CASSAVA CARAMEL CAKE RECIPE
CASSAVA CARAMEL CAKE RECIPE – Caramel cake which is also popularly known as Ants’ nest cake in Indonesia is a popular traditional cake. It is called Ants’ nest cake because there are many holes in its surface which resemble Ants’ nest. You can find this cake easily in the local market or cake shop here in Indonesia.
My macadamia nut companion crashed into town on Sunday to visit some secondary school amigos, yet he exited a little time toward the evening to stop by. When he arrived, we moseyed into my kitchen, where I took the “Teach a man to prepare cookies, and he’ll eat for a lifetime!” approach and gave him the measuring mugs.
However, if you like to challenge yourself with something new, making a caramel cake is not as hard as you think it will be. We can also make a creation of caramel cake by adding cassava into our cake. Cassava itself is the third largest source of carbohydrates after rice and maize and can be found in almost every traditional market in Indonesia. This sweet cake can be your good companion while enjoying your afternoon tea. Happy baking!
- 150 g grated cassava, grate it first, add some water and squeeze it
- 100 g margarine, melted
- 150 g sweetened condensed milk
- 2 tablespoons baking powder
- 75 g corn starch
- 75 g wheat flour
- 1/4 tablespoon salt
- 6 eggs
- 400 g sugar
- 400 ml water
- Heat up the sugar until it melts and the color turns slightly brown. Pour water and stir them together until boiling. Remove from the heat and cool it down.
- Sift the wheat flour together with corn starch and baking powder. Put it aside first.
- Mix the eggs and salt. Pour the mixture (no.2) and the caramel one after another. Stir it with a wooden spoon.
- Add the melted margarine and the condensed milk. Stir again. Pour the grated cassava and mix them together.
- Pour the mixture into a baking pan that has been coated with margarine and flour.
- Bake in the oven for about 75 minutes with a temperature of 160 c.