Hot milk cake
This hot milk cake is somewhere between a butter cake and a pound cake. It's simple to make, stays fresh for days and would be lovely with icing as afternoon tea, or doused in custard for an easy dessert. Its made all the better by using our properly whole milk, which gives it a completely new dimension.
1 1/4 cups (210ml) milk
1/4 cup (120g) butter
1 1/2 cups (330g) caster sugar
1 tsp vanilla essence
2 1/4 cups (340g) plain flour
2 tsp baking powder
1, Preheat oven to 180°C (160°C fan-forced). Grease and line a large square cake tin.
2, Place milk and butter in a small saucepan and heat until just boiling and butter has melted. Set aside.
5, Beat eggs for 5 minutes until fluffy. With beaters running, gradually add sugar and continue beating until pale. Add vanilla, flour and baking powder and mix well. Pour in hot milk mixture and mix until smooth.
6, Pour into prepared tin and bake for 40-50 minutes until a skewer inserted in the centre comes out clean.
7, Serve with cream or custard and fresh fruit.