This recipe is completely my own invention and I think it may be a healthy food. I use slightly unorthodox measuring though I've tried to transcribe here. I often experiment in the kitchen to see what I can make for a single serving treat that uses as little as I can get away with. As little sugar, fat, utensils, and cooking heat. If I make a big loaf of something I'll eat it too quickly. So my rule is to make as healthy a goodie that I can that will still satisfy the treat tooth. I long ago stopped using the oven because that was too much heat for a single serving. Nor does my toaster oven work. I usually 'bake' on the stovetop with my cast iron skillet. That almost always burns cakes and cookies no matter how low the flame. My recent solution is steaming.|
This is a cake of dry texture and quite decent taste. One could always spread jam on it - raspberry or apricot would be nice - if one wanted more sweet. I'm very proud of it. I liked it even better the next day. Not an egg in it and yes it holds together!
2 T butter
2 T* sugar
2 T* cocoa
3/4 t. baking powder
3/4 c. whole wheat flour
3 T. soy milk powder (powdered soy milk?)
1/4+c. cold water
T*= heaping cutlery soupspoon
|Cocoa heaps higher than sugar does. I mean Heaping.
|Cream butter and sugar using a potato ricer/masher or wisk. Add cocoa. Cream further.
Add remaining dry ingredients.
|Mix lightly with fork to mix dry stuff without incorporating it (yet) into the fatty mixture.
||Alternate sprinkling water into the mixture with incorporating (all of it)quickly using the fork. When it starts to mass, form into a patty, about 6" diameter.
Prick through with fork making six diagonals. This keeps cake from warping and/or provides ready made pieces. Place on parchment baking paper cut a bit bigger (so you can use it to lift out the cake later).
|Place patty and paper in a medium saucepan (2 quart?) with a rack (for boiling eggs!) and water to just below the cake. I made the mistake of trying to place the cake once the water boiled. The cake slipped and got a bit splashed. I fished it out and positioned it ok.
Bring water to a boil, reduce to low/medium flame, cover leaving a steam vent.
|Cook 50-60 minutes, checking periodically to replenish water (careful not to splash cake). Water should cook at a fast simmer. I haven't tried to cook it less than this so I don't know yet if it would be done earlier.
Carefully remove the cake from the pan, lifting by the excess paper. I suppose it should cool, but I don't remember now.
|The cake/bread doesn't have that nice baked look and will look a bit lumpy!. To decorate for this picture I hastily made a wax paper snowflake stencil, placed on top of the loaf and sprinkled some confectioners sugar over it. Had I sifted the sugar it would have been more decorative. I had also already eaten a slice before I realized I could make a prettier picture by powdering the cake.|