- Vegetable/sunflower oil - 1/3 C
- Sweetened condensed milk - ½ C
- Lemon juice - 1 Tsp
- Vanilla essence - ½ Tsp
- Almond essence - ½ Tsp
- Lukewarm milk - ¾ C
- Cake flour - 1¼ C
- (if unavailable, substitute with all purpose flour)
- Baking powder - 1 Tsp
- A pinch of baking soda
Topping:
- Butter - 1 Tbsp
- Packed brown sugar - ½ C
- Milk - 2 Tbsp
- Vanilla essence - 1 Tsp
- Chopped pecans/walnuts - ¼ C
Method:-
- In a mixing bowl, cream the oil and condensed milk. Add the lemon juice, essence and milk.
- Combine the flour, baking powder and baking soda. Add to the creamed mixture.
- Pour into a 8-inch round baking pan and bake in a preheated oven at 350 F/ 180 C for 30 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool for 10 minutes before inverting onto a serving dish.
- In a small saucepan, combine the topping ingredients except the nuts and bring it to a boil. Boil for 2-3 minutes, stirring continuously. Stir in the nuts.
- Prick the cake using a fork or toothpick and slowly pour the caramel topping over the warm cake. Allow it set for 20 minutes before serving.
