Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Salted caramel camel milk cake

Arabic 20 Mins Prep · 75 Mins Cook

Preheat the oven to 160°C, gas mark 2. Lightly grease a 22cm round cake tin .
To make the cake, place 90g of softened butter, caster sugar and vanilla extract in the bowl of an electric mixer and beat for 6-8 minutes, or until pale and creamy. Scrape down the sides of the bowl and add the eggs, 1 at a time, beating well after each addition. Add the buttermilk and flour and beat on a low speed until just combined. Spoon the mixture into the tin.
Bake for 45-50 minutes, or until a skewer inserted comes out clean. Allow the cake to cool completely in the tin.
Meanwhile, make the sauce by placing the white sugar in a small saucepan with the water and heat (without stirring) until melted and caramelised to a deep golden brown, approx. 10-15 minutes. Add the remaining 80g of butter and cream, and swirl to form a sauce. Add the chopped white chocolate and a pinch of sea salt flakes. Set aside and allow to cool completely at room temperature.
Use a skewer to make holes all over the cake, pushing it three-quarters of the way to the base.
Place the coconut milk, camel milk and condensed milk in a large jug and whisk well to combine. Place the cake tin on a tray to catch any spills and gradually pour the milk mixture over the cake.
Refrigerate for 2-3 hours, or until the milk mixture has been absorbed.
Whip the cream to soft peaks. Top the cake with the cream and drizzle with the caramel sauce.
Serve cold.