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Peaches and cream salted caramel cake
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A stunning triple-decker with oozing with salted caramel and cream
Serves: 10 - 12
250g unsalted butter, softened plus extra for greasing
250 g golden caster sugar
4 tbsp whole milk
1 tsp vanilla extract
1 tbsp lemon juice
320g jar Waitrose seriously Buttery Caramel dipping sauce
250g self-raising flour
½ tsp salt
60g pecan halves, roughly chopped
½ tsp sea salt
300ml double cream
1 tsp vanilla bean paste or extract
1 tbsp icing sugar, plus extra for dusting
4 peaches, sliced
1. Preheat the oven to 180 C, gas mark 4. Grease 3 x 20cm round cake tins and line the bases with baking parchment. Using electric beaters, cream the butter and sugar in a large bowl for 2-3 minutes until light and fluffy. In a jug, lightly whisk together the eggs, milk, vanilla extract and lemon juice; slowly pour into the creamed butter and sugar, beating until combined.
2. Gently beat in 2 tbsp caramel sauce, then the flour and salt. Divide between the tins; bake for 18-20 minutes until the cakes are golden and a skewer inserted into their centres comes out clean. Remove from the oven and let them cool in their tins on a wire rack. Toast the pecans on a baking tray in the oven for 5 minutes; set aside to cool.
3. Mix the sea salt with the remaining caramel sauce; set aside. In another bowl, whisk the cream, vanilla and icing sugar to soft peaks. Set aside a few nuts. Halve the caramel, cream and remaining nuts; divide the peaches into 3 piles. Set them all next to you ready for assembly.
4. Put 1 sponge on a plate. Top with ½ the caramel and pecans, and 1/3 of the peaches; spoon over ½ the cream. Put the second sponge on top, then the remaining caramel and pecans, another 1/3 peaches and the remaining cream. Put the last sponge on top, dust with icing sugar, pile the remaining peaches in the centre and scatter with the reserved nuts.
Typical values per serving: