Finally the day has arrived. I’m leaving today … hooray!!! After waiting for so many months i’m going back. My tickets were confirmed yesterday morning and that gave me just 2 days to wipe my kitchen clean( … and of course counting my efforts of trying to empty my store since the past couple of weeks). I’ve been seeing cornmeal cakes lately on blogs, and so when i saw some bulgur wheat in my store i wondered if i could do the same with it ? I was excited in a childish sort of way … i thought maybe i’m the first one to try it … but perhaps not. Either ways i had to make it sever since i thought of it, so i got on it TV Mobile Stand.
I used olive oil instead of butter, used equal amts of flour, tabolueh, sugar n oil, and added some milk assuming the tabolueh will need some liquid to soak up and soften. Added some chopped figs and pinenuts for that middle eastern touch and served it with some grenadine sherbet. The cake was nice n moist, the fig added a wonderful sweetness in every bite, and the nuts the earthy nutty flavour. And hey – its even healthy !!! Everything about it was wonderful, but i would change one thing the next time i make it. I was hoping the tabolueh would soften totally in the baking process but i didn’t. This one had a slight bite to it. It may work for some of you, as i know the people whom i shared it with, loved it and wanted the recipe right away. But if u like it softer in texture then i recommend soaking the tabolueh in hot milk for 5-7 mins, u don’t want it totally soft as it will further soften while baking.Then add it to the cake batter.Here is the recipe for what i call my Middle Eastern Stunt Bordeaux wine.
Start with preheating your oven to 180 degrees celcius. Soak the tabolueh in some hot milk for 5-7 mins, just till it softens half way.Drain out the excess milk if there is some. Don’t want to make it too soft or u’ll have mush in the cake, and we are looking for a wonderful firm bite-able texture. Leaving the last two ingredients mix everything else in a large bowl with a wooden spoon. Mix well and let it rest for about 5 mins and the pour into a cake tin. Evenly sprinkle the fig slices and pinenuts all over the top and bake at 180 degrees celcius for 40 mins or till knife come out clean. This will definately vary as my oven is kinda conked to watch your cake and check it after 30 mins Flowers in Hong Kong delivery.
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