Flan cake (kodret kader)

Flan cake, why choose between cake and flan when you can have the best of both

Flan cake or what is fondly called kodret kader in Arabic ( meaning the cake which separates into layers by some divine intervention)
I know the Arabic name might sound funny but it is actually due to the fact that when you make this cake you pour the cake batter into the flan batter and they almost blend together but then they miraculously separate into two distinct layers while baking. Kind of like the magic cake that went viral a few years ago.

Flan cake,  the moist cake layer is perfectly complimented by the flan..silky smooth custard topped with deep flavored golden brown heavenly caramel,in one word..perfection

Names aside, this cake is definitely worth a try, the moist cake layer is perfectly complimented by the flan..silky smooth custard topped with deep flavored golden brown heavenly caramel,in one word..perfection

You can make this cake into what some like to call the day and night cake by replacing 2 tablespoons of flour with 2 tablespoons cocoa powder and a teaspoon of instant coffee. The contrast between the dark chocolate cake and the flan topping makes for an elegant cake 🙂 That being said, I prefer the vanilla option and urge you to try that one first 🙂

 the moist cake layer is perfectly complimented by the flan..silky smooth custard topped with deep flavored golden brown heavenly caramel,in one word..perfection

Caramel layer
10 tablespoons sugar

Creme caramel ingredients
2 cups powdered milk
2 cups water
2 eggs
1 teaspoon vanilla
1 teaspoon vinegar
3/4 cups sugar

Cake ingredients 
3/4 cup sugar
1 and 1/4 cups flour
2 eggs
1 teaspoon vanilla
3/4 cups milk
3/4 cups oil
2 teaspoons baking powder

Directions

Prepare the caramel
1.In a pan, measure 10 tablespoons sugar and on medium heat allow them to turn into caramel (you need to keep an eye on the sugar because if it burns or it gets too dark the caramel will be bitter)
2. Pour the caramel into your cake pan.
3.using a brush ,grease the cake pan above the level of the caramel

Prepare the flan
1.In the food processor or blender mix all the ingredients for the creme caramel till combined
2. Pour over the caramel layer.

To make the cake
1. Whisk the eggs with the vanilla, add the oil and sugar.Beat until pale (you can do this in your food processor) (this is very important to insure that you don’t get any egg taste in the final cake, so don’t rush this step)
2.Add the milk and mix until combined.
3. Add the flour and baking powder and mix until combined.
4.Pour over the Flan layer
At this stage you will be terrified because the layers will get mixed up but have faith  they will separate while baking 
5. Place the cake pan in a larger pan filled half way with hot water and place on the middle rack of a preheated 180 C oven.
6. After the first half an hour open the oven and insert a fork or knife in multiple places in the cake, then close the oven again and continue baking for another 30 minutes.
7.You will know the cake is done when you insert a knife or cake tester and it comes out clean.
8.Allow the cake to cool completely to room temperature then place it in the fridge for at least 4 hours.(I usually leave it in the fridge over night)
9.Take the pan out of the fridge and allow it to warm up for 10 minutes.
10. Turn the pan upside down on a serving plate, tap it on the top gently and the cake should come out easily (if you are worried you can place the pan in hot water for 2 minutes before turning it out)


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