I remember that, just few months ago, I was in a tuk tuk in the north of Laos when I decided to do something with my baking life. so here I am trying to do something productive and nice sharing my little treasures with you all, also internationally called baking recipes.
the first one is for these marvellous caramelized nut cakes, where the best part of baking them is when you’re making the nut praline and everything magically sticks together if you’re not quickly, so follow the recipe step by step for a nice and tasty result.
CARAMELIZED NUT CAKES
makes about 6 cakes
· ingredients ·
250g unsalted butter
225g brown sugar
175g plain flour
3 ½ tsp baking powder
a pinch of salt
5 lg free-range eggs
1 tsp vanilla extract
115g caster sugar
1 tsp water
a drop of lemon juice
250g icing sugar
1 tsp. vanilla extract
25g unsalted butter
4 tsp whole milk
· step by step ·
preheat the oven to 170°C. grease and flour the moulds (mine were 7x20cm aprox.) and set aside.
melt the butter over a low to medium heat until it simmers and has a golden brown colour. put it in a clean bowl and set aside to cool.
put the nuts in to a baking tray to bake them for 5min aprox. or until toasted. grind them.
In another bowl sift the flour, baking powder and salt.
beat the cooled butter with the eggs and vanilla. gradually add in the flour mixture and beat. add in the toasted nuts.
pour the batter into prepared moulds and bake for about 15 to 20min if they’re small, but if you’re using a large one bake it for about 35 to 40min. allow to cool.
heat the caster sugar, water and lemon juice over a medium heat for about 5 to 8min stirring constantly to stop the sugar burning.
once you have a golden colour, add the nuts, remove the pan from the heat and pour quickly in to a lined baking tray. separate them, as fast as you can, and leave to cool.
beat the icing sugar, milk, vanilla and butter until smooth. drizzle the cakes with the icing and top with chunks of nut praline.
· tips ·
be careful when you grind the nuts, don’t over grind them, otherwise the cake will be too greasy.
usually I use large eggs at room temperature, like the butter. you can take them out of the fridge about 60min before you start baking. and they’re free-range because I love chickens!