Ingredients
180g unsalted butter
1 cup caster sugar
(280g)
1 vanilla bean
seeds scraped
3 eggs
⅓ cup milk
(80ml)
2 cups self-raising flour
(300g)
400g condensed milk
tin, for caramel
30g butter
for caramel
2 tbsp golden syrup
for caramel
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 24cm springform cake tin
- 1 small saucepan
- 1 fork
Instructions
- Preheat oven to 200°C (180°C fan-forced). Grease and line a 24cm springform cake tin.
- Beat butter, sugar and vanilla seeds until pale and creamy. Add eggs one at a time, beating well between each addition. Fold through milk and flour.
- In a small saucepan, gently heat caramel ingredients, stirring often, until butter has melted and caramel is smooth.
- Spoon three-quarters of cake batter into prepared tin. Pour over caramel. Top with remaining cake batter. Use a fork to gently swirl mixture so as to distribute caramel through cake batter without fully combining it.
- Bake for 40 minutes until a skewer inserted into the centre comes out clean. Cool in tin.
Notes
Tip
Serve with fresh double or whipped cream.
Variation
You could replace vanilla bean with 2 teaspoons of vanilla extract.
