Coffee flan cake
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- Herman Lensing
- 6 to 8
- Easy
- 20 minutes, plus 20 minutes’ chilling time
- 30 minutes
“This is an ode to the days when my father and I would drink coffee with condensed milk around a campfire, dreaming of magical things to come. This cake, too, is magical: two different mixtures go into the tin and somehow swap places. Pure alchemy!” – Herman Lensing
Ingredients
- 1 x 650 g box Woolworths Easy to Bake chocolate cake mix
- 2 free-range eggs
- ½ cup canola oil
- 200 ml milk
- 1 cup hot water
- For the flan:
- 1 x 385 g can condensed milk
- 1 x 380 g can evaporated milk
- 4 free-range eggs
- ½ cup cream cheese
- 3 T Woolworths Italian instant coffee
Cooking Instructions
1. Preheat the oven to 180°C. Spray a 20 cm bundt cake tin with non-stick cooking spray. Prepare the cake according to package directions using the eggs, oil, milk and hot water. Spoon the batter into the cake tin.
2. To make the flan, beat all the ingredients together in a bowl until well incorporated. Strain the mixture through a sieve, then carefully pour over the cake batter. Bake for 25–30 minutes or until a skewer comes out clean.
3. Allow to cool, then chill for 20 minutes. Turn out onto a serving plate.
Videographer: Romy Wilson
Photographer: Jan Ras
Production: Herman Lensing
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