I am a big fan of caramel and since when I saw the method of making dulce de luche by pressure cooking condensed milk tin I have been making it occasionally though since it is very addictive. Also have been reading lots of recipes which uses DDL. This time I thought of trying a cake of Rachel Allen, one of my favourite baker :)
So this cake is all about including DDL in the batter, I used whole wheat flour instead of white flour and the cake had a very distinct flavour of the DDL. Cake is equally loved by both kids and adults :)
Its as easy as any other cake recipe
Ingredients
Butter - 175 gms
Light brown sugar ( powdered) - 100 gms
Vanilla extract - 1 tspn
Dulce de luche - 200 gms
Eggs - 2 no.s
Whole wheat flour - 1 1/3 cup
Baking powder - 1.5 tspn
Ground almonds - 100 gms
Method
Preheat the oven to 180 degrees.
Cream the butter until soft in a large bowl
Add the powdered sugar, vanilla extract and dulce de luche and beat the mixture for a good few minutes until the mixture is smooth and light.
Whisk the eggs in a small bowl for a few seconds and add to the creamed butter mixture beating all the time. Tip in the ground almonds, then sift the flour, and baking powder gently and fold until combined.
Pour the batter in a baking tin and bake for about 30 - 40 mins or until the skewer inserted in the middle of the cake comes out clean.
Remove from the oven and allow the cake to cool in the tins for about 10 minutes , loosen the edges and carefully remove the cake on a wire rack to cool down completely.
Making dulce de luche ( dulce de luche is boiled condensed milk)
Boil unopened tins of condensed milk for 2 hours and let the tins cool completely.
Alternatively you can pressure cook the tin in low flame for about 20 - 25 mins with pressure. Open the tin only when its cooled completely.
Bake and enjoy!!
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