Toffee Cake (ท็อฟฟี่เค้ก)

1.Prepare the cashew nuts by splitting in half and toast at 120°C for 10 minutes. Set nuts aside to cool and increase the oven temperature to 180°C.

2.For the cake, warm the evaporated milk in the microwave, then mix with instant coffee and cocoa powder.

3.Separate the egg whites and yolks. In a mixing bowl, beat the egg yolks with brown sugar and vanilla extract until well combined. Add evaporated milk and mix well.

4.Sift the cake flour, baking powder, cinnamon, and salt into the mixture, and stir until smooth. Add melted butter and mix well.

5.In a separate bowl, combine sugar with cream of tartar, and beat the egg whites until they start to foam. Gradually add the sugar mixture and continue to beat until stiff peaks form, creating a firm meringue.

6.Gently fold about ½ cup of the meringue into the main batter, then fold in the remaining meringue until fully incorporated.

7.Line an 8x8 inch baking pan with parchment paper and pour in the batter. Tilt the pan to ensure the batter is evenly spread. Bake for 18 minutes.

8.For the toffee topping, combine brown sugar and cake flour in a saucepan. Add coffee powder, salt, evaporated milk, coconut milk, and butter. Cook over medium heat, stirring until the mixture thickens slightly, about 2 minutes. Add the roasted cashews and mix well.

9.Remove cake from the oven and pour the warm toffee mixture over the top, spreading the cashews evenly. Return the cake to the oven and bake for an additional 18 minutes.

10.Once baked, let the cake cool completely at room temperature, then refrigerate for 1 hour before serving.

11.Use spatula or knife to loosen cake from pan and flip on to a cutting boarding with toffee side down. Remove baking paper from the bottom of the cake and cut cake into slices with toffee side face down, ready to serve.