CARAMEL/BUTTER SCOTCH CAKE(HOME MADE)

1. All purpose flour(maida) - 1 cup
2. Powdered sugar - ½ cup
3. Sugar - ½ cup
4. Egg - 2 no s
5. Baking powder(level teaspoon) - 1tsp
6. Soda powder(level teaspoon) - 1tsp
7. Butter(unsalted-room temperature) - 100gm
8. Hot water - ½ cup
9. Milkmaid - 1/4 cup

How to Prepare:

Take a bowl ,add 1 cup of all purpose flour(Maida) in it ,add 1 level tsp of baking powder and 1 level tsp of soda powder in it and mix well along and keep it aside.

Take a bottom thick non stick pan ,add ½ cup of sugar in it first don’t mix it just allow it to melt and have to become a light brown color. When it becomes light brown color add ½ cup of hot water into it and mix slowly the sugar becomes thick n hard just mix around slowly at simmer mode till it becomes the stage of starting thick just turn off the fire ,and allow it to become cold. When it becomes in the room temperature keep this caramel syrup in a bowl and keep it aside.

Take a big bowl add 100 gm of unsalted butter into it , ½ tsp powdered sugar , with a blender or with a wooden spoon mix well together. Take another bowl add 2 eggs (no need to separate the egg white) and beat well with a beater/blender/a spoon ,add ¼ cup of milkmaid into it and beat well and keep it side.

Add all purpose flour texture into above prepared powdered sugar texture slowly and mix well slowly ,then add the beaten egg and milkmaid texture into this and mix thoroughly and finally add the firstly prepared caramel syrup into this and mix all along well without any bubbles.

Take a spring form cake pan or oven proof cake pan , grease butter all over the cake pan and sprinkle all purpose flour in it and pour this caramel flavor into the pan. Pre heat oven at 150 deg F at 5 minutes firstly.

After preheating bake this cake in microwave at maximum of 170 to 180 deg F for about 45 minutes.

After baking take out the cake pan allow it get cold then only de mold it and serve hot. (or can serve cold too).