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Before you jump to NESTUM® Steamed Caramel Cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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If you want to see results, it is definitely not a necessity to drastically change your eating habits. It’s not a bad idea if you want to make considerable changes, but the most important thing is to step by step switch to making healthier eating choices. Sooner or later, you will see that you actually prefer to consume healthy foods after you have eaten that way for a while. As you continue your habit of eating healthier foods, you will discover that you won’t wish to eat the old diet.
As you can see, it’s not hard to begin integrating healthy eating into your daily routine.
We hope you got benefit from reading it, now let’s go back to nestum® steamed caramel cake recipe. You can cook nestum® steamed caramel cake using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make NESTUM® Steamed Caramel Cake:
- Use Dry Ingredients:
- Prepare 175 g plain flour
- Provide 1 1/2 tsp bicarbonate of soda
- Take 1/4 tsp salt
- You need 50 g NESTUM® All Family Cereal Original
- Use Caramel Mixture:
- Provide 200 g fine granulated sugar
- Get 75 ml water
- Get 125 ml water
- Get 100 ml evaporated milk
- Prepare 100 g butter - melted
- You need 2 eggs - beaten
- Take 1/2 tsp vanilla extract
Instructions to make NESTUM® Steamed Caramel Cake:
- Line the base of a round or square cake tin (about 20 cm across) with baking paper. Set aside. Sift flour and bicarbonate of soda into a mixing bowl and stir in salt and NESTUM®. Set aside.
- Place (200 g) sugar and (75 ml) water in a medium-size pan and boil until sugar melts. Continue boiling until sugar caramelises to a light brown colour. Add (125 ml) water and bring to the boil. Lower heat, simmer for 10 minutes or until caramel has completely melted. Pour mixture into measuring jug to check if final amount is 250 ml. (If less than 250 ml, add water to make up.)
- Stir evaporated milk and melted butter to the caramel liquid and mix well, followed by the beaten eggs and vanilla.
- Make a well in the centre of the dry ingredients and pour in the liquid mixture. Gradually incorporate the dry ingredients into the liquid, to make a lump-free batter. Pour batter into the lined tin and steam over rapidly-boiling water for 45 minutes. Avoid opening the steamer lid during the cooking time to avoid lowering the temperature inside the steamer.
- After 45 minutes, test that the cake is cooked by inserting a skewer in the centre of the cake. If it is done, the skewer should come out clean. If it is sticky, continue steaming for another 10 minutes. Cool cake before slicing into serving pieces.
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