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Layne’s Caramelo bundt cake

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1 1/4 cups cake flour
1 1/4 tsp baking powder
1/2 tsp bicarb
2 eggs
3/4 sugar
1 tsp caramel essence
1/2 cup melted butter cooled
1/2 cup buttermilk

Beat eggs and sugar, caramel essence until light and foamy,
Beat in melt butter,
Add sifted flour and bicarb.
Mix in buttermilk .
Bake at 180deg until its done.
Leave to cool completely.

For caramel topping
1/2 cup icing sugar
1/2 whipping cream
1/2 tsp caramel essence
2-3tbsp caramel topping.
Whip cream and icing till soft peaks form , add essence and fold in caramel ,
Fill into piping bag with star nozzle. Decorate cake.

Prepared, tried and tested by: Layne Ram

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