At Baker’s World You Taste, Then Buy
<b>Place:</b> Baker’s World<br><b>Food:</b> Snacks and confectionery <br><b>Service: </b>Good<br><b>Ambience:</b> Nothing to write home about<br><b>Prices:</b> Affordable<br><b>Location:</b> Crown House, Kampala Road<br><b>Open:</b> Every day<br><b>Rating:</b> X
By Kadumukasa Kironde II
The idea of combining a confectionery with a café is not only realistic but offers a chance for one to sample the goods before deciding whether or not to take some home for the family.
Baker’s world is one of the few such places that fall into this category, and I must say they seem to be doing good business. Naturally, the added advantage of the alluring aroma of freshly baked bread, is bound to be of prime benefit, not to speak of being a magnet for would-be diners.
The inside is not all that big, actually it is the size of a postage stamp but very neat and orderly. However, they have a decent veranda where you can enjoy a snack and coffee in relative comfort.
The menu is what I would call practical. Wisely they have chosen to offer the kind of fare that is best suited for cafes, snacks and with ample variety. It is nicely balanced between savoury offerings, such as steak and kidney pie, sandwiches, chicken samosas, meat pies and the like while; on the side of the confectionery, first rate cakes such as marble cake.
One of the reasons I find for visiting Baker’s world with untold frequency is to buy their whole-wheat brown buns. Wholesome, very tasty, they are tops. In fact I would have to say that their bread is above average for this town.
As for drinks, it was refreshing to see cappuccino and espresso coffee on the menu at prices that can best be described as enticing. All in all I would have to say that Baker’s world offers excellent value for money.
Banana Cake
l Preheat oven to 180ºC, gas Mark 4
l 150 gm butter 150 gm sugar
l 1 grated lemon with the juice 2 eggs
l 200 gm baking flour 1 tsp baking powder
l A pinch of salt 4 bananas (sukali ndizi)
l A pinch of ginger, cinnamon, cloves and nutmeg
Method
Have butter at room temperature and cream it with the sugar until it becomes light and fluffy. Next toss in the lemon rind and eggs. Measure 150 gm of the flour, sieve and add this into the creamed mixture along with the corn flour, baking powder, salt and spices.
In the event that you find the mixture to be too dry then add some milk. Have ready a greased loos-bottomed 23-cm cake tin and use half the mixture to line the base of the tin. Bake in the oven for about a half hour, remove and cool.
Peel the bananas and cut them up. Sprinkle them with the lemon juice and then spoon them into the tin and spread out. Mix the remaining cake mixture with the rest of the flour to form a dough. Roll out a circle to cover the tin.
Next step is to lay over the filling and press to seal the edges. Bake in the preheated oven for 35 minutes. Remove and sprinkle with icing sugar and leave to cool in the tin.
Serves six.
Rating:
XXX: Excellent
XX: Very good
X: Worth a visit
0: Not worth a visit
The idea of combining a confectionery with a café is not only realistic but offers a chance for one to sample the goods before deciding whether or not to take some home for the family.
Baker’s world is one of the few such places that fall into this category, and I must say they seem to be doing good business. Naturally, the added advantage of the alluring aroma of freshly baked bread, is bound to be of prime benefit, not to speak of being a magnet for would-be diners.
The inside is not all that big, actually it is the size of a postage stamp but very neat and orderly. However, they have a decent veranda where you can enjoy a snack and coffee in relative comfort.
The menu is what I would call practical. Wisely they have chosen to offer the kind of fare that is best suited for cafes, snacks and with ample variety. It is nicely balanced between savoury offerings, such as steak and kidney pie, sandwiches, chicken samosas, meat pies and the like while; on the side of the confectionery, first rate cakes such as marble cake.
One of the reasons I find for visiting Baker’s world with untold frequency is to buy their whole-wheat brown buns. Wholesome, very tasty, they are tops. In fact I would have to say that their bread is above average for this town.
As for drinks, it was refreshing to see cappuccino and espresso coffee on the menu at prices that can best be described as enticing. All in all I would have to say that Baker’s world offers excellent value for money.
Banana Cake
l Preheat oven to 180ºC, gas Mark 4
l 150 gm butter 150 gm sugar
l 1 grated lemon with the juice 2 eggs
l 200 gm baking flour 1 tsp baking powder
l A pinch of salt 4 bananas (sukali ndizi)
l A pinch of ginger, cinnamon, cloves and nutmeg
Method
Have butter at room temperature and cream it with the sugar until it becomes light and fluffy. Next toss in the lemon rind and eggs. Measure 150 gm of the flour, sieve and add this into the creamed mixture along with the corn flour, baking powder, salt and spices.
In the event that you find the mixture to be too dry then add some milk. Have ready a greased loos-bottomed 23-cm cake tin and use half the mixture to line the base of the tin. Bake in the oven for about a half hour, remove and cool.
Peel the bananas and cut them up. Sprinkle them with the lemon juice and then spoon them into the tin and spread out. Mix the remaining cake mixture with the rest of the flour to form a dough. Roll out a circle to cover the tin.
Next step is to lay over the filling and press to seal the edges. Bake in the preheated oven for 35 minutes. Remove and sprinkle with icing sugar and leave to cool in the tin.
Serves six.
Rating:
XXX: Excellent
XX: Very good
X: Worth a visit
0: Not worth a visit