I left this condensed milk cake unadorned as it was sweet enough as is. But if you feel it needs extra then cut the cake in half and sandwich it together with caramelised condensed milk.
From now on, whenever I am dealing with an overseas purchase I am going to use PayPal. LugGo never responded to the claim against them, and PayPal refunded the money. This is such a relief as I was concerned that the company would come up with a reason for non delivery. I am still however left without a working solution to our travel needs. Dave and I want to take less luggage with us when we go overseas. But carrying my tote bag proved to be uncomfortable. Mainly because I had loaded it up with things we use on the plane. And this made it very heavy. Lugging it on my shoulder also meant I strained it slightly on both flights. I am now considering an underseat carry on bag. The one I am looking at is quite pricey, but matches my current luggage.
Today’s inspirational recipe from Lavender and Lime ♥ Condensed Milk Cake ♥ #LavenderAndLime Click To Tweet
On the plus side it has wheels and a retractable handle, making it easy to use when in the airport. And it should fit in all the things we use while flying, such as books and toiletries. It can also slide over the handle of my check in suitcase, making it easy to carry when we are using public transport. However, it means an extra bag which we were trying to avoid. And it will take up more space in the hire car. The alternative to this is purchasing a new check in bag so that we have two mid-size suitcases. This will free up our carry on which we used on the last flight to take all our shoes and some clothes, as our check in cases were packed to the brim. A first world problem that thankfully I have time to ponder.
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Condensed Milk Cake
- 385 g condensed milk
- 180 g self raising flour
- 4 eggs
- 60 g butter, melted and slightly cooled
- icing sugar to dust, (optional)
- Preheat the oven to 180° Celsius
- Place the condensed milk, flour, eggs and butter into a stnad mixer bowl
- Beat at low speed until smooth
- Pour into a Bundt tin *
- Place into the oven and bake for 55 minutes
- Remove from the oven and leave to cool in the tin for 10 minutes
- Turn out onto a wire rack and leave to cool completely
- Place onto a serving plate and dust with sieved icing sugar if you want to, before serving
View the previous posts on August 29:
- 2021: The Final Twist
- 2018: La Mouette
- 2016: Berry Pavlova
- 2014: Pizza Dough
- 2013: Preserved Avocados