Lean honey cake on caramel

Lean honey cake on caramel

Category: Bakery products

Ingredients
premium wheat flour	1.5-2 tbsp.
warm water)	1 tbsp.
sugar	0.5 tbsp.
vegetable oil	0.5 tbsp.
walnuts (chopped)	0.5 tbsp.
raisins	0.5 tbsp.
vanilla sugar (p. 25 g)	1/2 p.
honey	3 tbsp. l.
baking powder for the dough	2 tsp
salt	1/3 tsp

Cooking method

• Rinse the raisins under running water, pour over boiling water from a kettle and pour warm boiled water for 10-20 minutes. Drain the water, dry the raisins and lightly dust with a small amount of flour. Mix raisins with chopped nuts.
• Pour sugar into a frying pan and heat over medium heat until caramel forms. Remove the pan from the stove to the support, gently and gradually pour in warm water and put the pan on heating again. When preparing caramel, be careful and be careful, the added water must always be warm, as cold water can cause violent splashing in all directions. After adding water, the caramel immediately becomes glassy due to the temperature difference, but with further heating and boiling, it will dissolve well in water. Cook until the caramel dissolves, remove from heat, pour caramel water into a suitable bowl and let cool slightly.
• In a separate bowl, combine the vegetable oil (you can slightly reduce the amount), honey, vanilla sugar and salt. Add warm caramel water, stir, add a glass of sifted flour, baking powder and stir. Then add flour gradually until you get the consistency of thick sour cream dough, add a mixture of raisins and nuts to the dough.
• Lubricate the multicooker bowl with vegetable oil and transfer the prepared dough into it, smooth the top.
• Set the "Oven" program on the multicooker display at T - 150^aboutC, time - 35 minutes.
• The honey cake according to this recipe is soft, with a caramel-honey taste and aroma. Without the addition of raisins and nuts, honey cake tastes just as good, but vanilla sugar should not be removed from the composition, since the aroma of vegetable oil is caught, it is better to replace it with spice to taste.
• * The volume of the multicooker bowl is 3.5 liters, the diameter is 18 cm, the height of the finished cake is 4-5 cm.

Time for preparing:

50 minutes.

Note

* According to the recipe Olya-V (Thanks to the author!

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Thanks for the interesting recipe, as I missed it before, I will have to cook it!)

[Marina]

will have to cook!)

. MarinaThanks for your interest in the recipe! I don't really like to cook caramel, but I make an exception for the honey cake. I tried to bypass and cook according to a similar recipe, but with caramel it tasted better.

of course, here caramel plays a role and gives color, the main thing is also a lean recipe! I cooked caramel, but it was a long time ago, and you told everything in such detail that it's not scary))))

[Marina]

I cooked caramel, but it was a long time ago, and you told everything in such detail that it's not scary))))

Marina, most importantly, during cooking, do not leave caramel unattended and it is better to let it be lighter golden in color, the closer to dark brown. Yes, if suddenly, after preparing the caramel syrup, you notice caramel residues on the walls of the pan, then just pour a new portion of water into the pan and bring it to a boil, it will be easier to wash the pan.
You can contact me as "you" if this form of communication is convenient for you.