Bundt Cake with Toffe

Prepare the sponge cake by mixing in a bowl eggs, yogurt, and olive oil until it looks light and fluffy. Add 220g of sugar, flour, cinnamon, nutmeg, grated ginger, and a pinch of salt.

Blend until you add all the ingredients. Add butter to a bundt pan and pour the dough inside. Bake 40 minutes at 140ºC.

Meanwhile, prepare salty toffee in a large saucepan with 200g of sugar and water. Stir once and cook over medium-low heat until it is melted.

When the mixture colour turns amber, add butter and cream, remove from fire and set aside.

Remove bundt from the bund pan and pour toffee over it.