Mexican · Dessert
Cajeta Caramel Cake
A tender vanilla sponge marbled with homemade cajeta — Mexico's beloved goat milk caramel — then finished with a glossy caramel glaze and toasted pecans. The slow-simmered condensed milk caramel delivers a deep, slightly tangy sweetness that sets this apart from a standard dulce de leche cake.
$1
20 minsPrep
32 minsCook
62 minsTotal
MediumLevel
Nutrition per serving
352Calories
6.2gProtein
18.2gFat
41.4gCarbs
26.9gSugar
0.9gFiber
301mgSodium
89mgChol
9gSat Fat
179mgPotassium
112mgCalcium
1.2mgIron
0.3mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Dulce de Leche Beer
local
Atole
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C and butter and flour a 10cm/4 inch round cake tin.
2
Sift the cake flour, baking powder and salt together into a bowl and set aside.
3
Cream the softened butter and sugar until pale, about 2 minutes, then beat in the egg and vanilla extract until smooth.
4
Fold in the dry ingredients in two additions, alternating with the whole milk, until just combined into a smooth batter.
5
In a small saucepan, gently simmer the condensed milk with the cinnamon over low heat, stirring constantly, until it turns a deep amber cajeta-style caramel, about 12-15 minutes; take care not to scorch it.
6
Fold two tablespoons of the warm cajeta caramel into the cake batter to marble it, reserving the rest for the glaze.
7
Pour the batter into the prepared tin and bake for 28-32 minutes, until a skewer inserted in the centre comes out clean.
8
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
9
Whisk the warmed heavy cream into the remaining reserved cajeta caramel to loosen it into a pourable glaze.
10
Pour the caramel glaze over the cooled cake, letting it drip down the sides, then scatter over the toasted chopped pecans before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g Cake Flour, sifted
- 1.5g1.5g Baking Powder
- 0.5g0.5g Salt
- 20g20g Butter, softened
- 22g22g Sugar White
- 27g27g Egg, room temperature, beaten
- 2g2g Vanilla Extract
- 18g18g Whole Milk
- 55g55g Condensed Milk, simmered with goat milk flavouring until thick and deep amber (cajeta base)
- 0.5g0.5g Cinnamon Ground
- 10g10g Pecan, toasted, chopped, garnish, 1
- 10g10g Heavy Cream, warmed, whisked into the reduced caramel for the pouring glaze, 1
