Cooking and Baking in Metric

Fresh Plum Cake

Thu, 24 Dec 2009 06:03:10 GMT

Posted by: frangipani

I needed to use up about a dozen fresh plums in a jiffy, so I googled around for a few recipes and tweaked what looked to be the most promising. I didn't quite manage to squeeze in all the plums into this recipe, but it is delicious nevertheless. ;)

Fresh Plum Cake (recipe plus a picture)

This recipe uses nuts, but I would love to know a good substitute for the ground almonds.

(Cross-posted to omnomnom)

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Banana Cake

Mon, 01 Jun 2009 04:59:33 GMT

Posted by: frangipani

(adapted from here)

Ingredients:
170g self-raising flour
150g raw cane sugar
1tsp baking powder
1tsp sodium bicarbonate
½tsp salt

3 very ripe large bananas
1tbsp lemon juice
2 large eggs, at room temperature
150ml canola or vegetable oil
1tsp vanilla extract
a pinch of ground nutmeg, as hefty as you like

( Instructions )

Notes: I used metric measuring spoons throughout the recipe. Raw cane sugar can be substituted with ordinary caster sugar. Brown sugar works, too. The cake has a soft, somewhat crumbly texture -- it is essential for all ingredients to be at room temperature for the cake to rise properly, though it'll still be tasty even if you ignore this!

( Picture )

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Welcome!

Thu, 07 May 2009 06:56:38 GMT

Posted by: frangipani

Wished that you could swap recipes that're in metric -- without being asked to change the measurements to cups and pounds? Frustrated with trying to work out imperial-to-metric conversions? Want to share success stories on converting recipes, or wish that someone would?

Step right in and make yourself comfortable! :) We also welcome tips on converting recipes to the metric system and reviews of kitchen tools, recipe books and TV cooking shows.

The posting guidelines and rules below can also be found in the community profile.

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