Baking a cake on top of a pool of caramel is a sure-fire way to create a moist cake.
120g caster or demerara sugar
70ml cold water
- Place the sugar and water in a heavy-based pan and heat gently until the sugar melts. Turn the heat to medium and watch as it turns caramel-coloured but don’t stir it (see our image above). Add the butter and stir until it is melted. Carefully pour the caramel into your cake tin and top with fruit and pastry if you are making a tarte tatin or leave it to cool before adding the cake mixture.
– You can omit the butter and stir the caramel before pouring it into the tin. If it seizes heat it gently and it will become fluid agin.
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Photograph copyright foodpixies.com