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Preparation Time : 15
Cook Time : 70
Total Time : 85
2-1/4 cups all-purpose flour
2-1/4 teaspoons baking powder
1/2 teaspoon salt
1 tin condensed milk (400 ml)
1/2 cups sugar
1 teaspoon vanilla extract
1-1/4 cups milk
3/4 cup butter, cubed
1/4 cup lemon juice
1 teaspoon lemon zest
1/2 fresh red chilli, finely chopped
1/4 cup chopped nuts
Preheat oven to 160°C. Grease a medium sized cake pan with butter and dust with flour.
In a bowl, sift together the flour, baking powder and salt, set aside.
In a small saucepan, heat milk and butter just until butter is melted.
In a big bowl, beat the condensed milk and sugar for 4-5 minutes until mixture is light and creamy. Add the vanilla and mix.
Carefully pour milk mixture into the creamed condensed milk, and mix for a minute or so.
Gradually add flour mixture in two batches and fold the mix gently together with a metal spoon using big scooping movements.
Then add lemon juice, lemon zest, chopped red chilli and nuts, fold the rest in very gently.
Pour the batter into a greased baking pan. Bake at 160°C for 44-50 minutes or until a toothpick inserted in the center comes out clean.
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