Peppermint Crisp Cake


Makes 1 x 20cm round cake
Prep Time: 20 minutes
Cooking Time: 1 hour minutes

180g butter, softened
180g castor sugar
3 large eggs
1 tsp vanilla extract
260ml Amasi or buttermilk
240g Cake flour, sifted
10ml baking powder
10ml bicarbonate of soda
1 tin caramel treat
100g peppermint crisp, crushed
250g cream cheese, room temperature
1 tsp vanilla extract
Sifted icing sugar to taste


Preheat oven to 180c. Prepare a cake tin.
Whip butter and castor sugar until light and fluffy. Beat in eggs, one at a time then stir in amasi and vanilla.
Sift flour, baking powder and bicarb then mix into the wet ingredients until fully combined.
Spoon 1/3 batter into cake tin, then dollop 1/4 of the caramel treat on as well as 1/4 of the peppermint crisp.
Continue to layer another third of the batter, then another 1/4 of the caramel and 1/4 of the peppermint crisp, ending with the remaining 1/3 of cake batter.
Use a skewer to run through the batter to swirl the caramel between the layers of batter.
Level the top of the cake, then bake for 50- 60 minutes or until the cake is cooked through and golden.
The cake is baked when it springs back when lightly pressed or when a skewer inserted comes out clean with no wet batter.
Leave cake to cool in the tin for 5 minutes before turning out and leaving to cool completely.
Whisk cream cheese, remaining caramel treat and vanilla until smooth & creamy.
Add icing sugar to adjust sweetness as desired.
Spread topping onto the cooled cake, then decorate with crushed peppermint crisp.