This is the recipe from the Gjelina cookbook that I continue to return to. The page is sticky and splattered. I honestly haven’t cooked any savory things from the book yet. I scaled down the recipe a bit so it allows for about 6 moderate sized portions. No one will be sad about leftovers of this cake, so feel free to double it if needed, and add 10 minutes to the cooking time.

The caramel is foolproof, I promise. The whiskey cuts the richness and makes it more nuanced. If it’s not something you drink or want a bottle of, you can buy one shot of whiskey/bourbon at a liquor store or Bev Mo etc. If you do not drink alcohol at all. It will be fine without. Maybe add a few drops of vanilla in its place.