Hello everyone! 👋
It has been some time since I’ve had the mood to be in the kitchen to make anything other than our regular meals. I think it’s because we spend almost everyday of the week at home due to the pandemic and having to manage 2-3 meals a day is enough to say that I want to be away from the kitchen.
I cannot count how many cakes I’ve had throughout December. My best friend celebrated her birthday multiple times the whole month and I somehow managed to have a few slices of the many cakes she had from all those celebrations. I’ve also had my fair share of Christmas cakes, dessert cakes and more birthday cakes that month! It’s now only the first week of January and guess what? I have cravings for cakes.....
I’ve had watermelon cake, cheesecake and carrot cake on my mind constantly but tried to put the thoughts aside as I am trying to stay healthy and not pack on more after the festive season. Nope, cake is always on my mind. I got on the internet and started looking up cake recipes and ideas last night until late (at least 2am). I just have huge cravings 😞
After scrolling and getting as much ideas possible last night, I found myself this morning leaving my work behind as I got in the kitchen and started to pull out the ingredients and utensils I needed to make a matcha cake... in a rice cooker!
Ingredients:
4 eggs
3/4 cup flour
1 tsp baking soda
2 tsp matcha powder
1/2 cup sugar
3 tbs oil
The equipment you’ll need are:
Mixing bowl
Hand or stand mix
Spatula
Measuring spoons
Measuring cups
Rice cooker
Start off by separating egg whites and egg yolk.
Beat egg whites and gradually add sugar.
Add egg yolks and mix until even
Add flour, baking soda, matcha powder and oil and mix well.
Just for the reference, this is the matcha powder I used for this cake. We received this as a gift from a friend during Christmas and I thought I’d use this for the cake.
Pour mixture into rice cooker and cook. Usually my rice cooker takes about 30 minutes to cook rice but for this cake, I had to press it one more time to make sure it’s cooked. I still doubted it even though I poked a toothpick in and it came out ok so I pressed cook again for an additional time. Total of 90 minutes to be safe as I didn’t want an uncooked cake.
During the wait, I just cleaned up the kitchen and got back to work. I’ve mentioned in a previous post on how I love sitting in front of the oven to watch my cakes rise and cook but it’s not possible with this one as it’s in the rice cooker.
Taking the matcha cake out of the rice cooker was a tiny bit challenging as I realised I did not grease or butter the base. Not wanting to scratch the rice cooker pot, I used a wooden chopstick and carefully scraped the sides and gently lifted the cake from the base before tipping it over on a cooling rack.
It turned out great apart from the bumpy surface which I wasn’t too happy about. I ended up dusting a little bit of matcha powder on the top hoping for better presentation and for a stronger matcha taste.
Yes, it is totally possible to make a cake in a rice cooker.
I gave hubby the first slice before trying it for myself. He isn’t usually someone to enjoy cakes and I expected him to give a terrible feedback but to my surprise, he asked for another piece! The cake is actually quite light and is not too sweet. It is moist and not dry at all. The matcha dusting on the top really gave that extra matcha kick which was really good for matcha lovers like us.
You can easily enjoy this with some mascarpone or other cream with fruit toppings of choice. I didn’t have the ingredients for all that so having it on its own was good enough.
Did it satisfy my cravings for cake? Hmmm yes and no. I could go for more 😋 would I be making this again? Yes! It’s so easy and also very yummy!
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