Cashew Maple Condensed Milk Cake



1 can sweetened condensed milk
½ cup maple milk
4 eggs
1 cup flour
½ teaspoon baking powder
3 tablespoons butter
1 cup finely chopped cashews

Frosting + Toppings:
2 cups plain Greek yogurt
2 tablespoons maple syrup
½ roughly chopped cashews

C + M + CM + ♥ = CMCMC

This recipe is made for the rare occasion when you have leftover maple syrup in the fridge and a spare can of condensed milk in your pantry. Throw in a hodgepodge of other ingredients, mix with a lot of love, and, soon enough, you will have baked a no-brainer cake. The maple Greek yogurt frosting strikes the balance between tangy and sweet, jazzing up an otherwise basic condensed milk cake. Any nuts would work well in this cake. I went with cashews when devising this recipe, because 1) those were the nuts that I had on hand, and 2) who doesn’t love a palatable palindrome? Bake at 350º for about 30 minutes, and let cool before frosting the layers. Perfect as a mid-week pick-me-up or for weekend tea time.


3 thoughts on “Cashew Maple Condensed Milk Cake

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