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Preheat the oven to 180°C (350°F) and grease a 25-cm (10-inch) cake pan (I use one with a removable bottom). In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and almond flour. In a smaller bowl, toss the chopped Daims with a tablespoon of the flour mixture.
In a medium mixing-bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and ground almonds. In a smaller bowl, toss the chopped Daims with a tablespoon of the flour mixture. Cream the butter in the food processor for 3 minutes. Add in the granulated sugar and mix for 2 minutes. Add in the brown sugar and mix for another minute.
A Daim bar cake layered with carnation caramel toffee and doused in chocolate ganache… it’s a Daim good recipe. We’ve got a Daim bar pudding too; a spongey pudding cooked in a thick chocolatey sauce with surprise pockets of part-melted Daim bars. Divine! You’ll also need…
Scatter the top with the Daim bars, then serve once the chocolate has set. This icing is beautifully glossy but it sets quickly once on the cake, so use a palette knife and work quickly. Don’t try to tidy it up later – you risk spoiling the finish. The cooked, un-iced sponges can be wrapped in cling film and frozen for up to 3 months.
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