Caramel Cake with Vanilla Frosting
Ingredients Serves 1
| 1 1/2 cups | All Purpose Flour (Maida) |
| 4 cups | Epigamia Vanilla Bean Greek Yogurt |
| 2 3/4 cups | Granulated Sugar |
| 1/2 tsp | Baking Soda |
| 1 tsp | Baking Powder |
| 1/2 cup | Cooking Oil |
| 4 | Figs, quartered |
| A couple of sprigs of thyme | |
| Drizzle of caramel sauce | |
| 4 tbsp | Butter |
Directions Prep Time : 90 mins
| Step 1 | Preheat the oven to 180C (350F) |
| Step 2 | Take a 9x12-inch baking pan. Grease the entire surface of the pan with oil or melted butter using a brush. |
| Step 3 | Sprinkle some maida over it and tilt the pan in all directions so the maida covers the greased surface. Line the pan with a parchment paper (or butter paper). |
| Step 4 | Sift 1½ cups of all purpose flour (maida) in a large bowl. |
| Step 5 | Add 1 cup of Epigamia Vanilla Bean Greek Yogurt and 3/4 cup sugar in another large bowl. Mix well using a wired whisk until smooth. |
| Step 6 | Add 1/2 teaspoon baking soda and 1 teaspoon baking powder. Mix well and keep the mixture idle for 5 minutes. As the baking soda starts to react with the curd, bubbles will start to appear on the surface. |
| Step 7 | Add 1/2 cup oil. Use any cooking oil that doesn’t have a strong smell, e.g sunflower oil, light olive oil. |
| Step 8 | Add previously sifted flour (maida) and mix well until it turns a little smooth and no visible signs of white flour. |
| Step 9 | Pour batter into previously greased pan. Place it in preheated oven and bake for 35-40 minutes at 180 C (356 F) until the top looks brown. Remove the pan from the oven and insert a toothpick in the center to check whether it is fully cooked or not. 10. Let it cool for 15-20 minutes and then invert the cake into a plate. Carefully remove the parchment paper. |
| Step 10 | For Vanilla frosting, place 3 tablespoons of Epigamia Vanilla Bean Greek Yogurt in a medium bowl. |
| Step 11 | Beat in 2 cups of granulated sugar with an electric mixer on high speed, adding enough to make stiff but spreadable frosting. |
