Toffee cake

An indulgent cake fit for a celebration.  The recipe can be scaled up or down depending on how many people you are catering for.

Caramac shapes to decorate ingredients:

2-6 caramac bars depending on size of moulds and size of cake

Silicon moulds of choice

1.)  melt caramac bars carefully either in microwave or in a glass bowl over a pan of boiling water

2.) carefully spoon molten caramac into moulds, making hollow shells NOT solid eggs

3.) refrigerate until hard before removing from mould. Store in a bag in the fridge until needed.

Sponge base ingredients:

4 eggs

8 ounces caster sugar

8 ounces dairy-free spread (I used Vitalite)

1 teaspoon vanilla extract

1 pound self raising flour

3 tablespoons rice or oat milk

4 heaped tablespoons dark brown sugar.

1.) using an electric whisk or food processor, cream eggs, caster sugar, margarine and vanilla extract together until smooth and airy. (This can be done with a hand whisk or wooden spoon but will take a lot longer.)

2.) add flour and rice or oat milk and fold in carefully

3.) stir dark brown sugar in roughly, keeping plenty of the sugar crystals intact

4.) pour into a suitably sized, greased and lined tin and bake at 160 degrees until a knife stuck into the centre comes out clean

5.) Take out of tin and leave to cool thoroughly on a wire rack before placing on a plate or cake board.

Icing ingredients:

4 heaped tablespoons dairy free margarine

2 tablespoons water

1 teaspoon vanilla extract

300-450g icing sugar

1.) using an electric whisk, mix margarine, water, vanilla and 100g icing sugar together until soft and creamy.

2.) Keep adding icing sugar, one tablespoon at a time, until mixture stiffens and becomes pale

3.) spread three quarters onto top and sides of cake

4.) put remaining quarter into a plastic bag or piping bag, cut a nozzle hole in the corner, and use it to fill caramac shapes

To decorate:

Sweet decorations or sprinkles of choice. I used light brown sugar

filled caramac shapes

1.) place filled caramac shapes onto iced cake in a pattern of choice

2.) sprinkle sweet decorations or light briwn sugar gently between and around caramac shapes.

3.) leave icing to set for several hours or overnight before cutting.

About Tiger

dreamer. writer. thinker. sometimes all three at once.
This entry was posted in Cakes and pastries, carob/chocolate alternatives, Christmas, desserts, Lent & Easter and tagged , , , , . Bookmark the permalink.

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