I love caramel….. its hands down one of my favourite flavours. So I came up
with a cake that incorporates yoghurt into the batter which gives it an almost
pudding like texture and puddings and caramel,hello! They are made for each other.
I used brown sugar instead of caster sugar which only enhanced the caramel
story…. The result was a beautifully light textured cake/ pudding which when
paired with that icing I am in heaven!
The walnut coated strawberry toffees are easy and give a
·To make the walnut coated strawberries, heat 1
cup caster sugar with ¼ cup water over medium high heat. Bring to the boil,
reduce heat to low and simmer for 4-5 minutes till golden brown. Remove from
heat before it gets too golden, as the sugar will continue to cook. Place 1 cup
finely chopped walnut onto a board, and dip strawberries halfway into the toffee,( best to use strawberries with a stem so you
don’t burn your fingers in the toffee, OR gently ease a fork into the top and
use to dip half the strawberry into
toffee, work quickly , and coat the strawberries into walnuts. Serve with
& rhubarb cake with caramel icing
prep time 10 minutes cooking time 35-40 minutes
¾ cup brown
¾ cup wild strawberry & rhubarb yoghurt
1 ½ cups
self raising flour, sifted
coated toffee strawberries to serve
½ cup brown sugar
1 ½ cups icing sugar
oven to 180c or 160 fan forced, spray a 22 cm ring cake tin with cooking oil spray.
2 With electric beaters beat butter and sugar for 4-5 minutes till light and creamy. Add eggs, one at a time, beating well
after each addition. Spoon in strawberry & rhubarb yoghurt . Add flour and beat till combined. Spoon into prepared
tin and bake for 35-40 minutes till golden.
Allow to cool on a wire rack.
3 In a small
saucepan combine the butter and sugar, stir over medium heat for 5-6 minutes till
sugar has dissolved, stir in cream and removed from heat. Sift in icing sugar
and stir till combine. Spread onto
cooled cake. Serve with walnut coated toffee strawberries.