Ingredients Jump to Instructions ↓

  1. 1 cups butter or 300 g, melted 1 cup sugar or 200 g 2 eggs

  2. 1 cups plain flour or 175 g 1 teaspoon baking powder

  3. 3 teaspoons dried ginger powder For the topping:

  4. 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g cup butter or 50 g teaspoon ground cardamom cup pistachio nuts or 37 g, chopped

Instructions Jump to Ingredients ↑

  1. 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.


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