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Bake of the Week: Salted Caramel Malt Cake

Rachel's malted caramel cake
Rachel's malted caramel cake

NEW year is here and the theory is we’re all going to be eating healthily from now on.

Mmm. At Bake of the Week, we’ve tried that before. Within two days, we’re craving cakes, bakes and stodge more than ever. So, we’re carrying on with our weekly selection of fabulous treats.

And you can’t get better than this Salted Caramel Malt Cake from Rachel’s Organic.

Who needs calorie counting?

You’ll need

260g butter, softened

260g, golden caster sugar

3 large eggs

260g self-raising flour

2tsp baking powder

60g malted powder

120g Rachel’s Greek Style natural yogurt

250g butter, softened

200g icing sugar

90g Carnation caramel

Good pinch of sea salt flakes

397g Carnation caramel

200ml double cream

Method

Pre-heat the oven to 180°C/160C fan/350°F/gas mark 4. Line the bottom of four 6” cake pans and grease. Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well. Sift the flour, baking and malted powder, and add to the batter. Add half the yogurt and beat well.

Divide the batter equally between the cake tins and spread evenly.Place the cake tins on each shelf of the oven for an even bake. Bake for 10 minutes and allow to cool.

For the buttercream, beat the butter until soft and smooth, then add the icing sugar and continue to beat. Slowly mix in the yogurt and add the small tin of caramel sauce and salt. Whip the buttercream.

Divide the butter cream equally between each of the four layers spread evenly to the edges of the cake. Once the layers are formed and put together, use the remaining butter cream to cover the outside of the cakes including the top and sides. Ensure the butter cream is smooth and place the cake in the fridge to set and firm the layers.

Beat together the large tin of caramel and cream until smooth. Using a large spoon, flood the top of the cake with the caramel sauce.