Millionaire’s shortbread cake
Serves: 10
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Millionaire’s shortbread cake
Serves: 10
Prep time: 25 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
756Kcal
Fat
53gr
Saturates
30gr
Carbs
58gr
Sugars
38gr
Fibre
1gr
Protein
10gr
Salt
1gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
For the base
- 30g butter, melted, plus extra for greasing
- 150g shortbread
For the cakes
- 175g light muscovado sugar
- 50g dark muscovado sugar
- 175g self-raising flour
- 85g ground almonds
- 1 tsp baking powder
- 3 large eggs
- 225g butter, softened
- 150ml natural yogurt
- 1 tsp vanilla bean paste or extract
To sandwich
- 4 tbsp caramel sauce, we used Carnation caramel
For the chocolate ganache
- 300ml double cream
- 150g plain chocolate, broken into pieces
- gold coins, to decorate
Step by step
Get ahead
Bake the cakes up to 1 day ahead. The decorated cake will keep for up to 2 days. Store in an airtight container in a cool place.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base of 2 x 20cm round sandwich tins.
- In a food processor whiz the shortbread to crumbs. Pour into a bowl and combine with the butter then press into the base of one of the cake tins using the back of a spoon.
- Wipe out the bowl of the food processor then add the sugars and whiz briefly to break up any lumps. Add the flour, almonds and baking powder and whiz again to combine then add the remaining ingredients and whiz until completely combined. Divide between the 2 cake tins (adding a little less to the tin with the shortbread base) and bake in the oven for 25-30 minutes, until risen and golden. Leave to cool in the tins for 15 minutes, before transferring to a wire rack to cool completely.
- Once the cakes are cold, put the cake with the shortbread base onto a cake stand, spread with the caramel sauce and sandwich together with the remaining cake. Chill for 10 minutes or so, until the caramel has set.
- For the ganache, heat the cream in a pan until just below boiling point. Put the chocolate in a heatproof bowl, pour over the hot cream. Set aside for 5 mins, then stir until smooth, thick and shiny. Set aside to cool for 1-2 hours until thick and spreadable, or chill to speed this up, ensuring it doesn't set solid. Spread this over the sides and top of the cake, then decorate with the gold coins.
