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Preparation Time : 20
Cook Time : 60
Total Time : 80
1.5 cups Whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
3/4 cup sugar
1 cup buttermilk, @ room temperature
1/3 cup of oil
1 tbsp vanilla extract
1/4 cup of water
For dryfruit caramel :
1/2 cup sugar
2 tblspn water
1/3 cup dryfruits
Preheat the oven to 170C for 10 minutes. Grease an 8 inch pan with oil and parchment paper at the bottom.
Sieve together flour, baking powder and baking soda. Sieving the flour helps in making the mixture light and airy that results in a a fluffy cake.
To this sifted flour, add sugar and whisk well to combine.
Add buttermilk, then add oil and vanilla extract and mix to combine. Slowly add this wet mixture to the flour mix and using a spatula, mix in one direction to combine.
Please be gentle while mixing. Take care not to have any unmixed flour.
The batter would be a bit thick, not pourable consistency. If you feel it is too thick, then add 1/4 cup of water to it and combine.
Pour the mixture into the prepared pan, bake the cake in the preheated oven for 45-50 minutes or until a skewer inserted in the middle comes out clean.
Once done, remove the cake from the oven, let it sit on the counter for 5 minutes to cool. Then slowly unmould it from the cake pan on to a wire rack and let it cool completely.
For Caramel preparation: In a pan, place 1/2 cup of sugar and stir in 2 tablespoons of water. Turn the heat to medium.
Keep stirring it till all the crystals melt , keep cooking it n it's colour will change from light brown to darker as darker the sugar, the stronger flavour our caramel cake frosting will have.
Now add dry fruits to caramel, mix it n turn off the gas flame.
Place caramelized dryfruits over cake, n pour extra caramel around the cake.
Super delicious Caramelized Dryfruit is ready to relish, serve it chilled.
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