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In the West we are accustomed, these days, to have an oven in every home. The truth is that this situation is actually a relatively new, only those with the general availability of electricity. In fact, before the year 1940 would, in general only bakeries, farms and estates have ovens. All would be cooking on open fires or construction of the base.
If you wanted to make bread or cakes we have had to cook (which is entirely possible and even today) orA basic oven build something like a Dutch oven, or have had to steam the food. This is what is done today in many parts of the world, especially in Africa where, like a cake, you have to steam on a gas stove or over an open fire.
The same used to be true in Europe and America so well and, at least in Britain these recipes steamed cakes and desserts (ie steamed cake mixes) still exist in many cookbooks of the family. In fact, the classicBritish Christmas pudding (blood sausage), is a gentle steaming. However, this article focuses on cake mixes that can be steamed, and that the cake can be served as substitutes. The one to remember for the steaming instead of baking is the temperature you use is much lower (100 ° C to 180 ° C to 210 ° C), so you should double the cooking time.
In fact, these recipes are so simple that they can effectively be cooked in the fire and are great forwowing your friends at camp! Nobody will believe you can be a delicious cake on a campfire simple. The recipes are also field tested in the middle of nowhere in Africa and it always surprises people to see how easy it is to create a cake based around the world.
Steamed Ginger and Citrus Cake
Ingredients:
Ginger Pieces 50g syrup
2 tablespoons ginger syrup
330g self-raising flour
1 / 2 teaspoon baking soda
finely grated zest of 1orange
finely grated zest of 2 limes
150g butter or margarine
150g brown sugar
segments of 1 orange
60 g of fresh fruit (for filling)
pinch of salt
3 eggs
Method:
Sift salt and baking soda in a clean bowl then cube the butter and add to the mix. Rub the butter into the flour mixture with fingertips until mixture like bread crumbs.
Chop the ginger as finely as possible then add the crumbled flour, along withpeel of citrus fruit, sugar and ginger syrup. Mix to combine the crack in the egg mixture. Beat the eggs lightly and add the mixture to combine thoroughly.
Now grease your bowl pudding (should be about 1.5 s) and place the orange segments in a range on the base. Carefully spoon half the cake batter on top sprinkle the fruit over the batter. Add the remaining cake mixture in the bowl.
Place either a lid or a sheet of baking paper over the bowlcover with a double layer of aluminum foil, before the pudding basin on an inverted saucer in a large saucepan. Add boiling water so it comes halfway through the pudding basin and bring to a boil. Apply a tightly fitting lid on top and steam (as a cloth folded separately to be added) for 2 hours. Check water level every hour or half-and top-up required.
After the cooking time by two hours' remove the pudding basin from the pan and put theheat. Set aside to cool slightly, then remove the foil wrapper and carefully now the cake on a plate (you may need to shake it all up and down for a couple of times when the cake is reluctant to emerge).
This dish can be served hot, it's best to cool before being stored in an airtight jar overnight and served with tea or coffee the next day if they leave the flavors a chance to develop properly.
I hope this recipe showed you how easy it isCreating a cake base in water and you're ready for some fresh steamed recipes to try.
