This beautifully light vanilla Bundt cake is finished with a rich sweetly spiced cashew caramel drizzle using our Sweetly Spiced Cashew Nut Butter and topped with crushed Sweetly Spiced Cashews.
Ingredients
For the cake:
300g butter, softened
300g caster sugar
5 large eggs
2 tbsp milk
2 tsp vanilla extract
300g self raising flour
For the cashew caramel drizzle:
- 165g (120ml) maple syrup
- 3 tbsp Sweetly Spiced Cashew Nut Butter
- ½ tsp vanilla extract
- Pinch of sea salt
- Sweetly Spiced Cashews, roughly bashed, to finish
Method
Beat the butter and caster sugar together until pale and fluffy.
Add the eggs one at a time, beating after each addition.
Mix in the milk and vanilla extract.
Gently fold in the self raising flour until you have a smooth, even batter.
Spoon the mixture into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
Leave the cake to cool in the tin for around 20 minutes. Place a large serving plate over the tin and carefully invert. If the cake doesn't release immediately, leave it for a few more minutes before trying again.
To make the drizzle, gently warm the Sweetly Spiced Cashew Nut Butter in a small saucepan over a low heat.
Stir in the maple syrup, vanilla extract and a pinch of sea salt. Mix until smooth, glossy and pourable. If needed, add a little more maple syrup to achieve your preferred consistency.
Once the cake has completely cooled, drizzle generously with the sweetly spiced cashew caramel and finish with a scattering of bashed Sweetly Spiced Cashews.
