Nanna’s condensed milk tea cake


Recipe may contain gluten, peanuts, tree nuts, milk and fish.

A trip to Nanna’s wouldn’t be complete without a slice of her super-simple condensed milk complete with a caramel and whipped cream centre.

10 Ingredients

  • 175g butter, at room temperature, chopped

  • 395g can sweetened condensed milk

  • 60ml (1/4 cup) milk

  • 2 eggs

  • 1 tsp vanilla extract

  • 190g (1 1/4 cups) self-raising flour

  • 1 tsp ground cinnamon

  • 160ml (2/3 cup) Caramel Top ‘N’ Fill or dulce de leche

  • 250ml (1 cup) thickened cream, whipped

  • Icing sugar, to dust

4 Method Steps

  • Step 1

    Preheat the oven to 180C/160C fan forced. Grease a 20cm round cake pan. Line the base and side with 2 layers of baking paper.

  • Step 2

    Use electric beaters to beat the butter

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    (175g butter, at room temperature, chopped), condensed milk (395g can sweetened condensed milk), milk (60ml (1/4 cup) milk), eggs (2 eggs), vanilla (1 tsp vanilla extract), flour (190g (1 1/4 cups) self-raising flour) and cinnamon (1 tsp ground cinnamon) in a large bowl on low speed until combined. Increase the speed to medium. Beat for 4 minutes or until the mixture thickens.

  • Step 3

    Spoon the batter into the prepared pan and smooth the surface. Bake for 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Set aside for 10 minutes to cool slightly before transferring to a wire rack to cool completely.

  • Step 4

    se a long serrated knife to slice the cake in half horizontally. Spread the bottom half of the cake with caramel (160ml (2/3 cup) Caramel Top ‘N’ Fill or dulce de leche). Top with whipped cream (250ml (1 cup) thickened cream, whipped). Replace top half of cake. Dust with icing sugar (Icing sugar, to dust).

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Recipe Notes

This cake is best eaten on the day of making.

Image by Liz Macri

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