Rich Butterscotch cake

  1. Preheat the oven to 180C,
  2. Sift together 1.5 cup of plain flour, 1.5 tsp of baking powder & a pinch of salt.
  3. To make the caramel syrup, heat 1/2 cup of sugar in a pan. Let it melt & turn to a black colour.Add 1/4 cup of boiling water & keep stirring continuosly on low heat till the syrup attains 1 thread consistency. Add 1 tbsp of butter & mix. Let cool completely. You should get 1/4 cup of real dark & bitter caramel.
  4. To make the praline, heat 1/2 cup of sugar till it turns golden brown in colour. Stir in 1/4 cup of chopped mixed nuts (cashews, almonds & pistachios) & mix well. Transfer to a grease plate & allow to cool completely. Grind this to a coarse powder.
  5. Beat together 200 grams butter & 1 cup of powdered sugar till creamy & fluffy. Beat in 2 large eggs, one by one & beat well after each addition. Also beat in 1 tsp of vanilla extract.
  6. Beat in the cooled caramel syrup & 1/4 cup of sweetened condensed milk.
  7. Fold in the sifted flour mixture alternated with 2 tbsps of milk.
  8. Fold in the pralines.
  9. Transfer the batter to a 9″ square pan & bake at 180C for 40-45 minutes.

Note:-This cake tastes better the next day.

This entry was posted in Baking, Cake, Continental. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s