This is
what days off are for, aren’t they?
I tried
something different, and captured ‘making a cake’ with pictures, not words. It
was most fulfilling to flick through them afterwards and bask in the glorious
joy initiated by baking.
Autumn has
abruptly arrived, and rang the doorbell quite sharply demanding to be let in.
Unwillingly I have accepted that summer has come to an end, but rejoiced in all
the winter pleasures to come. Soups, warm cakes, fires, fluffy slippers and cold
fresh air, to mention a few.
Sometimes
we have to slow down and make something, and autumn seems the perfect season for
doing so. I suppose it is with every other season, but autumn and cakes seem to
fit like gloves.
Happy
Monday!
(Oh, and if
you’re confused with why the heck I’m talking about it being autumn, it’s
probably because you’re in a different country. If you’re from here, and still
confused, then….c’est la vie.)
X
Keep reading
if you want to make that deliciously simple chocolate cake*…..
1 ½ cups
unsifted plain flour
1 cup
granulated sugar
1/3 cup
unsweetened cocoa
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla essence
1
tablespoon cider vinegar
½ cup vegetable oil
1 cup water
1
tablespoon icing sugar
1. Preheat the oven to 190c. Grease and
flour a 20cm cake tin. In a mixing bowl, combine the flour, granulated sugar,
cocoa, baking soda and salt. Make a well in the centre of the mixture, and add
the vanilla, vinegar and oil, then gradually stir in the water. Continue
stirring until thoroughly blended, but do not overmix.
2. Pour the batter into the cake tin
and bake, uncovered, for 35 – 40 minutes, or until toothpick inserted into the
centre of the cake comes out clean. Do not overbake; the secret of this cake is
moistness. Cool in the tin on a wire rack for 10 minutes, then transfer the
cake from the tin to the rack to cool completely. Sift the icing sugar over the
top, and serve.
*Credit for
the recipe goes to Readers Digest. An old ‘n trusty one!
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