I've been annoyed at not finding a basic cake recipe which I can use for topping pie fruit as a quick dessert, so tonight I made one up. I grabbed a 1/3 cup measurement (what came to hand) and made sure that everything was in increments of 1/3 so I would find it easier to remember. The recipe was as follows:
2/3 cups plain flour
1/3 cups wholemeal plain flour
2 tsp baking powder
1/3 cup sugar
2/3 cups milk
1 egg
cinnamon (for an apple cake)
I poured it over a small tin of apple pie fruit, and cooked it at 180 til cooked through. It could probably have come out a little earlier as it was a bit dry. To make it into a plain cake, I'm going to try doubling the quantities, adding 2/3 c applesauce in lieu of any fat (whick I forgot about in the above recipe), and make it in a baking tray so I can cut it into squares.
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About Me
I love cooking. I love the challenge of looking at a bundle of disparate ingredients and turning them into a delicious whole. Many of the recipes on this blog are vegetarian, some are vegan, almost all are pretty kid-friendly (at least, my kids). More recently, I've started cutting the level of carbs in our diet, which means newer recipes are less vegetarian-friendly, but not all.
Most of these recipes are my own creations, those that aren't are generally attributed to their source. I'd appreciate a similar courtesy :)
Most of these recipes are my own creations, those that aren't are generally attributed to their source. I'd appreciate a similar courtesy :)
1 comment:
This worked really well with the larger-size tin of pie fruit spread in the bottom of my big spring-form pan. The topping was spread much more thinly and cooked much faster. Delicious with ice cream :-)
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