Poh Ling Yeow Instagram – MISO CARAMEL APPLE CAKE | Makes 24 slices
I’m certain miso makes everything better & here it injects new life into old mate salted caramel . This one pleases even the non sweet tooth’s out there & if you have curious taste buds, adding a pinch of chilly will nudge it into the moreish yum yuk zone. I dare you!
* = optional
4 large Pink lady apples, peeled, quartered, cored & finely sliced
300 g unsalted butter, softened
1½ cups caster sugar
Pinch of salt
2 teaspoon vanilla essence
5 large eggs
2 cups self raising flour, sifted
⅓ cup almond OR hazelnut meal, sifted*
1/2 cup milk
3 tablespoons sour cream*
CARAMEL
3 tablespoons miso OR hoisin sauce mixed with 2 Tbs water until smooth
1½ cups caster sugar
1/3 cup water
Preheat oven to 170*C FF. Line a square 25x25x8cm tin with a single sheet of baking paper or the caramel will leak onto the underside. If the parchment is not wide enough, join 2 pieces with a folded seam – see reel.
For the caramel start with the sugar in a medium saucepan. Carefully drizzle the water around the edge of the pot then shake the pot very gently so all the sugar is wet & the mixture is level. Boil over high heat until pale golden then whisk in the miso mixture. It will rise & bubble suddenly. Immediately pour into prepared tin, leaving about 1/3 cup of the caramel in the pot. Roll the caramel around to coat the bottom of the tin completely.
Divide apples into 6 portions. Arrange 1 portion overlapping the pieces evenly. Repeat to make 6 rows changing the direction of each row for a more even finish.
For the batter, whisk the butter, caster sugar, salt & vanilla until pale and fluffy. Add eggs 1 by 1 beating well between each addition. Add in 1/2 the flour until combined. Fold in milk & sour cream until combined. Fold in remaining flour & nut meal until combined. Spread the batter evenly over the apples & bake for about 40 mins or until an inserted skewer comes out clean.
While still hot, very carefully flip the cake onto a serving platter & gently peel the baking paper off. Reheat reserved caramel until runny & using the back of a spoon coat all the apples well for a beautiful gloss. This is lovely served warm. Enjoy ♥️ | Posted on 12/Sep/2024 04:00:00
