Free Online Recipes

Sign Up login

Ants' Nest Cake Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Ants' Nest Cake

Category   Desserts - Breads
Sub Category   None
Servings   8-10

220 g caster sugar
85 g unsalted butter softened
1/2 tsp vanilla extract
4 eggs at room temp
125 ml condensed milk
150 plain flour
1/2 tsp bicarbonate soda

Put sugar in medium saucepan and heat gently, swirling the pan occasionally until melted to dark caramel. Reduce heat to low and add 250 ml water (it will spit). The caramel will solidify but continue to stir over low heat until no lumps remain and becomes a thin liquid caramel. Set aside to cool to room temp, stirring occasionally.
Preheat oven to 170 C. Grease 18 cm round cake tin and line base with baking paper. Cream butter and vanilla extract in a large bowl until the butter becomes slightly pale.
In a separate bowl, whisk the eggs until well combined. Add eggs, condensed milk, and caramel and whisk to combine. Sift flour and bic soda, and use the whisk to gently stir into the butter mixture. Don't worry if the butter doesn't mix evenly - this is how it should be.
Pour the batter into tin and leave for a minute or two. Bake for 50 mins or until cake is springy to touch. Leave cool in the tin, then run a knife around the edge before turning out.

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Ants' Nest Cake recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.