The Caker’s Caramel Cake with Sea Salt

I am currently a huge fan of Jordan Rondel’s recipe book, The Caker. After the success with the upside-down pineapple cake the previous week, I was back drooling over the rustic looking cakes. I am never going to be a piping bag-wielding cake decorator, so her simple but quirky cake recipes fits my baking ethos perfectly.

Her version of a caramel cake is actually a citrus bundt cake with a quick caramel sauce. I’ve taken several liberties with her recipe. I downsized her recipe (which is for a ginormous cake) to one which feeds 10 people as an after dinner dessert. I got rid of my bundt tins years ago when I realized how little use they got, how much precious cupboard space they took up (in my tiny Auckland kitchen) and the size of cakes you had to make. And oh, I replaced orange with mandarin zest, just because I do so love mandarins.

The cake looks inviting, and has a fantastic crumb. The slight fragrance of the mandarin is perfect, and if you’re a fan of salted butter caramel, you’ll love the surprise of the occasional burst of saltiness from the salt flakes against the sweetness of the caramel.

Ingredients (for a 20cm tin)
150g butter
75ml whole milk
3 eggs
200g caster sugar
1 tsp vanilla extract
180g plain flour
1¼ tsp baking powder
zest of 1 mandarin

Preheat oven to 180°C . Line a 20cm springform tin (I just line the bottom, by securing baking paper to the base of the tin). Melt the butter over low heat, then add in the milk. In a stand mixer, whisk the eggs, caster sugar and vanilla until pale and doubled in volume, then while whisking on low, pour in the butter mixture.

Sift the flour with the baking powder, then fold into the egg mixture with the mandarin zest. Pour into the prepared tin, and bake for 40 minutes.

Caramel sauce
180g caster sugar
35g golden syrup
60mL water
60g butter
¾ cup cream

Dissolve sugar, golden syrup and water over medium heat. Boil the mixture until golden, then add butter and cream and stir until well combined.

To serve cake, place on serving dish. Pour over the caramel and sprinkle with sea salt flakes. Serve with extra caramel in pouring jug, and freshly whipped cream.

This is my entry to Sweet New Zealand, a monthly blogging event for Kiwis everywhere, started by Alessandra and hosted this month by Lucy from Lucy Eats.

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6 thoughts on “The Caker’s Caramel Cake with Sea Salt

  1. Nom Nom Panda says:

    This cake reminds me of a lemon cake I made some years ago. It peaked heaps and took ages to cook through, and I finally researched and discovered that because I was using a fan-forced oven, I was supposed to lower the temperature by 15-20 degrees. It was delicious inside, though the crust was a bit burnt, and I never made a volcano-shaped cake again – well, only occasionally, anyway. I never thought to pair a citrusy cake with caramel. Will have to give this a go!

  2. easyfoodhacks says:

    I was surprised how much it domed, and your explanation is perfect NNP. 🙂 I was worried it would be dry, but it actually was really nice, especially with the caramel sauce. It could just be that I love cake crust! I would drop the temperature by 10C next time I make this.

  3. Linno says:

    I love that you adapted the recipe, a smaller size is much more practical, will definitely have to try it. The caramel and citrus combo sounds amazing.

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