Baked Wet Cake from Aceh (ADEE GROENG-GROENG)
Baked Wet Cake from Aceh (ADEE GROENG-GROENG)

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, baked wet cake from aceh (adee groeng-groeng). One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Great recipe for Baked Wet Cake from Aceh (ADEE GROENG-GROENG). At that time, after the disaster all community life had. At that time, after the disaster all community life had to start from zero again.

Baked Wet Cake from Aceh (ADEE GROENG-GROENG) is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Baked Wet Cake from Aceh (ADEE GROENG-GROENG) is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have baked wet cake from aceh (adee groeng-groeng) using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Baked Wet Cake from Aceh (ADEE GROENG-GROENG):
  1. Get 3 duck eggs
  2. Prepare 280 gr wheat flour
  3. Make ready 120 gr granulated sugar (or to suit one's taste)
  4. Get 400 ml thick coconut milk
  5. Get 2 tbsp margarine (melted)
  6. Prepare 1/2 tsp vanilla powder
  7. Make ready 1/4 tsp salt
  8. Prepare 1 pandan leaves, thinly sliced for sprinkling

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Steps to make Baked Wet Cake from Aceh (ADEE GROENG-GROENG):
  1. Prepare the oven, use a moderate temperature (± 160’C) using top and bottom heat. Grease baking pan with margarine — Cover with baking paper if necessary, set aside.
  2. Beat eggs and sugar until the sugar dissolved slightly.
  3. Add the coconut milk, stir using a spatula until blended. Add flour gradually, stirring gently and make sure that there are no lumps of flour.
  4. Add the melted margarine, stir again until blended. Do not forget, vanilla powder and salt.
  5. Pour batter into a round baking dish, sprinkle sliced pandan leaves.
  6. Bake in oven until cooked and looking crusty (45-60 minutes), test with a skewer stick and if a stick is still wet then continue baking.
  7. When removed from the oven, the cake will look a little bumpy, but it will deflate by itself to a uniform surface when starting to cool and set.
  8. When the cake has cooled, cut to taste (the cake will be sticky if cut while still hot), and ready to be served with coffee or tea.

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