- 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
Ginger Bake with Cardamom Caramel Topping
INGREDIENTS
Ginger Bake with Cardamom Caramel Topping with
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
Ginger Bake with Cardamom Caramel Topping with
- Energy 625 (Kcal)
- Protein 8 (g)
HOW TO PREPARE
Ginger Bake with Cardamom Caramel Topping with
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
