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Nadiya Hussain’s Cardamom Milk Traybake

Drenched in sweet cardamom milk for an ultra-moist sponge, this cake is topped with whipped cream for a simple but delicious dessert.

From the book

Introduction

This is my boy’s absolute favourite cake – he would have it every day if I made it every day. It’s a light sponge, doused in sweet fragrant milk, chilled, and then topped with simple whipped cream.

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Ingredients

For the cake:
8 medium eggs
250g caster sugar
250g plain flour
1 lemon, zest only
1 tsp vanilla extract
1 tsp almond extract
oil, for greasing
For the sweet milk:
397g tin condensed milk
4 cardamom pods
100ml whole milk
For the top:
600ml double cream
1 tbsp icing sugar

Essential kit

You will need: a 23cm x 33cm brownie tin and an electric whisk.

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Method

Prep: 15 minutes. Cook: 50 minutes (+ cooling).

Start by preheating the oven to 170°C and lining and greasing the base and sides of a 23cm x 33cm brownie tin.

Start on the cake by putting the eggs in a mixing bowl with the caster sugar and whisking on a high speed till the mixture triples in size, is light in colour and very fluffy. When the whisks are removed, the trail of the mixture should just sit there on top. This can take up to 10 minutes.

Sprinkle in the plain flour and fold through using a metal spoon. Add the lemon zest, vanilla and almond extracts and keep folding till you have no pockets of flour.

Pour the mixture into the tin, carefully level off and bake for 35 minutes. Take out of the oven and leave to cool in the tin.

For the sweet milk, pour the tin of condensed milk into a jug. Crush the cardamom pods, remove the husks and crush the little black seeds to a fine powder. Add to the condensed milk along with the whole milk and mix well.

Pour the milk mixture all over the cake and allow to soak through, then pop into the fridge to chill completely.

Whip up the cream with the icing sugar till you have soft peaks. Take the cake out, layer on the cream, cut into squares and serve.

If you’d like to make your traybake extra special, you can sprinkle with almond flakes, desiccated coconut or even a flourish of rose petals.

+ Any sort of cake that has dairy in it, like cream or milk, that isn’t baked in should be stored in the fridge when not being eaten.

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From the book: Nadiya’s Simple Spices

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