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This addition of chow chow (choko) preserve is what makes this cake so moist. For best results, after cooling cake in pan, wrap cake in pan in plastic wrap, and store in a cool, dry place for 6 weeks to allow flavours to develop and increase the cake’s moisture. You will need a 20cm square cake pan and brown paper for this recipe.
Clik here to view.
This addition of chow chow (choko) preserve is what makes this cake so moist. For best results, after cooling cake in pan, wrap cake in pan in plastic wrap, and store in a cool, dry place for 6 weeks to allow flavours to develop and increase the cake’s moisture. You will need a 20cm square cake pan and brown paper for this recipe.
