I remember that, just a few months ago, I was in a tuk-tuk in the north of Laos when I decided to do something with my baking life. so here I am trying to do something productive and nice sharing my little treasures with you all, also internationally called baking recipes.
the first one is for these marvelous caramelized nut cakes, where the best part of baking them is when you’re making the nut praline and everything magically sticks together if you’re not quick, so follow the recipe step by step for a nice and tasty result.
CARAMELIZED NUT CAKES
- 250 g unsalted butter
- 225 g brown sugar
- 125 g nuts
- 175 g plain flour
- 3 ½ tsp baking powder
a pinch of salt
- 5 LG free-range eggs
- 1 tsp vanilla extract
- hazelnut praline
- 115 g caster sugar
- 1 tsp water
- a drop of lemon juice
- 150 g nuts
- 250 g icing sugar
- 1 tsp. vanilla extract
- 25 g unsalted butter
- 4 tsp whole milk
preheat the oven to 170°C. grease and flour the molds (mine were 7x20cm approx.) and set aside.
melt the butter over a low to medium heat until it simmers and has a golden brown color. put it in a clean bowl and set aside to cool.
put the nuts into a baking tray to bake them for 5min approx. or until toasted. grind them.
In another bowl sift the flour, baking powder, and salt.
beat the cooled butter with the eggs and vanilla. gradually add in the flour mixture and beat. add in the toasted nuts.
pour the batter into prepared molds and bake for about 15 to 20min if they’re small, but if you’re using a large one bake it for about 35 to 40min. allow cooling.
heat the caster sugar, water, and lemon juice over a medium heat for about 5 to 8min stirring constantly to stop the sugar burning.
once you have a golden color, add the nuts, remove the pan from the heat and pour quickly into a lined baking tray. separate them, as fast as you can, and leave to cool.
beat the icing sugar, milk, vanilla, and butter until smooth. drizzle the cakes with the icing and top with chunks of nut praline.
be careful when you grind the nuts, don’t over grind them, otherwise, the cake will be too greasy. usually, I use large eggs at room temperature, like the butter. you can take them out of the fridge about 60min before you start baking. and they’re free-range because I love chickens!