Ingredients:
Flour 2 cups
Corn Flour 1 tbsp
Caster sugar 1cup +1/4 cup
Curd 2 tbsp
Oil 3/4 cup
Milk 1 / 2 cup
Baking Powder 1tsp
Baking Soda 1 / 2 tsp
Salt A pinch
Vanilla Essence 1/2
Butterscotch Essence 1 tsp
For icing :
Cream 2 cups
Buttercotch Essence 1/2 tsp
Crunch 1 tbsp
For the Praline :
Sugar 6tbsp
Cashews or Almonds 4 tbsp
METHOD:
Sieve flour, baking powder, baking soda, salt and Cornflour together and keep aside.
Mix oil and sugar and mix well,add curd and mix,add in vanilla n butterscotch essence.
Now add dry ingredients to it in batches alternatively with the milk.
Now drop the batter into a greased and lined baking tin and bake at 180 degrees C for 30-35 minutes or until a toothpick inserted comes out clean. turn it on the wire rack and let it cool completely.
For the Icing
In a chilled bowl beat cream until you get soft peaks, add butterscotch essence and crunch and mix well, keep in the fridge until further use.
For the Praline :
In a pan put sugar on low flame and stir when sugar melts take off from the flame and add almonds or cashews in it, mix well and drop it on a greased plate, let it cool till gets firm. Break in to small pieces and keep aside.