Cassava Flour Lemon Block Cake #CharityRecipe

Name: Cassava Flour Lemon Block Cake #CharityRecipe
Cuisine: Kenyan
Ingredients: 3 Eggs; Pinch Salt; 2 teaspoons Ginger Powder (You can use Vanilla Extract instead); 1/2 Cup Sugar (I find that too sweet. So I use 4 tblspns only); 4 tablespoons Margarine; 2 Cups Cassava Flour; 2 teaspoons Baking Powder; 4 tablespoons lemon juice and a pinch of Lemon zest

Athena Wakecu @A7h3naCooks

Nairobi, Kenya

Cassava Flour is not only Glutten free but also excellent when trying to loose weight. Personally I avoid wheat for health reasons. Cassava flour become my go to flour for baking.

Athena Wakecu @A7h3naCooks

Nairobi, Kenya

Cassava Flour is not only Glutten free but also excellent when trying to loose weight. Personally I avoid wheat for health reasons. Cassava flour become my go to flour for baking.

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Ingredients

3Eggs
PinchSalt
2 teaspoonsGinger Powder (You can use Vanilla Extract instead)
1/2 CupSugar (I find that too sweet. So I use 4 tblspns only)
4 tablespoonsMargarine
2 CupsCassava Flour
2 teaspoonsBaking Powder
4 tablespoonslemon juice and a pinch of Lemon zest

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Steps

1

Preheat the oven, grease and dust your baking tin.
2

In a bowl, whisk eggs, margarine, sugar and salt on high until the mixture has tripled in volume and become very fluffy.
3

Add the ginger n lemon juice n zest and whisk in on high.
4

Whilst the eggs are whisking, sift the dry ingredients together.
5

Gently fold the dry ingredients into the egg mixture being mindful not to over mix as the mixture will lose air and you'll get a floppy sponge. You want spongy coz this flour produces very dense cakes.
6

Pour into baking tin and bake til done. It should be springy n just brown on top and comes away from the edges of the tin.
Note.. The recipe gets wet as is. But if you find your dough isn't runny enough, you can add some milk.

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Cooksnaps

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Athena Wakecu @A7h3naCooks

on May 13, 2019 08:57

Nairobi, Kenya

From as far back as a child of 7 or 8 years, I have always loved cooking. Trying out new recipes and experimenting with different ingredients is my passion.