Ginger Bake with Cardamom Caramel Topping

Preparation 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.