"Simplicity is the ultimate sophistication" LdV

Saturday, 2 May 2015

SALTED CARAMEL CAKE

SALTED CARAMEL CAKE

When I prepare some Salidou (here), the first question is : what am I going to do with it ? Not because I am short on ideas on how to accommodate it, no of course not. It's just that I am tempted to eat it on its own, just with a spoon, which is baaaaad (but really good also!!!). To cease this paradoxal battle, I have created lots of recipes, salted or sweet, with this amazing caramel....
We will begin with something very easy : a cake. This one is exquisite: moist with a lovely caramel taste but not too sweet. Try it, you will adore ...
If you don't have the time to concoct your Salidou, buy any caramel sauce then... 

Wine pairing : Pineau des Charentes (White) from Charente.




SALTED CARAMEL CAKE
A quick glance in your kitchen...

In your fridge
Eggs
Butter
Lemon
Salidou caramel

In your cupboard
Flour
Brown caster sugar
Baking powder

SALTED CARAMEL CAKE
Serves 6-8
200g of flour sifted
70g of brown caster sugar
4 eggs
Half a lemon juice
5 g of baking powder
100g of melted butter
150g of Salidou (recipe here)

Pre-heat your oven to 180° C.
In a bowl, combine the flour and the baking powder together.
Add the eggs one by one, the sugar, the lemon juice and the melted butter.
Mix thoroughly.
Incorporate the Salidou. Combine well.
Butter and line a loaf tin and pour the preparation in.
Bake for 25-30 minutes.

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