Rosy condensed milk cake

Happy New Year friends! Welcome to a  New Year of cooking, creating and sharing.

Teatime is my favourite time of the day.  When in Maldives I look forward to catching up with friends and family for teatime. Teatime is filled with lots of spicy snacks or short eats and a little something sweet is a must for me always. I have a sweet tooth so I need to satisfy it.
This rosy condensed milk cake is quick and easy to make and one of my favourites to make for tea time. The addition of rose syrup or sherbet gives a beautiful colour and you will get hints of rose syrup flavour as well.  So go on give this recipe a try and make it for your next tea time.
Happy Baking!

 

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 Prep: 10 mins
Cooking time:
 25-30 minutes
Serves: 6

Ingredients:

  • 3 large eggs or (5 small eggs)
  • 1 tin condensed milk
  • 1/4 cup plain flour
  • 2 teaspoon baking powder
  • 3 teaspoon melted butter
  • 3 tbsp rose syrup or Sherbet syrup

Method:

  1. Preheat oven to 180 ℃ fan.
  2. Lightly grease a 20cm square or round pan and line with baking paper.
  3. Beat the eggs lightly  in a medium sized bowl with a fork or a whisk.
  4. Add the condensed milk and mix until the eggs and milk is combined well.
  5. Stir in the flour and baking powder until smooth.
  6. Add the melted butter and rose syrup and mix until well combined.
  7. Pour the mixture into the prepared pan and bake for 25-30 minutes until a skewer inserted into  the centre of the cake comes out clean.
  8. Leave cake in pan for 5 minutes before turning onto a plate.
  9. Serve with a cup of tea.

 

Note: Oven temperatures may differ so do keep that in mind when baking, it’s done when it’s done,

If you make the recipe, please share it by tagging @nattulicious on Instagram. Please leave a comment too if you like the recipe, I’d love to hear from you.

6 Comments Add yours

  1. Lindi says:

    Severall questions , I have rosewater, but I don’t think I have seen rose sryup, or are they the same thing.? Or could I use rosewater flavour homemade sugar sryup?. Thankyou in advance hopefully I’ll hear from youas I would reall y like to make it.. ..

    Liked by 1 person

    1. nattulicious says:

      Hi Lindi, rose water is different from rose syrup or sherbet. It’s usually available in Sri Lankan or Indian shops. This is the one we use to make Faloodha too. If you can’t get rose syrup then you can use your home made rose water flavour sugar syrup. Give it a try, and thank you for your comments, hope this helps.

      Like

  2. Conchita says:

    Hi Nattu-ji,

    Just confirming that it is a 1/4 cup flour and not 1 and 1/4 cups? It seems so less!

    Liked by 1 person

    1. nattulicious says:

      Hi Conchita, yes, it’s 1/4 cup flour, this cake doesn’t need too much flour, let me know how it goes, take care

      Liked by 1 person

      1. Thank you so much for your prompt response, that too on a Sunday night.

        The only modification to your recipe was one less tablespoon of sherbet, as I don’t like rose flavouring too much. It ended up being just subtle enough for my liking.

        The cake turned out well, except for the fact that my oven is temperamental and so even 20 minutes at 180 burnt the outsides a bit.

        Thank you for sharing these yummy treats from the Maldives. We follow your Instagram account (@noworriescurries) and are Melbourne-based too 🙂

        All the best xo

        Liked by 1 person

      2. nattulicious says:

        Thank you for sharing, yes oven temperatures and ovens differ. It’s a bit hard to thing adjust. Thank you for your support, I will follow you too on Instagram, take care Conchita😊

        Like

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