Paid Partnership with Defy
When defy asked me to test out the new Flame Master Gas Electric Stove from their Eclipse range, I jumped at the opportunity.
The new generation Eclipse range revolutionises the art of cooking through inspired innovation, refined design, and better eco-efficiency*. Showcasing their freestanding electric stove with Thermofan+ technology, which has been designed to bring together form, functionality, and design to create a new era of cooking.
The new Flame Master Gas Electric Stove will give you a whole new level of confidence. With 4 gas burners that provide the exact amount of heat, you need to get dinner on the table in time.
The complete range is equipped with superb safety features such as a Flame Failure Safety Device to keep your family safe and cast iron pan supports for all those favourite dishes you’ve been wanting to try. With 71L of usable space and a mechanical timer, we think this oven can handle any family member’s crazy schedule better than grandma herself!
Soon as this gorgeous stove was installed I knew the first thing I had to do was take the oven for a spin. The SteamCooking feature with steam-assisted baking function, creating crispier crusts and a moist crumb on the inside – the easy way to better bakes.
I was so impressed with the outcome, my soji cake was beautifully baked with a moist crumb on the inside and a gorgeous golden brown on the outside.
Soji Cake with Burfee Icing
Ingredients
1 cup Self Raising Flour
1 cup Semolina
1 cup desiccated coconut
1 1/2 cups white sugar
2 teaspoon ground elachi
250g ghee
2 cups milk
Burfee icing
200g unsalted butter, at room temperature
450g icing sugar, sifted
120g Milk Powder
2 teaspoons ground elachi
1 tsp vanilla essence
1/4 cup of milk or cream
Tinted almonds
Gold leaf
Rose petals
Method
Preheat the oven to 160 if you have a fan-forced oven or 180 degrees celsius for a conventional oven.
Prepare a cake tin with baking spray and set aside.
In a large bowl add the flour, semolina, desiccated coconut, white sugar, and elachi powder and whisk till combined.
Add the milk and ghee to a saucepan, and heat on the stovetop until the ghee has melted.
Add the ghee and milk mixture to the dry ingredients and whisk till the batter is smooth.
Pour into lined and greased tin. Bake at 180*c for 45 minutes or until a skewer inserted in the middle comes out clean.
For icing
Cream butter till pale in colour – 3 minutes.
Add the icing sugar, milk powder, and elachi powder and beat for a further 6 minutes. Add the milk (a little at a time) until the icing is smooth and creamy.
Allow cake to cool completely before icing. Decorate with tinted almonds, gold leaf, or dried rose petals.
The Tocka Blog 