Milk Tart Cake

milk tart, traditional south african dessert, milk, tart, cake, baking, recipe, south africa, heritage day, pudding, braai day dessert, 24 september, national braai day, pudding for large crowd, tami magnin, rumtumtiggs

What are you doing for Heritage Day tomorrow? In South Africa it has become known as braai (pronounced: br-eye) day as this is one thing that all the different cultures have in common where we love getting together and standing around a fire cooking our food.

If you have been invited to a braai, you might want to put together a dessert that touches on the heritage in South Africa but is also easy to make and feeds a large crowd. Milk tart is a popular treat in our country and this milk tart cake can easily feed about 20 people. I have adapted the recipe from the one I found here.

Milk Tart Cake

225g soft butter

375ml castor sugar

4 large eggs

560ml self raising flour

10ml baking powder

5ml ground cinammon

2.5ml mixed spice

60ml warm milk

10ml vanilla essence

Preheat oven to 180 degrees celcius. Beat together butter and sugar until creamy then add eggs one at a time. Sift together dry ingredients and add while mixing slowly. Add milk and beat well. Pour into a large glass oven safe dish (40x30cm) and bake for 35-40 minutes until a toothpick inserted in the center comes out clean. While this is baking make the milk tart topping.

Milk Tart Topping

1l milk

60ml cornflour

30ml custard powder

30ml butter

5ml caramel essence

394g condensed milk

15ml cinammon

60ml sugar

Heat milk and butter in a large pot until just below boiling point. Scoop out some of the hot milk and dissolving the cornflour and custard powder in this milk to prevent lumps. Add this back to the pot and stir with a silicon whisk or spatula over low heat continuously until thick. If it seems a bit lumpy don’t worry, the condensed milk will sort it out. Remove from heat and beat in condensed milk and caramel essence. Pour over hot cake and mix together cinammon and sugar in a small bowl. Sprinkle cinammon sugar over the topping and allow to cool before storing in the fridge. Serve at room temperature.


  1. Inge Loker

    September 23, 2013 at 10:57 am

    That is super delicious! Love it x Enjoy your Heritage Day tomorrow

    1. rumtumtiggs

      September 25, 2013 at 1:36 pm

      Thank you Inge. It went down a treat at Bible Study on Thursday and it is great if you need something decadent for a large crowd that can still sit down with plates and forks ;). P.S Check out the giveaway I’m doing on Twitter at 3pm today xx

  2. Tandy | Lavender and Lime

    September 27, 2013 at 11:37 am

    a good reason for me to try and make that condensed milk!

    1. rumtumtiggs

      October 2, 2013 at 8:36 am

      I can’t wait to see how the condensed milk turns out :) xx

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