While Rikutatis is on the hunt for the Great Dragon, and, after the success of my Almati Stew recipe, I thought I might share a bit of Atysmas cheer in food form.
Stinga Rum Cake
Prep time: 20 minutes
Total time: Approximately 1 and 1/2 hours
Serves: 12 to 16 servings
4 parts Slaveni flour
1/2 spoonful of Bamboo leavening agent
3 parts Bamboo cane sugar
2 parts basic Koorin Oil
5 small Kitin eggs
1 spoonful of Shooki moss extract
1/4 bowlful of Stinga Rum
2 Batao Tree Fruits
Glaze:
1 large spoonful of water
1 part Bamboo cane sugar
1/4 bowlful of Stinga Rum
1 large spoonful basic Koorin Oil
1. Burn the fire to a low flame or even just hot, smoldering coals.
2. Dip a drop or two of Oil and grease pan evenly.
3. Slice 1 Botao Fruit thinly and layer the slices in the bottom of the pan.
4. Cut 2nd Botao Fruit into half pinky-finger width bits.
5. In a bowl, stir together oil, extract, rum and eggs.
6. Stir together flour, leavening agent and sugar until thoroughly combined.
7. Gently stir in bits of Botao Fruit.
8. Pour batter into pan and set it over the fire to bake for approximately 1 hour, checking for doneness every 20 minutes.
9. when cake bounces back at a finger touch, remove from the fire to cool.
10. When cool, remove the cake from the pan carefully in order to preserve the Botao slices on top.
Glaze:
1. In a small pan, heat oil, water and sugar until sugar dissolves and mixture begins to thicken.
2. Remove from the fire and add in Rum.
3. Allow Glaze to cool, and, when cool, drizzle glaze on top of the cake.
Slice, Serve and Enjoy!
Happy Atysmas!
Stinga Rum Cake
Prep time: 20 minutes
Total time: Approximately 1 and 1/2 hours
Serves: 12 to 16 servings
4 parts Slaveni flour
1/2 spoonful of Bamboo leavening agent
3 parts Bamboo cane sugar
2 parts basic Koorin Oil
5 small Kitin eggs
1 spoonful of Shooki moss extract
1/4 bowlful of Stinga Rum
2 Batao Tree Fruits
Glaze:
1 large spoonful of water
1 part Bamboo cane sugar
1/4 bowlful of Stinga Rum
1 large spoonful basic Koorin Oil
1. Burn the fire to a low flame or even just hot, smoldering coals.
2. Dip a drop or two of Oil and grease pan evenly.
3. Slice 1 Botao Fruit thinly and layer the slices in the bottom of the pan.
4. Cut 2nd Botao Fruit into half pinky-finger width bits.
5. In a bowl, stir together oil, extract, rum and eggs.
6. Stir together flour, leavening agent and sugar until thoroughly combined.
7. Gently stir in bits of Botao Fruit.
8. Pour batter into pan and set it over the fire to bake for approximately 1 hour, checking for doneness every 20 minutes.
9. when cake bounces back at a finger touch, remove from the fire to cool.
10. When cool, remove the cake from the pan carefully in order to preserve the Botao slices on top.
Glaze:
1. In a small pan, heat oil, water and sugar until sugar dissolves and mixture begins to thicken.
2. Remove from the fire and add in Rum.
3. Allow Glaze to cool, and, when cool, drizzle glaze on top of the cake.
Slice, Serve and Enjoy!
Happy Atysmas!