Slow Cooker Cinnamon Custard Cake.
Ingredients:
4 eggs room temp, separated ,
1Tablespoon Water ,
125 Grams Butter Melted ,
3/4 Cup Plain Flour,
2 cups Milk room temp,
1 cup sugar
2 Teaspoons vanilla,
2 Tablespoon Cinnamon , Plus an extra 2 tablespoons of sugar.
Directions:
Beat egg whites till soft peaks . In another bowl beat yolks, sugar until pale in colour, then add vanilla and melted butter, mix well, then add flour mix well once again, then add the milk mix until well combined.
Then gently fold in beated egg whites.
Be prepared as mixture will LOOK Runny and very strange but it will turn out fine trust me.
Sprinkle the cinnamon and 2 teaspoons of sugar on top before cooking..(Can add teaspoon of nutmeg as well if you wish)
Line slow cooker with baking paper , also place tea towel under lid and cook on low for 3 hours and then turn on to high for another hour.
When finished cooking I sprinkled another teaspoon over top whilst it was cooling down a little before taking out of slow cooker bowl.
Cool down or eat right away, depending on your family as it smells divine,
Serve as is or with cream or ice-cream. With peaches is yum also.
mine is oval shape as well so doesnt matter will still cook the same and taste the same 😉
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