“This is Japan” is a weekly blog post where I talk a little about my life here.

It’s a place where I can share some of the strange, funny, or thought-provoking stories from my week. You can learn a little about what it is like to live in Japan and some of the weird and wonderful things here.

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I made another cake in my rice cooker!

A while ago I made a carrot cake in my new rice cooker. It was easy because the rice cooker has a a cake setting, so I don’t have to guess whether the cake is done or not.

This time I made a lemon cake.

I was scrolling through Facebook the other day, when there was a recipe for a coconut flour lemon cake. Or something like that. It sounded yummy, so I printed the recipe. It was a paleo recipe I think, and even though I don’t eat paleo I said, “eh, why not?”

When I went to my kitchen, I found I didn’t have a lot of the ingredients. But like I always do when I bake, if I don’t have something, I try and substitute it with something else. No honey? Use maple syrup. No baking soda? Try salt? Five eggs? Too many, I’ll use four.

The first thing that didn’t go well was the coconut oil. I put the eggs and lemon juice in the bowl, then put the coconut oil in the sun for a minute to melt. When I added it to the bowl, it immediately turned back into a solid. Because coconut oil is a sensitive one.

I added the rest of the ingredients (and my substitutions), hoping that the coconut oil would melt and distribute when it was baking. I just tried to break it into small piece.

Finally, I put the batter in the pan, then into the rice cooker, and hoped for the best.

When it was finished cooking, I took it out and flipped it onto a plate. For some reason the cake had two layers. One layer was yellow and the other layer was darker. I guess some of the ingredients separated while it was cooking. Anyway, it was a failure. I disposed of the evidence my shame.

I still wanted a lemon cake though. So I went online and found a “normal” recipe for a lemon cake. The recipe said to use a bundt pan, but I don’t have that, so it was just a regular circle shape. An hour later, the rice cooker beeped, and I pulled out a yummy lemon cake. Even my husband liked it, and he doesn’t always like lemon things.

lemon cake

Here’s the lemon cake recipe I followed

Cake:

  • 3 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup butter
  • 1 cups sugar
  • 3 eggs
  • 1 cup milk
  • 2 T. grated lemon zest
  • 2 T. lemon juice

Syrup:

  • 1/3 cup water
  • 1/3 cup sugar
  • 2 T. lemon juice

Glaze:

  • 1 cup powdered sugar
  • 2 T. lemon juice
  • 1 tsp melted butter

To bake: combine dry ingredients, add wet ingredients, cook in rice cooker on “cake” setting. Brush on syrup while still hot. Drizzle glaze after cooled.

Rice Cooker Lemon Cake

10 Comments

  1. That looks delicious. It is midnight and I should not be drooling so. I adore lemon cakes. The first bit sounds funny because it reminds me of all my experiments gone wrong with cake. Especially when it comes to using various kinds of flours, I fail terribly and then you should just see Adi’s face. At least your husband got delicious (regular flour) cake. I hope he knows how he lucked out there xx

    • Who kew that using a different kind of flour would make such a difference? I usually just stick to recipes that call for all-purpose flour. This mess just reaffirms this decision. I can picture your husband getting excited about a cake then his face dropping. I’m sure you made many delicious ones though, so it’s all good. Just a few baking accidents. Happens to the best of us 😉

      • Hahaha no he is a stubborn ‘un. He has one thin slice and then he says that he is not keen about cake at all. When in reality he can demolish large chunks without any help. Only when I achieve regular cakes does his regular appetite make a turnaround 😛

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