Irresistible. All our forbidden treats in one totally yummy
chocolate cake. Take it from me, it is scrumptious.
|upside-down chocolate caramel nut cake|
It was tea
party time again and I wanted to do something nice for my faithful little group
– we have been meeting for nigh on 15 years and these girlfriends are very
to faraway Canada and another, still here, has a superpowered job at a top high
school so always has meetings. But the 5
of us who remain love to get together:
the drill is basically 2 tuzlu/savoury, and 2
tatlı/sweet. Not that we stuff ourselves but we enjoy experimenting and
talking recipes. And the husbands just love the leftovers….
I have been
lusting to make this recipe
I have been
lusting to make this recipe ever since my aunt gave me this fabulous cookbook
on my very last day in Australia: Northern Beaches Cooks. I should say
ever since I spied the picture in this book. It uses three types of nuts
including macadamia which we don’t get here. Never mind, I said to myself. I
will just substitute hazelnuts. And it was just fine. Although with macadamia
it is probably even better. You do need to have the brown sugar though: white will not work.
Turkey, my friends all say kekun works perfectly)
oven to 160°C. Grease a deep 20cm round cake pan and line with non-stick paper.
the caramel nut topping: combine butter, sugar and cream in a small saucepan
and stir over a low heat until the sugar is dissolved. Bring to the boil then
remove from heat. Pour caramel mixture over the base of the prepared pan.
nuts on a baking tray and roast in oven for 5 mins or until golden brown.
Sprinkle over the caramel and freeze while preparing the cake mixture.
the cake mixture: beat the butter and sugar in a small bowl with an electric
mixer for 5 mins or until light and fluffy. Beat in the eggs one at a time,
beating well between additions.
in sifted flours, bicarbonate of soda and cocoa.
|here they are ….|
over the caramel nut topping.
|a beautiful batter|
in oven for 1hr 10mins or until a skewer inserted in the centre comes out
clean. Stand in tin for 15 mins before turning onto a wire rack to cool.
with a dollop of cream if desired.
|thanks to Ros Moore who contributed this recipe to
Northern Beaches Cooks – I love it, Ros!