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
special.
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)
hazelnuts)
Preheat
oven to 160°C. Grease a deep 20cm round cake pan and line with non-stick paper.
For
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.
Combine
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.
For
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.
Stir
in sifted flours, bicarbonate of soda and cocoa.
here they are …. |
over the caramel nut topping.
a beautiful batter |
Bake
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.
Serve
with a dollop of cream if desired.
thanks to Ros Moore who contributed this recipe to Northern Beaches Cooks – I love it, Ros! |
Was just divine,so soft and moist and chocolatey…..
Hey! Lovely to find your comment here! thanks so much, dear Oya!!
Claudia, this looks sooo delicious! I have to try this and will use the hazelnuts I bought at the Sunday market in Izmir that are still in my freezer.
Hellooooo, dear Barbara! How are you? Yes, they would be just great!!! x
Did you use kaymak for the caramel? Looks great.
No, it's the brown sugar that does it. I always bring back a variety from the UK when I visit … light brown, dark brown, muscavado etc!!! It really makes that taste.
i make something very similar to this but it is not upside down. i like your mixture of nuts and will try it this way next time!
Hello Joyce! Yes I liked this nuts combo myself! What do you think of macadamias? This worked just fine. You are such a great cook, I'm sure whatever you try will be great! :))
Merhaba Claudia,
Just what I crave at the moment – can I pop in for a cup of cay ?!!
– I wished!:)
Ozlem
I wish you could too!! Wouldn't that be nice??
I am drooling over that tablecloth as much as I am over the cake.
Actually, Anne, that tablecloth is my pride and joy – it's a suzani which I got last year when I went to Uzbekistan :).