Salted caramel cake

A bake to help start 2017 with a smile.

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

1. 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. 2. 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. 3. 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. 4. 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. 5. 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.