Prep time: 45 minutes
1.Preheat the oven to 170℃. Melt butter and brown sugar together, cool slightly.
2.Add flour, cinnamon, cardamom, salt, egg, cream and espresso,
whisk together until combined.
3.Pour into lined cake tins and bake at 170℃ for around 13-15 minutes.
4.Leave to cool.
1.Add a splash of water to the sugar in a pot, stir, put on the heat,
don’t stir and simmer until the syrup turns into a dark amber caramel.
2.Remove from the heat and whisk in cream, and soy sauce and coffee to taste.
3.Divide the cake into 3 and layer with the caramel.
4.Pour into a jug to serve.
1.Combine sweetened condensed milk and milk in a pot and bring to a simmer.
2.Whisk together cornflour and eggs in a bowl and slowly pour in the hot milk, whisking continuously.
3.Return the mixture to the pot and cook, stirring constantly, until thick and
a bubble emerges in the middle.
4.Strain and whisk in the butter, one cube at a time.
Leave to cool.
5.Pour into a piping bag and reserve to pipe on the plate.
1.Add a splash of water to the sugar in a pot and simmer until a dark amber caramel is achieved.
2.Meanwhile, toast sesame seeds in a dry pan.
3.Combine, pour onto a lined baking tray and cool.
4.Break into small pieces to serve.
1.Dress plum slices in lime juice to serve and assemble on the plate. Garnish with flowers.