Thursday, 25 August 2016

A rather scrumptious treat: Caramac cake.

If you love the flavours of this classic sweet then you'll just adore this delicious caramel flavoured Caramac cake. Inspired by the treat, this cake has a rich caramel flavoured buttercream, topped off with a generous sprinkling of Caramac on top, yum!

Ingredients
  175g butter
  75g caster sugar
  100g dark soft brown sugar
  3 eggs
  175g self raising flour

For the buttercream
  80g butter
  140g icing sugar
  1 tsp caramel flavouring
  Grated Caramac to top

Pre heat oven to 190c/170c fan/gas mark 5, grease and line two 20cm cake tins.

Cream together the butter and sugar until pale and fluffy, then add in the eggs one at a time, mixing as you go. Using a mixture of caster and dark brown sugar will keep a lovely light consistency with this bake, as well as giving it a golden caramel colour, that's just perfect for this cake!


Sift in the flour and stir well to combine, scraping the bottom and sides of the bowl to ensure it's fully combined.

Divide the mixture between the two tins, then smooth the mixture down and bake for 20-25 minutes till risen.

Leave in the tins to cool for 10 minutes, then remove and place on a wire rack to cool down.

Whilst the bases cool start mixing your tasty buttercream. Whisk together the butter with half of the icing sugar till fully combined, then sift in the remaining icing sugar and mix well. Add the caramel flavouring, I found 1 tsp was just enough for me but do feel free to add more if you prefer a stronger tasting buttercream. Whisk to combine.

Place the base of the cake on a plate or cake board, then spoon 2 tbsp's of the buttercream on top and spread evenly over the top with a palette knife. Carefully place the top of the cake over this, then spoon 1 tbsp of the buttercream on top for a light covering, evenly spreading it over the top with the knife.

Spoon the remaining buttercream into a piping bag and decorate with a lovely border around the cake, to do mine I piped simple dots of buttercream all around the edge in short bursts – pipe 1 dot then bring the bag up and pipe the next, and so on.. To finish my cake off I grated 1/3 of a bar of caramac on top using a small grater, rather than topping it with big chunks of the sweet stuff, this adds a lighter touch to finish the cake, whilst still adding some tasty caramac to the bake.