fredag 28 november 2008

Kinesisk kaka

From "The Goody-Naughty Book" by Sarah Cory Rippey

Barbara asked if I had the recipe for the cake in the header. I haven't made this cake in the last years and don't even remember if I liked it or not. The recipe is my own and has nothing to do with China — but it needed a name and since we used the Chinese china the first time I made it, it got that name.


¾ cup all-purpose flour
½ cup whole-wheat flour
1/3 cup brown sugar
75 g shortening

Reserve ¼ cup of crumbs.
1 tsp baking powder
¼ tsp baking soda
½ tsp anise
¼ tsp nutmeg
to remaining crumbs.

½ cup buttermilk
1 egg
and mix until blended.
Spoon the batter into a greased a 9-inch square pan.

Mix the reserved crumbs with
1/3 cup cashew nuts
and sprinkle on top of cake.
Bake for 30 minutes at 190˚C (375˚F

You find a conversion calendar here.

2 kommentarer:

  1. Thank you so much, Margaretha, it is very kind of you to publish this recipe. I've copied it and will have a go next week. I'd have liked to try it at once, but the peanuts are missing.. Have a lovely weekend!

  2. You can use any nuts - I use whatever I happen to have at hand.