Thursday, 23 March 2017

Gluten Free Naughty Salted Caramel Cake

Gluten Free Naughty Salted Caramel Cake


6 ozs Butter
4 ozs Caster Sugar
2 ozs Black Treacle
3 fresh Eggs
1 tspn Salted Caramel Flavouring
pinch of Sea Salt
7 ozs Gluten Free Self Raising Flour
up to 3 fl oz Milk


Preheat oven to 180 C, 350 F or gas mark 4 - 5. Grease and flour 2 x 7 inch cake tins.
Cream the butter and sugar.
Beat in the black treacle and eggs.
Add the sea salt and caramel flavouring.
Gently stir the flour into the mixture.
Add milk if required to make a thick but smooth cake batter.
Spoon cake batter into tins and bake in centre of oven until deep golden brown and a knife comes out of it clean.

When cooked, leave to stand for a couple of minutes to allow cake to shrink away from tin sides and then turn on to a cooling rack and allow to cool completely.

For filling and topping (see my video of making the topping here)

3 ozs Salted Butter
3 ozs Caster Sugar
2 tblspns Golden Syrup
1/2 tin of Sweetened Condensed Milk
Generous pinch of Sea Salt

Put butter, sugar, golden syrup and condensed milk into a heavy pan over a medium heat.
Stir continuously to prevent toffee/fudge from sticking to the pan.
When light golden brown and it coats the back of a spoon, remove from heat and sprinkle salt into topping.

To make up cake

Place one cake layer onto a plate, gently pour the toffee mixture over and allow to spread to the edges. 
Put top layer of cake on and pour toffee mixture over it.
Allow toffee mixture to cool before serving to prevent burns.
- - - - -

I also post vlogs daily (almost). You can find my YouTube channel here.
- - - - -
If you'd like to receive my blog posts direct to your inbox just enter your email address in the box below and follow the instructions. You'll probably need to confirm by clicking a link in your email inbox and then you will receive my blog each time a new entry is published. You can, of course, cancel your subscription at any time.
Enter your email address:

No comments:

Post a Comment

I would love to receive your comments and feedback, please bear in mind that they may not appear immediately as some comments are moderated.