Great British Baking!
Finding things to do with the family can often be a troublesome task! From our experience in the office, baking is always a great way to bring people together. The most rewarding part is seeing and tasting the end product, normally in the form of some sort of spectacular cake!
A problem I frequently face is trying to be more creative with my baking. It is hard not to get serious food envy when you are constantly confronted with the most extravagant cakes and cupcakes thanks to the internet. If I could suggest one tip, it would most definitely be to invest in a cake mould! This kitchen staple has transformed baking for the better, with an extensive range of shapes and patterns available.
There is something for everyone, with moulds ranging from elephants to strawberries. Now you can take your baking skills to impressive, new heights!
Have you purchased a new cake mould but have no idea what to bake? Well look no further, why not give our salted caramel cake a go!
The Ingredients
Cake
75g unsalted butter
185g caster sugar
40ml sunflower oil
25g cocoa powder
2 tsp vanilla extract
3 eggs
60ml milk
75ml cream
225g plain flour
2 tsp baking powder
Caramel
225g granulated sugar
50g salted butter
2 tsp salt
1 tbsp water
1 tbsp golden syrup
1 cup double cream
Instructions
Line your new mould with parchment or butter and preheat the oven to 180C. Melt the butter in a small pan, then mix together the sugar, oil, cocoa powder and vanilla. Once smooth, add the eggs, milk and cream and whisk until light and fluffy. Sift in the flour and baking powder, and fold into the mixture. Spoon into the mould and bake for 45 minutes. You can also test if the cake is fully baked by piercing the centre with a knife and seeing if it comes out clean. If the top begins to brown too much then cover with foil. Once finished turn out onto a wire rack, and leave to cool completely.
For the caramel put the sugar, syrup, salt and water in a thick based pan, and heat up slowly, until the sugar has completely melted. Do not stir the mixture. Boil until the caramel begins to gleam and then remove it from the heat, and add the cream, swirling to combine. Pour directly over the cake and garnish with hazelnuts or anything else that takes your fancy!
Catalogue
Magazine