Lightly spiced soft sponge cake topped with caramel icing and Rhodes Quality Peach Slices.

Ingredients

• Cake
• 250 ml (1 cup) butter, softened
• 750 ml (3 cups) white sugar
• 6 eggs
• 750 ml (3 cups) cake flour
• 15 ml (1 Tbsp) ground cardamom
• 2.5 ml (½ tsp) bicarbonate of soda
• 2.5 ml (½ tsp) salt
• 125 ml (½ cup) plain yoghurt
• 15 ml (1 Tbsp) vanilla essence
• 125 ml (½ cup) cream
• 125 ml (½ cup) Rhodes Quality Apricot Jam
• Icing
• 125 g (½ cup) butter
• 125 g (½ cup) caramel sauce
• 500 ml (2 cups) icing sugar
• To decorate: 2 x 410 g cans Rhodes Quality Peach Slices in Syrup, drained
  65 ml (¼ cup) chopped pistachio nuts (optional)

Method

1. Beat together the butter and sugar in the bowl of an electric mixer until the butter is light and creamy.
2. Add the eggs one at a time, beating well after each addition.
3. Sift together the cake flour, cardamom and bicarbonate of soda and salt.
4. Whisk together the plain yoghurt, vanilla essence and cream.
5. Add the flour mixture and the yoghurt mixture to the creamed butter in alternating batches, beating well after each addition.
6. Spoon the batter into a rectangular baking tray that has been sprayed with non-stick spray and lined with baking paper.
7. Bake in an oven that has been preheated to 180ºC for 50 minutes or until a wooden skewer inserted in the middle comes out clean.
8. Remove from the oven.
9. Melt the Rhodes Quality Apricot Jam in a small saucepan and brush the jam over the cake whilst still warm.
10. Set aside to cool.
11. To make the icing, beat the butter until creamy.
12. Add the caramel treat and beat will.
13. Sift the icing sugar and beat into the caramel until smooth.
14. Remove the cake from the pan to a serving platter.
15. Spread the icing over the top of the cake and decorate with the Rhodes Quality Peach Slices and pistachio nuts if using.

Servings

Serves 8