Salted Caramel Cake

Here’s a cake that’s made with potato – and it’s easy and delicious! It’s heritage is German, and it’s called a coffee cake as it’s traditionally served with morning or afternoon coffee.

This recipe is blast from the past – I found it in my original hand written cookery journal. “Tracy” a friend from those days, and a fine cook, had passed on the recipe.

I made it again this week, when asked to provide some potato recipes for the program for the play The Appleton Ladies’ Potato Race.

It seemed a good enough reason to revive an unusual and favourite recipe from the past!

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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

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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.