UNSALTED TO SALTED BUTTER CONVERSION RECIPES

Steps:

• Butter and line the base and sides of a 20 x 30cm tin with baking parchment.
• Pour the cream into a saucepan along with the butter and vanilla, then bring to a simmer. Swirl the pan to melt the butter, then remove from the heat.
• In a separate pan, melt the sugar and golden syrup together, stirring occasionally. Once the sugar granules have dissolved, bring to the boil and cook until the temperature reaches 155C on a sugar thermometer. Remove from the heat and swiftly whisk through the cream mixture. Return to the heat and cook until the mixture reaches 127C, constantly whisking so it doesn’t catch.
• Pour the caramel into the tin, tilting so it reaches the corners. Leave to set for 15 mins, then sprinkle with the salt. Leave to cool completely at room temperature (preferably overnight). Cut into squares using a very sharp, slightly oiled knife, then wrap each one in a square of baking parchment.

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter the base of a loose-bottomed 20cm cake tin that is at least 7cm deep. Line the base with baking parchment, then wrap a wide band of parchment around the outside of the tin and tie to secure, so the cake won’t burn.
• Combine both types of nuts, the dates, sultanas and toffee in a bowl, then mix the flour, salt, sugar and almonds together in another bowl. Beat the butter, eggs, treacle and rum into the flour mixture with an electric whisk until smooth. Stir the fruit and nut mix into the wet ingredients, then gently fold through the dulce de leche to create a ripple effect. Spoon the mixture into the prepared tin and level with the back of a spoon. Bake for 1 hr, then reduce the oven to 150C/130C fan/gas 2. Cover the cake with a circle of baking parchment and bake for another 1 hr 25 mins, or until a skewer inserted in the middle comes out clean. Set aside (don’t remove from the tin) and increase the oven temperature to 200C/180C fan/gas 6.
• To make the topping, gently heat the syrup and butter in a pan. Stir in the salt, pecans, hazelnuts, almonds and flour. Remove the parchment circle from the cake, then dot the surface with the topping and bake for 12-15 mins more until golden. Leave to cool in the tin, then remove and decorate with ribbon, if you like. Will keep in an airtight container for up to two weeks.