Millionaire’s Sponge Cake

Ingredients

For the Cake
  • 400g Unsalted Butter
  • 400g Light Brown Soft Sugar
  • 8 Medium Free Range Eggs
  • 400g Self-Raising White Flour (We use Allinson)
  • 2tsp Baking Powder
For the Chocolate Buttercream
  • 175g Unsalted Butter (Softened)
  • 325g Icing Sugar (We use Silver Spoon)
  • 40g Cocoa Powder
For the Decoration
  • A Drizzle Treat Toffee Sauce
  • 6 Millionaire’s Shortbread Bites
  • 5 Lotus Biscuits (Crushed)
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Toffee Crunch Cake

Ingredients

Cake
  • 1/2 c. butter
  • 1/2 c. firmly packed brown sugar
  • 2 c. finely crushed vanilla wafers
  • 2 c. finely chopped pecans
  • 1 c. butter
  • 1 1/4 c. firmly packed dark brown sugar
  • 1 c. granulated sugar
  • 4 large eggs
  • 2 1/2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1 container sour cream
  • 1/2 c. Buttermilk
  • 2 tsp. vanilla extract
Frosting
  • 1 semisweet chocolate chips
  • 1/2 c. heavy cream
  • 1/2 c. butter
  • 6 c. powdered sugar
  • 1 c. chocolate-covered toffee bars

Toffee Apple Crumble Layer Cake

Ingredients

For the Sponge
  • 750g Unsalted Butter (Softened)
  • 600g Unrefined Golden Caster Sugar
  • 150g Unrefined Light Muscovado Sugar
  • 12 Free Range Large Eggs
  • 750g Self Raising Flour
  • 0.5tsp Baking Powder
  • 180ml Whole Milk
  • 0.5tsp Vanilla Extract
For the Crumble
  • 225g Plain White Flour
  • 135g Unrefined Soft Brown Sugar (We Like Billington’s)
  • 1tsp Sea Salt
  • 150g Unsalted Butter (Cold & Cubed)
For the Cinnamon Buttercream
  • 900g Unsalted Butter (Softened)
  • 1.95kg Icing Sugar
  • 2tsp Ground Cinnamon
  • 180ml Whole Milk
  • 1.5tsp Vanilla Extract
For the Filling & Topping
  • 1 Jar Apple Sauce
  • 300ml Salted Caramel
  • 10 Apple Crisps (Optional)

Caramel Apple Loaf Cake

Ingredients

  • 175g soft butter, plus extra for greasing
  • 175g golden caster sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 225g self-raising flour
  • ½ tsp cinnamon
  • 4 rounded tbsp Greek yogurt
  • 2 eating apples
  • 50g walnuts, very roughly chopped, plus 1 tbsp extra, chopped
  • 50g soft toffee(we used Werther’s chewy toffees)
  • 2 tbsp double cream

Hazelnut Cake Squares

Ingredients

  • 1 package yellow cake mix (regular size)
  • 3 large Nellie’s Free Range Eggs
  • 2/3 cup water
  • 2/3 cup Nutella
  • 1/4 cup canola oil
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped hazelnuts, toasted
  • 1/2 cup brickle toffee bits, optional
  • Confectioners’ sugar, optional

Directions

  1. Preheat oven to 350°. Grease a 13×9-in. baking pan.
  2. In a large bowl, combine cake mix, eggs, water, Nutella and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips, hazelnuts and, if desired, toffee bits. Transfer to
  3. prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.
    Cool completely in pan on a wire rack. Dust with confectioners’ sugar if desired.