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Bolo di lechi (condensed milk cake): recipe illustration
Desserts

Bolo di lechi (condensed milk cake)

A moist, deeply flavoured cake made with sweetened condensed milk, which gives it a dense, caramel-like texture. It is traditionally made for celebrations and family gatherings.

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Ingredients

Ingredients

Moule

Spices & seasoning

Optional extras

On the side

Nutrition facts

429 kcal per serving

Protein
12.2 g
Carbohydrates
50.6 g
of which sugars
28.3 g
Fat
19.2 g
Fiber
1.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 170 °C, then butter and flour a loaf tin or a 22 cm round tin.
  2. In a large bowl, work the soft butter with a spatula until smooth and creamy.
  3. Add the condensed milk and mix, then beat in the eggs one at a time.
  4. Add the vanilla and salt, then gradually fold in the sifted flour and baking powder, alternating with the whole milk.
  5. Pour the batter into the tin and level the surface.
  6. Bake for 45 to 50 minutes, until golden and a knife comes out dry.
  7. Let it rest for 15 minutes before turning it out onto a rack.
  8. Let it cool completely before serving, optionally with whipped cream.

Variations and tips

Fragrant version. Add a tablespoon of rum or a little lemon zest for a more delicate flavour.

Using what's easy to find. Sweetened condensed milk in a tin is available in every supermarket, and liquid vanilla can replace the extract.

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Original Ecomely recipe.