Marlenka is a beloved Armenian-style honey cake traditionally made with condensed milk and nuts. I first discovered it thanks to my sister’s nanny, originally from the Czech Republic, where the cake has become especially popular. When a gluten-free version reached us, she encouraged Roo to try it and the family quickly fell in love—everyone except me, because the original is very sweet.
She now brings the cake back every time she visits home, but two issues remained for me: the classic Marlenka contains dairy and a lot of sugar. My answer was to develop my own version that keeps the character of the cake while addressing those concerns.
Last summer I learned that ordinary dairy products were triggering a long-standing eczema problem on my hands. Removing dairy from my diet brought relief and healing for the first time in years. When the A2 milk company asked if I would try their milk, I was sceptical—until I tried it and had no reaction.
A2 milk comes from cows that naturally produce the A2 beta-casein protein, rather than the mix of A1 and A2 proteins found in most European herds. Some people find A2 easier to digest and less likely to provoke inflammation; while research continues, my own experience was enough to allow me to reintroduce milk-based recipes safely.
The first thing I wanted to recreate was condensed milk, a key ingredient in Marlenka. I made a small-batch, lower-fructose condensed milk using A2 milk and xylitol, which gives a honey-like sweetness but with less fructose than regular sugar. If you prefer, you can use ordinary sugar. I have also tested versions using goat butter or a little virgin coconut oil instead of dairy butter for those who prefer it.
This recipe produces a smooth, rich condensed milk that keeps well in the fridge and can be used for many desserts. Using it in these small honey-sweetened Marlenka cakes gives a sticky, nutty finish that’s very satisfying without the overload of refined sugar found in the traditional versions.
I usually make a small batch of sweet treats to avoid too much temptation, but the condensed milk recipe below yields enough to make three times the amount of cakes or to use in other recipes if you want to double the cake portion.
Marlenka & Healthier Condensed Milk
Gluten-free, soya-free, refined sugar-free option, low FODMAP (when using suitable ingredients).
Servings: 6 small cakes
Author: Vicki Montague – the Free From Fairy
Ingredients
- For the condensed milk:
- 400 g/ml A2 milk
- 100 g xylitol (or white sugar)
- Optional: 20 g virgin coconut oil or goat butter
- For the cakes:
- 1 medium free-range egg
- 50 g xylitol (or set honey)
- 20 g coconut oil, melted and cooled (or substitute goat butter)
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 100 g ground almonds
- Nuts for decorating (crushed or whole almonds)
Instructions
- Make the condensed milk: Combine the A2 milk and xylitol (or sugar) in a small saucepan. Stir constantly until the mixture reaches a gentle boil.
- Reduce the heat to very low and simmer, stirring occasionally, for about 1½ hours. The milk should thicken and darken in colour to a rich, caramel-like consistency. Keep an eye on the pot and stir more frequently toward the end to prevent scorching.
- If using, whisk in the coconut oil or goat butter once the milk has thickened. Pour the finished condensed milk into a sterilised jar and allow to cool. Store in the fridge and use within a week.
- Make the cakes: Preheat the oven to 180°C (160°C fan). Line a baking tray with parchment.
- Whisk the xylitol (or honey) together with the egg until light and bubbly. Add the melted, cooled coconut oil (or goat butter), baking powder and vanilla extract, then beat briefly until combined.
- Fold in the ground almonds to form a very wet batter. Spread the mixture thinly and evenly over the lined baking tray to about 2 mm thickness. It need not be perfectly neat because you will cut shapes from it when baked.
- Bake for approximately 8 minutes, or until the edges start to colour and the centre feels set. Allow the sheet to cool completely in the tin.
- Use a small round cutter to cut circles from the cooled almond cake. Sandwich three circles together using the condensed milk as the filling; you can add a sprinkle of crushed nuts between layers if you like.
- Spread a little more condensed milk on the top layer and decorate with crushed nuts or whole almonds. Chill briefly to set if desired before serving.
These little honey-sweet, sticky cakes are perfect when you want a traditional flavour with a lighter sugar option. The condensed milk recipe is versatile—keep it in the fridge for other treats, or double the cake recipe if you want to make a larger batch.
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I was paid to create this recipe for the A2 milk company. It is an original recipe and all opinions and writing are my own.