A Johnnycake or Johnny Cake is a type of cake that is prepared with either cornmeal or flour. It is either fried or baked and the recipes varied depending on the region. It is also enjoyed without cake icing if you’re wondering.
The first time I tasted a Johnnycake it was in St. Marteen many years ago. It was then referred to Johnnycakes, hence the plural of Johnnycake, because they were similar to small fried sweet bread. This recipe is for a whole cake baked in the oven.
After searching high and low, as they say, I finally found a recipe that I could enjoy making any time. I refused to re-create several recipes that involved frying dough. I am trying to stay away from frying my foods because of the fat content in the oil.
Another reason is because I detest cleaning the stove after frying food. Too much work for me! Pop it in the oven and I am done.
The first time I tried the recipe, I added the oil last after mixing all the ingredients. Although it was a tiny mistake, the texture of the cake was smoother than when I mixed all the ingredients at once. The batter also was a bit more elastic and easier to manage.
You will notice that the recipe is very simple and only requires one (1) egg. Yes! ONE. How exciting is that? No need to worry about my cholesterol levels.
With all my recipes, it is imperative that I use good ingredients. Flour, sugar, milk, vegetable oil, salt, egg, baking soda are the main ingredients.
Let me share a few secrets:
- I only use King Arthur’s flour for all my baking and cooking goods.
- I mostly use organic sugar and prefer this recipe with it.
- Brown, cage-free or regular eggs does not matter
- I think Himalayan salt is better for this cake than sea salt or kosher salt.
- Milk: regular or Lactaid milk will do. If you’re using can milk, dilute it with a little bit of water. Canned milk has a tendency to add more weight to the cake batter.
- Seasoning is by choice. A mixture of ginger and nutmeg will do. No extract necessary in my opinion. But feel free to add any extract flavoring.
- Adding nuts or fruits, I am not sure as I am still in the process of perfecting my recipes.
Now that I have shared my secret, I hope you will enjoy this recipe as much as I do.