The trickiest part of this cake is splitting it into four rounds.
Once you’ve done that, everything else is, well, a piece of cake!
You’ll need
For the sponge:
- 225g unsalted butter, softened
- 225g light muscovado sugar
- 200g self-raising flour
- 25g ground almonds
- 1 tsp baking powder
- 4 large eggs
- 1 tbsp instant coffee
For the caramel cream:
- 1 x 300ml carton double cream
- 250g Bonne Caramel Spread
To decorate:
- Shards of white chocolate
- Small chocolates or mini eggs
- Line an 18cm (7”) deep round cake tin with baking parchment. Preheat the oven to 180°C/fan oven 160°C/gas mark 4/350F.
- Put all the cake ingredients, except the coffee, in a large bowl. Using an electric whisk (mixer or hand-held), beat together until very smooth and creamy. Dissolve the coffee in 1 tbspn boiling water and blend in.
- Spoon the mixture into the tin and bake for about 45-55 mins or until golden and firm to touch. A skewer pushed into the centre should come out clean. Cover loosely with foil if it begins to darken before the cake is cooked. Cool in the tin for 30 mins before turning out on a wire rack.
- Meanwhile, make the caramel cream. Whip the double cream until it just begins to thicken and hold its shape. The whisk should leave a trail when lifted.
- Change to a balloon whisk (to avoid over whipping) and add 2 generous tablespoons of caramel spread. Whisk until the cream again holds its shape. Add a further 2 tbspns of caramel and whisk again. Continue until all the caramel has been incorporated into the mix and the cream forms soft peaks. Divide the cream between two bowls.
- Cut the cake in half, then split each half again to give four equal rounds. Put the round which was the top of the cake, cut side up on a serving board or plate. Take one bowl of caramel cream and spread about a third over the cake, right to the edge. Top with a second round and repeat until all the cream is used. Finish with the base of the cooked cake, cooked side up, as this is the flattest. Press down lightly.
- Spread the remaining bowl of cream over the top and the sides of the cake. Decorate with shards of white chocolate and mini Easter eggs.
Recipe from Bonne Maman – The Seasonal Cookbook (Simon & Schuster), available through Amazon, WH Smith and Waterstones, £14.99. Recipe development by Moyra Fraser.
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