Posted by: Jason Wood | April 1, 2010

Mava-lous cakes!

I am not sure if Billy Crystal would like these cakes or not, but they do taste

mava-lous dahling! The cake leaves your mouth with the taste of Eagle Brand condensed milk, they are so good! Remember those stories that your mom told you about slaving all day over a hot stove? Well, these cakes will enable you to throw it right back in her face because you will be standing there for about an hour. Don’t let it discourage you though, it is TOTALLY worth it (all the best things require a bit of effort though, right?)

I found this recipe on Tartlette’s blog and if you want to see some much better photos of the finished cakes (and just some awesome stuff in general), check it out.

Start with 2 cans of evaporated milk and 1 cup of heavy cream (35% is usually the highest you can find at a grocery store although some specialty stores have higher if you can find it).

Pour the milk and cream into a large pot and bring it to a boil. Reduce the heat to medium-high for another 10 minutes. Reduce the heat further to medium and let it cook for another 10 – 15 minutes, until it starts to thicken. Reduce the heat to medium-low and let it cook for another 10 – 15 minutes. It will start to look like a butterscotch at this point, but don’t worry, you are on the right track! Turn the heat to low and cook for another 10 – 15 minutes. I had to stand and stir the entire time because I was paranoid about it scorching to the bottom of the pot, especially in the last 10 – 15 minute segment as there is not all that much liquid left by this point, just a thick paste and it needs to be stirred. I leave it up to your judgement though how you want to handle it.

This is what you should have at the end of that hour of work. Yummy!

Preheat the oven to 350 F and spray your pans with cooking spray. I used a mini-muffin tray for mine, but you can use whatever is handy, there are all sorts of cool pans and tins available now.

In a large bowl sift together 1 1/4 cups all-purpose flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of cardamom, pinch of salt. Set this aside. In another bowl cream 6 tablespoons of butter and 1 cup of sugar. Add the mava to the creamed butter and sugar and blend it until it is smooth.

Add 2 eggs and beat until combined.

Add the flour mixture and 6 tablespoons of whole milk. Beat together on medium speed until smooth.

As I was using mini-muffin pans I found the easiest way to fill the pans was to pipe it in using a docorating bag, you can get big disposable ones at most craft stores or cake decorating stores. Put the bag point down in a large cup and fold the edges down and over. Scoop the batter into the bag and then fold the sides up. No fuss no muss!

Seal the end of the bag with an elastic, and snip off the tip of the bag.

Squeeze the mix into the pans, about 3/4 full and bake for 20 – 25 minutes until golden brown.

The smell of these baking in the oven is divine! And they taste so good. It takes some serious will power not to find excuses to drift into the kitchen and pop one (or two, or three) of these. Enjoy!

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Responses

  1. I’m going to marry you next time around. I am not allowed to use evaporated milk. No bacon. No evap. Sheesh.

  2. When you come back to Ottawa I will make you a care package to bring home : )

  3. You have to give me the cakes, not the cans. I’d be beaten (verbally) to within an inch of my life if I tried to take them home with me! 🙂
    I mean, we can buy evap here. If my ice cream maker were here, I’d just throw caution to the wind and make the darned stuff!

  4. Hi Jason

    These look lovely. Hope you liked browsing round my blog. I will take a trip round yours too and subscribe to your posts.

    Claire

    • Hi Claire, look forward to future comments from you. Took a quick browse through your blog and I will go back for sure to follow the further adventures of Ernie through your garden this summer! 🙂


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