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Wednesday, February 9, 2011

Brown spice cake with caramel sauce

Here's a neat little cake I whipped up, somewhat adjusted from a recipe I just got for chocolate sponge cake. I tweaked it so I used spices instead of chocolate, and maple syrup instead of sugar, added some salt, some almond essence and 1/2 the water called for since maple syrup is a liquid. Made this for my friend Elena's birthday today. :-) Tastes very more-ish! Would be even better with some whipped cream.


2 3/4 cup all purpose flour
2 tsp Baking powder
2 tsp Baking soda (I'd add a little less next time round)
2 tsp cinnamon powder (optional)
1 1/2 tsp nutmeg powder
1/2 tsp cardamon powder
1/2 tsp ginger powder (optional)
1/4 tsp clove powder
1/4 tsp sea salt
1 cup maple syrup
1 Cup water
3/4 Cup sunflower oil
2 TBSP Vanilla essence
1 TBSP Almond essence
2 TBSP Lemon Juice


Mix all dry ingredients, and then mix in the wet ones. Pour into a non-stick spring form baking pan. ( I still oil the bottom of non-stick trays and sprinkle on a little flour so its easier to remove the cake from the base).

Bake at 385 degrees Fahrenheit for approx 40 mins - til centre springs back when you lightly press your finger tip on it.

Makes 1 soft, light and fluffy sponge cake. Transfer onto a plate to cool.

(A blended banana would work well in this cake flavor-wise too - you would just need to adjust the liquids).

Caramel sauce topping:

1/2 lb brown sugar
4 TBSP salted butter
1/3 cup double cream
2 TBSP vanilla essence

Melt all ingredients over medium heat, stirring occasionally. Cover and cook down approx 10 minutes, no more - til thickened but still pourable. Pour over the cake and serve when cooled.

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