← Nouns Cooking · Mexican

Ingredients

• 120 ml cajeta, dulce de leche or thick caramel sauce
• 190 g Plain (all-purpose) flour
• 200 g Sugar
• 50 g Cocoa powder
• 1½ tsp Bicarbonate of soda
• ¾ tsp Baking powder
• ½ tsp Salt
• 60 ml Vegetable oil
• 2 large eggs, at room temperature
• 2 tsp Vanilla extract
• 180 ml Buttermilk
• 120 ml hot strong coffee
• 4 large eggs
• 395 g sweetened condensed milk (1 tin)
• 350 ml evaporated milk (1 tin)
• 115 g Cream cheese (optional)
• 1 tsp Vanilla extract

Method

1. Heat the oven to 180°C (350°F). Grease a 25 cm (10–12 cup) Bundt tin very generously and pour the cajeta into the bottom. Put the kettle on.
2. For the cake, whisk the flour, sugar, cocoa, baking soda, baking powder and salt in a bowl. In another bowl, whisk the oil, eggs, vanilla and buttermilk, then stir into the dry ingredients with the hot coffee to make a thin, smooth batter.
3. Pour the batter over the cajeta in the tin.
4. Blend all the flan ingredients until smooth. Pour slowly over the back of a spoon onto the cake batter; it will look wrong, which is right.
5. Cover the tin with greased foil and set it in a roasting tin. Pour in boiling water to come 3 cm up the sides. Bake for 60–70 min, until the cake has risen through the flan and a skewer in the cake comes out clean.
6. Lift the tin out of the water and cool on a rack for 1 hour, then chill for at least 4 hours or overnight.
7. To serve, run a thin knife around the edges, put a large plate on top and flip confidently. Lift off the tin and let the caramel drip down the sides.

Tips

• Contains wheat, eggs and dairy.
• If it won’t release, dip the base of the tin in hot water for 1 minute and try again.

Sources

Written in our own words after cross-checking these recipes:

¡Hola! Jalapeño Rick Bayless My Latina Table