Making a cake without an oven or microwave is a fun and straightforward process. All you need is a stove, a set of sufurias (cooking pots), and a few basic ingredients. Follow this step-by-step guide to make a moist and delicious cake.
Skip on this post
Ingredients
Here’s what you’ll need:
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup (120 ml) sugar
- ½ cup (120 ml) milk
- ½ cup (120 ml) vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- A pinch of salt
Equipment
- 2 sufurias (one large, one small)
- A lid for the large sufuria
- A trivet or heat-proof stand
- Parchment paper or grease for the small sufuria
Step-by-Step Instructions
Step 1: Prepare the Sufurias
- Take the large sufuria and place a trivet or heat-proof stand at the bottom.
- This creates a gap between the heat source and the cake pan, preventing direct heat and ensuring even cooking.
- Cover the large sufuria with its lid and preheat it over medium-low heat for 10 minutes.
Step 2: Prepare the Cake Batter
- Mix Dry Ingredients
- In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients
- In another bowl, whisk together the sugar, eggs, milk, oil (or melted butter), and vanilla extract until smooth.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture. Stir until you have a smooth, lump-free batter. Avoid overmixing.
Step 3: Prepare the Small Sufuria
- Grease the inside of the small sufuria with oil or butter, or line it with parchment paper.
- Pour the prepared batter into the small sufuria, spreading it evenly.
Step 4: Cook the Cake
- Place the small sufuria with the batter into the preheated large sufuria.
- Use tongs or oven mitts to lower it gently onto the trivet.
- Cover the large sufuria with its lid.
- Ensure the lid fits tightly to trap the heat, creating an oven-like environment.
- Cook the cake on low heat for 30–40 minutes.
- Avoid opening the lid frequently to prevent heat loss.
Step 5: Check for Doneness
- After 30 minutes, insert a toothpick or knife into the center of the cake.
- If it comes out clean, the cake is ready.
- If not, cover and cook for an additional 5–10 minutes.
Step 6: Cool and Serve
- Remove the small sufuria from the large one and let the cake cool for about 10 minutes.
- Run a knife around the edges to loosen the cake, then turn it out onto a plate or cooling rack.
- Decorate as desired with frosting, powdered sugar, or fresh fruits, or serve it plain.
Tips for Success
- Use Low Heat: High heat can burn the cake. Always keep the flame low.
- Create Even Heat Distribution: Ensure the trivet is stable and the sufurias are placed correctly.
- Don’t Skip Preheating: Preheating the large sufuria ensures even cooking.
This method of baking a cake without an oven or microwave is easy, and the results are just as delicious as traditional methods. Try it out for a unique cooking experience and enjoy your homemade cake!
