This simple cake from 177Milkstreet.com showcases tangy-sweet summertime plums; baked in the solar oven it's both easy and elegant.
This recipe was adapted for solar baking from one found on The Splendid Table. We were curious about solar baking with olive oil, and are very happy with the result. In addition to the health benefits (no saturated fat compared to butter) the subtle herbal flavor of the olive oil is just right to balance the citrus in this recipe.
These classic holiday cookies do great in a solar oven. If you are baking them on a sunny day at Christmastime in the northern hemisphere, aim for a before noon bake time. That's when the sun will be at the best angle for heating the oven.
- 1 cup unsalted butter (2 sticks)
- 1 cup powdered sugar (plus more for coating)
- 2 teaspoons vanilla extract
This recipe was adapted for solar cooking from Allrecipes.com. In order to get the crust just right, we used a conventional oven at 425 degrees to pre-cook the crust for just 10 minutes. After that, the baking goes all solar for a delicious result.
This recipe was adapted for solar cooking from the Malibu Farm Cookbook: Recipes from the California Coast. It's a perfect candidate for the solar oven. You can use sweet cherries, tart cherries, or a mixture of both.
2 tablespoons butter
2 tablespoons agave syrup
2 tablespoons pomegranate molasses
5 cups pitted cherries
3/4 cup flour
1/3 cup cornmeal
Pinch of salt
1 1/2 teaspoons baking powder
1 stick salted butter
3/4 cup sugar
1 teaspoon vanilla
1/3 cup buttermilk or kefir
Whipped cream or powdered sugar (optional)
1. In a saute pan, melt the butter with the agave and pomegranate molasses. Add the cherries. Combine, and spread the cherry mixture in the bottom of your Graniteware pan.
2. In a small bowl, stir together flour, cornmeal, salt, and baking powder. Set aside.
3. In a mixer, combine the butter and sugar until light and fluffy (about 5 minutes). Add the eggs, one at a time, then the vanilla and buttermilk. Once you add the buttermilk, the wet mixture will curdle -- not to worry. Add the dry mixture and mix just until combined. Do not over mix.
4. Pour this combined wet-and- dry mixture over the cherry mixture. Place the cover on the Graniteware pot.
5. Bake the cake in a preheated Solavore Sport for 60-90 minutes or until just baked through and a skewer inserted in the center comes out clean. Let cool for a few minutes, and then turn the cake upside down. Do not let the cake cool completely before releasing it from the skillet, as the cherry mixture will become too sticky to release. When the cake is still warm, it will come out more easily.
6. Serve with whipped cream or powdered sugar, if desired.
We are confident in calling these Solavore's BEST brownies. With just eight ingredients, they go together in a snap and the results are consistently good. You'll need about an hour of sun for these to bake.
1/2 c butter, melted
1 c sugar
1 t vanilla
1/3 c cocoa
1/2 c flour
1/4 t salt
1/4 t baking powder
Combine butter, sugar, eggs and vanilla in a medium bowl and mix well. Next, mix the dry ingredients in a second larger bowl. Add the butter mixture to the flour mixture and stir until combined.
Pour into a greased 9x9 pan. Sprinkle with pecan slices if desired. Bake in your preheated solar oven until somewhat firm to the touch. Approximate cook time is 1 hour. This recipe is very forgiving, so don't worry if you leave it for longer.
This recipe was originally from Inspiredtaste.net. It's just another wonderful example of how you don't need special recipes for baking in the solar oven. The only change we made was cooking in a covered pot and a giving it a longer baking time. The cake is comes out incredibly moist and was a huge hit.
- 12 tablespoons (170 grams or 1 1/2 sticks) unsalted butter, softened
- 1/2 cup (100 grams) lightly packed brown sugar
- 2 teaspoons lime or lemon zest
- 1/2 teaspoon ground cinnamon
- 8 ounces (225 grams) fresh pineapple, cut into 1/2-inch-thick wedges (about 1/4 pineapple)
- 1 cup (200 grams) granulated sugar
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 1/2 cups (210 grams) all-purpose flour (we use unbleached Gold Medal all-purpose flour)
- 1/2 cup (125 grams) sour cream, or plain yogurt
- Place your Solavore Sport in the sun to preheat.
- Prepare Topping: Using the back of a spoon, spread 4 tablespoons of the butter over the bottom of your Graniteware pot. Scatter the brown sugar and cinnamon evenly over butter. Arrange the pineapple wedges in one even layer over the butter and sugar.
- Make Batter: In a large bowl, beat the remaining 8 tablespoons of butter, granulated sugar and lime (or lemon) zest with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes.
- Add the egg yolks and vanilla and beat until smooth. Scrape the sides and bottom of the bowl then mix in the baking powder and salt.
- Mix in a third of the flour mixture until only a few streaks of flour remain then mix in the remaining flour. Add the egg whites and sour cream (or yogurt) and mix just until smooth.
- Spoon cake batter on top of the pineapple then use a spatula to spread into an even layer.
- Cover pot and bake in the Sport for approximately 2 hours, until a toothpick inserted in the center of the cake comes out clean.
- Cool cake in the pan for 5 minutes then run a knife around the edges and invert it onto a plate to cool. If some pineapple slices stick to the pan, use a spatula to transfer them back on top of the cake and spread a little of the gooey brown sugar sauce over them to cover it up.
This recipe is adapted for solar cooking from Natasha's Kitchen. It required no changes to ingredients or quantities, just baking time.
- 2 to 2¼ pounds (about 36 oz) fresh blueberries, rinsed & well-drained
- 2 Tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest (zest of 1 lemon)
- 3 Tbsp all-purpose flour
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
for crumble topping:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ⅓ cup brown sugar, packed
- ⅛ tsp (generous pinch) of salt
- 8 Tbsp (1 stick) cold, unsalted butter, diced
- ½ cup quick-cooking oats
- 1 cup sliced almonds, divided
Place your Solavore Sport in the sun to preheat.
Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.
In a small bowl, whisk together ¼ cup sugar, 3 Tbsp flour and ½ tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13– inch baking dish.
Combine 1 cup flour, ¼ cup granulated sugar, ⅓ cup brown sugar, and ⅛ tsp of salt. Stir to combine. Add the diced cold butter and use a pastry cutter to mix until the butter is the size of peas.
Transfer the mixture to a bowl, add ½ cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top.
Place the pan in the solar oven to bake. Attach the reflector if you have one, the extra heat will really help to get the blueberries to burst and get the juices cooking. The crumble is done when the topping is slightly browned and the blueberry filling is bubbling on the edges. At about 275 degrees, our crumble baked for between 1.5 and 2 hours.
To serve, top with ice cream or whipped cream if desired.