Peanut brittle loaded salt caramel malt cake

I’m going to let you into a secret icing recipe I recently (and somewhat accidentally) invented: malted caramel yogurt icing. Here’s how to make it, along with an indulgent peanut brittle salt caramel malt cake.

Recipe:

Ingredients:

For the cake:

  • 260 grams room temperature butter;
  • 200 grams caster sugar;
  • 3 large eggs;
  • 260 grams plain flour;
  • 2 teaspoon of baking powder;
  • 2 teaspoon of baking soda;
  • 2 x 32 gram sachet of horlicks;
  • 60 ml of Greek yogurt

For the caramel sauce:

  • 100 grams caster sugar;
  • 20 grams of butter;
  • 40 ml of double cream;
  • 1 teaspoon of sea salt

For the malted caramel yogurt icing:

  • 1/2 of the cooled caramel sauce – see above;
  • 1 x 32 gram sachet of horlicks;
  • 100 ml of Greek yogurt;
  • 1 tablespoon of icing sugar;
  • pinch of salt

For the peanut brittle:

  • 1 bar of Mr Tom (or you can make some by caramelising 50 grams of sugar and then pouring in 50 grams of peanuts)

Method:

For the cake:

  • Pre-heat an oven to gas mark 4 (180 d.c.);
  • Line a 6 inch cake tin with baking parchment;
  • Cream the butter and sugar until light and creamy;
  • Beat in the eggs, one at a time (I recently had a bad encounter with rotten eggs so I suggest you break the eggs into a separate bowl first!);
  • Sift the remaining dry ingredients into the egg/butter/sugar mix and combine well;
  • Fold the yogurt into the mixture (the yogurt is great as it keeps the cake from becoming dry);
  • Carefully pour the ingredients into the pre-lined cake tin and bake for 20 minutes (or until a skewer comes out clean);
  • Remove from the cake tin and leave to cool

For the salted caramel sauce:

  • Whilst the cake is cooling, make the caramel sauce by slowly melting the sugar in a deep saucepan. Once the sugar turns a deep golden colour, quickly add the salt, butter and cream in quick succession whilst whisking. If the caramel hardens, keep cooking the caramel on a low heat until fully melted;
  • Leave the caramel to cool

For the malted caramel yogurt icing:

  • Pour half of the cooled caramel into a bowl and briefly whisk in the salt, horlicks, icing sugar and yogurt. It is important not to overwhisk the yogurt as it will lose it’s hold;
  • Leave in the fridge until ready to assemble the cake
  • What makes this icing so special is the combination of the slightly sour yogurt with the rich salty sweet caramel and the dreamy malty specks. I also love that there is no butter in this (you might not know this, but I really don’t like buttercream!)

Assembly:

  • Slice the cake in two horizontally;
  • Smother the top side of each cake with some of the malted caramel yogurt icing;
  • Put the cake back together and smother the entire cake with the remaining malted caramel yogurt icing;
  • Channel your inner artist and add the salt caramel sauce (I used a flicking motion on a brush);
  • Sprinkle on the peanut brittle from a height (think Jamie Oliver here)

images

Warning: You may end up eating this cake on your own with Netflix on!

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