This is the most amazing cake you will ever make! A beautiful cake with an amazing topping, my untimate favourite.
I think the name says it all! This cake really is a dream to eat and a dream to make. It’s a very simple recipe that delivers a far from simple result. The caramel topping is just beautiful paired with the moist berry cake. My husband gave it a 10 out of 10! He then brought it into the office where it received even more 10 out of 10’s! So it’s safe to say the men love this cake as much as the ladies, making it a great all-rounder and a big crowd pleaser. If you love to bake, then please make this cake, you will absolutely love it!
SERVES 8 -10
3 large eggs
300 g caster sugar
300 g (2 cup) plain flour
2 tsp baking powder
90 g unsalted butter, melted
2 tsp vanilla extract
200 ml pouring cream
175 g fresh or frozen berries (redcurrants, blackcurrants or blueberries).
Cream or custard to serve.
180 g unsalted butter
60 ml (1/4 cup) full-cream milk
300 g soft brown sugar
175 g barley flakes or rolled oats
3 tsp dark malt (optional)
Allow the cake to cool in the tin for a few minutes before running a knife around the outside and releasing the spring form. Stand to cool and to allow time for the topping to set before slicing.
Preheat oven to 190 degrees. Whisk eggs and sugar in a large bowl until Pale and fluffy (10 minutes). Sieve flour and baking powder into egg mixture and fold to combine. Stir in butter, vanilla and cream, then fold in currents or berries. Pour batter into a 20cm round form cake tin (you can use a larger cake tin, but reduce the cooking time) and bake until cake is firm when gently pressed in the middle (about 1 hour, remembering the cake will go back into the oven to cook the topping). Around 5 minutes before the cake is ready make the topping.
For the caramel topping, mix ingredients in a saucepan a saucepan over medium heat and stir until bubbling slightly. Remove cake from the oven and increase temperature to 220 degrees. Pour the caramel over the cake and return to the oven until the topping sets and starts to turn brown at the edges (5-7 minutes).
Serve with cream or custard or both!