Orange Marmalade From Spain
Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up
INGREDIENT :
- 225g softened salted butter, plus extra for the tins
- 125g golden caster sugar
- 100g light brown soft sugar
- 1 tsp vanilla extract
- 4 large eggs
- 225g self raising flour
- 2 tbsp milk
- toffee, chocolate or caramel pieces, to decorate
- For the icing
- 200g softened salted butter
- 400g icing sugar (golden icing sugar if you can find it – it adds a golden colour and caramel flavour)
- 70g caramel sauce, dulce de leche or caramel spread, plus 3 tbsp to serve
RECIPE DIRECTION :
- Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
- Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they’re golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
- Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
- Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it’s a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.
