Just the other day, he was commenting on how he had lost the taste for egg yolks after coming to Singapore. He finds the eggs here in Singapore have a very strong egg smell. It can be overpowering for someone who is very conscious of the smell. Even I who is someone who has grown up in Singapore find certain eggs very eggy. Fortunately, I have discovered a certain brand which doesn't seem to have that strong a smell.
Anyway, back to the matter at hand, I used to find it difficult to make eggs rise without any eggs and butter. Recently, Anand seemed to have bend the rules regarding eggs! So after a very long time, I baked a cake for Anand with eggs and butter in it. Anand found the butter flavor a tad too strong - my next try - to mix half the butter with sunflower oil. Let's see how that goes. But overall, I found the cake quite nice - not too sweet and light fruit cake flavor. Best part- it is so easy to put together. No soaking of the fruits overnight, no beating of butter and sugar...boil and mix everything, that's it!
Ingredients (makes one 20 cm square cake)
- 1.5 cups self raising flour
- 1.5 cups plain (all purpose flour)
- 1 block unsalted butter (227gm)
- 1 cup brown sugar
- 200gm mixed fruits
- 1/2 cup glaced ginger, chopped
- 1/3 cup apple juice
- 2 teaspoons ground ginger
- 1/2 tsp bicarbonate of soda
- 2 eggs, lightly beaten
- Preheat oven to 180 deg C or 360 F.
- Grease and line a square 20 cm baking tin with grease proof paper.
- Sift both flours in a large mixing bowl.
- Combine butter, sugar, mixed fruits, apple juice, glaced ginger and ground ginger in a medium pan. Stir over low heat until butter has melted and the sugar dissolves.
- Bring to a boil and simmer uncovered for 5 minutes.
- Remove from heat and stir in soda. Set aside for a while to cool. Mixture will turn frothy.
- Add eggs and mix well.
- Add fruit mixture to the sifted flours, stir with a metal spoon until just combined. Do not over mix.
- Pour mixture into prepared tin and smooth the surface. Bake for 45mins to an hour or until a wooden skewer comes out clean. Leave the cake in the tin for an hour before turning out and cutting.