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)
108g granulated sugar (for caramel)
184g double cream (for caramel)
42g unsalted butter (for caramel)
4 eggs (medium)
160g evaporated milk
140g plain flour
60g ground almond
4g baking powder
1/2 tsp vanilla essence
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.