I’ve been experimenting with my oven lately. Just heating from both sides didn’t seem to do the job for cake, so I went on to heat from above for about five minutes, then from below for fifteen and then some more from above.
So, in consequence I’ve been baking more cakes than usual, and this is my favourite at the moment.
- 100g butter
- 100g caster sugar
- 100g flour type 405
- 1 tsp baking powder
- 2 medium eggs
- ½ – 1tsp ground cinnamon
- 2 good tsp cocoa, unsweetened
- cider or apple juice
Pre-heat your oven to 190°C. Mix butter and sugar, then add the eggs, flour and baking powder and stir the mixture until it’s smooth. Add milk if necessary. The batter should be more flowy than sticky. Just imagine it to go into edges of complicated baking tins easily while you’re searching for the right texture.Add cocoa and cinnamon and a splash of cider or apple juice.
Bake for about 20 to 25 minutes. Test the cake with a toothpick or clean, sharp-pointed knife. If it comes back sticky with batter, the cake needs more time. The “crust” shouldn’t be much of a crust but rather spongy.
I’ve been thinking about making some sort of cider or apple syrup as it won’t change the texture as much, so stay tuned for experiments that way.
Tastes great with milk.