It’s been almost 10 months since my last blog. I did say that I would be a sporadic blogger, but that’s abysmal even for me! A lot has happened in the past almost-year. A lot. The reason I haven’t written about it is mostly because I have been very, very tired all the time. As well as the new baby, we now have a marvellous new kitchen and I have a sparkly new Kitchen Aid to go in it!
It’s Cake Club tonight and although we had to cancel the Manchester North event, I’m taking my mum along to the City Centre gathering. The theme is ‘Cake Nouveau’ so I thought I’d make something I’ve never done before but have wanted to try for some time. Yes dear readers, I have jumped on the salted caramel bandwagon.
And so to the main subject of this post…the bundt. Regular readers (pah!!) will know about my love for the beauteous bundt. I rarely bake anything else these days! I had a vision in my head of the type of thing I wanted to do with the salted caramel but I wasn’t sure if it would work or not. I couldn’t find anything exactly the same as my vision on the internet. No, not even on Pinterest. I know! So I turned to my usual resource for all things Bundt – Dollybakes and her Build a Bundt ®
Basing my recipe on her standard one, which I often do, I came up with this.
- 300g plain flour
- 50g cocoa powder
- 450g caster sugar
- 225g butter or Stork
- 4 medium eggs
- ½ teaspoon baking powder
- ½ teaspoon salt
- 250ml yoghurt (I used toffee flavour Aldi own brand)
For the caramel
- tin of condensed milk
- Maldon sea salt flakes
- large, clean canning jar (such as Mason or Kilner)
Prepare the caramel the night before baking. There are two easy methods, I chose the slightly less simple way, but it’s in no way hard work!
- Open your can of condensed milk and pour it into the clean jar (making sure to leave an air space of a couple of cm at the top).
- Sprinkle in the sea salt flakes to your taste (you can always add more later if it’s not salty enough for your liking)
- Put the sealed jar into a large saucepan of cold water, making sure it’s totally covered with water.
- Slowly bring to the boil, then reduce the heat to very low. Allow to simmer for 3-4 hours. The benefit of this method is that you can see the colour of the caramel through the glass. The longer you leave it the thicker it gets. I wanted mine to ooze!
You can also do this in the slow cooker on low overnight. Allow to cool completely before opening.
To make the cake:
- Preheat the oven to 160 degrees (320)
- Prepare your chosen bundt tin by greasing thoroughly or spraying with cake release spray. Then dust with cocoa powder. This will make sure your cake releases cleanly from the tin.
- Cream together the butter and sugar until pale and fluffy.
- Add the eggs one at a time, slowly beating until incorporated.
- Mix the flour, cocoa, salt and baking powder in a bowl.
- Slowly add some flour to the mix and fold in gradually. Then add some of the yoghurt. Keep adding alternately until it’s all mixed well. Don’t beat it too much at this stage. Give it one final whizz in the mixer, if you’re using one, to make sure it’s all combined.
- Dollop delicately into your prepared tin, using about ⅔ of the mixture, making sure it fills all the shape of the tin.
- Spoon in a layer of the caramel – try not to let it touch the sides of the tin if possible. A little bit will be ok, but generally keep it contained in the mixture.
- Top with the remaining mixture.
- Bake in the middle of the oven for about 1hr15mins, until a skewer comes out clean. Check after an hour and give it extra if the cake needs it.
- Leave to cool in the tin for 10-15 minutes and then turn out onto a wire rack. Allow to cool completely.
- Drizzle the rest of the caramel (or as much as you like) on the top of the cake, with something underneath to catch the drips.
Add extra caramel to serve if you like. Enjoy!