Wow, almost a week without a new recipe around here... You guys must be bored to tears with my crepe photo. :)
A stomach flu kept me away from cooking, posting and reading my favorite blogs. But now I’m feeling well again – thanks to tons of medicine and rest – and eager to go to the kitchen.
This is something I baked before I got sick; you know I can’t resist recipes with sweetened condensed milk – right, Lynn? – and the thought of a cake made with it instead of sugar was too good for me to pass.
It’s a very light and sort of spongy cake. No decadent fillings or icings – just a simple cake, to be enjoyed with a cup of coffee or tea. Or a glass of orange juice on a hot day.
Sweetened condensed milk cake
from a Brazilian cookbook
1 can (395g) sweetened condensed milk
120g all purpose flour
½ tablespoon baking powder
50g unsalted butter, melted and cooled
icing sugar, for dusting
Preheat the oven to 180ºC/350ºF; generously butter a 22cm* (9in) ring cake pan.
Place all the ingredients in a large bowl and mix well. Pour the batter into prepared pan and bake for 20 minutes, or until risen and a skewer inserted in the cake comes out clean (my cake took 35 minutes to bake).
Remove from the oven and place on a wire rack to cool completely before unmolding.
Dust with icing sugar before serving.
* I used a 20cm (8 in) pan.