After long hiatus, I am back with more recipes. There are 2 main reasons for my absence: my health is indeed deteriorating with very little signs of improvement, another reason is due to rushing out as many free taste test cakes as I can with my InstaFam and many other to promote my humble online cake shop.
In the midst of that madness, a lot of people seems to have asked me why I didn't make those fanciful gorgeous cakes. To answer that, I do not see myself as a baker. I am a pizza enthusiast from the beginning. That have lead me to cooking and eventually I ended up having my own humble online cake shop. I never expect to sell cakes. As someone who cooks, I am always looking for flavors. I would literally take a small bite outta every raw vegetable ingredients and think what spices, herbs or seasoning are best used to compliment them as a dish.
No offence, but I find that those gorgeous looking cakes do not taste as good as they look. All those food colored cream or sugarly blocks of flavorless spongy "bricks" aren't what I am looking for. I am looking for simplicity, stacking layers of flavors and aftertaste. Perhaps the cakes that I am showcasing are the metaphors of myself.
This is what happened to this milo cake. My daughters commented that they can't taste the milo but the flavors are pretty intense and the milo comes after at the back of their mouth which lingers for quite a while. They said this is death by milo cake! Lol! Kids these days... Maybe they had watched too many of Gordan Ramsey's Hell Kitchen or Kitchen Nightmare.
As a kid, we have very little to get by. Milo seems like a good cheaper chocolate substitute and we literally use it on anything we can think of. Sprinkle on a toast, or a quick breakfast drink (replacing cereals). Creating this cake actually brings nostalgic memories. I really hope you will give this recipe a try and perhaps it will bring nostalgia to you too.
(Make one 8" cake)
Milo, 63g + 28g
Vegetable Shortening, 38g
Unsalted Butter Softened, 100g + More For Greasing
Palm Sugar, 60g
Sea Salt, Pinch
Amaretto Liqueur, 2 TBSP
Almond Meal, 75g
Unsalted Butter, 45g
Unbleached All Purpose Flour, 25g
Milk Powder, 20g
High Quality Unsweetened Cocoa Powder Preferably Valrhona, 20g
Demerara Sugar, 10g
Heavy Whipping Cream, 200ml
Icing Sugar, 1 TBSP
Amaretto Liqueur, 1 TBSP
Milo, For Dusting
8" Round Spring Form Cake Pan
Hand / Stand Mixer
Cast Iron Skillet / Pan
Prepare the cake.
Preheated oven to 180 degree celsius or 360 fahrenheit.
Lighting grease cake pan with butter.
Place parchment paper on the bottom of the pan.
In a bowl, add 63g of milo and shortening.
Using a fork to combine well until it resemble wet sand consistency.
In a large bowl, using a hand or stand mixer, cream together butter and sugar.
Cream until light and fluffy.
Add in eggs, salt and amaretto.
Still using a hand or stand mixer, whisk until light and fluffy or until it tripled in volume.
In another bowl, combine almond meal and 28g of milo.
Alternating while still whisking, add in milo shortening mixture and almond mixture in thirds.
Whisk until everything is fully incorporated.
Transfer into the prepared cake pan.
Wack into the oven and bake for 20 to 25 mins or until the cake starts pulling away from the sides, a bubbled thin crust forms on the top.
The color should looks like a milk chocolate shade of light brown and when a few wet crumbs is visible on a skewer test.
Remove from oven.
Lay a lint free kitchen towel over the cake.
Set aside to cool down completely.
What the kitchen towel does is to trap the heat and moisture inside the cake.
While the cake is cooling down, prepare the milo crumbs.
In a skillet over medium-low heat, add in butter.
Melt the butter and continue cooking until the melted butter starts to "sing".
Once the singing has become subtle, you can see brown bits of milk solids on the bottom of the skillet.
Immediately transfer the browned butter into a coffee filter over a fine strainer and bowl.
Set aside to cool down slightly.
This process is called browned butter or beurre noisette.
Preheat oven to 120 degrees celsius or 250 fahrenheit.
In a large bowl, add flour, milk powder, milo, cocoa, cornstarch and sugar.
Mix to combine well.
Add in the beurre noisette.
Mix to combine well or until it resembles wet sand consistency.
Transfer mixture onto a baking tray lined with parchment paper.
Wack into the oven and bake for about 20 mins or until the crumbs have dried up.
Remove from oven and set aside to cool down.
As it cools, the crumbs will be hardened.
Assemble the cake.
In a large bowl, add in whipping cream, sugar and amaretto.
Using a hand or stand mixer, whip until soft peaks form.
*To allow the cream to whip up faster, chill the whisking bowl and attachments in the fridge until ready to use.*
Add in 1 TBSP of milo crumbs.
Fold to combine well.
As the cake cools, the top will sink a little. That is a good sign.
Carefully transfer the cooled cake onto a serving plate.
Spread the whipped cream mixture onto the cake.
Dust some milo over the top.
Sprinkle the milo crumbs over the top as well.
Serve immediately or chilled.