As a French major, I’ve had my fair share of French snacks, meals and baked goods. But my favorite is this dense, gooey and sweet cake made from French caramel candies called Carambar.
Carambar is a chewy caramel candy that is notoriously difficult to eat. The most famous aspect of it, however, is the wrappers with jokes on it.
Jokes are supposed to be childish and silly, and many of them are submitted by fans. Here’s a translation of one of my favorites: “A snail passes in front of a slug and cries: ‘Wow! What a beautiful convertible!'”
My modified recipe is based on this one and I have translated it from French to English, and from French measuring units to American measuring units. This recipe is for one cake, but when I was baking I made two so the photos have double the ingredients.
“Cake Aux Carambars”
Ingredients
Instructions
Preheat the oven to 350°.
In a saucepan pour in the milk, butter, Carambars and vanilla, and let that melt until you get a caramel liquid.
In a separate bowl mix the sugar, flour, eggs, baking powder and salt.
Pour the caramel liquid into your flour mixture and mix the two together.
Pour the batter into a buttered and floured loaf pan and put it into the oven for 40 minutes.
When you can insert a toothpick into the center of the cake and cleanly remove it, take the cake out of the oven. Let it cool for five minutes before taking the cake out of the pan.
There you have it: a super easy and delicious cake that is sweet without being overwhelming. I love caramel because it is such a versatile ingredient.
If you have any concern on how to measure some of these ingredients this article has some amazing tips. I hope you enjoy this cake as much as I do and get a laugh out of some of those awful jokes.