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Ginger Bake with Cardamom Caramel Topping
Ginger Bake with Cardamom Caramel Topping
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Ginger Bake with Cardamom Caramel Topping

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  • INGREDIENTS
  • NUTRITIONAL INFORMATION
  • HOW TO PREPARE
  • REVIEWS
  • 1.5 cups butter
  • 1 cup Sugar
  • 2 Eggs
  • 1.25 cups Plain flour
  • 1 teaspoon Baking powder
  • 3 teaspoons dried ginger powder
  • For the topping:
  • 1 tin NESTLÉ Sweetened Condensed Milk
  • 1 cup butter
  • 1 teaspoon ground cardamom
  • 1 cup Pistachio nuts
  • Energy 625 Kcal
  • Protein 8 g

One of our expert Nutritionists is ready to answer your questions on health, nutrition, and diet for you and your family. How may we help you?

1
Combine butter, sugar, eggs, flour baking powder and ginger in a large bowl. Mix well to a smooth paste.
2
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.
3
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.
4
Spread caramel over baked cake, smooth surface with spatula then sprinkle with pistachio on top.
5
Allow cooling in fridge for 5 hours. Cut into slices and serve.

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Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

INGREDIENTS

Ginger Bake with Cardamom Caramel Topping with

  • 1.5 cups butter
  • 1 cup Sugar
  • 2 Eggs
  • 1.25 cups Plain flour
  • 1 teaspoon Baking powder
  • 3 teaspoons dried ginger powder
  • For the topping:
  • 1 tin NESTLÉ Sweetened Condensed Milk
  • 1 cup butter
  • 1 teaspoon ground cardamom
  • 1 cup Pistachio nuts
NUTRITIONAL INFORMATION

Ginger Bake with Cardamom Caramel Topping with

  • Energy 625 (Kcal)
  • Protein 8 (g)
HOW TO PREPARE

Ginger Bake with Cardamom Caramel Topping with

1
Combine butter, sugar, eggs, flour baking powder and ginger in a large bowl. Mix well to a smooth paste.
2
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.
3
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.
4
Spread caramel over baked cake, smooth surface with spatula then sprinkle with pistachio on top.
5
Allow cooling in fridge for 5 hours. Cut into slices and serve.
REVIEWS

Ginger Bake with Cardamom Caramel Topping with

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

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