Sweet little traditions.

Growing up we were taught that family always came first. That no matter what happened, we would always have each other; for better or worse. We are a small family, the four of us, but we are a happy one. Like every family we battled through our own share of ups and downs– arguments, memories, family vacations and some very very lame jokes (on my dad’s part). And like every family, there are things we do that will always remain our own. This cake is one of them.

On more laid-back weekends, when the afternoon sun was a little kinder and work did not get in the way, my mom would make us this cake. It was a cake we celebrated, a little something so humble yet equally special that we could share– the four of us.

Light on the tongue, soft to the bite, just so slightly sweet you almost have to close your eyes to savour it. Moist, so so moist. And now that I have taken over the baking department in our home, my mother has passed the responsibility of recreating this wonderful little tradition on to me. And the best part? It’s steamed. Now, stay with me on this. I know its not conventional but trust me. It will not only work but it will taste so good that by the end of it you will want to kick me for not warning you about how dangerously addictive it can be.

Steamed Milo Cake

makes one 8 x 8 inch cake

5 oz. castor sugar
6 oz. butter (I used salted but unsalted would be good here)
3 large eggs
4 oz. all purpose flour
4 oz. Milo (or any other chocolate malt powder you prefer really)
1 tsp. baking soda
5 oz. evaporated milk

Line cake tin with parchment/silicone/wax paper.
Beat the butter and sugar together until light and creamy.
Add eggs, one at a time, ensuring each one is completely incorporated before next addition.
In a separate bowl, sieve together the flour and baking soda. Add Milo to the mix, do not sieve.
Add dry ingredient mixture to the creamed butter and sugar.
Finally, add the evaporated milk and mix well. At this point, it will look a little strange, like the mixture has curdled and isn’t well incorporated. Do not worry, trust me and carry on with the next step.
Cover the top of the tin with cling film and put in steamer until cooked (approx. 30-40 minutes); a clean toothpick/cake tester when inserted into the centre should come out clean.

*in case you need a conversion for these units you could try here.

Batter pre-evaporated milk.

Post-evaporated milk.

And tadaa! We have Steamed Milo Cake! Enjoy 🙂