| Ingredient | Method |
| Plum caramel sauce: 2 plums, cut into slide 70g caster sugar 25ml water 10g butter cake: 45g veg oil 55g LP flour 50ml soya milk 20g roasted black sesame powder 1tsp vanila essence 2 A eggs 30g caster sugar | Plum caramel sauce: 1. Heat up wok, melt sugar without water until the sugar starts to turn into light brown. Very carefully add in water and cook for 1 minute stirring constantly. Place the sliced plums and butter and cook until plums are tender. 2. Dish up plums and caramel sauce separately and keep aside.
3. Pour the caramel sauce into cake pan and arrange the plums into 6" cake pan.
cake: 1.Whisk the egg, sugar, vanilla essence and veg oil in high speed until thick, light and fluffy. 2. Gradually add half of flour, black sesame powder and milk, use rubber spatula to fold the batter evenly from bottom to top. Repeat with the remaining flour and milk. 3. Pour the batter over the plum caramel, tap the cake pan to release air bubbles. 4. Bake at 35-40C at 180C. |
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