Hazelnut caramel cake
- October 2016
- Serves 10-14
- Hands-on time 50 min, oven time 30-35 min, plus cooling
Toasted hazelnuts and golden caramel icing take this cake from an afternoon treat to a decadent dessert.
- 31.7g (18.1g saturated)
- 54.2g (40.4g sugars)
The completed cake will keep somewhere cool for 12 hours. If you want to make it further ahead, keep the sponges and caramel separate (leave out the nuts from the caramel). Wrap the cooled sponges in cling film and store at room temperature, and cover the caramel and keep it in the fridge for up to 24 hours. Take the caramel out of the fridge 30 minutes before icing the cake and stir in the nuts at that point. You can also freeze the sponges for 1 month, wrapped in cling film.
If you can find cobnuts, the seasonal variety of hazelnuts grown in Kent, they would work beautifully in this cake.
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