Step 1

Pre-heat the oven to 180°C/ 160°C fan and line and grease a 13 x 9 inch rectangular cake tin.

Step 2

Beat the sugar and butter together until light and fluffy.

Step 3

Add the eggs one at a time until combined. Then stir in the vanilla extract.

Step 4

Whisk the teff flour, oat flour, sweet rice flour, baking powder and salt together in a large mixing bowl.

Step 5

Add the flour mix to the batter and mix until completely combined.

Step 6

Pour the batter into the cake tin and bake for 35 minutes until an inserted toothpick comes out clean.

Step 7

Remove from the oven and leave for 5 minutes in the tin before carefully turning out onto a wire rack to cool completely.

Step 8

Melt the butter and milk in a small saucepan, stirring together until it starts to simmer gently. Then remove from the heat.

Step 9

Whisk in the icing sugar until dissolved.

Step 10

Pour in the caramel, vanilla and salt and whisk until smooth.

Step 11

Pour the icing over the cake. Then leave to cool and set for a couple of hours before cutting.