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Lebanese Flan Cake

Custard and caramel flan cake with zest

Lebanese Flan Cake


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 Plain 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


  1. Heat the sugar in a heavy saucepan till golden-brown.
  2. Immediately pour into the Bundt pan, swirling it all around to coat the pan with the caramel; do this as quickly as possible.
  3. 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.
  4. In a mixer bowl, beat eggs and sugar then add oil, milk, cocoa, flour, baking powder, vanilla and orange rind.
  5. Remove the Bundt pan from the fridge and pour the cake batter over the custard.
  6. Place the Bundt pan over a large tray with 2 inches sides and fill the tray with 2 cups of hot water. Place in a preheated 175c oven and bake about 50 minutes until the cake is puffed and the top is dry.
  7. Cool the cake, then cover and place in the fridge for 48 hours.
  8. To serve, place the cake Bundt in some hot water for a few minutes for the caramel dislodge then flip the cake over onto serving dish.

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