Caramel Raisin Cake

Overview

After the Mid-Autumn Festival, if you are like me and have not used up the invert syrup at home, you might as well try making a caramel raisin cake. This small cake is not only easy to make, but also has an attractive burnt aroma and looks quite tempting. The seemingly inconspicuous leftover ingredients can be turned into a fragrant cake. It’s truly a gorgeous transformation~

Tags

• baking
• children
• afternoon tea
• cupcakes
• fast food
• baking powder
• egg
• invert syrup
• low gluten flour
• milk powder
• raisins
• unsalted butter
• fine sugar

Ingredients

Steps

1. 1 Weigh all ingredients.

   

2. 2 Once the butter has softened, add the caster sugar.

   

3. 3 Beat until sugar melts.

   

4. 4 Add 30 grams of inverted syrup in 3 portions.

   

5. 5 Stir well after each addition.

   

6. 6 Add the beaten egg liquid in 2 portions.

   

7. 7 Use a whisk to stir quickly after each addition.

   

8. 8 Mix the milk powder, low-gluten flour and baking powder and sift together.

   

9. 9 Add to custard.

   

10. 10 Use a rubber spatula to beat evenly into a smooth batter.

    

11. 11 Mix the batter and set aside.

    

12. 12 Heat 35 grams of inverted syrup over low heat and pour in the washed raisins.

    

13. 13 Stir evenly while hot so that each raisin is fully coated with syrup to make caramelized raisins.

    

14. 14 Use a spoon or put the batter into a piping bag and put it into the paper mold until it is 70% full.

    

15. 15 Sprinkle caramelized raisins on top of batter.

    

16. 16 Preheat the oven to 180 degrees, middle rack, and bake for about 25 minutes, until the surface is colored.

    

17. 17 Finished product picture.