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Archive for May 25th, 2015

StickyToffeeAppleCake_First

You must be thinking, “why on earth would I want to bake a cake in a rice cooker?” There are a few reasons I can easily think of:

  • Maybe your oven is in use and you need dessert.
  • Perhaps it’s 40°C inside and you don’t want any more heat in the house.
  • Because you can.

I am usually not one who purchases a one trick pony but I received my rice cooker as a gift from my SIL one Christmas many years ago and to be honest it really does make the best rice ever (The Best, Jerry, The Best). But I really do hate the thought of an appliance that only does one thing, taking up space in my already over-crowded kitchen. I’ve seen these rice-cooker cake recipes in the blog-o-sphere for quite some time and have been intrigued by them to the point of almost making one, but never got around to it. But recently I saw something that renewed my interest and during one of our city weekends, I got down to experimenting.

I chose a traditional Génoise batter and apples (because I had an apple in the fridge!). My first experiment was a double portion of the batter, using 4 eggs. Needless to say, it overflowed so I reduced the ingredients by half. Also, for my first experiment I carefully laid thinly sliced apples in a floral pattern in the base of the rice cooker, but the cooking process disrupted the beautiful design so I altered my process. The cake is sponge-like, light and airy. It’s got a very nice texture that would work beautifully with a Crème Anglais or a dollop of whipped cream or vanilla ice cream. Also, I kept the brown sugar caramel volumes the same as the larger overflowing recipe because even though the cake is delicious, it would be even more delicious with some of the melted butter and brown sugar drizzled throughout it.

So next time it’s 1000 degrees and you don’t want the oven on, this 15 minute cake cooked in the rice cooker is for you.

Rice Cooker Sticky Toffee Apple Cake

StickyToffeeAppleCake

The brown sugar caramelized into a delicious toffee.

An Original KitchenInspirations Recipe

Serves 4-6

Ingredients:

  • 2 large eggs, separated
  • 60 g sugar
  • 1 tsp vanilla
  • 60 g all purpose flour
  • 1 tsp cinnamon
  • pinch of salt
  • 1 royal gala apple, cubed
  • 112 g brown sugar
  • 40 g butter, melted
  • 1 tbsp heavy cream

Directions:

  1. Combine the melted butter and heavy cream with the brown sugar, pour about half into rice cooker and spread out evenly in the bottom of the pan.
  2. Arrange half of the cubed apples in the brown sugar pushing down to spread the brown sugar out. 
  3. Sift the dry ingredients together, set aside.
  4. Beat the egg whites until stiff peaks form. Set aside.
  5. Beat the egg yolks with the sugar until pale and creamy and falls in a thick ribbon.
  6. Fold in 1/3 of the egg whites into the egg yolk mixture.
  7. Sift about 1/3 of the flour into the egg yolk mixture, then fold in the remainder alternately with the egg whites, being careful not to deflate the batter.
  8. Once all of the egg whites and flour have been folded in, carefully pour about half the batter into your prepared rice cooker bowl and spread out evenly over the apples and brown sugar. Top with remaining apples and then drizzle the remaining brown sugar mixture over the apples. Finish by spreading the remaining cake batter on the previous layer. Close the lid.
  9. Bake for 7-8 minutes on the cook setting (mine defaulted to “keep warm” after 8 minutes). Continue on “keep warm” for about 5 minutes and then press the “cook setting” again. Mine reverted back to “keep warm” after 4 minutes. Continue on “keep warm” until your cake tester comes out clean.
  10. Carefully remove the rice cooker bowl and allow to cool for 5 minutes. Turn onto a decorative plate. Serve with vanilla ice cream or whipped cream.

Notes:

  • I have this simple 3-cup rice cooker
May I offer you a slice?

May I offer you a slice?

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