Salty Cakes, a beloved West Country treat, are far from your average sweet cake. These savory delights offer a unique blend of flavors and textures, making them a perfect accompaniment to a hearty soup or a light salad. Imagine fluffy, golden-brown cakes bursting with the savory goodness of cheese, herbs, and perhaps a hint of spice – a comforting and utterly satisfying culinary experience. Their simple yet rewarding preparation makes them ideal for both novice and experienced bakers. These aren't your grandmother's cakes; they're a testament to the ingenuity of regional cuisine, a taste of the West Country's culinary heritage.
The secret to truly exceptional Salty Cakes lies in the precise balance of ingredients and careful attention to the baking process. Ready to discover the magic? Let's dive into the step-by-step guide to creating your own batch of these delectable West Country Salty Cakes.
Tools Needed
- steamer
- mixing bowl
- mold
- whisk
- spoon
- bamboo core
- pan
- ladle
Ingredients
- rice flour: 200g
- tapioca starch: 40g
- rice flour (substitute for tapioca starch): 60g
- sugar: 2 tbsp
- salt: 1/3 tsp
- coconut milk (strong): 500ml
- hot water: 500ml
- pork
- shrimp
- cassava
- carrots
- mushrooms
- cooking oil
- onion
- pandan essence (optional)
- pandan leaf water (optional)
Step-by-Step Instructions
Step 1. Prepare the Batter
- Combine rice flour, tapioca starch (or substitute rice flour), sugar, and salt in a bowl. Mix well.
- Add 500ml of strong coconut milk and mix until well combined.
- Gradually add 500ml of hot water while stirring continuously to prevent lumps.
- Let the batter rest for 15-20 minutes.
Step 2. Prepare the Savory Filling
- Stir-fry chopped onions in oil until fragrant. Add ground pork, cassava, and carrots; stir-fry until cooked. Add shrimp and wood ear mushrooms. Season with sugar, seasoning powder, salt, and pepper. Stir in green onions.
Step 3. Steam the Cake
- Grease the mold and heat it for a few minutes.
- Pour half of the batter into the mold. Steam over medium heat for 5-6 minutes.
- Stir the partially cooked batter, add the remaining batter. Steam for another 20-30 minutes until cooked through, checking with a bamboo stick.
- Set aside a small portion of batter, add pandan essence, and mix well.
- Add the green batter on top of the steamed cake. Steam for another 12-15 minutes.
Step 4. Cool and Serve
- Let the cake cool completely.
- Serve with sweet and sour fish sauce.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- If using pandan leaf water, mix the powder separately to avoid dilution.
- To speed up cooling, place the cake in a bowl of iced water.
- Cover the cake to prevent drying.
- Salty cakes can be served hot or cold. Leftovers can be refrigerated and enjoyed the next day.
- Adjust the amount of spices according to your preference and the saltiness of your ingredients.
Nutrition
- Calories: approximately 700-900
- Fat: 25-40g
- Carbs: 120-150g
- Protein: 15-25g
FAQs
1. Can I use different types of cheese in the Salty Cakes recipe?
Absolutely! Experiment with cheddar, Gruyere, Parmesan, or a blend. The key is to choose a cheese that melts well.
2. How do I know when the Salty Cakes are done baking?
They're ready when golden brown on top and a toothpick inserted into the center comes out clean.
3. Can I make the Salty Cakes ahead of time?
Yes! They're best served fresh, but you can bake them a day or two in advance and store them in an airtight container at room temperature.
So there you have it – four delicious variations on the classic Salty Cake, each offering a unique flavor profile to tantalize your taste buds. From the simplest cheddar to the most adventurous herb and spice combinations, these savory cakes are sure to become a new favorite in your kitchen. Now go forth and bake!