Dulce de Leche Kosho Cake
“Don’t judge a book by its cover.” In this case, it should read: “Don’t judge a cake by its look.” This Dulce de Leche Kosho Cake might not have the most glamorous appearance but is actually bursting with flavour. Not only does it have deep caramel notes from the muscovado sugars and the dulce de leche, it is also wonderfully citrusy thanks to a surprising cake ingredient: Meyer Lemon Finger Lime Kosho. The fermented Meyer lemon zest and finger lime zest present in the kosho provide amazing, distinctive citrus flavours to this cake while the citrus juice and finger lime caviar beads provide not only tang but complex flavour notes to the cake. The tartness of the kosho cuts through the sweetness of the cake.
This cake is adapted from Rachel Allen’s Dulce de Leche Cake recipe from Cake: 200 Fabulous Foolproof Baking Recipes. I have upped the caramel factor by using a mix of light and dark muscovado sugars. In addition, I have given the cake some rustic character by substituting the ground almonds with ground oats. Furthermore, I have added a distinctive element to the cake with the inclusion of the Meyer Lemon Finger Lime Kosho of my very own creation.
This snack cake goes perfectly well with a nice cup of tea or coffee.
Dulce de Leche Kosho Cake
Makes an 11-inch-diameter round cake
Ingredients
175 g unsalted butter, softened
50 g light muscovado
50 g dark muscovado
1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
200 g dulce de leche (homemade or store-bought)
2 large eggs, at room temperature
2 heaped teaspoons Meyer Lemon Finger Lime Kosho
175 g all-purpose flour
1 teaspoon baking powder
100 g ground oats
Method
Preheat oven at 180°C. Grease an 11-inch-diameter round glass pan.
In a stand mixer fitted with a paddle attachment, cream the butter, salt, and sugars until light and fluffy. Add the vanilla extract and dulce de leche. Mix well. While mixing, add the eggs, one at a time. Add the kosho. Then, add the flour, baking powder, and ground oats. Mix gently.
Transfer into prepared cake pan.
Bake for 25 minutes.
Remove from the oven. Cool on a rack.
