Here is a slight variation of the carambar-rhubarb cake recipe. I used persimmons instead of rhubarb (or apples, in the original recipe).
The result wasn’t bad at all, and quite original. I also substituted milk with buttermilk.
I still have no idea which kind of sweet could be used instead of the Carambar in the U.S. Caramels should do though (I indicated the weight needed if you don’t have carambars).
So if you wish to try it, here is the recipe. You will need:
– 3 eggs
– 1/4 cup sugar
– 1 cup all-purpose flour
– 1/2 tsp baking powder
– 10 tbsp butter
– 20 carambars (5.5 oz caramels)
– 3.5 fl oz buttermilk
– 1/4 tsp salt
– 7 medium persimmons
1. Start by preheating your oven to 350F and taking the 20 carambars (or the caramels) out of their wrappings.
2. In a saucepan, melt…
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