"Simplicity is the ultimate sophistication" LdV

Monday, 19 March 2018

SALTED CARAMEL "SALIDOU" CAKE (Cake caramel beurre salé Salidou)

(Cake au caramel beurre salé Salidou)

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 as well!!!). To cease this paradoxical 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 ...

Wine pairing : Grave supérieur (white) from Bordeaux.

A quick glance in your kitchen...

In your fridge
Salidou caramel

In your cupboard
Brown caster sugar
Baking powder

Serves 6-8

200g 7,05 oz of flour sifted
70g 2,46 oz of brown caster sugar
4 eggs
Half a lemon juice
6 g 0,21 oz of baking powder
100g 3,5 oz of melted butter
200g 7,05 oz 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.

Pop in the oven for 35-40 minutes.

Cake caramel beurre salé Salidou

Pour 6 personnes

200g de farine tamisée

70g de sucre roux en poudre
4 œufs
Le jus d’1/2 citron
1 levure chimique
100g de beurre fondu
200g de Salidou (recette ici)

Préchauffez votre four à  180° C.
Dans un récipient, mélangez bien la farine avec les œufs un par un, le sucre, le jus de citron ainsi que le beurre fondu.
Incorporez le Salidou en amalgamant bien le tout.
Déposez la mixture dans un moule à cake beurré et fariné.
Enfournez pour 35-40 minutes.

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