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Directions
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In a pan, measure 10 tablespoons sugar and on medium heat allow them to turn into caramel (you need to keep an eye on the sugar because if it burns or it gets too dark the caramel will be bitter)
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Pour the caramel into your cake pan.
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Oil the cake pan above the level of the caramel
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To make the custard part of the creme caramel
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In the food processor mix all the ingredients for the creme caramel untill combined
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Pour over the caramel layer.
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To make the cake
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Beat the eggs with the vanilla, add the oil and sugar.Beat until pale
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Add the milk and mix untill combined.
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Add the flour and baking powder and mix untill combined.
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Pour over the custard layer
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Place the cake pan in a larger pan filled half way with hot water and place on the middle rack of a preheated 180 C oven.
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After the first half an hour open the oven and insert a fork or knife in multiple places in the cake, then close the oven again and continue baking for another 30 minutes.
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You will know the cake is done when you insert a knife or cake tester and it comes out clean.
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Allow the cake to cool completely to room temperature then place it in the fridge for half an hour.
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Turn the pan upside down on a serving plate, tap it on the top gently and the cake should come out easily (if you are worried you can place the pan in hot water for 2 minutes before turning it out)
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ENJOY!
