Gone are the days when baking a cake required an oven. The world is your oyster, your imagination is the only limit, here`s an alternative to making a cake without an oven
According to tradition, baking a cake without an oven is considered an act of taboo since no other appliance can savor its true essence that uplifts our taste buds on cloud nine with an explosion of sweet flavors. But what must one do when they don’t own an oven and are craving this fraught with frosting delicacy?
Chocolate Cake
If your taste buds are begging for something sweet and spongy that involves chocolate, then fret no further. This recipe for chocolate cake is easy to make, with easily accessible ingredients to deliver the sugary flavor you’ve been craving for!
Ingredients:
180 gram Butter (6.3 oz.)
200 gram Castor sugar (7 oz.)
200-gram Full cream evaporated milk (7 oz.)
2 eggs, slightly beaten with a fork
100-gram plain flour / all-purpose flour (3.5 oz.)
50-gram cocoa powder (1.7 oz.)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract / 1 tsp. Vanilla essence
Chocolate Fudge Topping
200 g condensed milk (7 oz.)
1/2 teaspoon vanilla extract / 1 tsp. vanilla essence
2 tablespoons corn oil
20 g cocoa powder, sieved (0.7 oz.)
1 pinch salt
Method
Combine castor sugar, evaporated milk, vanilla extract/essence, and butter in a saucepan. Stir over low heat until sugar is dissolved and butter is melted, remove from heat and keep warm.
Add beaten eggs into the slightly cold evaporated milk mixture and stir till good mix.
Sieve the flour, cocoa powder, baking powder, and baking soda into a large mixing bowl, then pour the eggs mixture over the flour and stir till good mix (cake batter should be runny)
Heat steamer.
Lined and greased an 8 or 9 inch round baking pan.
Pour the batter into the lined pan and place the pan into the steamer and cover the top of the pan loosely with a piece of aluminum foil.
Cover the steamer and steam over medium heat for 45 mins.
Cool the cake in pan before turning out for further decoration.
To make Chocolate Fudge Topping:
Combine the sieved cocoa powder, condensed milk, and oil.
Stir over low heat till thicken.
Add in salt and vanilla extract or essence.
Cool the chocolate topping a little before spreading on the cake.
Refrigerated before serving it.
Lemon cake
Want to experience a sweet, yet tangy flavor at the same time? Then this lemon cake will deliver that and more. It’s a light and refreshing delicacy that will make anyone’s mouth water!
Ingredients
3 Tablespoons Lemon Curd
6 oz or 175 g Self-Raising Flour
1 Heaped Teaspoon Baking Powder
Pinch of Salt
6 oz or 175 g softened butter
3 large eggs
6 oz or 175 g Regular Sugar
Juice and grated zest of 1 lemon
Method
Prepare your pudding bowl as follows; Place the bowl on a sheet of parchment paper and draw around the base and cut out the circle. My pudding bowl is diameter: 6 1/2 inches or 16 cm at the top and 4 inches or 10cm in height. You need to make sure your bowl will fit in your multicooker. This size is a perfect fit for mine.
Grease the inside of the pudding bowl and place the cut-out piece of parchment paper in the bottom. This will stop the cake from sticking.
Prepare the cover as follows; Take a sheet of parchment and a sheet of aluminum foil large enough to cover the top of the bowl. Place one on top of the other than form a pleat across the center. Set aside.
Cream the butter and sugar until light and fluffy.
Add the eggs, lemon juice, and zest.
Add the SIFTED flour, salt, and baking powder. Fold gently so as not to lose too much air.
Add the lemon curd directly into the pudding basin so it sits on top of your cut out parchment paper in the base of the bowl.
Transfer cake batter to the pudding bowl.
Place the parchment and foil over the pudding basin with the parchment on the underside.
Using some string, tie the cover around the rim of the bowl.
Place in the steamer or multi cooker.
Remove the cover and place a serving plate over the pudding. ***Please be VERY CAREFUL as the bowl will be hot!! Use a tea towel!
Turn the plate and pudding bowl upside down and remove the bowl. You may have to wait a minute or so for gravity to work. The cake should drop easily. If it doesn’t, just run a knife around the edge of the bowl to loosen the cake then try turning it upside down again and the cake should drop.
Skillet chocolate cake
If there is one thing that is an absolute godsend to desert lovers, then that would be chocolate! This cake, with a rich and moist layer of milk chocolate frosting is sure to make anyone wishing to dive in for seconds after stealing a taste!
Ingredients
5 tablespoon butter (melted and unsalted)
3 tablespoon cocoa powder
1/2 cup sugar granulated
1 egg
4 tablespoon flour (sift it)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon vanilla essence
4 tablespoon milk
Method
Add butter in the skillet (melted), cover all sides with butter. Add cocoa powder and mix it well.
Add sugar in the mixture, egg, and mix well.
Add flour in the mixture.
Add baking powder and baking soda
Add vanilla essence
Add milk and mix well
Put on low heat and cover it for 12 mins, after 12 mins take a toothpick and check the cake (if it’s wet, keep the cake in a skillet and cover it for another 3 mins)
Check again with a toothpick if the crumbs are attached to it when you take it out then the cake is ready.
Turn the flame off and keep it covered for 3-4 mins
Flip the cake over the plate and leave it there for 5 mins, after 5 mins flip it back in frying pan and poke holes into the cake with a toothpick
