Baking
Caramel Dessert Cake
01
Sep
Sep
I found this recipe for Caramel Dessert Cake in a Gourmet Traveller magazine many many years ago, I don’t make it often enough. What is a very easy recipe produces a lovely cake that can be served at afternoon tea with cream or served as a delicious warm dessert with extra caramel and ice cream or cream.
There is no fancy equipment needed just a large saucepan with a spoon. Melt and mix recipes are my absolute favourite, they are no fuss, quick and easy and can be prepared by anyone no matter the skill level.
Caramel Cake
Caramel flavoured dessert cake
Ingredients
- 190 gm Butter, chopped
- 300 gm Brown sugar
- 1/4 Cup Golden syrup
- 3/4 Cup Milk
- 1/2 tsp Bicarb Soda
- 170g gm Self Raising Flour
- 110 gm Plain Flour
- 2 Eggs, lightly beaten
Instructions
- Pre heat oven 160C
- Grease and line the base of 22cm round cake tin.
- In a large saucepan combine butter, sugar and golden syrup, stirring over a low heat until butter has melted.
- Stir in milk and simmer over low heat for 5 minutes.
- Reserve 1/4 cup of the caramel mixture, set aside.
- Add bicarb soda to remaining caramel mixture and stir well, allow to cool for 10 minutes.
- Add combined sifted flours and eggs, stir until combined and smooth.
- Spoon mixture into the prepared cake tin.
- Bake for 50-60 minutes or until cooked when tested with a skewer.
- Cool in tin for 10 minutes then turn cake out of tin on to a wire cooling rack.
- When cool transfer to a serving plate and brush top and sides with warmed reserved caramel.
- Serve at room temperature with cream or warmed with vanilla ice cream.
Notes
Keeps well for 5 days.
