Resepi kek kali ini ialah kek evergreen yang sentiasa menjadi kegemaran ramai iaitu kek sarang semut. Resepi kek sarang semut ini agak berbeza dengan resepi kek sarang semut yang biasa kita buat itu kerana kek ini menggunakan dua jenis tepung - tepung gandum dan tepung ubi untuk dapatkan tesktur kek yang lebih kenyal. Adunan kek tidak perlu direhatkan selama berjam-jam, jadi resepi ini memang menjimatkan masa. Rasa kek ini tidak terlalu manis, lembut, lembap dengan rasa gula hangusnya yang harum dan tidak pahit.
Selamat mencuba!

Jumlah Hidangan : 1 biji kek bersaiz 8 x 8 inci

GULA HANGUS:
400 gram gula pasir halus | 2 cawan
500 ml air panas | 2 cawan

ADUNAN KEK:
6 biji telur gred A (suhu bilik)
125 gram susu pekat manis | 1/3 cawan & 2 sudu besar
2 sudu teh esen vanila
1/8 sudu teh garam
190 gram tepung gandum | 1 & 1/2 cawan
75 gram tepung ubi | 2/3 cawan
7 gram baking soda | 1 & 1/4 sudu teh
4 gram baking powder | 1 & 1/2 sudu teh
150 gram marjerin/Buttercup/mentega | 2/3 cawan (cairkan & biarkan suam kuku)

SUHU MEMBAKAR : 160℃ | 320℉ selama 90 minit, atau sehingga lidi pencucuk/cake tester bersih jika dicucuk pada bahagian tengah kek. Bakar pada rak kedua bawah, api atas bawah. Ketuhar dipanaskan selama 10 minit.

SAIZ LOYANG : 8 X 8 INCI (20 X 20 CM)
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[ENGLISH]
This time we're making a delicious and crowd pleasing evergreen cake. The cake is called Ant's Nest cake or caramel cake due to it's unique patterns which resembles the ant's nest. This recipe is a bit different since we're using two types of flour - all purpose (wheat) flour and tapioca flour to gives chewy texture to the cake. The cake batter does not requires resting, unlike the usual ant's nest cake recipe. The cake is of moderate sweetness, moist and soft with fragrant aroma of the caramel.
Happy baking!

Yield: 1 of 8 x 8 inches cake

CARAMEL:
400 grams fine granulated sugar | 2 cups
500 ml hot water | 2 cups

CAKE BATTER:
6 large eggs (room temperature)
125 grams sweetened condensed milk | 1/3 cup & 2 tbsp
2 tsp vanilla essence
1/8 tsp salt
190 grams all purpose flour | 1 & 1/2 cups
75 grams tapioca flour | 2/3 cup
7 grams baking soda | 1 & 1/4 tsp
4 grams baking powder | 1 & 1/2 tsp
150 grams margarine/Buttercup/butter | 2/3 cup (melted & use when it is lukewarm)

BAKING TEMPERATURE : 160℃ | 320℉ for 90 minutes, or until inserted bamboo skewer/cake tester at the cake center comes out clean. Bake at second bottom rack, top & bottom heat mode. Oven is preheated for 10 minutes.

BAKING PAN SIZE : 8X 8 inches (20 x 20 cm)
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