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Ingredients:
Caramel: 1 1/2 Cups of Sugar
Custard: 4 Eggs
2 1/2 Cups Milk Powder
3 Cups of Water
1 Tsp Lemon Rind, 1 Tsp orange Rind
1 Tsp Vanilla
Cake: 3 Eggs
3/4 Cup Sugar
1 1/2 Cups of Plain Flour
1/2 Cup of Vegetable Oil
1/2 Cup of Milk
3 Tbsp of Cocoa Powder
2 Tsp Baking Powder
1 Tsp Vanilla
1 Tsp orange Rind
Method:
- Heat the sugar in a heavy saucepan till golden-brown.
- Immediately pour into the Bundt pan, swirling it all around to coat the pan with the caramel; do this as quickly as possible.
- In a large mixing bowl, beat eggs, milk powder, water, citrus rind and vanilla, pour the mixture into the pan over the caramel and place in the fridge.
- In a mixer bowl, beat eggs and sugar then add oil, milk, cocoa, flour, baking powder, vanilla and orange rind.
- Remove the Bundt pan from the fridge and pour the cake batter over the custard.
- Place the Bundt pan over a large tray with 2 inches sides and fill the tray with 2 cups of hot water. Place in a preheated 175c oven and bake about 50 minutes until the cake is puffed and the top is dry.
- Cool the cake, then cover and place in the fridge for 48 hours.
- To serve, place the cake Bundt in some hot water for a few minutes for the caramel dislodge then flip the cake over onto serving dish.
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