This simple cake will look prettier if you bake it in a bunt pan, I think mine got lost in the move, but it comes out just as good in a plain tube pan. Cut any leftover into slices that can be individually wrapped and frozen. Set a slice (or two) out on the counter before going to bed; toasted and topped with jam it makes a decadent breakfast treat. The recipe comes from Weight Watchers so you don’t have to feel guilty about having cake for breakfast.
Sun Oven Blueberry Bunt Cake
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup fat-free buttermilk
3 large eggs
This simple almond cake is a traditional Italian recipe and one of my favorites. It has a firm, but fairly light texture and is an ideal mid-afternoon snack. I hadn’t baked one in a long time so when there didn’t seem to be enough batter to fill the pan I thought my memory might be faulty and that it would somehow double as it baked. Considering the fact that it contains no baking powder and very little flour that seemed unlikely, but I went ahead and put it in the Sun Oven anyway. I was also surprised to find that it was ready after only 45 minutes. Its baking time in a conventional oven is an hour at 350˚F so I expected it to take at least that long in the Sun Oven. And no, it didn’t expand during baking. I can’t believe it wasn’t until I tasted it, after taking the picture, that I figured out what went wrong – I forgot the sugar! So the Sun Oven definitely was not to blame.
Here’s the recipe. Hopefully yours will come out better than mine.
10 ounces raw almonds, about 2 cups
1 1/3 cup granulated sugar (very important)
8 egg whites
1/2 teaspoon salt
The peel of 1 lemon, grated
This super moist cake is a perfect candidate for solar baking. It’s another one from this month’s issue of Bon Appétit. I made no changes from the original recipe, apart from a slightly longer baking time, and it came out great. When cranberries go on sale, as they always seem to do after Thanksgiving, I’ll be sure to snatch up a few bags to put in the freezer so I can make it anytime.
The recipe can be found by clicking here.
When I made the solar roasted turkey thighs last week it was the first time I’d ever used star anise. Since then I’ve been looking for other recipes that call for it. I found this one at epicurious.com. It’s a nice change from the usual cinnamon, clove, and nutmeg mixture of so many spice cakes. The star anise and coriander seeds combined with the cream of wheat that’s mixed in with the flour give this cake both a unique flavor and texture. You’ll need a spice grinder to make it; preferably an electric one. Mine is manual and it took forever to grind the star anise.
Exotic Solar Baked Spice Cake
1 1/4 cups all-purpose flour
1 teaspoon baking powder
I needed something sweet for Mark’s packed lunches and had quite a few carrots on hand so I rummaged through my recipes and cookbooks for a carrot cake recipe. I chose this one from “Baking Illustrated” by the editors of Cook’s Illustrated magazine because it claimed to be “good enough to eat on its own”. Since it is going to be cut up into individual portions that will go in the freezer I wanted something that was good even without frosting and I wasn’t disappointed. The original recipe calls for a 13 x 9-inch baking pan which won’t fit on the leveling tray. I used a 11 x 8-inch pan that fits perfectly, just make sure you get one that doesn’t have handles. The cake came out higher and had to bake a little longer, but since it was solar baked it still came out moist and delicious.
Sun Oven Carrot Cake
2 1/2 cups unbleached all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
Back in my early solar cooking days I’d always make new recipes in my indoor oven first, especially baked goods. My reasoning was that if it came out right using a traditional oven but not in the Global Sun Oven I’d know where to lay the blame. I no longer have time for that. When I want to embark on a new baking adventure I go directly to my GSO. And that’s exactly what I did today. I’d never even heard of a chiffon cake, let alone baked one, before I found this recipe in the L.A. Times. I’ll admit I was a bit nervous, I’ve had my fair share of cake disasters, with and without the Sun Oven, but I decided to go for it anyway. It came out great.
I didn’t make any changes to the original recipe – which contains my all time favorite instruction “Set the pan aside in a quiet place until cooled completely, 1 to 2 hours.” – even the cooking times were the same. Click here to read the recipe.