What do you get when you combine quiet hours on a cold Sunday afternoon with an experimental, sweet-toothed housewife and the bare month-end essentials in the cupboards? A recipe for an unusually yummy cake, of course!
Yesterday I ticked off another cake for my Goal #22 of baking five different cakes. Since I had no eggs in the house I used the egg-free, dairy-free custard cake recipe I’ve posted about before, but dressed it up with a number of delicious tweaks.
The idea came to me when I thought about some of the fruits, nuts and spices that I enjoy adding when I make a bowl of custard for dessert. If those ingredients taste great with custard dessert, why not add them to custard cake?
To the dry ingredients I added 1 teaspoon mixed spice. To the wet ingredients I added 1 small mashed banana. Then when the mix was combined, I folded in 1/4 C cashews (chipped and toasted) and 1/4 C currants. Those amounts were arbitrary, based on all I had left of the ingredients. But they turned out to be just right 🙂
The recipe made enough for one small square pan.
The first time I tried the custard cake recipe I sprinkled white sugar to make a crispy crust. This time I went half-half with white sugar and brown treacle sugar.
The cake looked and smelled great when it came out of the oven. I didn’t wait long to taste it!
The results were even better than expected: a moist, slightly dense cake with a pleasant dash of fruitiness. I was also excited to discover that the treacle sugar had added a surprise element… it had melted and trickled down into the cake, so that some slices contained a warm and sticky molasses centre. Nom nom nom nom!
Well, I knew I loved it, but would it pass the hubby taste test? At first Ninja looked dubious about the currants (he loathes cooked fruit), but soon he was asking for a large second slice 😀 Success!
Paired with a steaming cup of rooibos tea on a chilly autumn night, this cake made a splendid after-dinner treat.
We all know it’s risky to experiment with baking… many recipes will flop if you mess around with their ingredients too much. But never let that stop you from adding new flavours to your old favourites – you’d be amazed at what a couple of arb additions can do 🙂