Caramel Cake

Preheat oven to 160C/ Gas 4. Cream the butter and suagr/sweetener together. Add the egg YOLKS and the flour and incorporate to form a smooth batter. Add half the tin of Carnation Dulce de Leche.

Prepare a cake tin with butter/ low fat spray and line with baking parchment. Pour the batter in and put in the oven for 1 hour 30 mins, or until a skewer/knife comes out clean when inserted.

While the cake cooks, make the meringue. Just whisk the egg whites until stiff peaks, then stir in 4 tsp of honey. Place in the oven for 30 mins

When the cake is done, transfer to a wire rack. When cool, add the remaining 2 tsp of honey and spread over the top of the cake. When the meringue is done, just place on top and enjoy!

If making cupcakes, do the above but line a cupcake tin with 12 paper cases, and spread 1/2 a tsp of honey on each with a little of the meringue.