Donna Hay’s Caramel Mud Cake
Serving time
Serves 10–12
Ingredients
- 2 eggs
- 1⅓ cups (335g) Farmers Union Greek Style Natural Yogurt
- ⅓ cup (80ml) grapeseed oil
- 1 tablespoon vanilla extract
- 1¼ cups (185g) coconut sugar
- ¼ cup (55g) raw caster (superfine) sugar
- 1½ cups (180g) almond meal (ground almonds)
- ½ cup (80g) buckwheat flour
- 2 teaspoons baking powder
- coconut caramel sauce
- 1 cup (250ml) coconut cream
- ¾ cup (110g) coconut sugar
- 1 teaspoon vanilla extract
To grease a bundt tin, brush it with melted butter and refrigerate until the butter is set.
Method
Step 1
Preheat oven to 160°C (325°F). Lightly grease a 3-litre-capacity bundt tin.
Step 2
Place the eggs, yogurt, oil, vanilla, coconut sugar and raw caster sugar in a bowl and whisk together until smooth.
Step 3
Add the almond meal, buckwheat flour and baking powder and whisk to combine.
Step 4
Pour the mixture into the prepared tin and bake for 35 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes, before gently turning out onto a wire rack to cool completely.
Step 5
To make the coconut caramel sauce, place coconut cream, coconut sugar and vanilla in a large non-stick frying pan over high heat and cook for 2 minutes, stirring, until the sugar dissolves and the mixture is boiling. Cook the caramel over medium-high heat, stirring occasionally, paying close attention as it can stick to the bottom of the pan. Continue stirring for 6 minutes or until it has thickened. It should leave a trail when you run your spoon or spatula through it. Allow to cool slightly.
Step 6
Place the cake on a cake stand or plate and drizzle with coconut caramel sauce, to serve. Serves 10–12
donna hay The Fast Five partnership
Photography: Con Poulos
Recipe and styling: Donna Hay
