Create our stunning Salted Caramel & Walnut Christmas Wreath Cake – a festive dessert with rich caramel drizzle and crunchy walnuts, perfect for festive gatherings. Follow our easy recipe for a show-stopping treat that’s as beautiful as it is delicious!
Create our stunning Salted Caramel & Walnut Christmas Wreath Cake – a festive dessert with rich caramel drizzle and crunchy walnuts, perfect for festive gatherings. Follow our easy recipe for a show-stopping treat that’s as beautiful as it is delicious!
Add the caster sugar to a medium
saucepan and stir constantly over a medium heat.
The sugar will first clump
together and then form a liquid.
Once all the sugar has dissolved,
stir in the unsalted butter until fully melted.
Add in the cream and once mixed,
boil for 1 min without stirring.
Remove from the heat and stir in
the salt.
Transfer to a bowl and set aside
to cool.
Sponge
Preheat the oven to 180°C/160°C fan.
Lightly grease a 25cm Bundt tin with butter, then dust the inside of the tin
with flour.
Spread out the walnuts onto a
lined baking tray and place them in the oven for 10 mins, turning half way
through.
Set aside to cool and then finely
chop.
Cream together the sugars and butter
in a bowl for 2 mins, until light and fluffy.
In a separate bowl, mix together the
flour and baking powder.
Add the eggs and vanilla extract to
the sugar and butter, along with half the dry ingredients. Mix until just
combined.
Pour in the cream with the
remaining dry ingredients and mix.
Fold in the chopped roasted
walnuts.
Add half the mixture to the tin and
drizzle a few spoonful’s of the cooled salted caramel on top.
Swirl this into the mixture and
add the remaining cake mixture on top, swirling more caramel in.
Bake in the oven for approx. 50
mins. The cake should be golden brown and a cake tester/cocktail stick should
come out clean when inserted into the cake.
Leave the cake in the tin for 10
mins, then carefully turn upside down onto a wire rack to cool.
Once cool, pour salted caramel on
top and let it drip down the sides. If your caramel has become too thick, pop
it into the microwave for 5-10 secs. If it is too runny, return it to the heat
and boil for 1-2 mins, then cool before using.
To decorate, we used a mixture of
roasted walnuts, fudge pieces, chocolate balls, rosemary sprigs and gold edible
glitter.
