Coffee and condensed milk. How can this combination ever lose?
I love condensed milk. When I was little, I used to eat it straight out of the can, or mixed with Nestum malt flakes (if you grew up in Southeast Asia, you'll know what I'm talking about) and Milo. It's one big sugar hit.
Gah, I really must iron the tablecloth, the SLR shows up every single crease!
Recipe adapted from Table for 2 or more:
Ingredients:
120gm good quality butter
45gm sugar
1/2 cup condensed milk
1 tsp vanilla extract*
120gm all-purpose flour*
3/4 tsp baking powder
2 large eggs
Method:
1. Sift flour and baking powder together. Set aside.2. Cream butter and sugar till light and fluffy, about 2 mins
3. Add in salt and vanilla and cream well.
4. Pour in condensed milk and cream till well combined.
5. Using the mixer on low speed, add in flour in 3 additions. Mix till batter is smooth.
6. Add in eggs one at a time. Make sure it's well mixed and smooth.
7. Bake at 170 degrees for 40 minutes.*
To make it coffee flavoured, dissolve 1 tbsp instant coffee with 1 tbsp hot water, and mix it in the batter after step 6.
* Original recipe called for vanilla paste and cake flour, which I don't have in my pantry. Must remedy! Baking time in the original recipe was 175 degrees C for 1 hour.
This cake is lovely with a cup of tea. It's fine crumbed, not too sweet and not at all heavy like mud cake. There's just a hint of coffee in the cake, so it shouldn't overpower non-coffee drinkers. I suppose you could jazz it up with a glaze of some sort if you wish, but I like it just as it is.
Yummy. Happy baking.
