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A traditional small cake normally cooked on a hot plate. This is an alternative cooking method that I found to be very successful in ensuring that the cake is properly cooked through. This recipe makes about 3 dozen small cakes.
The baking of the pastry in the oven overcomes the challenge of getting the hotplate at the correct temperature to fully cook the cakes without burning the sides. A large frying pan can be used to finish the cooking instead of a hotplate. Baking in the oven also allows the pastry to fully rise resulting in a lighter, less dense, cake.