Today we reach our final destination in our virtual world tour. Wow! What a great journey it has been. For the past one month, my mind has been fully occupied with countries and their special dishes and even my dreams were filled with cookies and cakes. I am really happy to have done this Marathon otherwise I wouldn’t even have known so many cookies from around the world. Though I have staggered a lot from the cookie theme, I still fell proud. And to celebrate the completion of this marathon, I bring you a sweet treat from Zimbabwe. Zimbabwe, officially the Republic of Zimbabwe, is a landlocked country in southern Africa and it shares its boundaries with South Africa in the south, Botswana in the southwest, Zambia in the northwest and Mozambique in the east. There is so much coincidence while I prepared for this cake. The blogger who wrote the original recipe also made it for the completion of her global adventures and her daughter helped her in glazing the cakes.
When I was going through the recipe, Sruti who is on Pooja holidays, saw that snap where the blogger’s daughter was glazing the cakes. She also wanted to do it and she wouldn’t let me go until I said yes. Though these are called as cakes, these are basically sweet yeasted rolls baked in muffin pan and glazed with a simple sugar glaze. These candy cakes are available all over Zimbabwe’s bakeries. Ifelt that the cake was perfect on its own but with the sugar it was too sweet. And when I say that there is yeast, don’t expect it to be light and fluffy. These have very crispy crust and soft and dense interiors. And these are quite easy to make. Today it was raining non stop and climate was very cold. So I preheated the oven to the lowest temperature setting for 5 minutes, switchedd off the oven and placed the dough inside for the prooving. And I was so happy with the result. I loved the pink glaze though it may not be the perfect glaze.
Recipe Source: Global Adventure
Makes 12 Cakes
Flour-2 1/2 cups
Vanilla Essence-2 tsp
Instant Yeast-2 tsp
Curd/ Yogurt-1/4 tsp
Warm Milk-1/2 cup
For The Glaze:
Icing Sugar-1 1/2 cups
Pink Food Colour- a few drops
In a large bowl, mix together flour, sugar, salt and yeast.
Add butter and vanilla and mix.
Add curd and mix well.
Finally add warm milk and knead to for a soft dough.
Cover with cling wrap and set aside for 1 hour or until double.
Now grease a miffin tray.
Divide the dough into 12 equal portions and place each in a muffin cup.
Cover and set aside for 30 minutes.
Preheat oven to 175°C.
Bake the cakes for 30 minutes or until browned.
Cool on wire rack.
Mix together icing sugar, milk and food colur to make a glaze. Add milk by table spoons until you get the right consistency.
Take a table spoon of the glaze and pour it on the cake and allow it to drip.
The glaze will become firm in a while.
Enjoy with a cup of coffee or tea.
- Flour-2 1/2 cups
- Sugar-1/2 cup
- Salt-1/4 tsp
- Vanilla Essence-2 tsp
- Butter-1/4 cup
- Instant Yeast-2 tsp
- Curd/ Yogurt-1/4 tsp
- Warm Milk-1/2 cup
For The Glaze
- Icing Sugar-1 1/2 cups
- Milk-2-3 tbs
- Pink Food Colour- a few drops
- In a large bowl, mix together flour, sugar, salt and yeast.
- Add butter and vanilla and mix.
- Add curd and mix well.
- Finally add warm milk and knead to for a soft dough.
- Cover with cling wrap and set aside for 1 hour or until double.
- Now grease a miffin tray.
- Divide the dough into 12 equal portions and place each in a muffin cup.
- Cover and set aside for 30 minutes.
- Preheat oven to 175°C.
- Bake the cakes for 30 minutes or until browned.
- Cool on wire rack.
- Mix together icing sugar, milk and food colur to make a glaze. Add milk by table spoons until you get the right consistency.
- Take a table spoon of the glaze and pour it on the cake and allow it to drip.
- The glaze will become firm in a while.
- Enjoy with a cup of coffee or tea.
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