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Saturday, June 13, 2009

Ginger Bake with Cardamom Caramel Topping

Ginger Bake with Cardamom Caramel Topping
  • 1½ cups butter or 300 g, melted
  • 1 cup sugar or 200 g
  • 2 eggs
  • 1¼ cups plain flour or 175 g
  • 1 teaspoon baking powder
  • 3 teaspoons dried ginger powder
  • For the topping:
  • 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
  • ¼ cup butter or 50 g
  • ½ teaspoon ground cardamom
  • ¼ cup pistachio nuts or 37 g, chopped
  • Combine butter, sugar, eggs, flour baking powder and ginger in a large bowl. Mix well to a smooth paste.
  • Pour the mixture into a 28cm x 20cm buttered and floured baking tin. Bake in a 175°C preheated oven for 30-35 minutes or until a skewer inserted in the middle comes out clean.
  • Place NESTLÉ® Sweetened Condensed Milk , butter and cardamom in a nonstick saucepan. Cook with stirring over low heat for 6-8 minutes or until the caramel is pale golden and thick.
  • Spread caramel over baked cake, smooth surface with spatula then sprinkle with pistachio on top.
  • Allow cooling in fridge for 5 hours. Cut into slices and serve.
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