Steamed Tuti Fruiti Cake – Heavenly spongy cake steamed in the rice cooker

steamed pudding

The spongy bite of this cake, with delicate tuti fruiti pieces, makes it, a treat that is hard to resist!

Tuti fruitis,  meaning,  ‘all fruits’ in Italian,   are usually chopped candid fruits.  Their rich red and green colours and subtle fruity flavours contribute to a very tempting look on ice creams, jellies or cakes.

The best news about this cake is that it is steamed in the rice cooker,  not baked in the oven like conventional cakes,  which collectively account for its irresistible, 

spongy texture. You can use the usual steamer too, but if you have a rice cooker, the process is so much easier, as you just have to close the lid and set the “COOK” button on. In less than 30 mins, your juicy cake will be ready to devour! 

Now, you do not have to worry if your oven is  malfunctioning or  if you do not have one, as in the case of certain parts of the world.   In tropical countries, for instance,  many people do not want to use the oven, as it doubles up the heat in the house making it really hot and stuffy.

This recipe is just the one for them! Without an oven, now they too can enjoy a beautiful, home-made cake!

So, let’s get started,

You need the following usual ingredients for cakes :

 Self raising flour  100 g
 Melted butter or Margarine  100 g
 Eggs  2
 Sugar  100 g
 Salt  3 pinches
 Yellow cake colour (Optional)  2 drops
 Baking powder 1/4 tsp
 Vanilla  2 drops
Milk 1 tbsp
Tuti fruiti (red and green)
You can add red and green glazed cherries,
dusted in flour in place of tuti fruiti
1 tbsp each colour

Let’s make :

Beat it

  • Beat butter and sugar together in a bowl until creamy.
  • Add eggs one at a time and beat until frothy.
  • Sieve flour, salt and baking powder together on to the bowl.
  • Add Yellow cake colour, vanilla and milk.
  • Combine everything with a wooden spoon until a creamy batter is formed.
  • Dust tuti fruiti pieces with flour and add to the batter.

Dish it

  • Line up a pie dish or a round cake tin that would fit the steamer in the rice cooker.
  • Spoon the batter into it.

Steam it

  • Fill the rice cooker with water little less than half.
  • Place the steamer section and on top of it place the cake tray.
  • Close the lid and set to COOK mode.
  • Check after 1/2 hr with a wooden skewer stabbed in the middle of the cake.  If the skewer comes sticky with cake batter, close the lid and let the cake steam away another 15 mins.
  • Once the cake is steamed properly, take the tray out and let it rest for 5 mins.
  • Your cake is ready!
  • Enjoy!

It's only fair to share...Email this to someonePin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn

Madeira Cake – A traditional English teatime treat

madeira cake

Madeira cake is a traditional English cake, which was served with a glass of wine in olden times.  It , however,  has become a popular teatime treat across the country now a days with nostalgic resonance.

You will notice that there is no baking powder or bicarbonate  soda in this recipe. Hence, the cake doesn’t rise but gives a soft, yet firmer texture to it.  There are a lot of variations to this cake, but none can beat this simple plain cake with it’s dainty yellow colour, especially when it teams up with a steaming mug of tea.

Bake this cake in a loaf tin as it gives the cake the shape of a loaf, particularly, the slices look nice and unique in shape.

download

  What you need to make this :

 Butter 220 g
Caster sugar 140 g
Self raising flour 170 g
Plain flour 3
Eggs 3g
Milk 2 tbsp
Lemon juice 2 tsp
Salt 2 pinches

Let’s make it:

Set the oven to 180 C.

Cream it

  • Beat sugar and butter together until creamy.
  • Add eggs one by one and beat after each adding.

Flour it

  • Mix both flours together and swift onto the batter holding the sieve a little above.
  • Mix with a wooden spoon, gently folding.
  • Add milk, lemon juice and salt.
  • Mix with the spoon until all come together into a smooth batter.

Pour it

  • Line up a loaf tray and pour the batter into it.
  • Give a shake and drop gently onto the kitchen top. This will let the air bubbles to escape and.

Oven it

  • Place in the oven and bake for 15-20 mins.
  • Remove from the oven, let it sit for 5 mins and remove from the tray.
  • Transfer on to a cooling rack.

Serve it

  • Slice with a long knife, dipped in hot water and wiped dry.
  • Enjoy with a steaming mug of tea.

Important : After 15-20 mins, if the top has already got a nice, golden colour, but the middle of the cake is wet and unbaked (Insert a skewer and check), cover the top  loosely with a foil paper, shut the oven door and bake for another 5 mins.  This will allow the middle to be baked and the top to remain as it is.

It's only fair to share...Email this to someonePin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn

Sponge Cake – Basic pound cake with a delicious buttery flavour

sponge cake

We all know that in everything we do, the first few steps matter a lot.  If our first step  goes exactly as planned, it will boost our confidence, which in turn catapult us to be a bit more adventurous.

This  wonderfully-buttery cake with outer golden crust, is the  first cake that every aspiring cake-maker must get right, as it  gives a clear insight into all the baking techniques.

Master the art of making this simple but heavenly sponge cake and you will be baking most glorious varieties of cakes in no time!

All the tips and techniques are given, wrapped with love,  in this recipe so nothing can go wrong.

Happy baking !

You will need the following items:

Self Raising flour 250 g
Margerine or Butter under room tempreture 250 g
Caster sugar 250 g
Eggs under room temp 4
Milk 1/4 cup
Lemon juice and Vanilla essence 1  tsp each
Salt 2 pinches
Baking powder 1 tsp

Let’s make it: Set the oven to 180 C .

Oven temperature conversion:

http://happyrecipes.co.uk/oven-temperature-conversion/

Cream it

  • Cream butter and sugar together until creamy,  using an electric hand mixer.  Go clockwise.  (Time : 5 mins)
  • Add eggs, one at a time. Make sure you beat  after each addition. (Time :  Beat 15 seconds after each egg)
  • Add vanilla essence,  lemon juice, salt and finally, cream all together (Time : 1 min) 
  • Mix baking powder to flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape.
  •  Fold the flour gently with a wooden spoon until everything turns into a creamy batter. Do not use the electric mixer at this point.
  • Add milk and mix well.

Tray it

  • Line up a baking tray with parchment paper and spoon the batter into the baking tray and flatten with a spatula.
  • Lift up the tray and drop it twice onto your kitchen-top gently, allowing the batter to spread and settle evenly on the try.

Oven it

  • Pop it in the oven.
  • Bake for 20 mins or the top turns golden yellow (Never open the oven door in the first 10 mins)

Check it

  • After 20 mins, insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.
  • Take it out from the oven and let it rest for 10 mins.
  • Slowly remove from the tray and place it on a cooling rack.

Taste it

  • Dip a knife in hot water, wipe clean and cut the cake into dainty squares
  • Enjoy the lovely spongy texture wrapped with the buttery sweetness

Other easy delicious cakes :

Vanilla cupcakes

http://happyrecipes.co.uk/plain-vanilla-cupcakes-supersoft-delicious-cupcakes-ever/

Chocolate cupcakes

http://happyrecipes.co.uk/chocolate-cupcakes-pretty-chocolate-cupcakes-to-brighten-up-your-party/

Chocolate cake with butter icing

http://happyrecipes.co.uk/chocolate-cake-with-butter-icing/

 

It's only fair to share...Email this to someonePin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedIn