TCIF: Spiced Caramel Cake

Mimi ON Oct 22, 2010 AT 11:29 am

Spiced Caramel Cake

Spiced Caramel Cake

By Sarah Adams

This cake is very simple yet its interesting flavour is quite unique and impressive. Buttermilk is the secret ingredient here that makes the cake über moist and subtly acidic. It is this acidity that really complements the caramel icing and the spices that carry through the cake to the caramel, it is warming and ever so slightly autumnal. 

Spiced Caramel Cake - what you'll need

Spiced Caramel Cake - what you'll need

Ingredients: The cake
1 x 10” savarin tin or an 8” round cake tin

250g plain flour
1/2 teaspoon baking powder
1/4 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
200 ml buttermilk
125g butter
200g golden caster sugar 
3 large eggs 

Spiced Caramel Cake - spoon into savarin tin and level out

Spiced Caramel Cake - spoon into savarin tin and level out

Preparation:
Preheat the oven to 180˚C / Gas 4 and butter and flour your tin!

Cream the butter, salt, spices and sugar together for 5 minutes. Then add the eggs one at a time beating really well after each addition.

Add the vanilla, combine the flour with the baking soda and baking powder and then fold in a third of the flour and then half of the butter milk.

Repeat this until you have used up both ingredients.

Spoon into your tin and level the top and bake for 40 to 45 minutes

Leave in the tin to cool for 10 minutes and then turn out to cool completely. 

Spiced Caramel Cake - sit to cool

Spiced Caramel Cake - sit to cool

Ingredients: The spicy caramel
200g caster sugar
100g double cream
1/4 teaspoon cinnamon
5 twist black pepper

Preparation:
Heat a thick bottomed sauce pan over a high heat and add one third of the sugar.

Meanwhile place the cream, cinnamon and black pepper into the microwave to heat through slightly.

Once the first batch of sugar has melted add the next third, repeat with the last third and then once the sugar has all dissolved and a caramel colour is achieved turn the heat down to low.

Slowly pour in the cream and stir it through.

Pour your caramel into a heat proof bowl and leave to cool.

Pro Tip: Be very careful when making caramel as it is ranging between 140˚c and 145˚c if you would prefer, a good jar of dulche leche will also taste delicious trickled over the top.

This cake improves with a day or 2 too mature, it will get moister and the flavours will develop.

Sarah Adams © 2010

Click here for Sarah’s last amazing recipe…

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