Sticky Ginger Cake With Salted Caramel Icing

Preheat the oven to 170’c and line and grease 2x 23cm round cake tins

Beat the butter and sugar together in a bowl until light and creamy and the beat in the treacle, syrup and eggs

Combine the flour, ginger, nutmeg, salt and baking powder, sift in half the flour into the butter mixture and then whisk in half the milk. Add the remaining flour mixture and the rest of the milk and beat until combined.

Divide the mixture between the cake tins and bake for 30 – 35 minutes.

Remove the cakes from the tin and leave to cool on a rack

For the salted caramel icing, heat the sugar with 4 tablespoons of water in a saucepan over a gentle heat. Once the sugar has dissolved, increase the heat and cook for 3-4 minutes, until golden brown and slightly thickened. Reduce the heat slightly to bring to caramel down to a low temperature.

Remove from the heat and immediately stir in the the yoghurt. Stir in the salt and vanilla and leave to cool completely.

Cream together the butter and icing sugar and then beat in the caramel.

Use half the icing to sandwich the sponges together and use the other half for the top. Decorate to taste; I used chopped walnut pieces for mine and just scattered them over the top.