I made a birthday cake for a good friend of mine, she isn’t a chocolate person but loves caramel so my inspiration for the cake was finding something that went well with Swiss Meringue Buttercream.
For the icing, I use this recipe by Made From Scratch http://madefromscratch.co.nz/banana-layer-cake-with-salted-caramel-buttercream/
The cake is altered from a recipe by The AWW
125 gm butter softened
1 tsp vanilla
1 cup caster sugar
1 cup plain flour
1 cup self raising flour
1 1/4 cups of plain yogurt
1/2 chopped dates
1/2 cup chopped walnuts
1 tsp cinnamon
1/4 cup brown sugar
Preheat the oven to 180 degrees C, grease and line a 20 cm cake tin. Mix together the dates, walnuts, cinnamon and brown sugar in a bowl and set aside.
Beat the butter and sugar together with a electric beater until fluffy, beat in eggs one at a time. Transfer to a large bowl and mix in both flours and yogurt. Fold through the date mixture and pour into your line tin. Smooth the top.
Bake for about 1 hour, then cool in tin for 10 mins before turning out.
For this cake, I sliced it in half then spread a layer of caramel then caramel buttercream through the middle. I then iced it,and piped the top and finished with an extra drizzle of caramel.