SALT CAKE RECIPE RECIPES
SEA SALT-CARAMEL CAKE RECIPE | SOUTHERN LIVING
This holiday cake is a hit all year long.
Provided by Pam Lolley
Total Time 2 hours 0 minutes
Yield Serves 16
Number Of Ingredients 17
Steps:
- Prepare the Cake Layers: Preheat oven to 350°F. Beat salted butter with a heavy-duty electric stand mixer on medium speed until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Whisk together flour, salt, and baking soda in a medium bowl. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating on low speed until blended after each addition. Stir in vanilla extract.
- Pour batter into 3 greased (with vegetable shortening) and floured 8-inch round cake pans. Bake in preheated oven until a wooden pick inserted in center of cakes comes out clean, 22 to 24 minutes. Cool in pans on wire racks 10 minutes. Transfer from pans to wire racks. Cool completely, about 1 hour.
- Prepare the Caramel Frosting: Bring unsalted butter and both brown sugars to a boil in a 3 ½-quart saucepan over medium, whisking constantly. Whisk in heavy cream, and return to a boil. Remove from heat. Pour mixture into the bowl of a heavy-duty electric stand mixer fitted with the whisk attachment. With mixer running on medium speed, gradually add powdered sugar, vanilla extract, and fine sea salt. Beat until thickened and spreadable, 8 to 10 minutes. (If it becomes too thick, beat in 1 to 2 teaspoons hot water.)
- Assemble the cake: Spread frosting between layers and on top and sides of cake. Sprinkle top of cake with flaky sea salt.
FRENCH SALTY CAKE - RECIPE | TASTYCRAZE.COM
When prepared right, a salty cake turns into a true temptation. That`s why we`ve prepared this recipe
Provided by Ilaria
Total Time 75 minutes
Prep Time 25 minutes
Cook Time 50 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Beat the eggs with the oil very well to whitening. Add the flour sifted with the baking powder, stir and gradually pour in the milk.
- Then add the grated cheese, finely chopped sausages, carrots cut into small cubes, onion, parsley, basil , black pepper and salt.
- Stir the pie mix very well and pour into a greased and slightly floured form. Spread with a beaten egg yolk on top.
- Put the french salty pie to bake in a preheated 356°F (180 °C) oven for about 40-50 minutes.
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From purewow.com
Total Time 1 hours 30 minutes
Calories 465 calories per serving
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Total Time 1 hours 30 minutes
Calories 465 calories per serving
- 1. Make the Cake: With a rack in the center, preheat the oven to 325?F. Generously spray a 10-inch Bundt pan with nonstick spray and set aside. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, instant espresso powder, salt and baking soda until the mixture is uniform. Set aside. In another mixing bowl, combine the sourdough starter, water, buttermilk, oil and vanilla. Whisk to combine. 2. Add the wet ingredients to the dry, using a spatula to fold everything together gently until no dry bits remain. Transfer the batter to the pan and smooth out into an even layer. Bake until set and a cake tester or toothpick comes out clean or with a few moist crumbs, 40 to 45 minutes. Remove the cake from the oven and allow to cool in the pan for 10 minutes before inverting onto a serving platter to cool completely. 3. Make the Glaze: In a small saucepan, combine the cream and butter; heat to scalding?when the mixture begins to steam and you notice a few bubbles, about 5 minutes, turn off the heat and set aside. 4. In a second small, deep saucepan, combine the granulated sugar and water. It should be the texture of wet sand with no sugar crystals remaining on the sides of the pot. Cook the sugar over high heat until it turns into a light, honey-colored caramel, 8 to 10 minutes. If you're new to caramel, you can use a candy thermometer. Watch it closely, as once the sugar is fully dissolved, it will turn from clear syrup to caramel quickly. Do not stir the sugar and water until you see it start to change color, as this can cause crystallization. 5. When you see the first signs of caramelization, carefully swirl the syrup around in the pan a few times so it colors evenly. Once it takes on a honey hue and reads 355 to 360?F on a thermometer, reduce the heat to low and carefully pour in the heated dairy mixture, stirring to fully incorporate. Add the salt and espresso powder and whisk well, simmering for 1 minute. Turn off the heat and add the powdered sugar, whisking until smooth. 6. Pour the glaze over the top of the cooled cake, letting it drip down the sides. Garnish with a little flaky sea salt and allow the glaze to set for 10 minutes before slicing.
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This impressive but easy layer cake is filled with spiced poached pears and pecans, and topped with a silky smooth salted maple caramel. It’s a bit like an autumnal victoria sponge, and keeps for two days in the fridge
From olivemagazine.com
Total Time 1 hours 20 minutes
Category Family
Calories 908 calories per serving
From olivemagazine.com
Total Time 1 hours 20 minutes
Category Family
Calories 908 calories per serving
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