Honestly nothing occurs to my mind that would fill the gap between these beautiful pictures. I had asked my other half to pen down a poem about his favourite drizzle .. Salted caramel sauce. I am waiting and I am sure it will be filled up in no time. Till then enjoy this cake….
This cake is delicious and finally I got the perfect shape. Now this is the third time using the same batter, the other two cakes were written off because of my bundt pan disasters.Bundt cakes always come out of the pan with nary a crumb out of place — thank your lucky stars! Now I am glad that I could finally figure out how to get a clean cake out of a bundt pan.
Greasing a pan with butter would sound an ideal approach but it is not at all helpful. The milk solids in butter can act like glue, encouraging cake batter to stick to the pan. I have experienced it very well. Vegetable shortening is a good way to grease the pan and use a pastry to apply melted shortening to all its nooks and crannies. If the pan is more intricate, then make a paste using equal quantities of plain flour and shortening and applying it generously using a pastry brush. It is all about getting a perfect shape. I am simply a lover of these nordic pans. Now lets dig in and enjoy this cake with the salted caramel sauce using coconut milk.
- 200g white chocolate
- 200g butter
- 1 cup raw sugar
- 3/4 cup hot water
- 1 tbsp golden syrup
- 2 tsp vanilla extract/ maple extract
- 2 eggs
- 1 cup plain flour
- 1 cup Self raising flour
- Place butter, golden syrup, chocolate , sugar, water in a heavy sauce pan. Cook on a medium heat until the chocolate and butter are melted. Remove from heat.
- Let it cool down. Add eggs and essence and whisk it properly. Add plain flour and self raising flour and combine well. Use a greased bundt pan or a round pan to bake it.
- Preheat the oven at 180 “C and bake the cake for 40 minutes or until done.
- Remove the cake and let it rest for 10 minutes.
- Meanwhile prepare the salted caramel drizzle.