CREAM CARAMEL & COCONUT REVANI BUNT CAKE
Experiment alert ...
Well the title is certainly a mouthful in itself!
I combined two of the things I love a lot to create this little deliciousness.
Needless to say I was slightly terrified when I had to flip this thing, and wondered if it would work out, I surprised myself and my guests.
INGREDIENTS
Cream caramel:
- 1 1/4 cups caster sugar
- 300ml thickened cream
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 6 eggs
METHOD
1_ Preheat oven to 170°C/150°C fan-forced. Combine 3/4 cup sugar and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour sugar mixture into bunt tin .
2_ Combine cream, milk and vanilla in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until small bubbles form at edge of pan. Remove from heat.
3_ Whisk eggs and remaining sugar in a bowl until pale and creamy. Slowly add cream mixture, whisking constantly. Strain mixture into your bunt Tin.
4_ Pour batter into a well buttered tin in a large baking dish Pour boiling water into baking dish until halfway up the sides of smaller dishes. Bake for 20 mins, set aside to be ready to pour the cake batter.
Semolina Coconut Cake
- 2 cups (300 g) fine semolina flour
- 2 teaspoons baking powder
- ½ cup sugar
- ½ cup unsalted butter, room temperature
- 1½ cups (360 ml) milk
- 1 cup (75 g) desiccated, unsweetened coconut
To make the cake batter
1_ Whisk together the semolina, baking powder, and sugar in a large bowl. Stir in the butter and then the milk until combined, and then fold in the coconut.
2_ Transfer the batter to the prepared caramel dish and gently ladle over the top of the caramel.
3_ Bake in the same water bath at 170 degrees for 45mins.
4_ Once out of the oven, let it cool for at least an hour, I also poured some sugar syrup over the coconut cake.
5_ Tip upside down ever so gently.
