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.