Yields8 Servings
 250 g butter, softened
 175 g mixed nuts roughly chopped
 250 g soft light brown sugar
 3 tbsp golden syrup
 4 large eggs
 140 g self-raising flour
 75 g ground almonds
 ½ tsp baking powder
 1 tsp almond extract
 3 tbsp milk
 200 ml double cream
 5 tbsp caramel

Heat the oven to 180C/Gas4; line 2 x 20cm loose-bottomed tins with parchment, then grease one of the tins again to prevent the caramel-nut topping from sticking; put the nuts in a frying pan and toast over a medium heat until golden; add 50g butter, 50g sugar, the syrup and a good pinch of salt; stir until the butter has melted, then bubble for 2 minutes, until the buttery sauce is golden brown; don’t let it bubble for too long or the topping will set hard once cooled; tip into the cake tin with greased parchment and smooth over; leave to cool while you make the cake


Tip the remaining butter and sugar into a bowl and beat with an electric whisk until pale and fluffy; add the eggs, one at a time, mixing well in between; add the flour, almonds, baking powder, ½ tsp salt, almond extract and milk and mix to combine; divide the mixture between the tins and smooth the tops; bake for 25 minutes or until a skewer comes out clean; cool in the tins for 10 minutes; flip out onto a wire rack and cool completely


Whisk the cream and 2 tbsp of caramel until softly whipped and just holding its shape; to assemble the cake, place the plain cake on a plate; top with the cream, swirling out towards the edges; drizzle over the remaining softened caramel until letting it dribble down the sides; top with the remaining sponge

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