 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 cup peanut oil |
1 1/4 cups cane syrup, divided |
1 cup ginger water |
1 cup sugar |
1/2 teaspoon hot sauce |
2 large eggs |
2 1/2 cups all-purpose flour |
1/2 teaspoon salt |
2 teaspoons baking soda |
3/4 teaspoon ground cinnamon |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon freshly ground nutmeg |
burnt sugar meringue |
Directions:
1. Combine peanut oil, 1 cup cane syrup, and next 3 ingredients in a large bowl, beating with a mixer on medium speed until blended. Add eggs, one at a time, beating until blended after each addition.
2. Combine flour and next 5 ingredients in a medium bowl; slowly add flour mixture to egg mixture, beating at low speed until blended. Pour batter into 3 greased and parchment-lined 8-inch round cake pans.
3. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes, remove from pans, and cool on wire racks.
4. Prick cake layers with a wooden skewer; brush remaining 1/4 cup cane syrup over tops. Spread Burnt Sugar Meringue between layers and on top of cake.
|
|