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Toffee cake Highlights • Smelly toffee cake Tools • Oven • Non-stick pan

INGREDIENT

Cake flour 120 grams
Baking powder 2 teaspoons
Cocoa powder 2 tablespoons
Instant coffee powder 2 tablespoons
Egg (4 eggs) 200 grams
LIN Caster sugar 200 grams
Rice bran oil 120 grams
Toffee Topping Ingredients
Cashew nut 180 grams
LIN Natural Gold Sugar 120 grams
Evaporated Milk 60 grams
All-purpose flour 3 tablespoons
Instant coffee powder 1 teaspoon
Salted butter 150 grams


HOW TO MAKE IT

1. Sift flour, baking powder, cocoa powder and instant coffee powder.
2. Whisk the eggs and sugar together until pale and fluffy.
3. Add flour mixture and stir quickly. Then add oil and mix to combine. Pour batter into muffin tin (¾ of muffin tin height). Bake at 180 degree C until a toothpick inserted into the center comes out clean. Cool on a wire rack.
4. To make the topping: Bake cashew nut to brown colored for 5-10 minutes.
5. Mix sugar, flour, coffee, evaporated milk and butter together in non-stick pan with medium heat. Simmer for a while then add baked cashew nuts. Stir to combine. Remove from heat and set aside.
6. Pour the sauce over individual servings of cake. Set aside to cool down the topping. If you want stronger smell, put the cake into oven at 200 degree c for another 5-10 minutes.

LEVEL OF DIFFICULTY

  • ไมโครเวฟ
  • ไม้ตี

ABOUT PRODUCT

White Rock

Natural Rock Sugar: White

The unique sweetness with rich flavor of natural sugarcane is ideal for making soup, dessert and beverage.

HOW TO USE

The unique sweetness with rich flavor of natural sugarcane is ideal for making soup, dessert and beverage.

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