The world is chaos and the lack of order has impeded my ability to blog. That there is the excuse to preempt my apologies.
My Brmufka- bread muffin cake, is the tale of a cake that went wrong and still tasted good. It tastes like a sweet bread- which I compensated for by covering it in a coconut yoghurt icing/frosting. I normally bake gluten free or at least wheat free, but not this time. There was a bag of whole wheat self-raising flour at work, it had had a hole poked in it. So rather than throw it out I thought I’d make cake!
To make your own Brmufka- bread muffin cake you will need the following-
A 20cm/7.5inch cake tin. Greased with a little square of parchment paper on the base to prevent sticking! Measures and bowls…and an oven. More specifically one preheated to 170C/340F
- 2 generous cups of whole wheat self-raising flour
- 1 teaspoon of baking powder
- Half a teaspoon of bread soda/baking soda
- Half a teaspoon of ground cardamom
- Quarter teaspoon of sea salt/himalayan pink salt
- Half a teaspoon of vanilla powder/ or 1tsp of extract in the wet stuff!
- Three quarters a cup of rapadura/turbinado/sucucant sugar
- Note I used half a cup- hence Brmufka so it’s up to you what you want to do!!
- Two dessertspoons of coconut oil worked to soft or melted
- Three dessertspoons sunflower/rapeseed/canola oil (ones suitable for frying)
- Seven drops of food grade orange oil or the zest of one orange
- Half a cup of apple puree
- Half a cup of non-diary milk
- Half a teaspoon of apple cyder vinegar
- A quarter cup of water or orange juice
Get your bowl and put in flour,baking powder, soda, cardamom, salt and vanilla. You can just add your sugar, but I sieve mine first as it gets out the lumps and makes for a lighter cake.
Put you apple puree, milk, quarter cup of water or juice and the vinegar.
Get another bowl and work your oils together, add the orange oil and or orange zest. Pour the apple puree milk etc mix on top and mix them together.
Make a well in the centre of your dry ingredients and pour in the wet. Gently fold together. Just so there are no lumps. You want a light touch so you do not knock the air out or end up kneading it !!
Here is where the BR part of the Brmufka happened. Having been out of the habit of wheat, I over mixed- this developed the gluten- hence making it more bready. But there is more, I was going to make a low flat cake- like fingers and spread it on a baking sheet. I started doing this, realised I didn’t have enough batter changed my mind and then put in the cake tin. Over worked even further !!!
Pop it into the middle of your pre-heated oven. My oven is hotter on the left so I place things slightly to the right.
The Muf part is due in partially to the whole wheat-ness, also to the fact when I tried to gently transfer it to my cake pan it had thickened and the surface was uneven. When it baked it came out with a domed spiky top like muffins!
It took 24mins in my fan oven. It may take up to 30mins in a non-fan. You could make it into real muffins / cupcakes and they would take 18-20mins.
It will be done when it is coming away from the sides, is golden brown and has a little cracking on the surface. If it looks good take it out and stick a skewer in it. If that comes out dry you have a Brmufka or a cake if added more sugar and didn’t overwork it 😉
Brmufka pac-man- pre icing
Pink Coconut Icing
This is so easy. In a medium sized bowl
- One dessertspoon of coconut oil- mashed to soft
- Four giant dessertspoons of berry coconut yogurt*
- A mug/ generous cup of organic icing sugar
- Half a teaspoon of vanilla powder/ insides of a pod
- If needed a teaspoon of warm water
*if you use plain just squash a strawberry into it or add a teaspoon of beetroot powder to make it pink. If you use the beetroot powder you need a few drops of water for the colour to release.
Mash your oil and yogurt (if needed the berry) together. Sieve the icing sugar into the bowl (and beetroot powder if using). Add the vanilla and mix it all together. Really get your back into it so that you get a nice smooth consistency. if too stiff or powdery add a bit of water. If too runny add a bit more icing sugar.
If you have made cake as opposed to Brmufka you may not need as much icing 🙂
I love foods that defy labels. I’m positive they’re the most delicious. Thanks for sharing. I will be making some BRMUFKAs in my future I’m sure (on purpose or not I cannot say).
🙂 so glad you appreciate the BRMUFKA unique possibilities!! 😉 ! Do let me know if you try it out.