Salted Caramel Cake

Preheat oven to 170°C. Line and grease a 22cm-round baking pan.

Combine flour, salted butter and sugar in a food processor. Pulse mixture until it resembles breadcrumbs, and then with the machine running, add in sunflower oil, egg and MARIGOLD Evaporated Creamer.

Pour mixture into prepared pan and bake it for an hour or until a skewer inserted into the middle comes out clean. Leave cake to cool.

To make caramel sauce: Melt salted butter and sugar over low heat in a pot, stirring constantly until sugar dissolves. Add in MARIGOLD Sweetened Creamer, vanilla essence and bring it to a boil, stirring constantly for at least 30 minutes or until candy thermometer reaches 250ºC.

To make chocolate ganache: Heat the chocolate and MARIGOLD Evaporated Creamer over low heat until chocolate dissolves. Stir until smooth and set aside to cool.

To assemble cake: Slice top of cake to level it and cut into half horizontally. Sandwich together with caramel sauce (keep the extra in glass bottles). Spread ganache over the top of the cake.

Chill cake in refrigerator for at least an hour or overnight in a cake box. Just before serving, sprinkle some sea salt crystals over the cake.