Ingredients: (12 pieces)
1 can condensed, sweetened milk (14 oz)
1 cup Flour, plus 3 tablespoons
1/2 Teaspoon Baking powder
1/4 cup soy milk (or coconut milk)
1 jar of jam
1/8 cup water
Preheat the oven to 175°C
Prepare a bundt pan by spraying it with butter and dusting it with 3 tablespoons flour.
With an electric mixer, mix all ingredients till smooth then add them to the cake pan.
Bake in the preheated oven for 40 minutes (or less according to the cake thickness).
Take out of over and let cool, slightly. IN the meantime, prepare the fruit topping. Add the jam to a bowl and add about 1/8 cup water. Place the bowl in microwave for about 30 seconds. Stir to melt the jam and combine with the water. Jam should still have some body to it. You don’t want to make this pure liquid.
After about 5 minutes flip bundt pan onto serving platter.
Sprinkle some powdered sugar on top.
Serve with jam mixture.
This is not your traditional cake. It’s much more dense because there are no eggs. You only get a hint of banana so that flavor isn’t overwhelming and goes well with a variety of fruit jams. It’s surprisingly good. Goes great with a cup of tea.
Serves 2 dozen
1 cup plain flour
1/2 cup cold unsalted butter plus a few tablespoon to coat cookie sheet
1/2 cup sour cream
3/4 cup Blackberry Preserves
In a large bowl, combine butter and flour until it resembled crumbs. Stir in sour cream and mix well
Wrap the dough in saran wrap and refrigerate for 2 hours.
Pre-heat oven to 350 degrees.
Lightly butter 2 cookie sheets then set aside.
Roll on heavily floured surface to 1/8-inch thickness.
Cut with a large round cookie cutter.
Fill center with 1 tablespoon preserves. Bring the sides up to the middle and pinch at the top.
Transfer tarts to cookie sheet.
Bake 20 minutes, or until sides of the tart is just beginning to brown.
Remove from the baking tray and cool on wire racks. When cooled, dust with powdered sugar
Note: The dough is extremely moist and sticky. I had to use a little more flour to roll the dough than I would for other types of dough. Also, since the dough and filling are very wet the cooking time doesn’t have to be exact. I accidentally left one tray in about 5 minutes too long and they still tasted pretty good. I wouldn’t do it on purpose but if you are anything like me you have a tendency to get distracted in the kitchen. It’s nice to know that you don’t have to stare at the tart so you don’t miss your window of opportunity to pull them from the over.
This recipe has been
adapted tweaked from EatTheOlympics.com