Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F) and grease and flour a 9x5-inch loaf pan.
- In a large mixing bowl, combine the condensed milk and melted butter, then add the eggs one by one, beating gently after each addition. Mix in the vanilla essence until smooth.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients in two batches, folding gently.
- If using chopped nuts, fold them in now, then pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let it rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 250kcalCarbohydrates: 36gProtein: 4gFat: 10gSaturated Fat: 5gCholesterol: 50mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 280IUCalcium: 40mgIron: 1mg
Notes
This panqué can be stored in an airtight container at room temperature for up to 3-4 days or refrigerated to prevent sogginess. For longer storage, slice and freeze the panqué, wrapping each slice in plastic wrap. Thaw at room temperature or briefly microwave before serving for a fresh taste. Feel free to experiment with add-ins like chocolate chips or dried fruits, and consider drizzling with honey or topping with whipped cream for added flair. Enjoy!
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