Salted caramel cake

Step by Step

Step 1

Preheat the oven to 180°C, gas mark 4. Grease the base and sides of a deep, 20cm round, loose-bottomed cake tin and line the base with baking parchment. With an electric whisk, beat together the butter, sugar, caramel, flour, salted caramel flavour and eggs in a bowl until combined.

Step 2

Tip the mixture into the cake tin. Smooth the top and bake for 40-45 minutes or until risen and set in the middle (cover with foil after 30 minutes to prevent it over-browning if required). Cool in the tin.

Step 3

To make the icing, melt together the butter, sugar, caramel and salted caramel flavour in a pan until smooth, stirring. Remove from the heat, sift in the icing sugar and stir together. Cool until barely warm.

Step 4

Remove the cake from the tin and peel off the base paper. Spoon over the icing and spread it out, letting it drizzle down the sides of the cake. Mix together the feuilletine, bronze crunch and honeycomb, and sprinkle over the top.