Ginger Bake with Cardamom Caramel Topping

Ingredients

• 1½ cups butter or 300 g, melted
• 1 cup sugar or 200 g
• 2 eggs
• 1¼ cups plain flour or 175 g
• 1 teaspoon baking powder
• 3 teaspoons dried ginger powder
• For the topping:
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• ¼ cup butter or 50 g
• ½ teaspoon ground cardamom
• ¼ cup pistachio nuts or 37 g, chopped

Preparation

• Combine butter, sugar, eggs, flour baking powder and ginger in a large bowl. Mix well to a smooth paste.
• Pour the mixture into a 28cm x 20cm buttered and floured baking tin. Bake in a 175°C preheated oven for 30-35 minutes or until a skewer inserted in the middle comes out clean.
• Place NESTLÉ® Sweetened Condensed Milk , butter and cardamom in a nonstick saucepan. Cook with stirring over low heat for 6-8 minutes or until the caramel is pale golden and thick.
• Spread caramel over baked cake, smooth surface with spatula then sprinkle with pistachio on top.
• Allow cooling in fridge for 5 hours. Cut into slices and serve.

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