Ant's Nest Cake

Source: Two Asian Kitchens

220g caster sugar
85g unsalted butter, softened
1/2 tsp vanilla extract
4 eggs
125ml condensed milk
150g plain flour
1/2 tsp bicarbonate of soda

Put the sugar into a medium saucepan and heat gentlym, swirling the pan occasionally, until melted to a dark caramel. Reduce the heat to low and add 250 ml water. Stir over low heat until no lumps remain and you have a thin liquid caramel. set aside to cool to room temperature.

Preheat the oven to 170c. Grease an 18cm round cake tin and line the base with baking paper. cream the butter and vanilla extract in a large bowl until butter becomes slightly pale.

In a seperate bowl, whisk the eggs until well combined. Add the eggs, condensed milk and caramel to the creamed butter and whisk to combine. Sift together the flour and soda and use the whisk to gently stir into the butter mixture.

Pour the cake batter into the tin and leave for a minute or two. Bake for 50 inutes or until the cake is springy to a gentle touch in the centre.