I was incredibly lucky and ended up with one of these in my stocking thanks to Kirstie's perseverance in persuading Costa to sell her a bottle! (As of yet I am unable to find an on-line retailer who delivers to the UK.) So as repayment, for her birthday I made a Salted Caramel Layer Cake. Be warned its a bit addictive...
200g soft unsalted butter
200g caster sugar
200g self raising flour
4 tbsp salted caramel syrup
50g smashed walnuts
100g fudge chunks (plus extra for decoration)
100g butterscotch pieces (plus extra for decoration)
600g cream cheese
200g soft light brown sugar
Cream the butter and sugar together until light and fluffy before beating in the eggs one at a time. You may want to add a tablespoon of flour with the last egg to stop the mixture curdling. Then you can mix in the 3 tbsp of the salted caramel syrup.
Fold in the flour with the walnuts and 50g of butterscotch and 50g of fudge pieces, before dividing between the two tins.
Before putting the cakes in the oven, drop the tins from a height of about five inches onto your work surface, this will cause the walnuts, butterscotch and fudge to sink to the bottom of the tin and create a lovely caramelised crunchy base to the cakes.
Bake the cakes for 25-30 minutes until golden on top and a skewer comes out clean. Leave to cool for 10 minutes before turning out of the tin and leave for another five minutes before peeling off the greaseproof paper.
When the cake is cool mix the cream cheese, soft light brown sugar and remaining 1tbsp of caramel syrup together.
Place the first sponge crunchy base down and spread with a layer of icing. Position the second sponge on top of the cream cheese icing before spreading the remaining icing on top of the cake. Decorate with any leftover fudge or butterscotch pieces.