Albury food editor and recipe tester Cathie Lonnie shares her recipe for Salted Caramel Sauce

Salted Caramel Sauce

Makes: 1¼ cups

Preparation time: 5 minutes 

Cooking time: 10 minutes


  • 2/3 cup (150g) brown sugar
  • ¾ cup (180ml) thickened cream
  • 40g butter, chopped
  • ½ teaspoon sea salt


Combine the brown sugar, cream and butter in a small saucepan over low heat.

Stir until the sugar dissolves.

Increase heat to medium and boil, stirring occasionally, for five minutes or until sauce thickens slightly.

Stir in the salt.

Transfer to a bowl to cool for 10 minutes, then place in the fridge until cold.

Serving suggestions:

  • Layer a hazelnut cake or vanilla buttercake with whipped cream, sliced banana and the salted caramel sauce to make a Banoffee Cake.
  • Serve the salted caramel sauce with a fresh fruit platter or poached pears.
  • Drizzle vanilla or chocolate ice cream with the salted caramel sauce.

Hazelnut Banoffee Cake

Serves: 12

Preparation time: 25 minutes

Cooking time: 1 hour


  • 125g butter, chopped
  • ¾ cup (165g) caster sugar
  • 3 eggs
  • 2/3 cup (100g) self-raising flour
  • ½ cup (75g) plain flour
  • 2/3 cup (90g) hazelnut meal
  • ½ cup (125ml) milk
  • 1 ½ cups (375ml) thickened cream, whipped
  • 3 bananas, thinly sliced
  • 1/3 cup (45g) chopped roasted hazelnuts

Salted caramel sauce

  • 2/3 cup (150g) brown sugar
  • ¾ cup (180ml) thickened cream
  • 40g butter, chopped
  • ½ teaspoon sea salt

Preheat the oven to 180°C/160°C fan-forced. Grease and line a 22cm round cake pan.

Beat the butter and caster sugar with electric beaters until light and fluffy. Beat in eggs, one at a time. Fold in the flours, hazelnut meal and milk, in batches.

Spread cake mixture into pan and bake about 1 hour or until cooked when tested with a skewer. Stand cake in pan for 10 minutes before turning out onto a wire rack to cool.

Meanwhile, make the salted caramel sauce (as above).

Split cake into three even layers. Sandwich layers with whipped cream, banana and a drizzle of caramel sauce. Decorate top with remaining whipped cream, banana and caramel sauce. Serve sprinkled with the chopped nuts.