Don't you just love when the sun is shining and all around is abuzz with spring love?
That's just how it felt at the weekend, so what better time to bake one of my favourite cakes for a spot of afternoon tea in the garden.
Fingers crossed the weather is just as good this weekend and you too can bake this cake for your loved ones.
RECIPE: Caramel Cake
Makes: 22-24cm round cake
225g unsalted butter, soft
225g brown sugar
175g self-raising flour
90g ground almonds
1 tsp baking powder
150ml plain Greek yoghurt
1/2 vanilla pod, seeds only
150g brown sugar
40g unsalted butter
600g icing sugar
dash of milk, if required
small bag of Maltesers (40g), crushed
Preheat oven to 180C, line cake tin with baking paper and set aside. Place all ingredients in a clean bowl and using electric beater beat together until combined.
Then pour mix into cake tin and pop into oven. Bake for 40-50 minutes or until skewer comes out clean. Remove from oven and allow to cool.
For the icing: pop brown sugar and butter in a small saucepan and gently heat until sugar has melted and combined with butter. Remove from heat and allow to cool for 5-10 minutes.
Pour into clean bowl with icing sugar and beat together with electric beater until all combined. Add a little milk if mixture is too stiff. Place cake on serving plate, cover cake with icing and top with crushed Maltesers.