How to Make Garri Cake


For people who haven’t had the fantastic pleasure of creating/ingesting garri cake, permit me to explain this milky deliciousness.

No bake Garri cake is made by way of combining dry garri with a bit water, incorporating butter and sugar to form a cakelike structure. A mixture of Butter, sugar and milk is then created and used as icing. This stuff is genuinely top. For those who have in no way tried this, it’s virtually like a cookie cake than a sponge cake. It’s dense because of the character of garri but delicious all the same.

Garri cake is simply the muse in the back of this garri cookie cake, I had a blind take a look at and no person guessed the cake contained garri until I told them. If you aren't adventurous enough to try the recipe substitute garri with cassava flour.



For the Garri Cookie Cake


  • 11⁄3 cups Garri*
  • 1¾ cups all-purpose Flour
  • 2 Teaspoons Baking Powder
  • 1 cup Granulated Sugar
  • 100g Butter
  • 4 Eggs – at room temperature
  • 1½ cups Whole Milk (liquid)
  • 2 Teaspoons Vanilla Extract (Optional)



* Make use of fine garri or dry blend regular garri in a blender or food processor until smooth.

Directions


  • Preheat oven to 350 F and generously grease a baking dish of your choice
  • In a large bowl, thoroughly combine the garri, flour and baking powder. Set aside
  • With the help of a mixer or food processor, cream together the sugar and butter. Beat in the eggs then add in the vanilla
  • Add in the flour mix to the creamed mixture and combine well. Finally stir in the milk until batter is smooth. Spoon batter into the prepared pan
  • Bake for 30 to 40 minutes in the preheated oven. Cake is thoroughly cooked when a toothpick inserted in the middle comes out cleans. Remove cake from oven and set aside to cool
  • 2 tablespoons all-purpose flour
  • 1 cup condensed milk
  • ⅓ cup coconut milk
  • 2 egg yolks
  • ¼ cup shredded coconut (Optional)
  • Place the flour and half of the condensed milk in a pan and stir to combine.
  • Add the coconut milk and the remaining condensed milk. Cook over low heat for 10-15 minutes, stirring constantly until thickened. Remove from the heat
  • Lightly beat the egg yolks in a bowl, stir into the condensed milk mixture until well combined
  • Preheat the oven on broil at 500F
  • Cut away the edges of the cake. Use a straw to make deep holes in the cake spacing about ½ inch apart
  • Pour the topping over the cake and spread evenly. Add on the shredded coconut if using. Return the cake to the oven and cook for 3-5 minutes (just until the top is a bit browned)
  • Remove cake from over, set aside at room temperature until the topping is set and the cake is semi-cooled

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