Spiced condensed milk cake with roast rhubarb

serves / 14 prep / 30 minutes cook / 1 hour 15 minutes

Ingredients

300g unsalted butter, at room temperature

155g (3⁄4 cup) caster sugar 395g can sweetened condensed milk

4 eggs

375g (2 1⁄2 cups) self-raising flour

2 tsp ground cinnamon

2 tsp ground ginger 3⁄4 tsp ground nutmeg 1⁄2 tsp ground cloves

85g (1⁄3 cup) sour cream Icing sugar, to dust Thickened cream, to drizzle ROAST RHUBARB: 600g trimmed rhubarb, cut into 5cm lengths

1 orange, zested, juiced 55g (1⁄4 cup) raw caster sugar 1 cinnamon stick

1. Preheat oven to 180C/160C fan-forced. Grease an 8cmdeep, 24cm (top measurement) non-stick bundt pan.

2. Use electric beaters to beat the butter and raw caster sugar in a bowl until pale and creamy. Beat in the condensed milk until combined. Add the eggs, 1 at a time, beating well between each addition. (Mixture will curdle slightly.) Sift over the flour, cinnamon, ginger, nutmeg and cloves. Add the sour cream and stir until combined. Spoon the cake mixture into the prepared pan. Smooth the surface. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely.

3. To make the roast rhubarb, combine all the ingredients in an ovenproof baking dish. Roast for 20-25 minutes or until the rhubarb is tender but still holding its shape. Set aside to cool completely.

4. Dust the spiced condensed milk cake with icing sugar. Serve with the roast rhubarb, drizzled with the rhubarb pan juices and cream.