* 150g all purpose flour * 1 tsp baking powder * 1/2 tsp baking soda * Pinch of salt * 200g granulated sugar * 4 eggs * 125ml vegetable oil * 100ml milk * 1 tsp vanilla extract
*Flan*
* 4 eggs, room temperature * 130g granulated sugar * 500ml milk, room temperature * 1 tsp vanilla extract
*Topping*
* 300g cajeta, warmed for easy pouring (can be substituted with dulce de leche or caramel) * Fresh strawberries for garnish
Method:
1. Preheat the oven to 180ºC/355ºF. 2. Sift flour, baking powder, baking soda, and salt in a bowl and whisk together. Set aside. 3. Beat the eggs, vegetable oil, milk, and vanilla until fully incorporated. Add this mixture to the dry ingredients and mix just until incorporated (no lumps). 4. Lightly butter the inside of the bundt pan. 5. Pour 150g of cajeta into the pan and distribute along the bottom. 6. Pour the cake batter into the pan and set aside while you make the flan mix. 7. In a separate bowl or in a blender jar, combine the eggs, sugar, milk, and vanilla. Blend with an immersion blender (or stand blender) just until mixed, no more than 10 seconds. 8. Rap the bowl/jar on the counter a few times to bring any air bubbles to the top. 9. Pour the flan mix through a strainer gently into the pan, right over the cake batter. (This is the “impossible” part, the leavening agents in the cake batter will cause it to rise, while the flan will sink to the bottom of the pan) 10. Place the pan in a deep baking pan and pour hot water into the baking pan, about 1.5” high. 11. Bake at 180ºC/355ºF for 1 hour. 12. Once done baking, remove the pan from the Bain Marie and allow to cool completely. Cover with plastic wrap and chill overnight. 13. The next day, invert the pan onto a serving dish and gently tap/rap until the cake drops from the pan. 14. Drizzle with warmed cajeta (this makes it easier to pour), and top with strawberry slices if desired. Drizzle a bit more cajeta on the top. 15. Cut and serve.
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An upside down cake with a flan top drizzled with cajeta, a Mexican caramel made with goat milk.
Yield: 10″/25cm bundt pan, about 10 cups.
See how I made it [here](https://youtu.be/ixFJKKVAa2k).
**Ingredients:**
*Sponge*
* 150g all purpose flour
* 1 tsp baking powder
* 1/2 tsp baking soda
* Pinch of salt
* 200g granulated sugar
* 4 eggs
* 125ml vegetable oil
* 100ml milk
* 1 tsp vanilla extract
*Flan*
* 4 eggs, room temperature
* 130g granulated sugar
* 500ml milk, room temperature
* 1 tsp vanilla extract
*Topping*
* 300g cajeta, warmed for easy pouring (can be substituted with dulce de leche or caramel)
* Fresh strawberries for garnish
Method:
1. Preheat the oven to 180ºC/355ºF.
2. Sift flour, baking powder, baking soda, and salt in a bowl and whisk together. Set aside.
3. Beat the eggs, vegetable oil, milk, and vanilla until fully incorporated. Add this mixture to the dry ingredients and mix just until incorporated (no lumps).
4. Lightly butter the inside of the bundt pan.
5. Pour 150g of cajeta into the pan and distribute along the bottom.
6. Pour the cake batter into the pan and set aside while you make the flan mix.
7. In a separate bowl or in a blender jar, combine the eggs, sugar, milk, and vanilla. Blend with an immersion blender (or stand blender) just until mixed, no more than 10 seconds.
8. Rap the bowl/jar on the counter a few times to bring any air bubbles to the top.
9. Pour the flan mix through a strainer gently into the pan, right over the cake batter. (This is the “impossible” part, the leavening agents in the cake batter will cause it to rise, while the flan will sink to the bottom of the pan)
10. Place the pan in a deep baking pan and pour hot water into the baking pan, about 1.5” high.
11. Bake at 180ºC/355ºF for 1 hour.
12. Once done baking, remove the pan from the Bain Marie and allow to cool completely. Cover with plastic wrap and chill overnight.
13. The next day, invert the pan onto a serving dish and gently tap/rap until the cake drops from the pan.
14. Drizzle with warmed cajeta (this makes it easier to pour), and top with strawberry slices if desired. Drizzle a bit more cajeta on the top.
15. Cut and serve.