The toffee nut topping gives this sponge the edge- we used Brazil nuts, hazelnut, pecans and almonds Ingredients: 250g pack salted butter, softened, plus extra for greasing 175g mixed nuts, we used Brazil nuts, hazelnuts, pecans and almonds, roughly chopped 250g soft light brown sugar 3 tbsp golden syrup 4 large eggs 140g self-raising flour 75g ground almonds ½ tsp baking powder 1 tsp almond extract 3 tbsp milk For the filling 200ml double cream 5 tbsp caramel, from a can (we used Carnation) Method: 1. Heat oven to 180C/160C fan/gas 4. Line 2 x 20cm loose-bottomed Victoria sandwich cake tins with baking parchment, then grease one of the tins over the top of the parchment (this will help to prevent the caramel-nut topping from sticking when you turn it out). Tip the nuts into a frying pan and toast over a medium heat until golden. Add 50g of the butter, 50g sugar, the golden syrup and a good pinch of salt. Stir until the butter has melted, then bubble for 2 mins until the buttery sauce is golden brown – don’t let it bubble for too long or the topping will set hard once cooled. Tip into the cake tin with the greased parchment and smooth over. Leave to cool while you make the cake. 2. Tip the remaining butter and sugar into a large bowl and beat with an electric whisk until pale and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the flour, almonds, baking powder, 1⁄2 tsp salt, almond extract and milk, and mix again until just combined. Divide the cake mixture between the tins and smooth over the surface. Bake for 25 mins, or until a skewer comes out clean. Leave to cool in the tins for 10 mins, then flip out onto a wire rack and remove the parchment. Allow to cool completely. 3. Whisk the cream and 2 tbsp of the caramel until softly whipped and just holding its shape. To assemble the cake, place the plain cake on a plate or stand. Top with the whipped cream, swirling it out towards the edges. Drizzle over the remaining caramel (give it a good mix first to loosen it), letting it dribble down the sides. Top with the remaining sponge, nutty-side up. Serve within 1 day, or store in fridge for 3 days, removing it from the fridge 10 mins before serving. Source: Good Food
GMT 10:41 2018 Friday ,07 December
This curry dish proves green isn't exclusive to saladsGMT 15:29 2018 Sunday ,02 December
'Warm' spices give this celery root soup an extra kickGMT 14:52 2018 Tuesday ,13 November
This ratatouille is just asking to be smeared on toastGMT 17:08 2018 Sunday ,23 September
Cooking With Mark: Puy lentil lasagneGMT 12:55 2018 Tuesday ,18 September
Tawa-fried vegetablesGMT 04:57 2018 Thursday ,06 September
Parboiled Wheat RisottoGMT 15:54 2018 Monday ,22 January
Cheese balls – a tasty treatGMT 07:36 2017 Monday ,23 October
A template to make rice pudding your wayMaintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
Maintained and developed by Arabs Today Group SAL.
All rights reserved to Arab Today Media Group 2021 ©
Send your comments
Your comment as a visitor