Serves: 1 Loaf (9x5)
Prep Time: 15 mins
Cook Time: 60 mins


INGREDIENTS

Caramel Syrup:

• 1½ cup brown sugar
• 1½ cup hot water

Cake:

• 200ml condensed milk
• 4 eggs (or 5)
• 1 cup all purpose flour
• 1¼ tsp baking soda
• 1 tsp baking powder
• 113g (4oz) butter

DIRECTIONS

Caramel Syrup:

1. Melt sugar over low fire and stir until it becomes liquid. Once liquefied, add hot water and stir over stove until dark amber. Warning – This is when the liquefied sugar will splutter and hiss and bubble uncontrollably (DO NOT WORRY!) This is what is supposed to happen, just take care to not panic. The sugar will eventually dissolve and you should have a smooth silky watery syrup.
2. Remove from heat and keep cool over cold water.

Cake:

1. Preheat oven to 180°C.
2. In a saucepan, melt the butter over low heat (you don’t want to burn the butter).
3. In a mixing bowl, stir in the condensed milk, mixing the eggs one at a time.
4. Add the melted butter, plain flour, baking soda and baking powder. And finally add the cooled caramel liquid.
5. Transfer the mixture to a lightly greased baking tray. The mixture will be watery.
6. Bake the cake for an hour. Depending on your oven, the time might differ slightly (to be sure, do the wooden skewer test! If the skewer comes out clean, your cake is ready!)
7. Let the cake rest for a while before turning it out onto a plate.
8. Cut them up to serve. This cake is actually best eaten overnight as it allows the flavours to settle.

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Labels: asian, bake, cake, egg, pastry, recipes