Caramel Fruit Cake

Ingredients

• Flour2 cups
• Baking powder2 tsp
• lemon or orange zesta little
• Sugar3/4 to 1 cup
• melted ghee or oil3/4 cup
• Eggs4 eggs
• vanillaa pinch
• orange juice1 cup
• fruit (any kind)to taste
• caramel (see caramel recipe)for the pan

Allergens (inferred from ingredient names): cereals_gluten, eggs, milk

Nutrition per serving (modelled estimate, not measured): kcal 410, protein 6, fat 20, carbs 52, fiber 2, sugar 32

Original steps

1. Beat the eggs with an electric mixer, then add the sugar, followed by the oil or melted ghee, the juice, lemon or orange zest, and vanilla.
2. Once the sugar has dissolved, gradually add the flour until fully combined.
3. Carefully pour the cake batter over the cold caramel in the pan.
4. Bake in a medium-heat oven until cooked through and the top is golden brown.
5. As soon as the pan is removed from the oven, lightly prick holes in the cake with a fork.
6. Prepare a serving plate the same size as the pan, place the plate over the cake, and carefully flip them; leave the pan on top as a cover so the cake absorbs all the caramel.
7. Once cooled, you can garnish with nuts and coconut.