My annual Christmas cake has now been placed to macerate in preparation for eating in the festive season.
This year’s recipe had many ingredient adaptations to give it a truly unique Myanmar flavour. Experimenting with what I could find has been fun.
Some of the local products I swapped included – treacle for palm jaggery, Scotch whisky for award winning Myanmar whisky and flaked almonds for fresh Mandalay walnuts (still in their shells).
Students assisted with the mise en place which was used as a lesson on measuring and weighing ingredients (thanks again to Lisa and Les for the electronic scales) and following a recipe.
The cooking and finishing was not as slick as previous years with the improvised baking paper surrounding the cake tin catching fire in the oven. Luckily we were able to put it out quickly… and had another impromptu lesson on safety!
On top of all the above challenges we also had a power blackout and the generator can’t power all larger electrical equipment. Fridges and freezers take priority.
This meant the oven was off for a while… luckily it wasn’t a sponge!
However, despite these hiccups the smiles and joviality in the kitchen more that made up for it.
Please note the cake (may) contain eggs, flour, nuts, dried tropical fruit, dairy products, substantial amounts of alcohol, spices, sugar, salt, fresh air and lots of love!