I try where possible to take a positive out of any situation and the positive of having an oven for a while that only cooks at 200 degrees Celsius means that I have tried lots of new recipes that don’t involve the oven. (The new one should be installed this week hopefully.)
As well as new recipes I have also been making:
I had known you could bake a cake in the slow cooker, but it wasn’t until my friend Carolyn suggested it again to me that I thought I would actually give it a go.
It is actually quite a convenient way to make a cake. You mix it up and then leave it for three hours, so good if you have time to make it, but not time for waiting to get it out of the oven.
The only thing was that condensation seemed to fall onto the middle of the cake – would love to hear tips for avoiding this if you have baked cakes in the slow cooker before.
EDIT: Thanks to readers Tania and Silvana and Cherie on Facebook for sharing that using a tea towel or paper towel underneath the lid works to catch condensation!
The cake was delightfully moist and the kids loved it in their lunch boxes.
Make sure you check that your cake pan fits before you start cooking and that you have something the cake pan can sit on.
This recipe was based on one I found in the instruction book for my 16 year old slow cooker!
- 125 grams butter
- 1 cup caster sugar
- 2 eggs
- 1 large lemon
- 1 cup milk
- 1¾ self raising flour
- ½ cup desiccated coconut
- Turn slow cooker on high so it can warm up as you make the cake batter.
- You will need to be able to fit your cake tin inside the slow cooker, with something underneath it so the bottom of the cake pan does not touch the bottom of the slow cooker. Make sure you have this sorted before making the cake batter!
- The size of the spring form tin, depends on the size of your slow cooker. I used a 20cm pan and it only just fit in my slow cooker.
- Grate the rind of the lemon and set aside.
- In a medium sized bowl cream butter and sugar with an electric beater.
- Add egg one at a time and beat until the egg is well blended into the mixture.
- Add lemon rind and give a quick mix with the beater.
- Add desiccated coconut, flour and milk to the mixture and combine gently with a wooden spoon.
- Pour into lined springform pan
- Put lid on and allow to cook for three hours.
Family Friendly Recipes
If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. You might like to also check out Planning With Kids Menu Planning App.
The kid friendly menu planning app allows you to:
- Create weekly menu plans quickly, choosing as many meals per day as you would like to plan for.
- Generate the shopping list for all the meals selected.
- Modify the shopping list to check off items you already have at home.
- Email the shopping list to yourself and/or others.
The most popular recipes from the blog have been included and more will be added on a weekly basis. The app will notify you when new recipes have been added, so you will be able to deliver plenty of variety in your family’s menu plans. Each recipe lists the ingredients required, easy to follow instructions and a photo from the blog.
Have you tried baking a cake in a slow cooker?