Sunday 4 November 2012

Caramel Vanilla Cake

 Sweet but delicious as a 'coffee' or espresso cake!
Moist Vanilla sponge made with a handful of almonds and  yogurt layered with a yummy caramel filling..... scrumptious!

Yummy caramel topping finished with a sprinkling (generous of course!) of chopped nuts..

  • 225g very soft butter
  • 200g golden caster sugar
  • 175g self-raising flour
  • 85g ground almonds
  • 1 tsp baking powder
  • 3 eggs
  • 150ml natural yogurt
  • 1 tsp vanilla extract
 150g caramel (can be bought canned)
 50g chopped nuts or anything else that takes your fancy!

  1. Preheat oven to 180c or 160c fan. Grease and line base of a 6 inch tin. 
  2. Whizz all the ingredients together in a mixer. Bake for 30-40 minutes until a skewer poked through comes out clean
  3. When the sponge has cooled, cut through to make 3 equal slices (or 2 if you prefer!)
  4. Spread a layer of caramel onto the bottom layer.  Place second layer on top and repeat.  Sprinkle chopped nuts.. yum! 

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