Utterly nutterly caramel layer cake

Utterly nutterly caramel layer cake

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(7 ratings)

Prep: 30 mins Cook: 30 mins

More effort

Serves 8
The toffee nut topping gives this sponge the edge- we used Brazil nuts, hazelnut, pecans and almonds

Nutrition and extra info

  • without the topping

Nutrition: per serving

  • kcal531
  • fat39g
  • saturates19g
  • carbs36g
  • sugars27g
  • fibre1g
  • protein9g
  • salt0.9g
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Ingredients

  • 250g pack salted butter, softened, plus extra for greasing
  • 175g mixed nut, we used Brazil nuts, hazelnuts, pecans and almonds, roughly chopped
  • 250g soft light brown sugar
  • 3 tbsp golden syrup
  • 4 large egg
  • 140g self-raising flour
  • 75g ground almond
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tsp almond extract
  • 3 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

For the filling

  • 200ml double cream
  • 5 tbsp caramel, from a can (we used Carnation)
    Caramel

    Caramel

    ca-ra-mel

    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

Method

  1. Heat oven to 180C/160C fan/gas 4. Line 2 x 20cm loose-bottomed Victoria sandwich cake tins with baking parchment, then grease one of the tins over the top of the parchment (this will help to prevent the caramel-nut topping from sticking when you turn it out). Tip the nuts into a frying pan and toast over a medium heat until golden. Add 50g of the butter, 50g sugar, the golden syrup and a good pinch of salt. Stir until the butter has melted, then bubble for 2 mins until the buttery sauce is golden brown – don’t let it bubble for too long or the topping will set hard once cooled. Tip into the cake tin with the greased parchment and smooth over. Leave to cool while you make the cake.

  2. Tip the remaining 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, 1⁄2 tsp salt, almond extract and milk, and mix again until just combined. Divide the cake mixture between the tins and smooth over the surface. Bake for 25 mins, or until a skewer comes out clean. Leave to cool in the tins for 10 mins, then flip out onto a wire rack and remove the parchment. Allow to cool completely.

  3. Whisk the cream and 2 tbsp of the caramel until softly whipped and just holding its shape. To assemble the cake, place the plain cake on a plate or stand. Top with the whipped cream, swirling it out towards the edges. Drizzle over the remaining caramel (give it a good mix first to loosen it), letting it dribble down the sides. Top with the remaining sponge, nutty-side up. Serve within 1 day, or store in fridge for 3 days, removing it from the fridge 10 mins before serving.

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Comments (4)

josie0love's picture

Seriously yummy and not too difficult to make!

jennifer783's picture
5

Divine cake! Made as a birthday cake and it was delicious. Will definitely make again for a special occasion. Rich and decadent!

Nico_cook's picture

That was to die for! I will bake it once more, but will be more careful about the topping in step 1 as it turned out a bit too crunchy.

teresa1977's picture

This cake was amazing, definitely for the sweet tooth kind pure indulgence

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