Monday, 14 June 2010

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.

3 comments:

  1. This looks so nice. I also like your makeshift cupcake stand!

    ReplyDelete
  2. This looks like my type of treat for breakfast too ;)
    Def will give it a try soon - thanks for sharing!

    ReplyDelete
  3. Great!! These look so easy to make!!

    Would you mind checking out my blog? :D
    http://ajscookingsecrets.blogspot.com/

    ReplyDelete

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