Salted caramel cake

Name: Salted caramel cake
Prep time: 15 min
Cook time: 45 min
Total time: 55 min
Yield: 12
Ingredients: 175 g Anchor Butter, softened, plus extra for greasing; 125 g light brown muscovado sugar; 200 g Nestlé Carnation Caramel; 200 g Leckford Estate Self-Raising Flour; 1 tsp Cooks’ Ingredients Salted Caramel Flavour; 3 British Blacktail Large Free Range Eggs; 1 tbsp Cooks’ Ingredients Feuilletine; 2 tsp Cooks’ Ingredients Bronze Crunch; 1 tbsp Cooks’ Ingredients Honeycomb

If you're looking for a gorgeously moreish, rich, and indulgent cake that's suitably autumnal, then look no further. The sweetness of the caramel contrasted with a touch of salt in this cake is simply perfect.

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Serves12
CourseCake
Prepare15 mins
Cook45 mins
Total time55 mins

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Ingredients

175g Anchor Butter, softened, plus extra for greasing
125g light brown muscovado sugar
200g Nestlé Carnation Caramel
200g Leckford Estate Self-Raising Flour
1 tsp Cooks’ Ingredients Salted Caramel Flavour
3 British Blacktail Large Free Range Eggs
1 tbsp Cooks’ Ingredients Feuilletine
2 tsp Cooks’ Ingredients Bronze Crunch
1 tbsp Cooks’ Ingredients Honeycomb

For the icing

75g Anchor Butter
75g light brown muscovado sugar
2 tbsp Nestlé Carnation Caramel
1 tsp Cooks’ Ingredients Salted Caramel Flavour
40g icing sugar

Method

Preheat the oven to 180°C, gas mark 4. Grease the base and sides of a deep, 20cm round, loose-bottomed cake tin and line the base with baking parchment. With an electric whisk, beat together the butter, sugar, caramel, flour, salted caramel flavour and eggs in a bowl until combined.
Tip the mixture into the cake tin. Smooth the top and bake for 40-45 minutes or until risen and set in the middle (cover with foil after 30 minutes to prevent it over-browning if required). Cool in the tin.
To make the icing, melt together the butter, sugar, caramel and salted caramel flavour in a pan until smooth, stirring. Remove from the heat, sift in the icing sugar and stir together. Cool until barely warm.
Remove the cake from the tin and peel off the base paper. Spoon over the icing and spread it out, letting it drizzle down the sides of the cake. Mix together the feuilletine, bronze crunch and honeycomb, and sprinkle over the top.