Caramel Walnut Teacake

Ingredients

• Caramel sauce to drizzle
• 8-10 walnutsthe worse
• ¼ cup chopped walnuts
• ½ cup sugar
• ½ cup butter
• ¼ cup condensed milk
• ½ cup powdered sugar
• 1¼ cups refined flour (maida)
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1 cup buttermilk
• 1 teaspoon vanilla essence

Method

1. Heat a non-stick pan, add walnuts and toast on medium heat for 2-3 minutes. Transfer into a bowl and set aside.
2. Heat the same non-stick pan again, add sugar and cook on medium heat till it starts to caramelize. Add toasted walnuts and mix well. Transfer the mixture on a silicon sheet and spread evenly. Allow to cool.
3. Preheat the oven to 180º C.
4. To make the batter, take butter in a bowl, add condensed milk and powdered sugar and beat with an electric hand blender till light and fluffy.
5. Sift refined flour, baking powder and baking soda directly into this mixture. Add chopped walnuts and mix well.
6. Add buttermilk and mix. Add vanilla essence and mix well.
7. Transfer the batter into 2 silicon loaf moulds and tap them gently so that air bubbles if any can be removed. Keep the moulds in the preheated oven and bake for 20-25 minutes 
8. Chop the prepared praline into small pieces.
9. Bring the moulds out of the oven and allow the tea cakes cool completely. Make a few holes in the cakes, drizzle caramel sauce generously and sprinkle chopped praline on top. Keep aside to set.
10. Slice the cakes, arrange them on a serving platter and serve.