RASPBERRY CARAMEL CAKE
A vanilla sponge packed with raspberries, layered with a melt in your mouth caramel frosting and more raspberries. A simple cake which is easy to make and sure to please!
Provided by anniesnomsblog
Categories Dessert
Time 45m
Yield 2 8 inch cake rounds, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350F and grease and line two 8 inch round cake tins.
- Measure out the flour, baking powder and bicarb into a medium sized bowl and mix together briefly. Set to one side.
- Place the raspberries into a medium sized bowl and then take a spoonful of flour out of the measured ingredients and toss the raspberries in it. (This will stop the raspberries sinking).
- Place the butter and sugars into a large bowl or the bowl of a stand mixer and mix on med-high for 2-3 minutes until light and fluffy.
- Add in the eggs and vanilla, scraping the sides down as necessary and mix until well incorporated, about 1 min on med-high speed.
- Add in the milk and flour mix and mix on low-med until light and smooth.
- Add in the raspberries and fold in gently by hand.
- Divide the batter between the two cake tins and smooth over with the back of a wooden spoon/spatula.
- Place in the oven for 30-35 mins until golden brown, springy to the touch and an inserted skewer into the centre comes out clean.
- Leave to cool in the tins for at least 30 minutes, before transferring to a wire rack to cool completely.
- Once cool, make the frosting: Place the caramel, butter, icing sugar and salt into a large bowl or the bowl of your stand mixer and beat on med-high until light and fluffy, 2-3 minutes (This frosting makes enough to frost the top and sides, if you just want to do the top and middle like me, halve the recipe).
- Take one cake layer and place on a cake stand/plate/cake board. Spread a good layer of frosting onto the cake and, smooth with a spatula. Sprinkle the 1/2 cup of raspberries over the top. (reserving 3 for garnish if you want).
- Turn the second cake layer bottom side up and place on top of the frosted cake layer. Spread another layer of frosting over the top (and sides if you want) and garnish with a few raspberries, if desired.
- Cake will keep in the fridge, covered for 2 days.
Nutrition Facts : Calories 530.3, Fat 19.5, SaturatedFat 11.1, Cholesterol 75.4, Sodium 242.5, Carbohydrate 86.1, Fiber 1.9, Sugar 63.7, Protein 5.5
CHOCOLATE & CARAMEL OMBRE CAKE
For the ultimate indulgence look no further than Sarah Cook's four-layered chocolate-caramel extravaganza
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h55m
Yield Cuts into 12 slices
Number Of Ingredients 23
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line bases of 2 x 20cm sandwich tins with baking parchment. For the Vanilla & chocolate sponges, mix all the ingredients, apart from the cocoa, together with an electric whisk. Scrape half the mix into a second bowl and whizz in the cocoa. Scrape into the tins and bake for 20-25 mins until a skewer poked in comes out clean.
- Repeat step 1 for the Caramel & caramel-choc sponges, again leaving cocoa out of the first mixing, then splitting the mix in half and whizzing the cocoa into one batch. Cook as above.
- While sponges are cooling, melt the dark and milk chocolate together in a bowl over a pan of barely simmering water. Remove from the heat, stir in the cream and cool or chill until spreadable.
- When the sponges are cool, spread a third of the caramel over the Vanilla sponge and top with the Caramel sponge. Spread over another third of the caramel and top with the Caramel-choc sponge, then the final third of caramel and top with the Chocolate sponge (don't panic if you mix up the layers, the cake will still look great when you cut in). Spread the chocolate icing over the whole cake to serve. It will keep in a cool place in an airtight container for up to 3 days.
Nutrition Facts : Calories 1036 calories, Fat 67 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 75 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 1.25 milligram of sodium
RASPBERRY CAKE
Make this summery cake with seasonal fresh raspberries. A dusting of icing sugar offsets the red of the raspberries, but you could also serve with a glaze.
Provided by Samuel Goldsmith
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
- Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.
Nutrition Facts : Calories 364 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
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- Place the raspberries into a medium sized bowl and then take a spoonful of flour out of the measured ingredients and toss the raspberries in it. (This will stop the raspberries sinking).
- Place the butter and sugars into a large bowl or the bowl of a stand mixer and mix on med-high for 2-3 minutes until light and fluffy.
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