Kamado Cookers Australia Easy Cooking Recipe Selection Summer Tea Cake Cooking temp guide Cooking time – Skill level – Prep time – Wow factor – 150-160c 1 hr Medium 25 minutes Super High! KCA Summer Tea Cake 125gm Butter 1 Cup Castor Sugar 1 tsp vanilla essence/extract 2 med-lge free range eggs, lightly beaten 1 ½ Cups Self Raising Flour Sifted 2 Large Peaches 3 Large Pears 1 -1/2 Cups Raspberries Fresh or Frozen 2 tbs Icing sugar KAMADO COOKER VENT AND SET UP POSITIONS Light and Pre Heat Kamado Cooker, set up for a medium to high heat cook. With fresh charcoal and clean ash free vents this should mean about 1 and a bit finger gap open at the bottom, the top vent closed at least 50%. The above will keep a medium temp and help with moisture retention. The cake is baked on the ‘double deck grid’ on top of the pizza stone for base heat protection. As we don’t want a ‘smoky’ cook ensure all grids are nice and clean. TIP! Use a high quality ‘waxy’ baking paper to line the base of the tin. Apples, nectarines and apricots work equally as well with this recipe, the recipe is for ‘fresh’ fruits not preserved/tinned. PREPERATION In an electric mixer beat butter, sugar and vanilla together until creamy in texture, will take 5-10 minutes. Whilst the above is beating, slice stone fruits into medium size neat wedges or crescents. Then slowly and gradually add the eggs in beating well as you add. With a metal spoon or spatula fold in sifted flour, mix well so there are no lumps. Spoon mix into a lined, flour and greased low-medium cake or tart/flan tin. Place sliced fruits in an attractive pattern directly onto the cake mix. Sprinkle raspberries on the top then sift icing sugar over the top. COOKING Set the double grid into the high position with pizza/baking stone on top, place cake tin directly onto the stone. Bake for 1hr FINAL RESULT A lovely moist cake, served best warm. Not the greatest ‘keeper’ style cake, but most likely there will be nothing to left to keep!
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