lime and condensed milk cake
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Condensed milk cake with vibrant lime flavour has a tender texture like a very buttery pound cake. You can use condensed milk (always sweetened, as opposed to evaporated milk) of any brand, Nestle Carnation or a supermarket own label.
This was quite a project. Convinced I was being inventive, I set out to make a cake with condensed milk. Fat, sugar, protein, I thought, are present in many a cake so I can just replace those with condensed milk which is as everyone knows very sweet, very fatty and very, well, milky. Basically – just add flour.
But as I’m not keen on wasting ingredients pointlessly, I did a quick reckon. My spirits fell – clearly thousands of people out there are making hundreds of condensed milk cakes. Well, nihil novi, everything has been invented etc.; but I could still do my cake testing. I chose to ignore Internet, but my one quick glance revealed that you don’t just add flour. Apparently eggs and fat and even some sugar still need to be added. Hey, how about a cake made with FLOUR as my revolutionary next project?
The first attempt was a brick – too much flour, not enough fat. The second with no extra sugar added – hideous. The third and fourth were nice and I couldn’t decide which was better because apart from using different fats they also happened to have unequal lime zest content. Is this better? But is it better BETTER or because it has a better lime tang? My testers were undecided so I had to make an arbitrary decision.
Butter or oil? That’s what the final choice came down to. At least that much I knew: butter means nice flavour and oil – softer and tenderer texture. I decided to go for butter (three secrets of French cuisine: butter, butter and more butter) but if your instinct whispers ‘no!’, or if you’re right out of butter in the house, just substitute oil in the same quantity of weight and follow the recipe otherwise as it is.
lime and condensed milk cakeServings: 10-12Time: 1 hour 30 minutes
- 150g (1 cup and 1 tbsp.) plain flour
- ½ tsp salt
- 1½ tsp baking powder
- 160g (1½ stick) unsalted butter, softened
- 90g (½ cup) caster sugar
- 3 large eggs
- 240g (1 cup) condensed milk
- zest grated from 4 limes
- juice squeezed from 3 limes
- icing sugar, for dusting
1. Prepare an 18cm round cake tin by greasing it with butter; line the bottom with parchment. Preheat the oven to 160C/325°F/gas 3
2. Stir the salt and baking powder into the flour.
3. Beat the butter with the sugar until pale and fluffy, using an electric mixer. Add the eggs, one by one, beating well after each one. Pour in the condensed milk, scrape the sides of the bowl and keep mixing until combined; it won’t be very smooth.
4. Add the lime zest then flour in two goes, alternating it with the lime juice.
5. Pour the batter into the tin and transfer to the oven. Bake for 50-55 minutes until a skewer inserted into the middle comes out clean.
6. Cool in the tin on a wire rack. Dust the top with icing sugar before cutting.