To make Sweet Condensed Milk: Place all the ingredients in a small saucepan and bring to a rapid boil over medium-high heat.

Reduce the heat and simmer lightly for 32 to 35 minutes, until the milk has thickened and reduced by about half.

Use immediately in a recipe that calls for it, or let it cool and store in the fridge for later use.

Now, to making the cake! Step 1.

Preheat the oven to 350°F (177°C).

Lightly grease a 13 by 9-inch (33 by 23-cm) glass or metal baking pan with a dab of coconut oil, then dust with a handful of almond flour.

Set aside.

Step 2.

In a small bowl, whisk together the almond flour, baking powder, and salt.

Step 3.

In the bowl of a stand mixer fitted with the flat beater attachment or in a mixing bowl (if using a hand mixer), whip the coconut oil on medium speed until fluffy, about 1 minute.

Step 4.

Decrease the speed to low and slowly add the erythritol over 1 minute.

Then add the eggs one at a time and mix thoroughly until combined.

Step 5.

Add the vanilla and mix to combine.

Then, with the mixer running on low speed, slowly add the flour mixture in 3 batches.

When just combined, turn off the mixer.

Step 6.

Pour the batter into the prepared pan and bake for 20 to 22 minutes, until the cake is light golden and a toothpick inserted in the middle comes out clean.

Allow to cool in the pan for 30 minutes.

Step 7.

When the cake is cool, poke the top all over with a fork or skewer.

Pour the warmed condensed milk over the top.

Step 8.

The cake can be served immediately but is best when allowed to sit in the fridge for a day, covered in plastic wrap.

For the best consistency, remove the chilled cake from the fridge 30 minutes before you plan to serve it.

Slice into eighteen 1¾ by 3-inch (4.5 by 7.6-cm) pieces and dust with confectioners’-style erythritol