MACADAMIA AND SALTED CARAMEL CAKE
For this cake I use a classic Victoria sandwich cake recipe – substituting light muscovado sugar for white superfine sugar – giving the cake a lovely caramel flavour. The filling is a vanilla buttercream with a touch of crème fraiche in it – (to allay some of the sweetness!) this has chopped toasted macadamias in it – which add a lovely unexpected crunch to the cake. The topping is a salted caramel frosting. There are many options for decoration on the top. The cake itself is beautifully soft with a velvety texture!
You will need 3 x 20cm round cake tins
340g light muscovado sugar
6 large eggs
340g self rising flour
5 ml vanilla
2 tablespoons creme fraiche (or sour cream)
100g icing sugar
2 TBSP creme fraiche (or sour cream)
1 tsp vanilla
Salted caramel glaze:
100g superfine sugar
125ml heavy cream
1/4 – 1/2 tsp coarse sea salt
80g confectioners’ sugar, sifted
Preheat the oven to 180’C
Base line the tins with baking parchment and butter the sides of the tins.
For the cake, whisk together the butter and sugar until light and creamy. Whisk in eggs one at a time and the vanilla. Fold in the flour and creme fraiche and divide mixture equally between the tins. bake 25-30 min, until golden brown and spring back when touched. Leave to cool.
For the glaze: Heat butter and sugar in a pan until melted and starting to caramelise. Add salt and cream and simmer to a golden caramel. cool slightly before adding the confectioners’ sugar and beat well.
Toast the macadamias in the oven for a couple of minutes whilst the cake is cooking. Cool and chop coarsely.
When cool, spread a little of the glaze onto one of the cakes top with half of the buttercream and sprinkle with half of the nuts. Repeat with the next layer. Place the third cake on top and pour over the salted caramel glaze. Decorate as desire
This very delicious cake reminds me of my childhood in South Africa when I was able to pick macadamias off the tree at the bottom of the garden! This treat is based on the classic (and rather regal) British ‘Victoria Sandwich Cake’, with the addition of golden brown sugar and toasted macadamia nuts to add wonderful caramel overtones and a beautifully creamy texture. Filled with light vanilla buttercream and decorated with a salted caramel glaze and caramelized macadamia nuts—this cake looks every bit as gorgeous as it tastes. Perfect for a celebration, an indulgent dessert, or just as a well-deserved treat with a mug of coffee.
Carolyn Robb’s story is very much a fairytale; from cooking by her Mum’s side in South Africa, to standing in front of Buckingham Palace at the age of nine and whispering to her father that one day she would cook for British Royalty, to becoming the youngest and first female Personal Chef to Prince Charles and his family, all while living at Kensington Palace in London. Carolyn absolutely loves to inspire all to treat family and friends to a Royal Touch! Happily, Harry & David has partnered with Royal Chef Carolyn Robb in which all desserts are immediately available online. Carolyn’s journey continues as a single mom of two little girls; Lucy and Mandy, and being a true entrepreneur.