Caramel cake made in a rice cooker

 

Ingredients 

- 5 Caramel Melons

- 50ml Milk

- 2 Eggs

- 70g Cane Sugar

- 90g Cake Flour

- 10g Bread Flour

- 1 tsp Baking Powder

- 50g Rapeseed Oil

[Preparation]

- Sift the dry ingredients together through a sieve.

- Place the caramel and milk in a heat-resistant container and microwave uncovered for 1 minute, stirring constantly to dissolve. I use a 600W microwave.

[Directions]

1. Place the eggs and cane sugar in a bowl and whisk until thick. Add the sifted dry ingredients and, using a rubber spatula, gently fold in.

2. Once the mixture is no longer lumpy, add the milk with the melted caramel and the cane oil, mix, and place in the inner pot of a rice cooker and cook as usual. If you stick a bamboo skewer into the cake and nothing comes out, place it on a cake cooler to cool, then cut it into bite-sized pieces and place it on a plate.