Vanilla
Pumpkin upside-down mini cakes, vanilla & miso caramel
Vanilla, spiced pumpkin and miso caramel over a warm, tender and thoroughly autumnal little cake.
How to make it
Make the batter
Mix the pumpkin purée, eggs, melted butter and brown sugar, then fold in the flour and spices.
Bake
Divide into small buttered ramekins and bake at 180 °C for about 25 minutes.
Make the caramel
Gently warm the caramel and stir in the white miso until you get a smooth sauce.
Flip out
Turn out each warm little cake onto a plate.
Assemble
Place a scoop of Rebelle Vanilla on the cake.
Finish
Pour over the miso caramel and add a few toasted pumpkin seeds.
The Rebelle tip
The miso shouldn't dominate. A small amount is enough to cut the caramel's sweetness and bring out the vanilla.
