Caramel Cake
Member recipe

Caramel Cake

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Serves 6

I lovely sweet cake - if you're craving for something but bored of chocolate!

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  • 1/2 tin of Carnation Dulce de Leche
  • 250g flour
  • 250g butter
  • 250g caster suagr (or 3tsp of Splenda or alternative)
  • 3 eggs (seperated)
  • 6 tsp honey
  • 1 25cm cake tin
  • Electric whisk


    1. 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.
    2. 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.
    3. 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
    4. 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!
    5. 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.

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