NOT EXACTLY THE BEST LOOKING DESSERT ON THE TABLE BUT GOOD FOR AFTER DINNER, SNACKING AND GREAT WITH A COFFEE OR TEA. USUALLY MADE FOR THE HOUSE BUT ALSO CAN BE A GREAT TREAT TO BRING TO DINNER . THE PURSUIT OF THE PERFECT PERSON IS NOT RECOMMENDED TO EAT.
THE MEASUREMENTS NEED TO BE ADJUSTED FOR THE PAN SIZE BUT I’M NOT FUSSY AND QUICK AND EASY ALSO MEANS IT’S BAKED IN THE VORTEX OVEN, QUICK TO HEAT UP INSTEAD OF THE LARGER OVENS.
175 GRAMS OF ALL PURPOSE FLOUR
1 1/2 TEASPOONS BAKING POWDER
GINGER PASTE TO TASTE (OMIT OR SUBSTITUTE)
1/4 TEASPOON SALT
1 1/4 STICK BUTTER
175 GRAMS SUGAR
3 EGGS
VANILLA EXTRACT TO TASTE
CREAM THE BUTTER AND SUGAR IN THE FOOD PROCESSOR TILL FLUFFY ADD THE DRY INGREDIENTS, MIX AND THEN THE EGGS PULSED IN ONE BY ONE. ADD THE GINGER PASTE TO TASTE SAME WITH THE VANILLA.
PREP A CAKE PAN, I USED AN 8X8 PAN, PARCHMENT ON THE BOTTOM AND SPRAYED.
BAKE AT 340 DEGREES, THE VORTEX OVEN CAN BE FINICKY , RECOMMENDED TEMP FOR THE CAKE SHOULD BE AROUND 200 DEGREES FAHRENHEIT INTERNAL. TEMP AND TIME NEED SOME TWEAKING.
YOU CAN END UP WITH A LAVA CAKE CENTER .
COOL, TRIM THE TOP (THE COOKS SAMPLE) IF NECESSARY, FLIP REMOVE FROM PAN, CUT INTO BITES AND GLAZE WITH OPTIONAL GINGER PASTE ADDED TO THE GLAZE. (MILK AND 10X SUGAR)
DONE.
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