Ginger Bake with Cardamom Caramel Topping
Ingredients
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
Preparation
1. Combine butter, sugar, eggs, flour baking powder and ginger in a large bowl. Mix well to a smooth paste.
2. 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.
3. 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.
4. Spread caramel over baked cake, smooth surface with spatula then sprinkle with pistachio on top.
5. Allow cooling in fridge for 5 hours. Cut into slices and serve.
1. Combine butter, sugar, eggs, flour baking powder and ginger in a large bowl. Mix well to a smooth paste.
2. 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.
3. 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.
4. Spread caramel over baked cake, smooth surface with spatula then sprinkle with pistachio on top.
5. Allow cooling in fridge for 5 hours. Cut into slices and serve.
NUTRITIONAL INFO
Per Portion of 300g
Energy (kcal) 625
Protein (g) 8
Carbohydrates(g) of which Sugar 64
Fat (g) of which saturates (g) 38
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