it’s one of my favourite cakes to make at the moment as it’s usually all about chocolate for me. The key to this cake is to make sure you don’t cook the toffee sauce for too long otherwise it will set too hard and be impossible to cut afterwards.
This cake is deliciously moreish as the toffee sauce sinks into the sponge to give it a moist syrupy texture. I think the flavours work really well together and I enjoyed the texture of the nuts, toffee sauce, cream and sponge together. I’d say this is quite a rich cake (but not sickly sweet) so you won’t need too big a piece to satisfy you. The cream filling is absolutely gorgeous and to be honest I’d be happy with just a bowl of that to myself!
This recipe can be found in the November issue of Good Food magazine. I haven’t been able to find it online so if you’re interested in the recipe I have added it below.
250g salted butter (softened)
175g mixed nuts, roughly chopped (I used hazelnuts, walnuts and brazil nuts but you could use pecans or almonds)
250g soft light brown sugar
3 tbsp golden syrup
4 large eggs
140g self-raising flour
75g ground almonds
½ tsp baking powder
1 tsp almond extract
3 tbsp milk
For the filling:
200ml double cream
5 tbsp caramel from a can
- Heat the oven to 180C/160C fan/gas 4.
- Line 2x20cm loose bottomed Victoria sandwich tins with baking parchment
- Make sure you grease the baking parchment on both sides for one of the tins as this will help to stop the nuts from sticking to the bottom of the tin.
- Tip the nuts into a frying pan and lightly toast.
- Add 50g of the butter, 50g of the sugar, the golden syrup and a pinch of salt.
- Stir until the butter has melted then allow to bubble for 2-3 minutes on a medium heat until the sauce is golden. It’s important not to leave it too long otherwise the sauce will set too hard.
- Tip the nut mixture into the tin, where the parchment has been greased on both sides, spread evenly, and then allow to cool.
- Tip the rest of the butter and sugar into a large bowl and beat with an electric whisk until pale and fluffy.
- Add the eggs, one at a time, mixing well between each addition.
- Add the flour, almonds, baking powder, ½ tsp salt, almond extract and milk, and mix again until just combined.
- Divide the mixture between the tins and smooth over so they are even.
- Bake for 25 minutes, or until a skewer comes out clean.
- Be sure to add a tray under the mix with the nuts as I found that the mix leaked through onto the other cake.
- When cooked leave to cool for 10 minutes in the tin, then flip out onto a wire rack to cool completely.
- To make the filling whisk the cream and 2tbsp of the caramel until it is softly whipped and just holding its shape.
- Place the plain cake on a plate and use a palette knife to add the whipped cream.
- Add 3 tbsp of the caramel to an empty bowl and give it a good mix to loosen it.
- Drizzle the caramel over the whipped cream then add the other sponge nutty-side up
This cake is best eaten within 24 hours but you can store it in the fridge for three days.