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Description
A soft caramel sponge cake drizzled with rich toffee caramel and finished with raspberries, pecan nuts, and freeze-dried raspberries. A perfectly balanced bake combining sweet caramel with a touch of fruit and crunch.
Ingredients
350g
Whole Egg
280g
Water
25g
Raspberries
50g
Pecan Nuts
5g
Freeze Dried Raspberry Sprinkles
Method
- Add all the ingredients into an electric mixer and mix on a medium speed for 5-7 minutes.
- Add the mixture into the greased patterned bundt tin.
- Press the upper surface approx. 1 cm deep using an oiled scraper or spatula.
- Place the filled cake tin into a preheated oven
- (180 ̊C) and bake for initially 10-15 minutes.
- Finish baking with open damper for 35-40 minutes.
- Leave to cool
- Once cooled, heat the IRCA Toffee D’or Caramel in the microwave in 30 second intervals, about 2, until slightly runny.
- Pour the melted IRCA Toffee D’or Caramel onto the cake
- Decorate with raspberries, pecan nuts and freeze dried raspberries.
