Roasting pan cakes

approx. 40
Roasting pan cakes
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2 dl liquid margarine
2 dl water
5 eggs
4 dl Dansukker Granulated Sugar or Dansukker Cane Sugar Granulated or Dansukker Brown Sugar Dry
4 1/2 dl plain flour
2 tsp baking powder
Butter/margarine and Dansukker Cane Sugar Granulated for the pan

Suggested flavourings
• 2 tsp Dansukker Vanilla Sugar
• 2 tbsp cocoa
• 1 g saffron
• approx 400 g fresh berries or chopped fruit
• approx 250 g raisins or other dried fruit
• 100 g grated carrots + 200 g drained crushed pineapple + 50 g walnuts
• 300 g grated squash + grated zest of 1 untreated lime

Suggested toppings
• Dansukker Icing Sugar, any flavour, mixed with a little water
• 200 g natural Philadelphia cream cheese + 2 1/2 dl Dansukker Icing Sugar + grated zest of 1 untreated lemon
• 3 dl Dansukker Icing Sugar + 1 tbsp cocoa powder + 1/2 dl coffee + 50 g melted butter/margarine, sprinkle with desiccated coconut

Grease a tin, about 30 x 40 cm, and sprinkle with the cane sugar. Beat the eggs and sugar until fluffy. Stir in the margarine and water. Mix together the dry ingredients and fold into the mixture. Add your chosen flavouring. Pour into the pan and bake in the centre of the oven for 25-40 minutes at 175 °C. Turn the cake out of the tin. Decorate the cake as desired.

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