Thursday, 16 July 2009
Butterscotch Layer Cake
A week ago, it was the lovely Ms Siobhan's beeeeday (her first in Melbourne) and we had her and the Elflet over for a birthday afternoon tea. I had a moment of panic re: what to make that would be easy but delicious and impressive. Silly S-J — when in doubt, turn to Nigella.
I'd made the Boston Cream Pie previously and it was fine but not quite what I was looking for. Luckily, the Butterscotch Layer Cake was staring at me from the next page and when I read about the butterscotch cream cheese icing, I was in.
Nigella's Victoria Sponge recipe is next to foolproof and always delicious. I love this woman for many reasons, one of them being her "just put it in the food processor, peeps. It's just a cake!" philosophy.
It was a really delicious cake (so much so that the one in the photos is the one I made a week later for some other friends) and a big hit with everyone. It was also surprisingly light . . . or, more to the point, not as rich as you might suspect. Don't get me wrong - it is rich but it is also possible to finish a slice. Maybe even two slices.
P.S. The leftover butterscotch sauce is delicious on ice-cream. Om nom nom.