Slow Cooker Lemon Drizzle cake
Friday, December 13, 2013
I love my new slow cooker! It was a housewarming gift from my sister and has been on the go constantly since I got it. It is great for soups, stews and casseroles and is the ultimate in convenience. I decided to really give it a challenge and bake a cake in it! “A CAKE?” […]
I love my new slow cooker! It was a housewarming gift from my sister and has been on the go constantly since I got it. It is great for soups, stews and casseroles and is the ultimate in convenience.
I decided to really give it a challenge and bake a cake in it! “A CAKE?” I hear you cry- well why not? I say!
The lovely Shanti from Magpie Belfast shared a recipe with me for lemon drizzle cake with Poppy seeds and that’s the one I decided to test in my lovely new Morphy Richards model, with a few of my own amendments.
I admit to being a bit nervous about this process as, to be perfectly honest, I didn’t really believe that it was possible to bake a cake in this way. But hey, I will give anything a go.
If I’m honest the end result did look a bit rough and ready but definitely home- made. It did, however, taste delicious
To try it in your slow cooker you will need:
Ingredients
10 oz plain flour
1 tsp baking powder
1/2 tsp salt
1 oz poppy seeds
8 oz caster sugar
3 eggs
4 fl oz vegetable oil
5 oz plain Greek Yoghurt
2 fl oz milk
1 tsp lemon zest
2 fl oz lemon juice
1 tsp vanilla
Juice of one lemon
1 tbsp icing
Instructions
grease the inside of a slow cooker bowl (I used spray oil)
mix the flour, salt, baking powder and poppy seeds and set to one side
place the sugar, eggs, oil, yoghurt, lemon zest, lemon juice, vanilla and milk in a bowl and whisk until the sugar is dissolved.
Add all of the flour mixture to the sugar mixture and stir until it is just combined but still lumpy)
pour the mixture into the slow cooker and cover
Cook on the high setting for approximately 2-2.5 hours or until the top appears set
Turn off the slow cooker and carefully remove the lid, making sure not to drop in any condensation
mix together the remaining lemon juice (one lemon) and the icing sugar
Pour over the top of the cake (piercing the top of the cake to allow it to soak in)
Cover the opening of the slow cooker with kitchen paper towels and replace the lid
Allow to cool for about 20 minutes
Run a knife around the edge of the bowl to remove the cake and continue to cool on a rack
Slice, serve and enjoy!
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