serves
1
prep
3 minutes
cook
2 minutes
difficulty
Easy
serves
1
people
preparation
3
minutes
cooking
2
minutes
difficulty
Easy
level
Ingredients
- ½ cup plain (all-purpose) flour
- 3 tsp brown sugar
- ¼ tsp salt
- ¼ tsp baking powder
- 2 tbsp melted butter
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- 1½ tbsp (30 ml) milk
- ¼ cup purchased dulce de leche
To serve
- Your favourite ice cream
- Toppings of your choice
Instructions
- To a small mixing bowl, add flour, brown sugar, salt and baking powder, and whisk until combined. Pour in melted butter, cinnamon and nutmeg and stir until consistency of small pebbles. Add milk to dry ingredients and whisk until batter is smooth.
- Drizzle dulce de leche into a small microwave-safe bowl and layer with batter.
- Microwave on high for 90 seconds, then 10-15 second intervals until the cake is cooked.
- Flip cake upside down on a serving plate. Top cake with a scoop of your favourite ice cream and have fun with toppings!
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
