Another experiment of mine which turned out delicious! A simple cake with pieces of almond crocanti. Almond crocanti is basically almonds coated in clear caramel and then chopped in the blender. I have a video on how to make caramalised nuts if you want to make them at home. They can be also store bought.
FOR THE CAKE:
250 ml of chilled milk, I used semi skimmed, ( i measured it into a glass, it was 1 glass and then i used the same glass for measurement)
1 tablespoon of white vinegar or lemon juice
1 glassful of cooking oil
2 glass fuls of white sugar
3 glassfuls of ordinary white flour (maida)
1/4 teaspoon of salt
2.5 teaspoons of baking powder
3/4 teaspoon of baking soda
1 tablespoon of good vanilla essence or almond essence if you have (use less of almond essence)
1/2 cup of chopped almonds in caramel (almond crocanti) if you want you can just add plain chopped almonds
3 medium sized fresh eggs, at room temperature
Mix the vinegar/lemon juice with the chilled milk and leave it to stand for 10 minutes. It will curdle a bit.
Preheat the oven to 180 degrees. Grease a cake pan or if using a silicon one then theres no need to grease it if its a good quality,
Mix the flour, and salt in a bowl. Beat the eggs with the sugar separately till light and fluffy and then add in the oil and milk and beat it all well. Add this liquid to the flour slowly and mix well till the whole mixture is lump free. Add the baking powder and baking soda and mix it well so that is completely dissolved in the batter. Add the essence and lastly the almond crocanti and pour into the baking tray. Bake for about 35-45 minutes till done.
NITU DIDI TIP:
You can also make this cake eggless by using any of my eggless cake recipes and adding some nuts to the batter.
CARAMELISED NUTS VIDEO