Salted Caramel Malt Cake



Cake Ingredients:
260g butter, softened
260g, golden caster sugar
3 large eggs
260g self raising flour
2tsp baking powder
60g malted powder
60g Rachel’s Greek Style natural yogurt
Caramel Butter cream:
250g butter, softened
200g icing sugar
60g Rachel’s Greek Style natural yogurt
90g Carnation caramel
A good pinch of sea salt flakes

Topping:
397g Carnation caramel
200ml double cream
Peanut Brittle:
100g caster sugar
100g peanuts, salted

Serves: 8-10 slices Preparation & Cooking Time: 1½hr, An indulgently delicious cake, perfect for an afternoon with friends

Method:
Step 1 -  Pre-heat the oven to 180°C/350°F/Gas Mark 4.
Step - 2 Line the bottom of four 6” cake pans (15cm diameter x 2cm height) & grease - we used Wilton Easy Layer Cake
Pans. Alternatively, use two 6” pans (15cm x 4 cm height) and cut each cake in half.
Step 3 - Cream together the butter and sugar until light and fluffy.
Step 4 - Beat in the eggs one at a time, mixing well after each addition.
Step 5 - Sift the flour with the baking powder and malt powder, and add to the batter. Add in the yogurt and beat well.
Step 6 - Divide the batter equally between the two cake tins and spread evenly.
Step 7 - Place the two cake tins on each shelf of the oven for an even bake. Bake for 10 minutes until a skewer inserted
into the middle of the cake comes out clean. Remove the cake tins from the oven and allow to cool completely
on a cooling rack.
Step 8 - To make the butter cream, place the butter in a mixing bowl and beat with an electric mixer until soft and
smooth, then add the icing sugar and continue to beat. Add the yogurt on a slow speed and when mixed in
thoroughly then add the caramel sauce and salt. On top mixing speed, whip the butter cream until light and
airy.
Step 9 - To assemble the cake, divide the butter cream equally between each of the 4 layers and using a pallet knife,
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 that the butter cream is smooth,
and place the cake in the fridge to set and firm the layers.
Step 10 -  Next, beat together the caramel and double cream until smooth. Remove the cake from the fridge and
carefully, using a large spoon, flood the top of the cake with the caramel sauce, teasing the sauce
down the sides of the cake with the back of the spoon

Peanut brittle: 
Step 11 - Using a heavy based non stick saucepan, place the caster sugar over a low heat and leave until it melts and bubbles.
Step 12 - Shake the pan a little as it starts to melt, and wait until the sugar starts to clump together, then goes a
slightly silver colour, then it will begin to turn caramel in colour. Make sure to monitor is closely, it needs
to be a deep dark mahogany colour.
Step 13 - Add the peanuts to the melted caramel, then pour the mixture onto a baking tray lined with greaseproof
paper. Leave alone and out of reach to cool.
Step 14 - Once cooled, it will have set as hard as rock. Break into shards with your hands and decorate your cake.

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