Description
Mary Berry’s Salted Caramel Traybake is a decadent dessert featuring a soft and moist cake infused with buttery caramel flavor and topped with a generous drizzle of homemade salted caramel sauce. The combination of sweet caramel and the subtle crunch of sea salt creates a perfect balance of flavors, making this traybake a favorite among dessert enthusiasts. Its easy-to-serve format makes it ideal for sharing at parties or enjoying as a comforting treat at home.
Ingredients
For the Cake:
- Self-raising flour: 225g (8 oz), for a light and fluffy base.
- Caster sugar: 200g (7 oz), for sweetness.
- Butter: 100g (3.5 oz), softened, for richness.
- Eggs: 3 large, to bind the ingredients.
- Milk: 150ml (5 fl oz), to create a moist batter.
- Vanilla extract: 1 teaspoon, for flavor.
- Baking powder: 1 teaspoon, to help the cake rise.
- Salt: A pinch, to enhance the flavors.
For the Salted Caramel Sauce:
- Caster sugar: 200g (7 oz), to create the caramel base.
- Butter: 100g (3.5 oz), unsalted, for richness.
- Double cream: 200ml (7 fl oz), to make the sauce smooth and creamy.
- Sea salt: 1 teaspoon, to add a hint of saltiness.
Instructions
1. Preheat the Oven
Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Line a 23cm x 33cm (9in x 13in) traybake tin with parchment paper, leaving some overhang for easy removal.
2. Prepare the Cake Batter
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and caster sugar until pale and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, sift together the self-raising flour, baking powder, and a pinch of salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined to keep the batter light and fluffy.
3. Bake the Cake
- Pour Batter into Tin: Pour the prepared batter into the lined traybake tin, spreading it out evenly with a spatula.
- Bake: Place the tray in the preheated oven and bake for 25-30 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.
- Cool: Remove the traybake from the oven and let it cool completely in the tin on a cooling rack.
4. Make the Salted Caramel Sauce
- Caramelize the Sugar: In a saucepan, heat the caster sugar over medium heat, stirring constantly until it melts into a smooth, amber-colored caramel.
- Add Butter: Carefully add the butter to the caramel, stirring until fully melted and combined.
- Incorporate Cream: Gradually pour in the double cream while stirring continuously. The mixture will bubble up, so proceed with caution.
- Add Sea Salt: Remove the saucepan from the heat and stir in the sea salt until well combined. Allow the sauce to cool slightly until it thickens to a pourable consistency.
5. Assemble the Traybake
- Pour Caramel Sauce Over Cake: Once the traybake has cooled, pour the salted caramel sauce evenly over the top, allowing it to seep into the cake slightly.
- Spread Evenly: Use a spatula to gently spread the caramel sauce across the surface, ensuring an even layer.
- Set the Sauce: Allow the traybake to sit at room temperature until the caramel sauce sets, or place it in the refrigerator for about 30 minutes to speed up the process.
6. Serve the Tartbake
- Remove from Tin: Use the parchment paper overhang to lift the traybake out of the tin.
- Slice and Serve: Cut the traybake into squares or rectangles and serve as desired. Enjoy warm or at room temperature.