Easter cake with caramel glaze
An Easter cake that not only looks beautiful on the table, but also tastes delicious. The addition of kefir keeps the plantain moist inside and keeps it fresh for longer.
Cream the butter and sugar, add 1 egg, grating all the time. Add kefir, Ponzu and mix it all.
Sift the flour and baking powder into a separate bowl.
Combine the contents of both bowls, mix only until the ingredients are combined.
Brush the pan with butter and sprinkle it with flour. Pass the mass to it.
Bake it in an oven preheated to 160 degrees for about 40-45 minutes (until the so-called "dry stick").
After baking it, let it cool down.
Preparation of caramel:
Place the sugar and water in a pot and heat it until the sugar is completely liquid and its color changes to caramel (note: sugar should not be too brown, then the caramel may be bitter). Remove it from the burner, add butter, heavy cream and stir it vigorously. Put it back on the burner and heat it up. Add Kikkoman Ponzu Citrus Soy Sauce and stir until all ingredients combine well and the caramel thickens slightly.
Let it cool down a little and pour it over the cake. Garnish it with pistachios.
Recipe as PDF
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