Cake of the Month: Raspberry Butterscotch

I’m always impressed when people can decide on favourites. Favourite album, favorite film and so on. In a world so full of amazing stuff, how do they do that? For example, if you asked me what my favourite book was; I could perhaps break it down by genre and time period, and give you a list from each one. But an overall best book ever? No chance.

Which of course, brings us to cake. Oh, yes it does. So many great cakes to choose from, how could you possibly choose one?

You may or may not know that I spend an inordinate amount of time on Twitter. You meet some interesting people, it’s not all crazy trolls. One of these interesting people suggested raspberry and butterscotch as a flavour combination. I wasn’t sure to begin with but it really worked. After a couple of ice-cream experiments it was time to try a cake, and oh boy! It must be one of the best things I’ve ever tasted. Definitely in the top five, at least…

While raspberries aren’t a very autumnal fruit, there are some in the shops still, and you could always use frozen berries.

Butterscotch is basically caramel made with brown instead of white sugar. If you feel confident making your own caramel then do, but remember it’s harder to tell when it’s ready because it’s brown already. You can make an educated guess, or use a sugar thermometer. Otherwise, buy a jar of butterscotch sauce.

Raspberry and Butterscotch Cake serves 8

Ingredients:

  • 180g soft butter
  • 120g brown sugar
  • 90g golden caster sugar
  • 2 eggs
  • 240g Plain flour
  • 1 tsp each of baking powder and bicarbonate of soda
  • 140ml buttermilk
  • 100g raspberries

For the butterscotch sauce:

  • 100g brown sugar
  • 3 tbsp water
  • 30g butter
  • 150ml double cream
  • (Or a jar from the shop)

For the filling:

  • 1/2 jar of good quality raspberry jam
  • 90g butter
  • 180g icing sugar
  • 3 tbsp butterscotch sauce

Method:

Grease and line two round sandwich cake tins. Preheat the oven to 180c/160 fan/gas mark 3

1. Beat together the butter, brown, and golden sugar. Beat in the eggs, one at a time.

2. Sieve the flour, baking powder and bicarbonate of soda into the bowl and mix well. Beat in the butter milk and raspberries, it doesn’t matter if the raspberries break into small pieces.

3. Divide the mixture between the cake tins and bake for around 20 minutes, until the top is golden brown and a skewer poked in the middle comes out clean. Cool in the tins for 15 minutes, then remove from the tins and finish cooling on a wire rack.

4. In the meantime, make the butterscotch sauce. Put the sugar and water in a small saucepan and stir over a low heat until dissolved.

5. Turn up the heat to medium. DO NOT STIR AFTER THIS POINT. Allow the butterscotch to come to the boil, and let it simmer for 2 minutes until it becomes caramel (it may take slightly more or less time than this, I’m afraid you’ll just have to use your judgement).

6. Remove from the heat and quickly stir in the butter and cream. Leave to cool, stirring occasionally.

7. Make the buttercream. It’s easiest to do this with an electric whisk or small hand blender, if you have one. Sieve the icing sugar to remove lumps. Add the butter and butterscotch sauce and blend till smooth.

8. Assemble the cake. Spread the top of one of the cakes with raspberry jam. Spread the underside of the other cake with the buttercream, and sandwich them together.

9. Liberally spread the top of the cake with butterscotch sauce.

10. Enjoy!