Hello from my new home (that includes the deliciously dreamy light you see here!)
I am not sure if I like it yet mainly because I have spent most of my time talking to Jaja from Dodo, trying to get my internet connected. DOESN’T SHE KNOW I HAVE V IMPORTANT BLOGS TO READ AND KIMMY SCHMIDT TO WATCH?
The rest of the time since being here I have been listening to everyone identify and question every. single. fear. I have about moving out of my home town and far from where I work. It usually goes like this:
OMG, ERIN. How are you going to do THAT DRIVE.
How long will it take you to get to work? I hope you like podcasts! (Um, yeah of course I do. Who doesn’t?)
WOW, can you afford to live there? (there being Sydney’s Northern Beaches)
Hahahahaha, pls stop now guys.
I have also unpacked, purchased my FIRST EVER iron and used my new oven for the the very first time to make this cake for my friend Sarah.
It’s a lovely and spicy cardamom cake, made from what is perhaps my new favourite vanilla cake recipe, filled with salted caramel and sliced figs. Get those figgies while they’re still here guys, there isn’t much left in the season!
There are not photos of it cut because a particularly boozy afternoon at lawn bowls may have impeded me from taking a shot. I guess I am breaking some rules, but you need to have this recipe. Sorry I am a crap food blogger.
Well, bye for now. I have no idea how much longer I won’t have internet for. So, love you. miss you.
- 450g plain flour
- 400g caster sugar
- 50g brown sugar
- 28g baking powder
- 1 tsp salt
- 250g butter, at room temperature, chopped
- 360g milk, at room temperature
- 6 extra large egg whites, at room temperature
- 1 egg yolk, at room temperature
- 2 tsp vanilla extract
- 3 tsp ground cardamom
- Fresh figs, 500mL salted caramel and 2-3 cups of your favourite frosting recipe.
- Pre heat the oven to 160 degrees Celsius and grease three, 6 inch round cake tins.
- Place flours, sugar, baking powder, cardamom and salt in the bowl of an electric mixer and mix on low until combined.
- Add softened butter and beat until mixture is sand like.
- Add half of the milk gradually, until a thick batter forms.
- Combine the whites, remaining milk, vanilla and yolk in a small bowl and beat with a fork to combine.
- Add the mix to the batter with the motor running until a smooth batter forms.
- Divide between the three cake tins and bake for 20 minutes.
- After 20 minutes, increase the oven temperature to 180 degrees Celsius and bake for a further 30- 40 minutes or until the cake is cooked through, rotating the tins if needed.
- Allow the cake to completely cool on a cooling rack wrapped in cling wrap- the cakes will stay super moist!
- Once cool, trim the cakes of any rounded top if needed then cut each cake into two layers to give you 6 in total.
- Place one layer on a 6 inch cake board and pipe a "dam wall" that will hold in 100mL of salted caramel.
- Place some fig slices in the caramel pool, then top with a cake layer, pressing firmly.
- Repeat with all layers then scrape any oozing frosting then place in the refridgerator for 30 minutes to firm up.
- "Dirty Ice" the cake with a small offset spatula. This is the first layer of frosting which just sets the crumbs in place. I found this cake was not crumby at all and looked great after one frost, but I did set it for 30 minutes then repeated another coat of frosting, but still giving it a naked look.
- Top with figs and flowers and leaves and enjoy!
- Starting the oven on low will give you SUPER flat cakes. It's a new discovery that I am loving!
- You can adapt the sizes/number of tins here, just watch cooking times as they will vary.
Need a salted caramel recipe? Mine is here!