Gerikiru Boakibaa (with Ambassador Condensed Milk)

Gerikiru Boakibaa is a delicious little in-between dessert - not quite a cake, not quite a boakibaa, but something wonderfully in its own lane. This is an updated version of a recipe we shared before, refined and made even better.

In our recipe, we have used Ambassador Condensed Milk provided to us by one of our partners, Standard and Origin (S&O). This condensed milk has a lovely, balanced milky flavour without being overly sweet, which makes it perfect for baking — or even just stirred into milk or coffee.

If you can’t find Ambassador Condensed Milk from a shop near you, contact 301 5533 or 301 5522.

Yield: one 7-½ inch boakibaa

Ingredients:

• 1 tsp softened butter (for greasing the tray)
• ¼ cup softened butter (for the boakibaa)
• 4 eggs
• 1 can Ambassador Condensed Milk
• ¾ cup flour
• 1 ½ tsp baking powder
• 1 tsp vanilla essence

Instructions:

1. Preheat the oven to 180 degrees Celsius for 10 minutes.
2. Grease a 7 ½ inch diameter tray with 1 tsp softened butter, making sure to cover the bottom and sides.
3. To a large bowl, add ¼ cup softened butter, 4 eggs and 1 can Ambassador Condensed Milk. You can use an electric mixer or do it by hand, using a whisk or a fork. We used an electric mixer and mixed on the lowest speed for 2 minutes.
4. Add ¾ cup flour and 1 ½ tsp baking powder and mix again until it is smooth. Then add 1 tsp vanilla essence and mix with a spatula until combined.
5. Pour the mixture into the tray and place it in the preheated oven. Bake until the top is golden brown or a toothpick inserted into the centre comes out clean. Our boakibaa was ready in 33 minutes. For the first 25 minutes, we kept it on the lower rack and used bottom heat only. Then we moved it to the middle rack for the last 8 minutes and changed the setting to both bottom and top heat. This is because in a previous try, we had the top burn before the inside could cook. Since different ovens cook differently, remember to keep an eye on your boakibaa when it is baking.