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Caramel Cake with Vanilla Frosting Recipe

February 12, 2020

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Ingredients

1½ cups All Purpose Flour (Maida)

4 cups Epigamia Vanilla Bean Greek Yogurt

2¾ cups Granulated Sugar

½ teaspoon Baking Soda

1 teaspoon Baking Powder

½ cup Cooking Oil

4 figs, quartered

A couple of sprigs of thyme

Drizzle of caramel sauce

Directions

1Preheat the oven to 180°C (350F)

2Take a 9x12-inch baking pan. Grease the entire surface of the pan with oil or melted butter using a brush.

3Sprinkle some maida over it and tilt the pan in all directions so the maida covers the greased surface. Line the pan with a parchment paper (or butter paper).

4Sift 1½ cups of all purpose flour (maida) in a large bowl.

5Add 1 cup of Epigamia Vanilla Bean Greek Yogurt and ¾ cup sugar in another large bowl. Mix well using a wired whisk until smooth.

6Add ½ teaspoon baking soda and 1 teaspoon baking powder. Mix well and keep the mixture idle for 5 minutes. As the baking soda starts to react with the curd, bubbles will start to appear on the surface.

7Add ½ cup oil. Use any cooking oil that does not have a strong smell, e.g sunflower oil, light olive oil.

8Add previously sifted flour (maida) and mix well until it turns a little smooth and no visible signs of white flour.

9Pour batter into previously greased pan. Place it in preheated oven and bake for 35-40 minutes at 180 °C (356 F) until the top looks brown.Remove the pan from the oven and insert a toothpick in the center to check whether it is fully cooked or not.

10 Let it cool for 15-20 minutes and then invert the cake into a plate. Carefully remove the parchment paper.

11For Vanilla frosting, place 3 tablespoons of Epigamia Vanilla Bean Greek Yogurt in a medium bowl.

12Beat in 2 cups of granulated sugar with an electric mixer on high speed, adding enough to make stiff but spreadable frosting.

13Once the cake has cooled thoroughly, ice the cake with the Vanilla frosting. Top with quartered figs and sprigs of thyme. Serve immediately with a drizzle of caramel sauce.