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Ingredient
Top 5 dishes made from & 1/4 cups Self-Raising Flour
1 . Rice Cooker Lemon Cake
Rice Cooker Lemon Cake
I have made several attempts at cooking Lemon Cake in my rice cooker. I have some Lemon Cake recipes and I tried them. I realised that the cake cooked in ricer cooker tends to collapse when flipped over if Butter content is high. Soft and moist ones don’t work well. It seems the basic rice cooker cake recipe that requires smaller amount of Butter and larger amount of Flour works best. I recommend to add Lemon Icing rather than pouring Lemon Syrup over the hot cake.
Ingredient
1/2 cup
Caster Sugar
1/4 teaspoon
Salt
1/2 tablespoon
Lemon Juice
1/4 cup (30 g)
Icing Sugar
Cooking instructions
* Step 1
Line the base of rice cooker’s inner pot with baking paper. If your inner pot is in a good condition, baking paper would be unnecessary. *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter.
* Step 2
Whisk all ingredients in a mixing bowl until smooth. Pour the mixture into the prepared rice cooker’s inner pot, flat the surface evenly, and start cooking at ‘Cake’ setting.
* Step 3
*Note: Cake that is cooked in ricer cooker tends to collapse when flipped over if Butter content is high. If you add more Butter, you need to take the cake out of the pot cautiously.
* Step 4
If it is not cooked yet, leave it in the hot rice cooker for 10 more minutes or heat extra time. When it is cooked, turn out on a wire rack, carefully peel away baking paper, and cool.
* Step 5
To make Lemon Icing, mix Icing Sugar and Lemon Juice. Drizzle the Lemon Icing over the cooled cake, and serve.
* Step 6
*Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.
Note: if there is a photo you can click to enlarge it
2 . Dairy-free Canned Apple Cake
Dairy-free Canned Apple Cake
This is Dairy-free version of my ‘Whatever Fruit You Have’ Cake. I used Sunflower Oil instead of Butter. I like the fluffy and soft texture of the cake that is made with Oil, but the flavour can be bland. Spice, Citrus Juice, Vanilla, Brandy can improve the flavour. I added all of them.
Ingredient
2 tablespoons
Caster Sugar OR Brown Sugar
1/4 teaspoon
Salt
1/2 cup
Oil *I used Sunflower Oil
1 teaspoon
Vanilla Extract
1-2 teaspoons
Brandy *optional
1 can (410 g)
Apple Slices *choose firm type
1 teaspoon
Ground Cinnamon
1 tablespoon
Lemon Juice
1/4 cup
Sultanas
1/4 cup (30 g)
Icing Sugar
1/2 tablespoon
Non-dairy Milk, Water, Lemon Juice, Brandy, etc
Cooking instructions
* Step 1
Preheat oven to 170°C. Line the base and sides of a cake tin with baking paper. Drain canned Apple Slices.
* Step 2
To make cake batter, whisk Eggs in a mixing bowl, add Sugar, Salt, Oil, Vanilla and Brandy, and mix well until creamy. Add Self-Raising Flour and mix well until smooth. It’s a thick batter.
* Step 3
Add 2 tablespoons Caster Sugar, Cinnamon and Lemon Juice to the drained Apple Slices, and roughly combine. Add the Apple Slices and Sultanas to the batter, and gently combine.
* Step 4
Pour the mixture into the prepared cake tin, spread evenly, and bake for 30 to 35 minutes OR until cooked through. Turn onto a wire rack and cool.
* Step 5
You can dust the cake with Icing Sugar. Today I drizzled with Icing, that can be made by mixing Icing Sugar and liquid.
Note: if there is a photo you can click to enlarge it
3 . Orange Pound Cake
Orange Pound Cake
This is another variation of my Pound Cake. I added Zest and Juice of 1 fresh Orange. It can be baked in a round cake tin, but it always cracks. It is better to bake it in a loaf tin, so that the centre crack actually looks good. I drizzled with Orange Icing for the above Photo. For the photo below, I brushed with Orange & Grand Marnier Syrup while the cake was still hot. You can simply dust with Icing Sugar.
Ingredient
125 g
Butter
2 tablespoons
Caster Sugar
1/2 cup
Icing Sugar *about 60g
1 tablespoon
Orange Juice *1 tablespoon is 15ml
2 tablespoons
Orange Juice
2 tablespoons
Grand Marnier *OR Cointreau, Brandy, Whisky, etc
Cooking instructions
* Step 1
Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
* Step 2
Beat softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy.
* Step 3
Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy.
* Step 4
Add Orange Zest and combine, then add Orange Juice and Self-Raising Flour, and mix with a spatula or large metal spoon until just combined. DO NOT over-mix. *Note: The batter should be thick. Add some extra Self-Raising Flour if too soft.
* Step 5
Spoon the mixture into the loaf tin and smooth the surface. *Note: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack.
* Step 6
Bake in preheated oven for 35 to 40 minutes or until cooked through. Transfer to a wire rack and cool. *Note: Cover with a sheet of foil if the top gets too dark.
* Step 7
*Orange Icing: Mix Orange Icing ingredients in a small bowl and mix well until smooth. If it is not soft enough, add extra a few drops Orange Juice. If it is too soft, add extra Icing Sugar. Drizzle the Icing over the completely cooled cake.
* Step 8
*Orange Syrup: Make Orange Syrup while the cake is being baked. Mix the ingredients in a small bowl, and warm in the microwave, so that Sugar will dissolve quicker. When the cake is baked, brush the Orange Syrup over the hot cake, and leave the cake in the tin until cool.
Note: if there is a photo you can click to enlarge it
4 . Black Sesame & Coconut Milk Cake
Black Sesame & Coconut Milk Cake
Black Sesame Seeds are not a popular cooking ingredient in Australia. People don’t use it for cooking. In Japan where I grew up, Black Sesame Seeds are used for many desserts. I believe the flavours of Black Sesame and Coconut are a good match. This cake doesn’t look very pretty but it smells amazing and tastes really good. This cake goes well with Chocolate, too. Today I served it with soft Chocolate Ganache. It was delicious!!!
Ingredient
1/2 cup
Toasted Black Sesame Seeds
125 g
Butter *softened
3/4 cup
Caster Sugar
1 teaspoon
Vanilla Extract
1/2 cup
Coconut Milk *room temperature
Cooking instructions
* Step 1
Toast Black Sesame Seeds in a saucepan until aromatic, and grind finely until moist. *Note: You can grind further until wet.
* Step 2
Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
* Step 3
Beat softened Butter in a mixing bowl with a whisk or an electric mixer until smooth. Add Caster Sugar and Vanilla, and beat until creamy.
* Step 4
Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy.
* Step 5
Add ground Black Sesame Seeds, Self-Raising Flour and Coconut Milk, and use a spatula or large metal spoon to mix until just combined.
* Step 6
Spoon the mixture into the loaf tin and smooth the surface. *Note: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack.
* Step 7
Bake in preheated oven for 40 to 45 minutes or until cooked through. Stand the cake in the tin for 5 minutes as it is very soft, then turn onto a wire rack and cool.
* Step 8
*Note: I served with soft Chocolate Ganache. Soft Chocolate Ganache can be made by mixing same amount of heated Cream and Dark Chocolate. e.g. 50g Dark Chocolate and 50ml Cream. You may wish to coat the cake with the Ganache.
Note: if there is a photo you can click to enlarge it
5 . Orange Marmalade & Whisky Pound Cake
Orange Marmalade & Whisky Pound Cake
At Christmas time every year, my husband’s Auntie Joan kindly gives us her homemade Marmalade. We don’t eat it much, but her Marmalade is perfect for this cake. This cake is only for grown-ups because it is alcoholic as I added Whisky to the batter and brushed with extra Whisky on top. I believe Whisky works best with Orange Marmalade, but Brandy OR Rum would be good, too.
Ingredient
1/3 cup
Caster Sugar
1 tablespoon
Whisky *plus extra 2-3 tablespoon to brush
Cooking instructions
* Step 1
Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
* Step 2
Beat softened Butter in a mixing bowl with a whisk or an electric mixer until smooth. Add Sugar and beat until creamy.
* Step 3
Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy.
* Step 4
Add Orange Marmalade and 1 tablespoon Whisky, and mix to combine. Gently fold in Self-Raising Flour with a spatula or large metal spoon until just combined. DO NOT over-mix.
* Step 5
Spoon the mixture into the loaf tin and smooth the surface. *Note: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack.
* Step 6
Bake in preheated oven for 35 to 40 minutes or until cooked through. Brush extra Whisky over the hot cake, stand the cake in the pan for 5 minutes as this cake is fragile, then turn onto a wire rack to cool.
* Step 7
*Note: Rest the cake until completely cooled, OR even longer, so that Whisky soaks in and the cake tastes nicer.
Note: if there is a photo you can click to enlarge it
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