I was expecting 2 kids for a obe week stay in August and bought a bag of NESTLE KABA. The visit did not happen due to an accident.
The bag of the chocolate sugary drink sat in my pantry. I did not have milk with Kaba in ages, but gave it a try. Well no, when I am looking for hot cocoa, I am using real chocolate and dark rich cocoa powder and not much sugar. But sometines a bit of chili powder.
I started to Google what to do with Kaba and this recipe from Esme turned up. Baking a cake for the Halloween weekend, not a bad idea. One of the ingredient was a bit weird, but I bought it this morning at the supermarket: an intense sour lemon soda.
Recipe:
190 g sour lemon soda
4 eggs
180 g neutral oil
180 g sugar
100 g Kaba
280 g flour
2 1/2 tsp baking powder
Pinch of salt
120 g dessicated coconuts
50 g ground almonds
30 g hazelnut brittle fine
Chocolate icing
Butter and breadcrumbs for a large bundt tin
Preheat the oven 170 C
Easy steps to go for the cake batter. Start with the wet stuff and the sugar in a very large bowl and with an electric whisk make it foamy.
Sift Kaba, flour, baking powder, salt together and add to the wet stuff. Stir very well. Put coconut, almonds and hazelnut in and make a smooth batter.
Butter the bundt tin very well and coat it with breadcrumbs. Fill in the batter. Bake for 55 to 60 minutes.
When the cake has cooled down on a rack, spread the icing on top.
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