| Brazilian coconut cake |
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(Flickr: H is for Home) Cake is big in Brazil. It’s can be eaten throughout the day, even at breakfast. This Brazilian condensed milk cake is light, moist, fluffy and the perfect accompaniment to a coffee. With few ingredients, it’s simple to make and can easily be adapted with nuts, lemon, chocolate, coconut and fruit to make a more complex cake. Typically, the cake is baked in a circular or ringed baking tray, but if you don’t have one, any loaf tin will do. Brazilian condensed milk cake (bolo de leite condensado) 1 can of sweetened condensed milk
 2 eggs
 400ml full fat milk 
50ml butter
 250g plain flour
 125g white sugar 
1 tbs baking powder
 icing sugar for dusting
 lemon zest
 salt Preheat the oven to 180°C. Beat the eggs and sugar until creamy. Melt the butter for a few seconds in the microwave until soft. Beat the butter into the eggs and sugar. Add the condensed milk and full fat milk and beat. Sift the flour, baking powder and salt into the bowl and then mix into a smooth batter. Zest a whole lemon and add to the mixture. Take a round cake tin and rub all over with butter. Pour the batter into the tin and place into the oven for around 45 minutes. To ensure the cake is cooked, put a small knife or skewer into the cake which should come out clean. The top should golden brown and to have risen. Leave the cake to cool in the tin and then remove and leave on a metal rack. Once cooled, dust with icing sugar all over. The cake should keep for 5 days in a sealed tin. |
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