Salted Caramel Cake

Serves #STARFineFoods Ingredients: Ingredients for the salted butter caramel: 5 oz sugar 4 oz heavy cream 1.5 oz salted butter 0.7 oz agreena Bakery 1 tsp. fleur de sel -- Ingredients for the cake: 5 oz whole wheat flour 3.5 oz salted butter 2 oz agreena Bakery Butter diluted with 10 g water + 1 tsp. fleur de sel  5 oz salted butter caramel (see recipe) 3.5 oz cane sugar 1.5 oz almond flour 3 eggs 1 tbsp. baking powder 3 tablespoons rum -- Ingredients for the frosting: 12 oz creamy butter 1.5 oz agreena 9.5 oz cream cheese 9.5 - 10.5 icing sugar 1.5 oz caramel sauce Instructions:

Prepare the salted butter caramel:

Measure the sugar into a saucepan and melt it over medium-low heat. Meanwhile, bring the cream to a boil in a different pan. As soon as the sugar begins to turn golden brown, remove it from the heat and add the hot cream, stirring very quickly and constantly so that the cream and sugar mix together completely.

Add the cubed butter and the agreena, and stir until dissolved.

Return the pan to the heat and continue stirring. Take it off the heat when the mixture has a creamy consistency.

Prepare the cake:

Preheat the oven to 356 F (gas mark 6).

In a bowl, mix together the flour, baking powder and almond flour. Add the caramel and stir.

In a saucepan, melt the cubed butter and the agreena Bakery Butter over medium heat until it turns golden brown. Set aside to cool.

In another bowl, beat the eggs with the sugar until light in color. Add in the butter/agreena mixture and stir again to combine. Add this mixture to the dry ingredients. Add in the rum and mix until well combined.

Pour the batter into a greased loaf pan. Bake for 30 minutes and then reduce the temperature to 302 F (gas mark 5). Continue baking for 30 more minutes. Take the cake out of the oven and remove it from the pan.

Mix all the ingredients and decorate the cake as you like.

Salted Caramel Cake

Ingredients

  • Ingredients for the salted butter caramel:
  • 5 oz sugar
  • 4 oz heavy cream
  • 1.5 oz salted butter
  • 0.7 oz agreena Bakery
  • 1 tsp. fleur de sel
  • --
  • Ingredients for the cake:
  • 5 oz whole wheat flour
  • 3.5 oz salted butter
  • 2 oz agreena Bakery Butter diluted with 10 g water + 1 tsp. fleur de sel 
  • 5 oz salted butter caramel (see recipe)
  • 3.5 oz cane sugar
  • 1.5 oz almond flour
  • 3 eggs
  • 1 tbsp. baking powder
  • 3 tablespoons rum
  • --
  • Ingredients for the frosting:
  • 12 oz creamy butter
  • 1.5 oz agreena
  • 9.5 oz cream cheese
  • 9.5 - 10.5 icing sugar
  • 1.5 oz caramel sauce

Instructions

1

Prepare the salted butter caramel:

Measure the sugar into a saucepan and melt it over medium-low heat. Meanwhile, bring the cream to a boil in a different pan. As soon as the sugar begins to turn golden brown, remove it from the heat and add the hot cream, stirring very quickly and constantly so that the cream and sugar mix together completely.

2

Add the cubed butter and the agreena, and stir until dissolved.

3

Return the pan to the heat and continue stirring. Take it off the heat when the mixture has a creamy consistency.

4

Prepare the cake:

Preheat the oven to 356 F (gas mark 6).

5

In a bowl, mix together the flour, baking powder and almond flour. Add the caramel and stir.

6

In a saucepan, melt the cubed butter and the agreena Bakery Butter over medium heat until it turns golden brown. Set aside to cool.

7

In another bowl, beat the eggs with the sugar until light in color. Add in the butter/agreena mixture and stir again to combine. Add this mixture to the dry ingredients. Add in the rum and mix until well combined.

8

Pour the batter into a greased loaf pan. Bake for 30 minutes and then reduce the temperature to 302 F (gas mark 5). Continue baking for 30 more minutes. Take the cake out of the oven and remove it from the pan.

9

Mix all the ingredients and decorate the cake as you like.

1

Prepare the salted butter caramel:

Measure the sugar into a saucepan and melt it over medium-low heat. Meanwhile, bring the cream to a boil in a different pan. As soon as the sugar begins to turn golden brown, remove it from the heat and add the hot cream, stirring very quickly and constantly so that the cream and sugar mix together completely.

2

Add the cubed butter and the agreena, and stir until dissolved.

3

Return the pan to the heat and continue stirring. Take it off the heat when the mixture has a creamy consistency.

4

Prepare the cake:

Preheat the oven to 356 F (gas mark 6).

5

In a bowl, mix together the flour, baking powder and almond flour. Add the caramel and stir.

6

In a saucepan, melt the cubed butter and the agreena Bakery Butter over medium heat until it turns golden brown. Set aside to cool.

7

In another bowl, beat the eggs with the sugar until light in color. Add in the butter/agreena mixture and stir again to combine. Add this mixture to the dry ingredients. Add in the rum and mix until well combined.

8

Pour the batter into a greased loaf pan. Bake for 30 minutes and then reduce the temperature to 302 F (gas mark 5). Continue baking for 30 more minutes. Take the cake out of the oven and remove it from the pan.

9

Mix all the ingredients and decorate the cake as you like.

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