Desserts
Mini Kada Qader Cakes
The famous Kada Qader cake presented in a fresh, innovative way! Instead of serving in a large pan, why not portion it into small muffin cups? A wonderful idea.
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Recipe story
Layer One ingredients and preparation:
1 cup sugar
Caramelize the sugar over low heat until it becomes a brown caramel, then distribute it into the muffin or cupcake cups
Layer Two ingredients and preparation:
2 cups liquid milk
3 eggs
Vanilla a pinch
1/2 cup sugar
In a separate bowl, whisk the eggs with sugar, milk and vanilla, then pour over the caramel in the cups.
Batter ingredients and method:
2 eggs
1/2 cup vegetable oil
1 cup and 1/4 cups flour
1/2 cup milk
1 tablespoon cocoa (for chocolate-flavored cake)
2 teaspoons baking powder
Whisk all ingredients starting with eggs and vanilla, then sugar and oil, followed by the rest of the ingredients.
Pour the batter over the caramel layer... Place the muffin cups in a water-filled pan and bake in a hot preheated oven at 350 degrees for 45 minutes. When done, refrigerate (not freezer) for about three hours to chill well, then invert and serve.
This distinctive Kada Qader Cake has a fresh twist from a friend of Shaw Tabbkheen Today:
Maya Maanna
Ingredients
- Pour the batter over the crème caramel mixture. Place the muffin tins in a baking pan half-filled with water and put them in the preheated oven at 350 degrees for 45 minutes. When the cakes are done, chill them in the refrigerator (not the freezer) for about three hours to cool thoroughly, then turn them out and serve.
- This distinctive recipe—a fresh new take on Mini Kada Qader Cakes—comes from a friend of the Sho Tabkhin Al-Youm website:
- By Maya Maanna
- Mini Kada Qader Cakes — #EnjoyYourMeal #recipes #recipe #cake #MiniKadaQaderCakes #WhatAreWeCookingToday
Method
- Preheat the oven to 350°F (about 180°C). Prepare the muffin tins by lining them with paper liners or lightly greasing them if needed.
- Make the caramel: put 1 cup sugar in a saucepan over low heat and stir until it melts and turns a golden brown color (caramel). Carefully pour the hot caramel into the muffin molds and distribute it evenly.
- Prepare the custard layer: in a bowl whisk 3 eggs with 1/2 cup sugar and a pinch of vanilla, then add 2 cups milk and mix until smooth.
- Pour the custard mixture over the caramel in the molds carefully so it covers the caramel and fills the molds to about one-third to one-half full, depending on size.
- Prepare the cake batter: beat 2 eggs with a pinch of vanilla and 1/2 cup sugar until slightly thickened, add 1/2 cup vegetable oil and mix, then add 1 1/4 cups flour with 2 teaspoons baking powder and 1/2 cup milk. If you want chocolate flavor, add 1 tablespoon cocoa. Mix until you have a smooth batter.
- Pour the cake batter over the custard mixture in each mold carefully so the layers don't mix too much (fill the molds to about 3/4 of their height).
- Place the muffin tins inside a larger baking pan and fill the pan with hot water until it reaches half the height of the muffin tins (a water bath). Put the pan in the oven.
- Bake for about 45 minutes or until the cakes are set and the layers are stable (a simple test: piercing the center with a fork should come out partly clean because there is a custard layer inside).
- Remove the tins from the oven and let them cool slightly, then place them in the refrigerator (not the freezer) for about three hours or until completely chilled and the layers are set.
- Before serving, invert each mold onto a plate so the caramel and custard come to the top, and serve Mini Kada Qader Cakes cold.
