Servings: 8 pieces
Calories: 220kcal
Cost: $10
Equipment
- Mixing bowls
- Whisk or electric mixer
- Spatula
- 9x5-inch loaf pan
- Toothpick or cake tester
Ingredients
- 1 can condensed milk
- 90 g melted butter
- 3 eggs
- 1 cup wheat flour (sifted)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon vanilla essence
- to taste picada nuts optional
Instructions
- Preheat your oven to 175°C (350°F) and grease and flour a 9x5-inch loaf pan.
- In a large bowl, combine the condensed milk and melted butter.
- Add the eggs one by one, beating lightly after each addition, then stir in the vanilla essence.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture in two batches, folding gently.
- If using, fold in the nuts.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40-50 minutes, checking for doneness with a toothpick.
- Let the cake cool in the pan for 10 minutes before unmolding onto a wire rack.
Notes
Room-temperature eggs help with emulsification for a smoother batter. Sifting flour ensures a light cake texture; don't skip this step! Toast any nuts you're adding for enhanced flavor. Store the cake in an airtight container at room temperature for up to 3 days, or freeze slices wrapped in plastic wrap for up to a month. Feel free to customize the cake with different extracts, fruits, or flavors. It's versatile and perfect for many occasions!
Nutrition
Calories: 220kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 70mg | Fiber: 1g | Sugar: 14g | Vitamin A: 300IU | Calcium: 50mg | Iron: 1mg
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