When I was a child, condensed milk was the most coveted treat in the pantry and raspberries were sold along the side of the road for just a dollar or so.
In fact I used to scour recipes for those that included condensed milk, just so that I had a legitimate excuse to steal a couple of spoonfuls out of the tin. Perhaps you did that too? Or perhaps you are much more sensible than me. RESPECT if you are!
This cake reminds me of all the nostalgic comforts of home, is a pinch to make and goes down brilliantly for breakfast if you forgot to buy bread again. It’s kind of chewy and very light and just actually so extremely more-ish.
It’s not just for raspberries, either. You could make it with other berries, if you prefer. Blackberries are really good, I reckon, and have heaps of fibre in them too!
Cheering Condensed Milk and Raspberry Cake
What you need:
1 1/2 cups plain flour
1 can sweetened condensed milk (395g)
180g unsalted butter, softened
2/3 cup of raspberries (frozen is fine, fresh good too!)
1/2 cup caster sugar
3/4 teaspoon baking powder
a pinch of salt
1 teaspoon vanilla extract
What to do:
- Preheat your oven to 180 degrees C (or 350 F) and line a loaf pan with baking paper. I do this very roughly, so don’t agonise too much!
- Sift together the flour, baking powder and salt.
- Cream the butter and sugar until pale and fluffy. (I use a mixer for this bit!)
- Add the eggs one at a time.
- Add condensed milk and vanilla.
- Fold in the dry ingredients.
- Pour mix into loaf tin and sprinkle raspberries on top. They will sink in a little bit as the cake cooks.
- Cook for an hour or until golden brown and a skewer pushed into the middle of the cake comes out clean and cake-free.
- Cool for 15 minutes and then turn out onto cooling rack.
- Let the cake cool completely before cutting.
- Gobble it up!
What are you baking, champs?