Cake
175g butter
150g caster sugar
2 tablespoons shop bought caramel –Nestlé Top ‘n Fill Caramel is a good option
3 free-range eggs
175g self raising flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Caramel Buttercream Icing
100g butter
300g icing sugar
2 tablespoons shop bought caramel
1/4 teaspoon salt
Method
Preheat the oven to 180 degrees C, 160 degrees C fan. Grease a 20cm cake tin, and line the base with baking paper.
Cream the butter and sugar together, add the caramel and mix until well combined.
Add the eggs, one at a time, accompanying each one with a tablespoon of the flour. Add the rest of the flour, baking powder and salt and mix until just combined.
Spoon the mixture into the prepared cake tin and bake in the oven for 25-30 minutes or until a skewer inserted into the cake comes out clean.
Once the cake is cool, turn out onto a cake rack.
To make the icing, cream the butter, icing sugar, caramel and salt together until you have a soft icing consistency. You may need a little extra icing sugar if the icing isn’t firm enough. And add an extra pinch of salt to taste.
Ice liberally with the caramel buttercream icing. I decorated with some fresh figs as they’re in season.
The Quirk and the Cool 