Caramel Raisin Cake

Name: Caramel Raisin Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 70g Low-gluten flour; 70g butter; 30g Invert syrup; 10g Caster sugar; 1 piece egg; 2 tbsp milk powder; 1/2 teaspoon Baking powder; 30g Black currant raisins

by Nicole

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Classmates who make their own syrup know that lemon juice needs to be added during the boiling process of inverted syrup, so if the boiled syrup is tasted directly, the taste will be a little sour. The solution is very simple, which is to neutralize it with sweetness. Since I used invert syrup in both the cake body and the decoration liquid, I also used different neutralization methods. Add 3:1 invert syrup and white sugar to the cake body, and use the sweetness of sugar to neutralize the slightly sour lemon flavor, just right. For the decoration of caramel raisins, I used purple-black black currant. This variety of raisins is sweeter than ordinary raisins, so it tastes just right when mixed with the acidity of the syrup. If you don't have blackcurrants, you can use ordinary raisins, as long as you increase the amount accordingly.
When the cake is still in the oven, the smell of burnt aroma is enough to make people start to swallow. No wonder everyone loves caramel. It is indeed an indescribable enjoyment. Because the amount of inverted syrup is relatively large, the baked small cakes are golden and the caramel-wrapped blackcurrants are small, black and bright, and the appearance is quite tempting. This small cake is not only easy to make, but also easy to make. With the concept of turning waste into treasure, it is low-carbon and environmentally friendly. The seemingly humble invert sugar syrup, used as a cake material, can really be called a gorgeous turn. It is recommended that students who have leftover invert syrup at home must try it when they are free. The wonderful taste will really bring surprises to your tongue.

Ingredients

Caramel Raisin Cake

1. Add granulated sugar to the softened butter at room temperature, and beat until the sugar melts

2. Add invert syrup in 2-3 times

3. Whisk evenly with an electric whisk

4. Add the beaten egg liquid in 2-3 times

5. Mix quickly with an electric whisk

6. Sift the milk powder, low powder and baking powder together, and then sift into the cream paste together

7. Stir in irregular directions with a rubber spatula to form a uniform batter

8. The inverted syrup is slightly heated in a microwave oven or open flame, and poured into the washed raisins

9. Stir evenly while hot, so that the raisins are fully covered with syrup to make caramelized raisins

10. Put the paper cake mold in the iron mold, and hang the batter into the paper mold to be half full

11. Sprinkle caramelized raisins on the surface of the batter

12. Preheat the oven at 180 degrees for 5 minutes, put the cake batter in the middle layer and bake for about 20 minutes

Tips:
1. Since lemon juice is added when making invert syrup, the taste will be slightly sour, so some white sugar should be added to the cake body to neutralize the sour taste;
2. Blackcurrant raisins are sweeter, which is just right to neutralize the invert syrup. If you use ordinary raisins, you can increase them appropriately;
3. It is best to add invert syrup in batches, so that it will blend with the cream more evenly and delicately;
4. The inverted syrup has a higher viscosity when it is cooled, so it must be heated and then stirred with the raisins, so that the syrup can wrap the raisins;
5. The batter of this small cake is relatively thick. You can squeeze the batter into the paper mold with a piping bag or a fresh-keeping bag, which is easier to operate;
6. I use the small oven of ACA, the temperature is higher, pay attention to adjust the temperature and time according to my own oven.