LEMON POPPY SEEDS CAKE ON STOVE TOP

I was craving cake but I don’t have an oven, dilemma dilemma. Then I remembered I don’t really need an oven if I want to bake. After the mug cake revolution, it was time to stop being conventional and start thinking outside the box. After all, our ancestors used to bake bread before these modern day ovens came to be. So I decided to make a stove top cake. What we call in Kenya “Mawe tatu cake” literally 3 stones cake. I have every step in the photos so you will be able to follow how I did it. Cake basics remain the same, only the baking part changes. I’m so happy how the cake turned out, not only was it moist and crumbly, it was delicious as heck! Now there really is no excuse when it comes to baking! Hope you enjoy this recipe and try out this “Mawe tatu” technique.

INGREDIENTS

1/2 Cup Milk
2 Tablespoons White Vinegar
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
3/4 Cup Sugar
1/2 Cup Vegetable Oil
1 Teaspoon Vanilla Essence
1 Teaspoon Poppy Seeds
1/4 Cup Lemon Juice
2 Tablespoons Lemon Zest

METHOD

Pour milk in cup and add the white vinegar , allow to sit for 10 minutes

In a large bowl add flour, sugar, bakingĀ  powder, baking soda, salt and sugar

Whisk until well combined

Add in the vegetable oil

Pour in the milk mixture

Mix the batter well

Add vanilla essence

Add lemon zest and lemon juice

Mix the batter well but careful not to over mix

Prepare your “oven” lay 3 stones at the bottom of a large sufuria (deep bottomed pan) Cover with lid and let it heat up on the gas

Pour your cake batter is a smaller sufuria and place it on top of the 3 stones

Cover the large sufuria with a lid or same sized large sufuria making sure no air can get in

Turn heat to medium high and bake the cake for 40-45 minutes. At the 40 minute mark check if cake is done by inserting knife or skewer. If it comes out clean then cake is cooked on the inside. Let the top of the cake brown before turning off heat

Allow cake to cool slightly in the pan before turning it over on wire rack to cool

I decided to top my cake with fresh mangoes since they are still in season and why not?

The cake turned out so moist yet crumbly

A slice of deliciousness. Have it on its own or with your favorite drink

Yuminess in every bite

LEMON POPPY SEEDS CAKE ON STOVE TOP

Recipe by Mulunga Alukwe

Prep time: 15 Minutes

Cook time: 55 Minutes

Total time: 1 Hour 10 Minutes

Yield: 1 Cake

Ingredients

  • 1/2 Cup
    Milk
  • 2 Tablespoons
    White Vinegar
  • 2 Cups
    All Purpose Flour
  • 1 Teaspoon
    Baking Powder
  • 1/4 Teaspoon
    Baking Soda
  • 3/4 Cup
    Sugar
  • 1/2 Cup
    Vegetable Oil
  • 1 Teaspoon
    Vanilla Essence
  • 1 Teaspoon
    Poppy Seeds
  • 1/4 Cup
    Lemon Juice
  • 2 Tablespoons
    Lemon Zest

Cooking Directions

  1. Pour milk in cup and add the white vinegar , allow to sit for 10 minutes. In a large bowl add flour, sugar, baking powder, baking soda, salt and sugar. Whisk until well combined
  2. Add in the vegetable oil. Pour in the milk mixture.Mix the batter well. Add vanilla essence. Add lemon zest and lemon juice. Mix the batter well but careful not to over mix
  3. Prepare your “oven” lay 3 stones at the bottom of a large sufuria (deep bottomed pan) Cover with lid and let it heat up on the gas
  4. Pour your cake batter is a smaller sufuria and place it on top of the 3 stones. Cover the large sufuria with a lid or same sized large sufuria making sure no air can get in
  5. Turn heat to medium high and bake the cake for 40-45 minutes. At the 40 minute mark check if cake is done by inserting knife or skewer. If it comes out clean then cake is cooked on the inside. Let the top of the cake brown before turning off heat
  6. Allow cake to cool slightly in the pan before turning it over on wire rack to cool. A slice of deliciousness. Have it on its own or with your favorite drink

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