Cake au Caramel

I saw the recipe (Japanese) online months ago & never attempted to make it.

I never like caramel as it gave me an impression that it's so sweet.

But soon after I made the caramel coffee mousse cake, I feel in love with it.

This tastes so good, it's sweet but with a hint of bitterness from the caramel.

The texture is chewy & moist, it's quite different from other cakes I've made so far.

A great addition to my breakfast menu.

Recipe (1 loaf pan):

adapted from here (Japanese)

Cake:

108g granulated sugar (for caramel)

184g double cream (for caramel)

42g unsalted butter (for caramel)

4 eggs (medium)

120g sugar

160g evaporated milk

140g plain flour

60g ground almond

4g baking powder

2g salt

1/2 tsp vanilla essence

Syrup:

2 tsp Grand Marnier liqueur

1 tbsp water

In a saucepan, heat sugar over a medium heat & cook until dark amber colour.

Remove from heating, slowly add the double cream to dissolve the caramel.

Add butter & stir until smooth, set aside to cool.

Preheat oven to 200'C & grease a loaf pan.

Gently cream together eggs, sugar & evaporated milk, then add caramel butter & vanilla essence.

Mix together the flour, ground almond, salt & baking powder, sift & add to the batter, stir to combine.

Pour into the prepared pan & bake for 45 - 50 min (after 25 min, cut the cake surface in the middle).

Remove from the oven, brush the surface with syrup while the cake is hot.