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Spiced condensed milk cake with roast rhubarb recipe
Spiced condensed milk cake with roast rhubarb recipe
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Indulge in a decadent spiced condensed milk cake topped with roasted rhubarb, a perfect weekend dessert paired with your favorite cup of tea.
Ingredients:
  • 300g unsalted butter, at room temperature
  • 155g (3/4 cup) raw caster sugar
  • 395g can sweetened condensed milk
  • 4 eggs
  • 375g (2 1/2 cups) self-raising flour
  • 5.00 gm ground cinnamon
  • 5.00 gm ground ginger
  • 1.88 gm ground nutmeg
  • 1/2 tsp ground cloves
  • 85g (1/3 cup) sour cream
  • Icing sugar, to dust
  • Thickened cream, to drizzle
  • 600g trimmed rhubarb, cut into 5cm lengths
  • 1 orange, thickly zested, juiced
  • 55g (1/4 cup) raw caster sugar
  • 1 cinnamon stick
Instructions:
  • Preheat your oven to 180C/160C fan forced. Grease an 8cm-deep, 24cm non-stick bundt pan.
  • Using an electric mixer, whip the butter and raw caster sugar in a bowl until light and fluffy. Mix in the condensed milk until well combined. Incorporate the eggs one by one, ensuring thorough mixing after each addition. (The mixture may look slightly curdled.) Gradually sift in the flour, cinnamon, ginger, nutmeg, and cloves. Fold in the sour cream until evenly mixed. Transfer the batter into the prepared pan, level the top, and bake for 45-50 minutes until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
  • Combine all the ingredients in an ovenproof baking dish and roast for 20-25 minutes, until the rhubarb is tender yet still holds its shape. Allow it to cool completely before serving.
  • Sprinkle the spiced condensed milk cake with icing sugar. Enjoy with the roast rhubarb, topped with rhubarb pan juices and cream.

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