Monday, November 30, 2015

Chocolate-Almond Upside-Down Cake Recipe


 Caramel Topping

6 tbsp melted and unsalted butter
150gms brown sugar
50gms honey
250gms almonds (sliced) and toasted lightly

Cake Ingredients

250gms baking flour
100gms cocoa powder
1 tspn baking soda
1/2 tspn salt
100gms butter, unsalted and softened
250gms sugar
3 eggs
200mls buttermilk
1 tspn wholesome vanilla extract


·         Start by preparing the topping - liberally butter a 9-inch baking pan. Take 6 tablespoons of the melted butter and grease the bottom of the baking pan; spray in the brown sugar. Sprinkle honey over the sugar and dust consistently with almonds.
·         Preheat the oven to 350 degrees.
·         Take the baking flour, baking soda, salt, and cocoa powder and sift them together in a large bowl. Beat the butter using an electric mixer that has been fitted with a whisk until it becomes smooth and fluffy.
·         Add the sugar and eggs to the butter and continue beating for at least 3 minutes until the mixture becomes fluffy and light.
·         Add the dry ingredients mixture and continue mixing at low speed. Add the vanilla and buttermilk and continue beating until the mixture is smooth. The batter is now ready to be poured into the baking pan that you already prepared.
·         Bake for 55 minutes or until a toothpick comes out clean. Place the cake on a serving plate with the pan on top for at least 5 minutes, to enable the caramel to soak into the cake a little, before you can remove the pan. Leave the cake to cool on a rack completely.

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