Almond Butter Cake with Salted Caramel Icing

By vealam

Ingredients

• Icing:
• 75 g unsalted butter, room temperature
• 130 g smooth almond nut butter
• 190 g dark brown soft sugar
• 2 large free-range eggs
• 1 tsp vanilla bean paste
• 120 g plain flour
• 1 tsp baking powder
• Pinch of sea salt
• 60 ml whole milk
• 125 g cream cheese
• 125 g unsalted butter, room temperature
• 285 g icing sugar
• 100 g salted caramel

Details

Servings 1
Adapted from pancakesandpeonies.co.uk

Preparation

Step 1

Heat the oven to 180°C and grease and line the bases of two 6" round cake tins.

Beat the butter, almond butter and sugar in a free standing mixer until creamy and paler (5 minutes). Add the eggs one by one, scraping down the bowl between additions. Add vanilla. Sift the flour, baking powder and salt. Add the the mixture alternately with the milk. Divide evenly between the two tins and bake for roughly 20 minutes or until golden around the edges and springs back when touched. Let cool in tins before transferring to a wire rack and letting cool completely.

For the icing, beat the cream cheese in a free standing mixer. Add the butter and cream together quickly. Add the icing sugar and cover the mixer with a clean tea towel. This will prevent a cloud of icing sugar spreading across your kitchen! Beat until thickened. Beat in the salted caramel.

Place one sponge on your serving plate. Cover with a little icing. Place the second sponge layer on top. Cover the entire cake in a thin amount of icing with a palette knife. Chill in fridge until set. Coat with a second layer of icing. Sprinkle a little sea salt on top and decorate with flowers!