Description
A stunning dessert combining creamy flan with the sweet, nutty flavor of purple yam (ube) for a showstopper cake.
Ingredients
Scale
- 1 cup ube halaya (purple yam jam)
- 1 cup sugar
- 1 cup milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 8 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a round cake pan.
- In a saucepan, melt the sugar over medium heat until golden brown. Pour the caramel into the bottom of the greased cake pan.
- In a large mixing bowl, combine ube halaya, milk, heavy cream, eggs, and vanilla extract. Beat until smooth.
- In another bowl, whisk together flour, baking powder, and salt. Fold the dry ingredients into the wet mixture until combined.
- Pour the batter over the caramel in the pan. Set the pan in a larger baking dish filled with hot water. Bake for 40-50 minutes, or until a toothpick comes out clean.
- Allow the cake to cool at room temperature. Run a knife around the edges and flip onto a plate. Serve chilled.
Notes
For best taste, use fresh ube halaya. Make sure not to overmix the batter for a lighter texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 284
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 160mg