milk tart bundt - National Milk Tart Day! |

It’s National Milk Tart Day tomorrow (27 February)…so celebrate by either making or consuming some of South Africa’s favourite treat!

My contribution to all things milk tart flavoured is a moist and delicious milk tart bundt! I collaborated with my Baking Buddy, Ange. We used the flavours of milk tart as inspiration and together we came up with this awesome concept – Milk Tart Bundt! We are currently crazy about bundts…so it was inevitable!

This recipe is easy, sweet and scrumptious! Well worth trying.

Top tips:

It is normally easier to use a silicone bundt pan – we bought ours at Clicks. You could easily use two different shapes…which would look awesome. Although, we did use the same pan for both bundts.
Make sure you grease the bundt pan really well…they tend to stick and it is soul destroying when you can’t get it out. We used melted butter to grease the pans.
You can add more cinnamon to the bundt mixture if you like a spicier cake…I would recommend it!
This is a very sweet cake and the glaze is even more sweet, so if you make it…have your sweet tooth ready to devour it!

Short & sweet history of milk tart

Milk tart is a classic South African dessert, that is known as melktert in Afrikaans. Traditionally, it consists of a sweet pastry crust, filled with a creamy custard, that is baked in a round pie dish and dusted with cinnamon after baking.

Melktert seems to have originated in the 1600s from the Dutch settlers in the Cape. The origin of Mattentaart is accredited to a recipe listed in Thomas van der Noot’s book, “Een notabel boexcken van cokeryen” (A Notable Book of Cookery) and there is a possibility that melktert was developed from this same recipe.

Milk Tart Bundt : Angelique pouring the glaze over the bundt

milk tart bundt

Ingredients

for cake

250 g butter, room temp
350 g castor sugar
450 g cake flour
1 1/2 tbsp baking powder
1 tsp salt
350 ml milk
5 eggs
2 egg whites
1 tbsp vanilla extract
1 - 1 1/2 tbsp ground cinnamon

for glaze

1/2 tin of condensed milk
1/3 cup evaporated milk
1 tsp ground cinnamon
6 - 8 tbsp icing sugar

Method

for cake

Preheat oven to 180° and great 2 x standard size bundt pans
Cream butter and sugar until light and fluffy
In a separate bowl, sift together the dry ingredients (flour, baking powder, salt & cinnamon)
In a large measuring jug, beat together milk, eggs, egg whites and vanilla
Add the dry and liquid ingredients to the creamed butter mixture, alternating between the two until all the ingredients have been incorporated and the batter is smooth
Divide the mixture between the prepared bundt pans and place in the oven.
Bake for 30 - 35 minutes or until an inserted skewer comes out clean.
When cooked, remove from ovn and allow to cool before removing from the bundt pans. Allow to cool completely before glazing.

for glaze

Pour condensed milk, evaporated milk and cinnamon into a bottle/shaker/jar and shake well.
Place icing sugar into a stand mixer or bowl and use a hand mixer, slowly add the condensed milk mixture until you are happy with the consistency. If it is too runny, add icing sugar one tbsp at a time. The consistency should be that of custard, so that it sticks to the bundt

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