I wanted to submit a unique and interesting recipe to” Kitchen aid turns Santa ” and was in my kitchen day and night for the last four days .I have put in considerable effort into this recipe .
My husband laughed out loud , on every experiment i tried (saffron cake , marshmallow filling , dates and with figs )
The Cakes were good , but somehow my intention of that lift and moist texture or that perfect slice was not fulfilled .
But now I have a recipe , which is My little pleasure flavoured with cinnamon , cloves , raisins , pistachios and those crunchy caramels hidden inside .
It filled my home with aroma of coffee and cinnamon , and finally I have it TADAAAA.
So for this cake I made caramel crunch and mixed it with flavoured cake batter.
Ingredients:-
For the caramel crunch :
1. 1 cup of roasted almonds
2. 1 cup of brown sugar
3. 2 tsp of water
4. 1/4 cup of butter
5. 1 tsp of corn syrup
6.1 tsp of vanilla extract
7. 1/4 tsp of baking soda
8. 1/2 cup of chopped bitter sweet chocolate
For the coffee cake:
1. 200 gm of butter
2.150 gm of brown sugar
3. 4 tsp of coffee powder
4. 3 eggs
5. 200 gm of self raising flour
6. a pinch of salt
7. 1 tsp of cinnamon powder
8. 1/2 tsp of clove powder
9. roasted pistachio finely chopped
10. 1/4 cup of raisins
11. 1 tsp of baking powder
12. 1/2 tsp of baking soda
Method :-
For the caramel crunch:
Crush the roasted almonds into very small pieces , sprinkle half of them onto a silicon sheet .
In a heavy bottomed sauce pan combine brown sugar, butter ,water, corn syrup .
Have the baking soda and vanilla ready . Bring the sugar mixture to boil , do not stir . Let the pan do the work , until it gets the caramel colour . When done , turn of the heat and add in baking soda and vanilla .
Immediately , pour the mixture over the almonds on silicon sheet
Then place the broken chocolate pieces over the hot toffee. After a few minutes; the chocolate will be soft enough to spread with offset spatula . Now sprinkle the remaining almonds over the chocolate .
Once its cool and hard cut it into small pieces with a sharp knife .
For the coffee cake :
Place the butter and sugar in a large bowl , whisk until light and fluffy then add in eggs one at a time , beating between each addition until well incorporated .
Sift the flour , baking soda , baking powder , cinnamon powder , clove powder , half of the coffee powder , salt.
Now carefully fold in the flour mixture into the egg mixture and half of the coffee mixed with 1/4 cup of hot water .
Fold in finely chopped pistachio and caramel .
Pour the mixture straight away into the cake tin aligned with the parchment sheet , and bake it in the hot oven for 1 hour .
You are done when a toothpick inserted in the cake comes out clean .
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