Recipe: Butterscotch Cake

"This is definitely one to try sooner rather than later! A very easy, delicious flavoursome cake with sticky fudgy white chocolate and caramel icing," said Mercy Fenton in her weekly column.

"It should keep well for a few days, but is highly unlikely to last that long. Decorate with toasted macadamia nuts or toasted almonds."

Butterscotch Cake

Ingredients

226gr demerara brown sugar

113gr unsalted butter

1 tsp. vanilla extract

2 free-range eggs

240gr cream flour

1 tsp. bread soda

1 tsp. baking Powder

½ tsp. salt

225gr buttermilk

Method:

• Pre-heat oven to 350 degrees.
• Grease three 9inch loose bottomed cake tins and line the base of each with a disk of parchment paper.
• Cream the butter and sugar with an electric mixer on medium until fluffy.
• Add the vanilla, then add the eggs one at a time, beating on well until they are mixed in.
• In a separate bowl, sift together the flour, baking soda, baking powder and salt.
• Add ½ of the flour mixture to the batter, then add 1/3 of the buttermilk mix until everything is combined.
• Continue alternating flour then the buttermilk into the sugar/egg mixture on low speed.
• When everything is mixed in, scrape downs the bowl by hand.
• Pour batter into the pans and bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.
• Cool before frosting.

Caramel & white chocolate Icing

Ingredients

170gr brown sugar

1 tbsp. flour

57gr butter,

1 tsp. vanilla essence

110gr white chocolate

Method:

• In a small saucepan, mix together all ingredients except the vanilla, white chocolate and the extra two tablespoons of butter.
• Heat over medium and bring to a boil, stirring frequently to prevent burning, let the mixture boil for a good one minute.
• Take off the fire and add in the vanilla and the 2 tablespoons butter.
• Allow to cool a bit, but it does need to be warm when adding the white chocolate.
• Once it has lost its severe heat, add the white chocolate.
• Allow the chocolate to sit in the warm caramel, occasionally giving it a vigorous stir, until it is fully melted and still warm and has thickened enough to spread.
• Spread it over the cake, and between each layer, moving fairly quickly because it will set as it cools.
• It will be a thin coating, not a thick layer. Let it set completely before cutting into the cake.