Steamed cake
Steamed cake is a delicacy with a rich history, being a traditional dish that has been enjoyed for decades. This cooking method not only enhances the texture and flavors but is also an excellent alternative if your oven decides to let you down. Even if it may seem complicated at first glance, I will show you that it is a simple recipe and, above all, delicious!
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Total time: 2 hours
Number of servings: 6-8
Ingredients:
- 150 g wheat flour
- 1/2 teaspoon baking soda
- 150 g soft butter, cut into pieces
- 175 ml milk
- 120 g brown sugar
- 1 beaten egg
- 150 g dried apricots, soaked in brandy for a day, chopped
- 150 g apricot jam, preferably homemade
Necessary equipment:
- A large pot with a tight-fitting lid (it is important that the steam does not escape)
- A heat-resistant mold that fits in the pot
- A clean towel or a piece of fabric to support the mold
Step by step for a perfect pudding:
1. Sifting the ingredients
Start by sifting the flour and baking soda into a large bowl. This step is essential to avoid lumps in the mixture and to ensure a fine texture of the cake.
2. Preparing the mixture
In another bowl, mix the soft butter with the brown sugar until it becomes a fluffy cream. This is the ideal time to use a mixer, but you can also do it manually with a wooden spatula to enjoy the process. Add the beaten egg, mixing well after each addition.
3. Incorporating dry and wet ingredients
Gradually add the flour and baking soda mixture to the bowl with butter, alternating with the milk. Gently mix until combined. Finally, add the dried apricots and apricot jam, carefully mixing to avoid breaking the fruit pieces.
4. Preparing the mold
Grease the heat-resistant mold well with butter to prevent sticking. Place a few apricots and a few tablespoons of jam at the bottom of the mold for added flavor and to create a delicious fruit layer.
5. Sealing the mold
Pour the cake mixture into the mold and level the surface. Cover the mold with a folded baking sheet and tie it well with string. Then place a piece of aluminum foil over it and tie it again with string. Don’t forget to make a handle out of string to lift the pudding from the pot more easily.
6. Steaming
In a large pot, add water and place a folded towel at the bottom. Place the pudding on top of the towel, ensuring it does not touch the water. Cover the pot with a tight-fitting lid and let it steam for 1 hour and 30 minutes. Check the water level periodically and refill if necessary to avoid it dropping too low.
7. Serving
After the cooking time has passed, remove the pudding from the pot, removing the foil and baking paper. Let it cool slightly before cutting. You can serve the pudding warm, accompanied by a spoonful of apricot jam or with a dollop of whipped cream.
Useful tips:
- You can experiment with other types of dried fruits, such as prunes or raisins, depending on your preferences.
- If you like a stronger flavor, add a little vanilla extract or some spices like cinnamon or nutmeg to the mixture.
- The pudding can be stored in the refrigerator and reheated by steaming, thus maintaining its moist texture.
Nutritional benefits:
This cake is rich in fiber due to the dried apricots, which contribute to digestive health. Additionally, the butter and brown sugar provide a dose of energy, perfect for an afternoon snack.
Frequently asked questions:
- Can I replace the butter with another type of fat?
Yes, you can use margarine or coconut oil, but the taste will vary.
- Can it be made without eggs?
You can replace the egg with a mixture of ground flaxseed and water (1 tablespoon of ground flaxseed with 3 tablespoons of water), but the texture will be different.
Steamed cake is not just a dessert, but a culinary experience that will bring smiles to the faces of your loved ones. Enjoy every bite and savor its unique flavors!
Ingredients: 150 g flour, 1/2 teaspoon baking soda, 150 g butter, softened and diced, 175 ml milk, 120 g brown sugar, 1 beaten egg, 150 g dried apricots, soaked for 1 day in brandy and chopped, 150 g homemade apricot jam. You will also need a large pot with a tight-fitting lid, a heat-resistant mold that fits inside the pot, and something (it can be a towel folded in 4) to place the mold on.
