This recipe is from Saveur Magazine-- This dessert gets its name from a magical thing that occurs in the oven. You cover the mold with some cajeta,( a Mexican confection of thickened syrup usually made of sweetened caramelised milk; also known as de leche, (or you can use cooked sweetened condensed milk until caramelized).
1Preheat oven to 375^. Light spray bottom and sides of an 8-inch cake pan.
Pour the cajeta over the bottom and sides of the cake pan using a brush or the back of a spoon.(you can heat the cajeta very slightly in the microwave so that is is easier to spread).
2For the Cake:
Combine the dry ingredients in a large bowl and whisk until well blended. In a separate bowl, whisk together the remaining ingredients; add to the flour mixture, whisking until thoroughly combined. Pour the cake batter into the pan and set aside.
3To Make the Flan:
Combine all the ingredients, except the nuts and put in blender until there are no more visible lumps. Pour gently over the cake batter evenly.
Cover loosely with foil, place in a large baking dish, and fill the baking dish with hot water so that it comes 1/2 way up the sides- like a collar. Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
4Remove the cake pan from the baking dish and allow to cool for at least 4 hours or chill overnight. To unmold, lightly pass a warm knife around the edge, place a plate or dish on the top, and carefully but rapidly flip over. Garnish with the toasted nuts. Serve cold or at room temperature.