Salted Caramel & Walnut Wreath Cake

Directions

Salted Caramel

1. Add the caster sugar to a medium saucepan and stir constantly over a medium heat.
2. The sugar will first clump together and then form a liquid.
3. Once all the sugar has dissolved, stir in the unsalted butter until fully melted.
4. Add in the cream and once mixed, boil for 1 min without stirring.
5. Remove from the heat and stir in the salt.
6. Transfer to a bowl and set aside to cool.

Sponge

1. Preheat the oven to 180°C/160°C fan. Lightly grease a 25cm Bundt tin with butter, then dust the inside of the tin with flour.
2. Spread out the walnuts onto a lined baking tray and place them in the oven for 10 mins, turning half way through.
3. Set aside to cool and then finely chop.
4. Cream together the sugars and butter in a bowl for 2 mins, until light and fluffy.
5. In a separate bowl, mix together the flour and baking powder.
6. Add the eggs and vanilla extract to the sugar and butter, along with half the dry ingredients. Mix until just combined.
7. Pour in the cream with the remaining dry ingredients and mix.
8. Fold in the chopped roasted walnuts.
9. Add half the mixture to the tin and drizzle a few spoonful’s of the cooled salted caramel on top.
10. Swirl this into the mixture and add the remaining cake mixture on top, swirling more caramel in.
11. Bake in the oven for approx. 50 mins. The cake should be golden brown and a cake tester/cocktail stick should come out clean when inserted into the cake.
12. Leave the cake in the tin for 10 mins, then carefully turn upside down onto a wire rack to cool.
13. Once cool, pour salted caramel on top and let it drip down the sides. If your caramel has become too thick, pop it into the microwave for 5-10 secs. If it is too runny, return it to the heat and boil for 1-2 mins, then cool before using.
14. To decorate, we used a mixture of roasted walnuts, fudge pieces, chocolate balls, rosemary sprigs and gold edible glitter.