Recipe

Salted Caramel Walnut Marble Cake

Ingredients

Butter Cake

  • 600g Allowrie Premium Unsalted Butter
  • 400g White Sugar
  • 10pc Whole Egg
  • 360g Cake Flour
  • 40g Bread Flour
  • 25g Baking Powder
  • 2g Salt

Maple Basting Glaze

  • 120g Fresco Caramel Syrup
  • 150g Fresco Maple Syrup

Caramelized Walnuts

  • 50g Fresco Maple Syrup
  • 50g Fresco Salted Caramel Syrup
  • 120g Walnut

Marble Cake (Choco-caramel mix)

  • 180g Butter Cake Mix*
  • 180g Fresco Salted Caramel Syrup
  • 50g Fresco Hot Chocolate Mix

 

Procedure

For Butter Cake: Whip up the butter and sugar, salt. Add the eggs one at a time. Add onto the Allowrie Premium Unsalted Butter. Get about 120g of the short crust and flatten it into a circle.

Gently fold in the sifted dry ingredients. Do not overmix.

For Marble Cake (Choco-Caramel Mix): Mix all together to create a marble.

For Caramelized Walnuts: In a pan, heat up the walnuts. Add the Fresco Caramel Syrup and cook on low heat for 5 mins. Off the fire, deglaze with the Fresco Maple Syrup.

For Maple Blasting Glaze: Boil the Fresco Caramel Syrup. Off the fire, add the Fresco Maple Syrup.

Pour into a mold, marble with the choco-caramel cake mix. Bake at a pre-heated oven on 190°C for 40-45mins. Brush with the maple basting glaze once out of the oven.