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 super crunch!

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 cake.

 

Strawberry & rhubarb cake with caramel icing

Serves 8
prep time 10 minutes
cooking time 35-40 minutes

125g butter, softened

¾ cup brown sugar

2 eggs

¾ cup  wild strawberry & rhubarb yoghurt

1 ½ cups self raising flour, sifted

Walnut coated toffee strawberries to serve

Caramel icing

100g butter

½ cup brown sugar

¼ thickened cream

1 ½ cups icing sugar

 

1 Preheat 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.