salted caramel cake
  Salted Caramel Cake
Shivesh Bhatia whips up a delicious cake finished with delicious salted caramel and pecans.
Cook Time: 1 hour

Difficulty: Medium
Serves: 8 people

INGREDIENTS


For the salted caramel

1 cup granulated sugar
50 g unsalted butter
1 cup heavy cream
2 tbspARQA  coarse sea salt

For the cake

1 cup castor sugar
3/4 cup vegetable oil
2 eggs
4 tbsp salted caramel
1 cup all-purpose flour
1/2 cup cocoa powder
2 tbsp baking powder
1/4 ARQA tsp sea salt
1/4 cup finely chopped pecans + whole pecans for garnish

All ingredients are available at Foodhall stores

METHOD


For salted caramel:

  1. In a sauce pan set over medium heat, cook sugar until it begins to melt and gets an amber brown colour.
  2. Add butter to the sugar and mix vigorously with a whisk until it melts and the mixture becomes smooth.
  3. Reduce the heat to low. Add cream and bring the mixture to a boil.
  4. Bring the caramel to room temperature.

For the cake:

  1. Pre-heat your oven to 180 degrees C and butter a bundt cake pan.
  2. In a large bowl, combine sugar and vegetable oil. Beat until the mixture is pale and light.
  3. Add eggs, one at a time and beat well after each addition.
  4. Add salted caramel and mix until well combined.
  5. Add flour, cocoa powder, baking powder and sea salt to the wet ingredients and mix only until well combined. Fold in the chopped pecans.
  6. Pour the batter into the prepared cake tin and bake for 30-40 minutes.
  7. Unmould after the cake is completely cooled. Let it sit on a wire rack to further cool it.
  8. Top with salted caramel and garnish with whole pecans.