Is this the Ultimate Comfort Food Cake?

Well?  Is it?  I think so.  It is Nigella’s Butterscottch layer cake.

Comfort Food?

Don’t let the butterscotch title put you off.  I don’t think it tastes of butterscotch at all. I passionately dislike butterscotch – it reminds me of Angel Delight (seventies flower children might remember this).

This cake is sweet, because of the fudgey drizzle over the top, but importantly, not too sweet because of the cream-cheese frosting.  The sponge is substantial, but moist and fluffy.  It is possibly the Queen of Cakes (although I will be blogging about another contender for that title later).

Here’s how to make it.

Don’t mind if I do…

For the Icing and Drizzle, you will need

  • 300g caster sugar
  • 300g cold water
  • 250ml double cream
  • 400g cream cheese.

For the sponge, you will need

  • 225g unsalted butter, soft
  • 125g light muscovado (or brown) sugar
  • 100g golden caster sugar (you can use ordinary)
  • 4 eggs
  • 225g self-raising flour
  • 2-4 tbsp thickened cream

Preheat the oven to 190° and line two cake tins with greaseproof paper.  Then get on with making the icing.

Add the sugar to the cold water and heat gently until all the granules have dissolved.  Then turn up the heat and bring the mixture to the boil. Do not stir! This is the trickiest part – if only because you have to watch the mixture, without stirring, until it turns golden (perhaps 10 – 15 minutes).  Take the pan off the heat and slowly whisk in the cream.  Keep whisking until the mixture is  smooth, then put back on the heat for a minute and then leave to one side.

Whilst the icing is cooling, make the cake.  This is shockingly easy.  Just put all your cake ingredients, except the cream, into a food processor (I used a Magimix 4200) and whizz it all together until fully combined.  Then add the cream, one tablespoon at a time, until the mixture reaches a dropping consistency (you know, when the mixture isn’t quite liquid but would happily ‘drop off’ your mixing spoon in lumps).

Then spoon the mixture into your two tins and put them into the pre-heated oven for 25 minutes. Use the ‘skewer in the middle’ test to see if it’s ready, and when they’re done, remove the sponges from the oven and leave in their tins to cool for about 10 minutes.

While they’re cooling, beat the cream cheese until soft and smooth, and then whisk in half of your caramel icing mixture. Use this cream-cheese caramel mixture to sandwich your two sponges together, and then to ice the top layer.  Drizzle the remaining caramel icing over the top of the cake using a teaspoon.

Final instructions:  Feel extremely smug.  Try not to eat before anyone has an opportunity to comment on your domestic prowess.

Like a hug, but tastes nicer. Cup of tea optional.

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2 Comments

  1. Oh YUM! I haven’t made this version, but I have drooled over it on many occasions!

    Reply
    • It is delicious! I was quite surprised how good it tasted because I thought it might be a bit sickly – not so! Now today’s cake is another story..a total cake disaster (meh). I have the photos to prove it..

      Reply

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