Cream Caramel Cake

What better way to learn about Somali culture than by taste. An easy, yet delectable Somali recipe that is will double as a beautiful centerpiece, is the Cream Caramel Cake. Cream Caramel Cake is also known as Qudret Qader, which means “made by a miracle”. It’s given this name because as it bakes, the cake rises to the top and the cream goes to the bottom.In Somali culture, this dessert is not something made on a regular day-to-day basis, but usually saved for special occasions or when guests were invited to the house. Most restaurants, however, especially in the capital (Mogadishu) do indeed serve this cake most of the time because it is a widely popular dessert. Being such a popular dessert, there are a few variations that you could make to make this dessert perfect for whatever you are hosting. You could flavor the cake with cardamom, or coconut milk to give it a different taste. It can also be done in individualized portions, or as one large cake and then cut up at served that way. The recipe below is the most basic, original recipe for one cake, but it can definitely be spiced up and made your own. No matter how you choose to make it, though, this unique Somali recipe will be sure to start many interesting conversations around the dinner table.For ingredients and directions, Ingredients:Caramel2 cups sugar1/4 cup waterCreme5 eggs1/2 cup granulated sugar2 cups milk1 teaspoon vanillaCake2 eggs1 teaspoon vanilla1 cup powdered sugar2 Tablespoons milk1/2 cup vegetable oil1 cup all-purpose flour1/2 teaspoon baking powderWhipped cream, fresh mint leaves, and star anise, for garnishDirections:Caramel- In a heavy saucepan over medium heat, combine sugar and water. Heat until sugar is dissolved and mixture is light golden brown. Remove from heat.- Pour caramel over bottom of 20cm (8in) cake pan, tilting carefully to coat evenly. Let cool.Creme- In bowl of electric mixer, beat eggs on medium speed. Add sugar, milk, and vanilla, beating until well combined.- Pour the creme mixture into the pan over the caramel.Cake- Preheat oven to 180˚C (350˚F).- In clean bowl of electric mixer, beat eggs on medium speed. Add vanilla and powdered sugar, beating until well combined. Beat in milk and oil. Mix flour and baking powder in a large bowl. Gradually add to the egg mixture, beating constantly.- Pour cake batter evenly over creme mixture.- Place cake pan into a large baking dish and pour boiling water into pan to reach halfway up side. Bake in water bath for 1 hour and 15 minutes, or until set.- Let cool, then refrigerate until set.- To unmold cake, place cake pan in a hot water bath for 3 minutes, to liquefy caramel on the bottom, then invert onto a serving plate.- Garnish with whipped cream, mint leaves, and star anise before serving.* Do not stir sugar mixture while preparing the caramel, just shake the pan to ensure even distribution of heat.