Ginger Bake with Cardamom Caramel Topping
A spiced ginger cake topped with a condensed-milk cardamom caramel and chopped pistachios.
Ingredients
| 1 1/2 cups (300 g) | butter, melted | |
| 1 cup (200 g) | sugar | |
| 2 | eggs | |
| 1 1/4 cups (175 g) | plain flour | |
| 1 teaspoon | 5 ml | baking powder |
| 3 teaspoons | 15 ml | dried ginger powder |
| 1 tin (397 g) | NESTLÉ sweetened condensed milk | |
| 1/4 cup (50 g) | butter (topping) | |
| 1/2 teaspoon | 2.5 ml | ground cardamom |
| 1/4 cup (37 g) | pistachio nuts, chopped |
Instructions
- 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 the baked cake, smooth the surface with a spatula, then sprinkle with pistachio on top.
- Allow cooling in the fridge for 5 hours. Cut into slices and serve.