Caramel delight

This one is looooooved by all there are never any leftovers .. it’s is absolutely scrumptious! .. And of course easy to make! 🙂

Prep Time: 10 mins
Cook Time: 16-18 mins
Yields: 8-10


  • 3 organic eggs
  • 80g coconut palm sugar (OR organic less refined sugar)
  • 30 drops caramel stevia (or vanilla stevia)
  • 1 tsp vanilla extract
  • 2 tsp cream of tartar or aluminum and wheat free baking powder
  • 130g organic spelt
  • 100g melted butter
  • 2 tbsp palm sugar
  • 2 tbsp organic maple syrup
  • 25 drops English Toffee stevia (or vanilla stevia)
  • 80g butter
  • 100ml cream


  1. THE CAKE:
  2. Heat your oven to 175 ºC.
  3. Mix well egg and palmsugar
  4. Add the rest, the butter last and bake in an around 24cm tin for around 16 minutes. I use baking paper in the tin before I pour in the dough, see below.
  5. *If you don't have stevia you can add around 30-40g of palm sugar into the recipe instead.
  7. Let simmer in a saucepan for around 4-5 minutes. Do not leave the saucepan since this can boil over!
  8. Cool (the cake and the sauce a bit too) and then pour the sauce over the cake (I make a few holes in the cake first!:) .. and the rest you pour into a gravy boat or other and serve with the cake.
  9. I decorate my cake with pecan nuts.
  10. *If you don't have stevia you can add around 30-40g of maple syrup into to caramel sauce. Simply taste and judge how sweet you want it and add accordingly.
  11. *It's HEAVEN to take the cake out after around 12 minutes and pour just a little bit of the caramel over the cake and then bake it for around 4 minutes longer. But then it is best to have baking paper under the cake in the tin.

Additional Info

What is stevia? Stevia is a word both for a plant and for a sweetener extracted from the leaves of that plant. The plant has been grown and used in South America for centuries. Stevia is a natural sweetener, 200-300 times sweeter than sugar that does not raise our blood sugar and does not contain any calories.

In the 1930s, chemists in France isolated stevioside, the compound in the leaves that is responsible for their sweetness. This compound is sometimes sold isolated from the leaves in a highly refined form. In other cases, the sweetener is made by crushing or distilling the leaves of the plant to form a powder or a syrup with an intensely sweet flavor. I use organic liquid stevia.

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