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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.
Per Portion of 300g
Recipe Ginger Bake with Cardamom Caramel Topping | Nestlé Family ME
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