Spiced Cashew Caramel Drizzle Cake
A showstopper! Great as an Easter cake
You will need for the cake:
- 300 g butter softened
- 300 g caster sugar
- 5 large eggs
- 2 tbsp milk (any)
- 2 tsp vanilla extract
- 300 g self-raising flour
For the Cashew Caramel Drizzle:
- 165 g (120 ml) maple syrup
- 3 tbsp Sweetly Spiced Cashew Nut Butter
- ½ tsp vanilla essence/extract
- Sea salt, a small pinch, to taste
- Sweetly Spiced Cashew Nuts, roughly bashed, to finish
Method:
- Preheat oven to 160°C fan / 180°C conventional / Gas Mark 4. Grease a Bundt tin thoroughly with butter (important to take time over this and cover the full surface area, and then lightly dust with flour).
- Beat butter and caster sugar until pale and fluffy. Beat in the eggs one at a time. Mix in milk and vanilla. Gently fold in self-raising flour until smooth.
- Spoon into the prepared tin and bake 45–50 minutes, until a skewer comes out clean.
- Cool in the tin for 20 minutes. Set a large plate over the tin, invert in one confident motion, and tap the base and sides to help it release. If it resists, don’t force it, turn it upright, wait 5–10 minutes, then try again.
- Make the sweetly spiced cashew caramel
- Warm cashew nut butter in a small saucepan over low heat to loosen. Stir in maple syrup, vanilla, and a pinch of sea salt until smooth, glossy, and pourable. If too thick, add a little extra maple syrup 1 tsp at a time.
To Finish:
- Drizzle the caramel over the fully cooled cake. Scatter with the bashed Sweetly Spiced cashew nuts.
Options & Tips:
- Dairy-free swap: Replace every 100 g butter with 80 ml mild/light olive oil
- No Bundt tin? Bake in two round tins. Reduce baking time (they’ll cook faster); test with a skewer. Once cooled, sandwich with cashew caramel, then finish as above.