This flan-cake is from a best-selling cookbook here in Lebanon called Anahid’s gourmet cooking; this cake had made the rounds of the foodie circles a few years back but reading the recipe I was doubtful that it would work: Pour the custard in the pan, then pour the cake batter on top of the custard, and then what? Well, the cake batter initially falls under the custard batter as expected, but while baking rises again and at the end of baking is back on top of the custard. This flan-cake stays safely in the fridge for 48 hours; at serving time, you flip it over and this is the result: A flan-cake moistened with caramel and just utterly delicious.
If you plan on making this, here is a suggestion: The pan is critical here if you want your flan to come out in one piece; a non-stick ring or Bundt pan (12 cups) is advised.
INGREDIENTS: 12 servings
- CARAMEL: 1 1/2 cups of sugar
- CUSTARD: 4 eggs
- 2 1/2 cups milk powder
- 3 cups of water
- 1 tsp lemon rind, 1 tsp orange rind
- 1 tsp vanilla
- CAKE: 3 eggs
- 3/4 cup sugar
- 1 1/2 cups of AP flour
- 1/2 cup of vegetable oil
- 1/2 cup of milk
- 3 tbsp of cocoa powder
- 2 tsp baking powder
- 1 tsp vanilla
- 1 tsp orange rind
- Heat the sugar in a heavy-duty saucepan till golden-brown; immediately pour into the bundt pan, swirling it all around to coat the pan with the caramel; do this as quickly as possible and hold a towel as the pan will get very hot from the caramel.
- In a large mixing bowl, beat eggs, milk powder, water, citrus rind and vanilla; pour the mixture into the pan over the caramel and place in the fridge.
- In a mixer bowl, beat eggs and sugar; add oil, milk, cocoa, flour, baking powder, vanilla and orange rind. Remove the bundt pan from the fridge and pour the cake batter over the custard. Place the bundt pan over a large tray with 2 inches sides (or more) and fill the tray with 2 cups of hot water; place in a preheated 350F oven and bake 50 minutes or so, or until the cake is puffed and the top is dry. Cool the cake, then cover and place in the fridge for 48 hours.
- To serve, flip the cake over a serving platter with high sides. Place the cake in a tray with warm water for a few minutes if the caramel is too stiff to dislodge the cake; then flip it over onto the serving dish. Serve immediately; keep the cake in the fridge.
15 Comments
What an amazing cake and recipe! Something really original and delicious looking.
Cheers,
Rosa
Omg, i dont bother to have a slice of this irresistible flan cake.
YUM!!! My mom used to make something similar but on a much smaller scale…my husband loves this type of dessert…look forward to trying it soon!
Interesting idea for flan! I’ll save this one for future inspiration. Thanks for sharing.
This would please all sorts of dessert lovers!
A friend of mine went to a dinner party and tried this and came back raving about it. Her hostess who made it gave her a recipe but it wasn’t written very well so really hard to follow – this is much better!
looks great as usual joumana
I remember seeing this before and being impressed, but forgot about it. I’m bookmarking this. Perhaps I’ll get ambitious and try it.
OMG, can’t stand looking this marvelous cake and not eat it!!! Really delicious!
Half flan – half cake! Oh my goodness, this looks fabulous, Joumana. Copy and saving
WOW….how cool is this? The kids are gonna love it (if I don’t eat it all first)!
Hi Joumana, This just plain and simple heaven
What a concept!
I would give anything for a bite of this after a long day like today and would have to fight the kids off with a fork for sure!
Devaki @ weavethousandflavors
What’s ap flour. Is ut just normal all purpose flour? Farida
@Farida: AP is all-purpose!
Une idée très originale à retenir….