Ingredients
Miso Caramel
Cake
Method
- Line the base and the sides of a 21-22cm round cake tin with greaseproof paper.
- In a pan over medium heat, add the sugar, water and bring to a boil, and cook until reduced to a caramel. When it’s a dark caramel, take off heat and add the miso and butter and stir to combine.
- Pour straight into the base of the pre-prepared cake tin.
- Preheat the oven to 180°C.
- In a bowl, add all the dry ingredients – flour, baking powder, bi-carb, and salt.
- In a separate bowl, whisk the eggs, oil, yoghurt, vanilla and sugar. Combine the wet ingredients to the dry mix and stir until combined.
- Arrange the sliced apples in the cake tin on top of the caramel, starting from the middle. Layer the cake batter evenly on top. Place in the oven for 50-55 minutes or until an inserted skewer comes out clean.
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I had trouble with the caramel,
First try it turned back into crystal sugar ü§î not sure what went wrong. Tried a second time went ok . Five stars üåü