I was craving cake but I don't have an oven, dilemma dilemma. Then I remembered I don't really need an oven if I want to bake. After the mug cake revolution, it was time to stop being conventional and start thinking outside the box. After all, our ancestors used to bake bread before these modern day ovens came to be. So I decided to make a stove top cake. What we call in Kenya "Mawe tatu cake" literally 3 stones cake. I have every step in the photos so you will be able to follow how I did it. Cake basics remain the same, only the baking part changes. I'm so happy how the cake turned out, not only was it moist and crumbly, it was delicious as heck! Now there really is no excuse when it comes to baking! Hope you enjoy this recipe and try out this "Mawe tatu" technique.
INGREDIENTS1/2 Cup Milk
2 Tablespoons White Vinegar
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
3/4 Cup Sugar
1/2 Cup Vegetable Oil
1 Teaspoon Vanilla Essence
1 Teaspoon Poppy Seeds
1/4 Cup Lemon Juice
2 Tablespoons Lemon Zest
METHOD
Pour milk in cup and add the white vinegar , allow to sit for 10 minutes
In a large bowl add flour, sugar, baking powder, baking soda, salt and sugar
Whisk until well combined
Add in the vegetable oil
Pour in the milk mixture
Mix the batter well
Add vanilla essence
Add lemon zest and lemon juice
Mix the batter well but careful not to over mix
Prepare your "oven" lay 3 stones at the bottom of a large sufuria (deep bottomed pan) Cover with lid and let it heat up on the gas
Pour your cake batter is a smaller sufuria and place it on top of the 3 stones
Cover the large sufuria with a lid or same sized large sufuria making sure no air can get in
Turn heat to medium high and bake the cake for 40-45 minutes. At the 40 minute mark check if cake is done by inserting knife or skewer. If it comes out clean then cake is cooked on the inside. Let the top of the cake brown before turning off heat
Allow cake to cool slightly in the pan before turning it over on wire rack to cool
I decided to top my cake with fresh mangoes since they are still in season and why not?
The cake turned out so moist yet crumbly
A slice of deliciousness. Have it on its own or with your favorite drink
Yuminess in every bite
LEMON POPPY SEEDS CAKE ON STOVE TOP
Prep time: 15 Minutes
Cook time: 55 Minutes
Total time: 1 Hour 10 Minutes
Yield: 1 Cake
Ingredients
- 1/2 Cup Milk
- 2 Tablespoons White Vinegar
- 2 Cups All Purpose Flour
- 1 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 3/4 Cup Sugar
- 1/2 Cup Vegetable Oil
- 1 Teaspoon Vanilla Essence
- 1 Teaspoon Poppy Seeds
- 1/4 Cup Lemon Juice
- 2 Tablespoons Lemon Zest
Cooking Directions
- Pour milk in cup and add the white vinegar , allow to sit for 10 minutes. In a large bowl add flour, sugar, baking powder, baking soda, salt and sugar. Whisk until well combined
- Add in the vegetable oil. Pour in the milk mixture.Mix the batter well. Add vanilla essence. Add lemon zest and lemon juice. Mix the batter well but careful not to over mix
- Prepare your "oven" lay 3 stones at the bottom of a large sufuria (deep bottomed pan) Cover with lid and let it heat up on the gas
- Pour your cake batter is a smaller sufuria and place it on top of the 3 stones. Cover the large sufuria with a lid or same sized large sufuria making sure no air can get in
- Turn heat to medium high and bake the cake for 40-45 minutes. At the 40 minute mark check if cake is done by inserting knife or skewer. If it comes out clean then cake is cooked on the inside. Let the top of the cake brown before turning off heat
- Allow cake to cool slightly in the pan before turning it over on wire rack to cool. A slice of deliciousness. Have it on its own or with your favorite drink
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