If you don't have an oven, you can still bake cakes using a jiko. Mix in your favorite mix such as real oats and cinnamon, or zebra vanilla and chocolate. Light the charcoal in the jiko and place the sufuria on the charcoal to heat it up a bit. Place the dough filled sufuria on top of the jiko and close the lid. Spread the hot charcoal over the jiko lid and bake the cake until fully cooked.
Ingredients
Cinnamon Wheat Cake
- 3 cups (360 grams) whole wheat flour
- 2 tablespoons (15.5 grams) cinnamon
- 3 eggs
- 1/2 cup (100 grams) brown sugar
- 1/2 cup (100 grams) margarine
- 1 tablespoon (12 grams) baking soda
- 1 pinch of salt
For 1 portion of cake
Marble Cake
- 1/2 cup (100 grams) margarine
- 1 cup (200 grams) sugar
- 3 eggs
- 1 cup (125 grams) all-purpose flour
- 1 teaspoon (4 grams) baking soda
- 1 pinch of salt
- 2 tablespoons (30 ml) vanilla
- 2 tablespoons (30 ml) milk
- 2 tablespoons (14 grams) cocoa powder
For 1 portion of cake
Step
Method 1 of 2: Making Cinnamon Wheat Cake
Step 1. Whisk flour, cinnamon, baking soda and salt
Take a large bowl and add 3 cups (360 grams) of whole wheat flour. Then, add 2 tablespoons (15.5 grams) of cinnamon, 1 tablespoon (15 ml or 12 grams) of baking soda and a pinch of salt and stir until combined. Set aside the dry ingredients for now.
Step 2. Stir margarine and brown sugar for 3-5 minutes
Place 1/2 cup (100 grams) of margarine in a separate bowl and add 1/2 cup (100 grams) of brown sugar. Use a strong spoon or electric mixer to stir the margarine and brown sugar until soft and tender.
Scrape the sides of the bowl occasionally, especially if you're using an electric mixer
Step 3. Beat 1 egg at a time until 3 eggs
Set the mixer speed to low or stop stirring if working manually. Open 1 egg and add it to the margarine and brown sugar mixture. After that, stir until mixed. Add the remaining 2 eggs, one at a time.
The eggs will be easier to mix with the dough if they are at room temperature
Step 4. Add the dry ingredients to the wet mixture, then mix
Slowly mix dry ingredients until completely smooth. Make sure you're also stirring the sides and bottom of the bowl.
Step 5. Light the charcoal in the jiko using a lighter or lighter
Fill the top of the jiko with charcoal and open the air inlet at the bottom. Place some of the charcoal that has been used from the last time you used the jiko into the cubicle at the bottom. Turn on the charcoal, then the fan to make it hotter.
Step 6. Oil the sufuria and spread the dough in it
Spread margarine on the bottom and sides of the sufuria so that the cake doesn't stick to the pan. Pour the cinnamon oat mixture over the greased sufuria.
To help the cake bake evenly, spread the top of the dough so that it is even
Step 7. Cover the sufuria and put the hot charcoal on it
Carefully put the sufuria cap on, then put 3-5 large charcoals on top. Spread the charcoal evenly over the lid so that the heat spreads evenly throughout the cake.
Step 8. Place the dough filled sufuria on top of the jiko and bake for 30 minutes
Remove the sufuria very carefully and place it on the hot charcoal jiko. Bake the cake until fully cooked.
To test if the cake is done, insert a fork or skewer into the center of the cake. When pulled out, the fork or skewer should appear dry
Step 9. Remove the sufuria from the jiko and cool the cake in the sufuria
Once the cake is finished baking, extra carefully remove the sufuria from the jiko and set it aside. Remove the charcoal over the sufuria lid and open, but leave the cake in the pan. Allow the cake to cool completely before removing it from the pan.
The cake will crumble if you try to remove it while it is still warm
Step 10. Serve the cinnamon oat cake
Sprinkle powdered sugar over the cake, or coat it with a layer of your favorite cream. For example, cover a cake with a layer of chocolate cream or whipped cream. Slice and serve cake.
You can store leftover cakes in an airtight container at room temperature for 2 days
Method 2 of 2: Baking Zebra Cakes
Step 1. Beat margarine with sugar for 1-2 minutes
Place 1/2 cup (100 grams) of margarine in a large bowl and add 1 cup (200 grams) of sugar. Use an electric mixer to beat margarine and sugar on medium speed until light and fluffy.
If you don't have an electric mixer, use a strong spoon to stir the mixture manually
Step 2. Stir in 3 eggs, 1 each at a time
Open 1 egg and add it to the margarine and sugar mixture. Then, stir on low speed until smooth. Open and add the remaining 2 eggs, 1 each at a time, until everything is evenly mixed.
Use a spoon to scrape the sides of the bowl
Step 3. Stir in flour, baking soda and salt
Turn off the mixer and add 1 cup (125 grams) all-purpose flour, 1 teaspoon (4 grams) baking soda, and 1 pinch of salt. Stir the dough until the flour is mixed.
Stir until there are no lumps in the dough
Step 4. Mix vanilla and milk
Pour 2 tablespoons (30 ml) of vanilla and 2 tablespoons (30 ml) of milk into a bowl and mix with a spoon. If the dough is too thick to make it difficult to mix, pour in the milk 1-2 times to soften it.
If you just want to make vanilla cake, you can use this dough without making a chocolate portion
Step 5. Stir in the cocoa if you want to make spiral marble cakes
To make marbled or zebra cake, take about 1 cup (240 ml) of dough and place it in a separate bowl. Set aside and add 2 tablespoons (14 grams) of cocoa powder to the remaining mixture in the original bowl.
The chocolate mixture should be completely brown when it's mixed
Step 6. Oil a small amount of sufuria
Dip a paper towel or pastry brush in a little margarine and spread it over the base and sides of the small sufuria. The margarine will prevent the cake from sticking, making it easier to remove it from the sufuria.
Sufuria filled with cake batter must fit inside a large sufuria that will hold the charcoal
Step 7. Alternate the vanilla and chocolate mixture in the pan to make strips
Dip a large spoon into the chocolate mixture and pour a spoonful into the greased sufuria. Take a large spoon and dip it into the vanilla mixture. Then, scoop a spoonful directly into the chocolate batter on the baking sheet. Take another spoonful of chocolate mixture, then another vanilla mixture.
Continue alternating the chocolate and vanilla mixture until you've finished scooping the entire mixture into the sufuria
Step 8. Heat the jiko
Place the charcoal on the top of the jiko. Insert the charcoal into the top of the jiko and open the air inlet near the bottom. Place the slightly used charcoal from the last time you used the jiko into the chamber at the bottom, then light it. Blow or fan the bottom of the jiko to heat the charcoal.
Lighting charcoal that has been used before will help reduce waste and make the jiko heat up faster
Step 9. Heat the large sufuria for 5-10 minutes
Prepare a large empty sufuria on top of the jiko after the charcoal is gray and hot. Put 3 stones in sufuria or pour about 2.5 cm of sand into it. Put the sufuria cap on and let it heat up for 5-10 minutes.
If using a stone, choose a flat stone so that you can place the cake pan on a flat, level surface
Step 10. Place the cake pan in the sufuria and place the lid and charcoal
Place the cake tin with the cake batter into the sufuria so that it is on top of the stones. Put on a large sufuria lid, then place the hot charcoal very carefully over it evenly.
Step 11. Bake the cake for 50-60 minutes
If the charcoal looks like it's on fire before the cake is done, add more when the baking time is halfway through. Insert a fork or skewer into the center of the cake to test for doneness. The fork or skewer should appear completely dry when removed from the cake.
Step 12. Remove the sufuria from the jiko and cool the cake in the sufuria
Remove the sufuria lid and charcoal on top, but leave the cake still in the pan. Allow to cool before removing.
If you remove the cake while it is still warm, it will crumble
Step 13. Serve the zebra cake
If desired, sprinkle powdered sugar over the cake before serving. You can also coat the cake with a layer of your favorite cream.
