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| Main ingredients | Caramel sauce, Walnuts, Sugar, Butter, Condensed milk, Refined flour, Baking powder, Baking soda, Buttermilk, Vanilla essence |
| Cuisine | Fusion |
| Course | Dessert |
| Prep time | 35-40 minutes |
| Cook time | 30-35 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- Caramel sauce to drizzle
- 8-10 walnuts, halved
- ¼ cup chopped walnuts
- ½ cup sugar
- ½ cup butter
- ¼ cup condensed milk
- ½ cup powdered sugar
- 1¼ cups refined flour (maida)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla essence
Method
- Heat a non-stick pan, add walnuts and toast on medium heat for 2-3 minutes. Transfer into a bowl and set aside.
- Heat the same non-stick pan again, add sugar and cook on medium heat till it starts to caramelize. Add toasted walnuts and mix well. Transfer the mixture on a silicon sheet and spread evenly. Allow to cool.
- Preheat the oven to 180º C.
- To make the batter, take butter in a bowl, add condensed milk and powdered sugar and beat with an electric hand blender till light and fluffy.
- Sift refined flour, baking powder and baking soda directly into this mixture. Add chopped walnuts and mix well.
- Add buttermilk and mix. Add vanilla essence and mix well.
- Transfer the batter into 2 silicon loaf moulds and tap them gently so that air bubbles if any can be removed. Keep the moulds in the preheated oven and bake for 20-25 minutes
- Chop the prepared praline into small pieces.
- Bring the moulds out of the oven and allow the tea cakes cool completely. Make a few holes in the cakes, drizzle caramel sauce generously and sprinkle chopped praline on top. Keep aside to set.
- Slice the cakes, arrange them on a serving platter and serve.
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