• Horlicks and caramel cake

    Serves: 10
    Cooking Time: 50 mins + refrigeration


    • Sponge

    • 250g butter, softened
    • 250g castor sugar
    • 100ml Horlicks (10ml [2 tsp] Horlicks powder with 100ml boiling water), cooled
    • 300g cake flour
    • 15ml (1 tbsp) baking powder
    • pinch salt
    • 5 large eggs
    • 100g pecan nuts, chopped
    • Icing

    • 250g butter, softened
    • 500g icing sugar, sifted
    • 35ml Horlicks (30ml [2 tbsp] Horlicks powder mixed with 30ml [2 tbsp] warm water)
    • 15ml (1 tbsp) coffee, very strong and warm
    • Caramel sauce

    • 60ml (¼ cup) golden syrup
    • 50g butter
    • 50g demerara sugar
    • 50g castor sugar
    • 85ml fresh double-thick cream



    Preheat the oven to 180ºC. Grease and line the base of a 24cm springform tin.


    Cream together the butter and sugar until thickened and fluffy. Mix in the cooled Horlicks.


    Sift the dry ingredients and fold into the creamed mixture with the eggs and pecan nuts. Pour the batter into the prepared tin and bake in the preheated oven, 30 – 45 minutes, until a cake tester inserted into the centre comes out clean.


    Leave the cake to cool in the tin for 5 minutes before placing on a wire rack to cool completely.


    To make the icing, cream the butter using an electric beater. Add half the icing sugar and beat to combine. Add the warm Horlicks and coffee, followed by the remaining icing sugar and continue to beat until you have a thick, fluffy butter icing.


    For the caramel sauce, place the syrup, butter and sugars in a small pot and bring to a boil. Remove from heat and add the cream. Return to heat and simmer, about 2 – 3 minutes. Pour into a container and refrigerate until thickened.


    To serve, cut the cooled cake into three equal layers, sandwich together with the icing and pour over the caramel sauce.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com