Caramel & Blueberry Crumble Cake

Serves 12

Ingredients

Crumble

50g Melted Butter

30g Light Brown Sugar

100g Oats

1 TBSP Golden Syrup

Blueberry Sponge

330g Butter

300g Caster Sugar

30g Light Brown Sugar

330g Self Raising Flour

1 ½ TSP Baking Powder

6 Eggs

100g Frozen Blueberries

1/2 TSP Blueberry Foodie Flavours Flavouring

Caramel Frosting

150g Butter

300g Icing Sugar

1 TBSP Milk

3 drops Caramel Foodie Flavours Flavouring

Blueberry Sauce

50g Frozen Blueberries

3 TBSP Water

1 TBSP Caster Sugar

Method

Crumble

To make the crumble bring together all the ingredients in a food processor until they are just combined, making sure that the oats stay whole.

Tip the crumble out onto a baking tray lined with greaseproof paper. Spread out the crumble and then bake at 170C for 10 minutes.

Once cooked leave on the tray to cool.

Sponge

Place the butter and sugar into a mixing bowl and beat together until creamy and lightened in colour.

Sieve in the flour and baking powder and then add in the eggs.

Beat the ingredients together until well combined, this will take around two – three minutes.

Add the blueberries and the blueberry flavouring to the mixture and beat together gently for one minute.

Divide the mixture between three lined and greased 8” sandwich tins and bake at 170C for 25 minutes until golden brown and an inserted skewer comes out clean.

Once baked transfer the sponges onto a cooling rack and leave to cool completely.

Blueberry Sauce

To make the blueberry sauce place the blueberries, water and sugar into a pan and place on a medium heat. Bring the mixture to a boil and then bring it down to simmer for a couple of minutes.

Place a sieve over a bowl and pour the blueberry mixture into the sieve. Leave the mixture to drain into the bowl and then remove the sieve and leave the blueberry sauce to one side to cool.

Caramel Frosting

To make the caramel frosting place the butter and icing sugar into a mixing bowl and whisk together until smooth. Add in the milk and caramel flavouring and whisk together for five minutes until smooth and light.

Place 20g of the caramel frosting inside a piping bag with a star nozzle attached.

Cake Assembly

To assemble the cake place one layer top side down (so the bottom is showing) onto a cake board or plate. Layer the sponge with some of the caramel frosting and then sprinkle over some of the crumble and then drizzle over some of the blueberry sauce.

Repeat the step with the next layer.

Place the final layer on top and then spread the remaining caramel frosting over the top and sides of the cake. To make the frosting around the outside smooth, use a pallet knife or a cake scrapper and press around the side of the cake to take away any excess frosting.

Using the caramel frosting inside the piping bag, pipe rosettes around the top of the cake.

Place a handful of crumble in the middle of the cake and then drizzle over some of the blueberry sauce to finish.