Bake without oven

In the West we are accustomed these days to a furnace in every house. The truth is that this situation is actually a fairly new, only the overall availability of electricity. Indeed, in 1940, in the main only bakeries, farms and estates would have ovens. Anyone else would be cooking on open fires or basic areas.

If you wanted to make bread or cake, or you had to fry (which is entirely possible, and still do), orhad a stove base with something like a Dutch oven, or you build steam pot. This is what makes today in many places in the world, particularly in Africa, where, when you need a cake, then a ring of vapor or gas on an open fire.

The same used in Europe and America, and true, at least in the United Kingdom, recipes for desserts and sweet steamed (ie steamed sponge cake mixes), there are still many families in cookbooks. Indeed, the classicalBritish Christmas pudding (plum pudding) is a gentle steaming. This article focuses, instead, biscuit mix, can be alleviated and which served as substitutes for cake. The only thing to remember when cooking with steam, however, is that it uses much lower temperature (100 ° C, in contrast to 180 ° C to 210 ° C), then you need to double the cooking time.

In fact, these recipes are so simple and effective, which can be cooked to heat and are ideal for wowingYour friends at the camp, nobody will believe it runs on a delicious cake with a simple campfire. The recipes are also on the ground in the middle of nowhere in Africa tested and that always surprises, like the people on how easy it is to create a cake base worldwide.

Steamed Ginger and Citrus Cake

Ingredients:
50 g ginger syrup Pieces
2 tablespoons ginger syrup
330g flour self-
2.1 teaspoon baking soda
rind1 orange
finely grated zest of 2 limes
150g butter or margarine
150g brown sugar
Of 1 orange segments
60 g of fresh fruit (for filling)
Pinch of salt
3 eggs

Method:
Sift together baking soda and salt in a bowl and then clean the cube of butter and add the mixture. Rub butter into flour with fingers until the mixture resembles fine bread crumbs.

Chop the ginger as finely as possible then add the flour mixture to hotwith citrus peel, sugar and ginger syrup. Mix thoroughly to combine the crack eggs into the mixture. Beat eggs slightly then stir the mixture to combine thoroughly.

Now your fat bowl of pudding (should be about 1.5 liters) and arrange the orange segments in a fan on the bottom. Carefully spoon half the cake batter then sprinkle the fruit over the dough. Now add the remaining cake mixture into the pot.

Place a lid or a sheet of wax paper over the bowlThen cover with a double layer of aluminum foil before you heat up a pudding mold inverted saucer in a large pan. Add boiling water to make it half way reaches the pudding mold and bring to a boil. Secure a perfect fit lid on top (if there is loose add a folded kitchen towel) and steam for 2 hours. Check used the water every half hour, and top-ups such as.

After two hours of cooking time, take care of the pudding basin from the pan and turn theHeat. Set aside to cool slightly, then remove the bag and carefully invert the cake onto a plate (you must have all shaken up and down a couple of times, when the cake is reluctant to occur).

This dish can be served hot, but is best when allowed to cool down properly on the first stored in an airtight jar and night, served with coffee or tea the next day, because the opportunity to develop the flavors.

I hope this recipe showed you how easy it isTo create a vapor of basic cake, and that you are now ready to try some more steam cake recipes.