Ingredients
300g pork belly
1.25 litre water
600g rice flour
2 Tbs corn flour
250ml oil
15 shallots, thinly sliced
50g dried prawns
15 dried mushrooms, soaked till soft and
thinly sliced
1 Tbs soya sauce
600g pumpkin, skin removed and thinly sliced
2 tsp salt
1/2 tsp pepper
1 spring onion, coarsely chopped
1 fresh red chilli, coarsely chopped
3 tsp roasted white sesame seeds
Method
1. Scald the pork belly in a pot of boiling water for 10 minutes and drain. When cool, slice into thin strips and set aside.
2. To a mixing bowl, add rice flour, corn flour and 750ml of water. Stir well until a smooth mixture forms. Set aside.
3. To a heated wok, add oil and fry the shallots over medium fire until it turns lightly golden. Drain and set aside the shallots. Keep the shallot oil.
4. Using half of the shallot oil, stir-fry the dried prawns for one minute before adding the mushrooms, pork belly and 1/2 Tbs of soya sauce. Fry the mixture for five minutes before setting it aside (above).
5. Use the remaining shallot oil to stir-fry the pumpkin for five minutes before adding 1/2 Tbs of soya sauce, salt and pepper.
6. Cover the wok and continue cooking the pumpkin over medium heat for 20 minutes. Add 500ml of water gradually to the pumpkin as it cooks (above). Stir occasionally and as the pumpkin softens, use a spatula to break it up into smaller pieces.
7. Mash the cooked pumpkin with a spatula until a semi-smooth consistency forms. If you prefer a coarser or smoother texture, adjust accordingly.
8. Add the flour mixture to the mashed pumpkin. Mix well (above).
9. Stir in most of the dried prawns, mushroom and pork belly. Mix well.
10. Pour the mixture into a container (18cm diameter, 6cm deep) and sprinkle the remaining dried prawns, mushroom and pork belly over the surface, taking care to gently press the toppings down onto the cake mixture (above).
11. Steam the cake for one hour until it is firm and cooked through.
12. Garnish the cake with spring onion, chilli, fried shallots and sesame seeds.
Makes three cakes.
bymngzara
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
Wednesday, August 31, 2011
Carrot Cake
Ingredients:
250ml vegetable oil
150g brown sugar
3 eggs
500g coarsely grated sweet carrot (sweet, as oppose to bland. I like to use the Aussie medium-size carrots found in NTUC supermarkets that are "brandless".)
120g coarsely chopped walnuts (I crush the walnuts individually because I like coarser bits in the cake.)
375g self raising flour
1/2 tsp bicarbonate of soda
2 tsp mixed spice
Method:250ml vegetable oil
150g brown sugar
3 eggs
500g coarsely grated sweet carrot (sweet, as oppose to bland. I like to use the Aussie medium-size carrots found in NTUC supermarkets that are "brandless".)
120g coarsely chopped walnuts (I crush the walnuts individually because I like coarser bits in the cake.)
375g self raising flour
1/2 tsp bicarbonate of soda
2 tsp mixed spice
1. Preheat oven to 180 degrees C.
2. Grease a 9" x 9" pan and line with baking paper.
3. Sift the flour, bicarbonate of soda and mixed spice together in a bowl.
4. Whisk eggs and sugar on MED till thick and creamy.
5. Fold in the oil lightly. Don't worry if the oil doesn't bind into the mixture at this stage - because it won't. Therefore, you don't need to stir the mixture too long.
6. Fold in the carrot and the walnuts. Again, don't worry if the carrot and walnuts don't get mixed evenly; the mixture still won't bind well until you...
7. Add in the dry ingredients. In this case, add in a few spoonfuls at a time, until the batter is more or less even.
8. Pour mixture into the pan and bake for about 1hr or till cooked. Test using skewer. If the top is browning too fast, cover it loosely with foil.
9. Stand cake in pan for 5 minutes before turning onto wire rack. Turn cake top-side up to cool.
By Brenda (http://mumlovescooking.blogspot.com/2007/07/eh-whats-up-doc.html)
Tuesday, August 30, 2011
Apple butter cake
Ingredients:
250g salted butter, soften and cut into smaller pieces
180g castor sugar
4 eggs, at room temperature
200g top flour
1 and 1/4 tsp baking powder
2 apples (skinned, cored and cut into cubes)
2 tbsp blueberry jam
Method:
1. Grease and line a 20 cm baking tin.
2. Beat butter and sugar until light and fluffy.
3. Add in eggs, one at a time, beating thoroughly before each addition.
4. Sift flour, baking powder and cinnamon powder together and fold into butter mixture in batches.
5. Add in apples and raisins.
6. Bake in a preheated oven at 180 deg C for 50 mins.
What I did:
1. I used my Philips stand mixer at speed 1 for the beating and folding, and used a plastic spatula to fold in the apple slices and raisins.
2. I used Pacific Rose apples which are naturally sweet, so I have reduced the sugar by 20g.
3. While adding eggs one by one, I let the yolk into the butter mixture first, then the whites before the yolk is fully incorporated into the butter mixture. Then another yolk, followed by another white until I used up all the eggs. Dun know if this helps to prevent curdling.
4. I find it hard to fold the apple slices and rasins together properly. Next time I will fold in the raisins first, then the apple slices. Btw I like thick slices of apples so my slices are slightly thicker than 1 cm.
5. The amt of cinnamon powder seems to be too little. The smell was fragnant while the cake was baking in the oven, but barely there once the cake cooled down. Maybe I will use 1/2 tsp next time.
6. The amt of raisins also is too little to me. I think 100g will be better.
7. As my apple slices were thick, the batter once poured into the baking tin did not smooth out easily. So I banged the tin 5 times to loosen the gaps in the batter before baking.
by Jennifer Quah
250g salted butter, soften and cut into smaller pieces
180g castor sugar
4 eggs, at room temperature
200g top flour
1 and 1/4 tsp baking powder
2 apples (skinned, cored and cut into cubes)
2 tbsp blueberry jam
Method:
1. Grease and line a 20 cm baking tin.
2. Beat butter and sugar until light and fluffy.
3. Add in eggs, one at a time, beating thoroughly before each addition.
4. Sift flour, baking powder and cinnamon powder together and fold into butter mixture in batches.
5. Add in apples and raisins.
6. Bake in a preheated oven at 180 deg C for 50 mins.
What I did:
1. I used my Philips stand mixer at speed 1 for the beating and folding, and used a plastic spatula to fold in the apple slices and raisins.
2. I used Pacific Rose apples which are naturally sweet, so I have reduced the sugar by 20g.
3. While adding eggs one by one, I let the yolk into the butter mixture first, then the whites before the yolk is fully incorporated into the butter mixture. Then another yolk, followed by another white until I used up all the eggs. Dun know if this helps to prevent curdling.
4. I find it hard to fold the apple slices and rasins together properly. Next time I will fold in the raisins first, then the apple slices. Btw I like thick slices of apples so my slices are slightly thicker than 1 cm.
5. The amt of cinnamon powder seems to be too little. The smell was fragnant while the cake was baking in the oven, but barely there once the cake cooled down. Maybe I will use 1/2 tsp next time.
6. The amt of raisins also is too little to me. I think 100g will be better.
7. As my apple slices were thick, the batter once poured into the baking tin did not smooth out easily. So I banged the tin 5 times to loosen the gaps in the batter before baking.
by Jennifer Quah
Steamed Banana Cake
1 ripe banana, mashed
1 egg (substitute: 50ml milk/ water??)
1 tsp oil
2 tsp water
2 tsp baking powder
¼ cup icing sugar
100g (close to 1 cup) all-purpose flour
2 tbsp semi-sweet chocolate chips/ raisins (optional)
1) Place all ingredients into a mixing bowl.
2) Mix the ingredients with a fork until well blended.
3) Bring a pot of water to a boil. Steam the cake on a rack for 15 to 18 minutes until a tester inserted into the center of the cake comes out clean.
4) Remove from the steamer and let the cake cool for a few minutes. Use a knife to loosen the sides of the cake and pop the cake out of the bowl. You may add some chocolate chips if you prefer.
I tried making it and thougt it was pretty yummy (didn't really think it was too dense for a cake that didn't need beating), although I had to steam it for longer because I don't have a proper steamer or wok here and had to use a big pot which let steam leak out and the lid was flat so water could drip onto the cake which made mine quite sticky on the top. Try it and see what you think of it
by Chow Times
1 egg (substitute: 50ml milk/ water??)
1 tsp oil
2 tsp water
2 tsp baking powder
¼ cup icing sugar
100g (close to 1 cup) all-purpose flour
2 tbsp semi-sweet chocolate chips/ raisins (optional)
1) Place all ingredients into a mixing bowl.
2) Mix the ingredients with a fork until well blended.
3) Bring a pot of water to a boil. Steam the cake on a rack for 15 to 18 minutes until a tester inserted into the center of the cake comes out clean.
4) Remove from the steamer and let the cake cool for a few minutes. Use a knife to loosen the sides of the cake and pop the cake out of the bowl. You may add some chocolate chips if you prefer.
I tried making it and thougt it was pretty yummy (didn't really think it was too dense for a cake that didn't need beating), although I had to steam it for longer because I don't have a proper steamer or wok here and had to use a big pot which let steam leak out and the lid was flat so water could drip onto the cake which made mine quite sticky on the top. Try it and see what you think of it
by Chow Times
Banana Chiffon Cake recipe
Ingredients
(A)
4 egg yolks
40g castor sugar
1/4 tsp salt
50g corn oil
130g mashed bananas
(B)
120g Cake flour
1/2 tbsp Baking powder
1/8 tsp Baking soda
*Sift 2x
(C)
5 egg whites
40g castor sugar
1/2 tsp Cream of Tartar
Method
1) In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2) Add oil and salt, whisk and add mashed bananas. Stir well.
3) Fold in sifted flour and mix well.
4) In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
5) Add in sugar gradually and beat till stiff peaks.
6) Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7) Pour the mixture to the remaining egg whites and fold in gently till incorporated.
8.) Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
9) Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins.
10) Turn down the temperature to 160 deg.C and bake for 10mins. Lift up the foil to check the surface of cake, bake for another 10mins.
11) Insert a skewer to check if cake is done. Remove the foil and reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface.
12) Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled. The surface will feel abit wet but it will be dry after exposing to the air.
Result : Moist cake with rather even browning.
by reirei
(A)
4 egg yolks
40g castor sugar
1/4 tsp salt
50g corn oil
130g mashed bananas
(B)
120g Cake flour
1/2 tbsp Baking powder
1/8 tsp Baking soda
*Sift 2x
(C)
5 egg whites
40g castor sugar
1/2 tsp Cream of Tartar
Method
1) In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves.
2) Add oil and salt, whisk and add mashed bananas. Stir well.
3) Fold in sifted flour and mix well.
4) In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks.
5) Add in sugar gradually and beat till stiff peaks.
6) Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated.
7) Pour the mixture to the remaining egg whites and fold in gently till incorporated.
8.) Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles.
9) Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins.
10) Turn down the temperature to 160 deg.C and bake for 10mins. Lift up the foil to check the surface of cake, bake for another 10mins.
11) Insert a skewer to check if cake is done. Remove the foil and reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface.
12) Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled. The surface will feel abit wet but it will be dry after exposing to the air.
Result : Moist cake with rather even browning.
by reirei
Orange butter cake
200 gm flour -( sift together with baking powder and milk powder)
1/4 teaspoon of baking powder
1/2 tablespoon of milk powder
250 gm butter
Whisk all the above in the mixer till creamy and remove into another bowl, wash and dry the mixer to be used again later.
5 eggs
175 gm castor sugar
2 tablespoons of orange juice
1 whole orange zest - grate and chopped into fine pieces. do not use the white part as this is bitter.
1) Beat the eggs and sugar using the mixer till the sugar dissolved, then add in the first mixture of flour, butter, baking powder and milk powder. Mix evenly.
2) Add in orange juice and orange zest and mix well.
3) Pour into a greased baking tray and bake in preheated oven at 170 celcious for about 40 minutes.
by Jam
1/4 teaspoon of baking powder
1/2 tablespoon of milk powder
250 gm butter
Whisk all the above in the mixer till creamy and remove into another bowl, wash and dry the mixer to be used again later.
5 eggs
175 gm castor sugar
2 tablespoons of orange juice
1 whole orange zest - grate and chopped into fine pieces. do not use the white part as this is bitter.
1) Beat the eggs and sugar using the mixer till the sugar dissolved, then add in the first mixture of flour, butter, baking powder and milk powder. Mix evenly.
2) Add in orange juice and orange zest and mix well.
3) Pour into a greased baking tray and bake in preheated oven at 170 celcious for about 40 minutes.
by Jam
Moist Chocolate Cake
Ingredients
- 3 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 6 tablespoons cocoa powder
- 2 cups water
- 2 cups sugar
- 1 tablespoon vanilla
- 2 tablespoons white vinegar
- 8 tablespoons (1/2 cup) oil
- a handful of semisweet chocolate chips
Instructions
Preheat the oven to 350F.
 Sift the dry ingredients i.e. flour, baking soda, salt and cocoa powder in a medium bowl. If without the cocoa powder, I would just use a whisk to mix the ingredients. But cocoa powder tends to be lumpy and it is recommended to sift it for any recipe. |
 Whisk the sugar and wet ingredients, i.e water, vanilla, vinegar and oil in a large bowl until the sugar is dissolved. |
 Add the dry ingredients into the wet ingredients and mix well. |
 Pour the batter into a greased and floured or parchment lined 9 x 13″ pan.Sprinkle a handful of semi-sweet chocolate chips on the batter for garnishing. Bake for 35 to 40 minutes. The cake will be slightly moist when tested with a tooth pick. |
 This is a very simple recipe which pleases any chocolate cake lovers. Will you bake it for your family? |
By Chow Times (http://chowtimes.com/2006/09/22/moist-chocolate-cake/)
Strawberry Marshmallow Cake
Base
200 gm digestive biscuits
80 gm melted butter
Crushed digestive biscuits and mix well with melted butter. Press into a 8” tin. Refrigerate for later use.
Marshmallow filling:
150 gm of marshmallow
300 ml of UHT milk (full cream milk)
200 ml of whip cream (diary whip cream) – I used Millac brand from PH
2 tsp of gelatine powder
Put all the ingredients into a pot. Boil over small fire until gelatine is dissolved.
Jello topping:
1/2 pkt of raspberry Jello
200 ml of water
2 tsp of gelatine powder
Boil all ingredients until dissolved.
Assembling the cake:
Pour marshmallow filling into the prepared baking tin with biscuit base. Put in freezer until slightly harden but not totally frozen. Take it out and arrange sliced fresh strawberries. Put it back to freezer to harden a little. When slightly harden take it out and pour the slightly cool or cool Jello on it. Put in fridge to chill. Cut into small pieces to serve.
Optional: You can also arrange some sliced fresh strawberries on the biscuit base just before pouring in the marshmallow filling.
by Hugbear ( http://bakingmum.blogspot.com/2006/11/strawberry-marshmallow-cake.html)
200 gm digestive biscuits
80 gm melted butter
Crushed digestive biscuits and mix well with melted butter. Press into a 8” tin. Refrigerate for later use.
Marshmallow filling:
150 gm of marshmallow
300 ml of UHT milk (full cream milk)
200 ml of whip cream (diary whip cream) – I used Millac brand from PH
2 tsp of gelatine powder
Put all the ingredients into a pot. Boil over small fire until gelatine is dissolved.
Jello topping:
1/2 pkt of raspberry Jello
200 ml of water
2 tsp of gelatine powder
Boil all ingredients until dissolved.
Assembling the cake:
Pour marshmallow filling into the prepared baking tin with biscuit base. Put in freezer until slightly harden but not totally frozen. Take it out and arrange sliced fresh strawberries. Put it back to freezer to harden a little. When slightly harden take it out and pour the slightly cool or cool Jello on it. Put in fridge to chill. Cut into small pieces to serve.
Optional: You can also arrange some sliced fresh strawberries on the biscuit base just before pouring in the marshmallow filling.
by Hugbear ( http://bakingmum.blogspot.com/2006/11/strawberry-marshmallow-cake.html)
Mango Marshmallow Cake
(A) Base:
200 gm digestive biscuits
80 gm melted butter
Crushed digestive biscuits and mix well with melted butter. Press into a 8” or 9" square or round cake ring. Refrigerate for later use.
(B) Marshmallow filling:
10 pcs of marshmallow
300 ml of HL milk
80 ml of diary whip cream
150 gm Mango Puree (unsweetened)
8 pcs of gelatine leafs
80 gm sugar
Put all the ingredients into a pot. Doubleboil over small fire until gelatine leafs, marshmallow and sugar are dissolved.
(C) Gelatine Topping:
6 pcs of gelatine leafs
200 ml of water
4 tbsp sugar
Boil all ingredients until dissolved.
Assembling the cake:
Pour marshmallow filling (B) into the prepared baking tin with biscuit base (A). Put in freezer until slightly harden but not totally frozen. Take it out and arrange sliced fresh mangoes. Put it back to freezer to harden a little. When slightly harden take it out and pour the slightly cool Gelatine (C) on it. Put in fridge to chill. Cut and serve.
by Jestina
200 gm digestive biscuits
80 gm melted butter
Crushed digestive biscuits and mix well with melted butter. Press into a 8” or 9" square or round cake ring. Refrigerate for later use.
(B) Marshmallow filling:
10 pcs of marshmallow
300 ml of HL milk
80 ml of diary whip cream
150 gm Mango Puree (unsweetened)
8 pcs of gelatine leafs
80 gm sugar
Put all the ingredients into a pot. Doubleboil over small fire until gelatine leafs, marshmallow and sugar are dissolved.
(C) Gelatine Topping:
6 pcs of gelatine leafs
200 ml of water
4 tbsp sugar
Boil all ingredients until dissolved.
Assembling the cake:
Pour marshmallow filling (B) into the prepared baking tin with biscuit base (A). Put in freezer until slightly harden but not totally frozen. Take it out and arrange sliced fresh mangoes. Put it back to freezer to harden a little. When slightly harden take it out and pour the slightly cool Gelatine (C) on it. Put in fridge to chill. Cut and serve.
by Jestina
Sugee Cake
Ingredients:
Butter 2 pieces
Sugee (semolina) 230g
Self raising flour 230g
Sugar 340g
Egg white 4
Egg yolks 8
Evaporated milk 2 tbsp
Brandy 2 tbsp (optional)
Chopped almonds 114g
Method:
1) Cream butter and semolina together until thoroughly mixed, then let stand in a cool place for about 30 minutes. Grease a 19cm (9’’) round tin and line the bottom with baking parchment.
2) Beat eggs and sugar with a whisk until sugar dissolves. Add to butter mixture a little at a time, stirring constantly, until smooth and homogenous. Stir in the brandy and evaporated milk, then fold in the flour a little at a time. Fold in the almonds.
3) Spoon mixture into prepared tin, smooth the surface and bake in a preheated oven at 150°C for about 1 hour, or until dark brown on top and a tooth pick inserted into the centre comes out clean. Stand cake still in pan on a rack until completely cooled. Store airtight in a cool place.
by gntkx
Butter 2 pieces
Sugee (semolina) 230g
Self raising flour 230g
Sugar 340g
Egg white 4
Egg yolks 8
Evaporated milk 2 tbsp
Brandy 2 tbsp (optional)
Chopped almonds 114g
Method:
1) Cream butter and semolina together until thoroughly mixed, then let stand in a cool place for about 30 minutes. Grease a 19cm (9’’) round tin and line the bottom with baking parchment.
2) Beat eggs and sugar with a whisk until sugar dissolves. Add to butter mixture a little at a time, stirring constantly, until smooth and homogenous. Stir in the brandy and evaporated milk, then fold in the flour a little at a time. Fold in the almonds.
3) Spoon mixture into prepared tin, smooth the surface and bake in a preheated oven at 150°C for about 1 hour, or until dark brown on top and a tooth pick inserted into the centre comes out clean. Stand cake still in pan on a rack until completely cooled. Store airtight in a cool place.
by gntkx
Fruit Cake
INGREDIENTS
250g (9oz) each plump raisins and sultanas
100g (31/2oz) dried cranberries
200g (7oz) natural glace cherries, halved
200ml (7fl oz) vanilla vodka – I used Absolut
150g (5oz) roasted Marcona almonds
200g (7oz) unsalted butter, softened, plus extra for greasing
200g (7oz) unrefined dark muscovado sugar
4 medium organic eggs, beaten
100g (31/2oz) plain flour
1 Put the raisins, sultanas, dried cranberries and cherries in a large bowl. Add the vodka and stir well. Cover and leave to soak for 2-3hr or overnight.
2 Grease and line the base and sides of a 20.5cm (8in) round tin with greaseproof paper. Preheat the oven to 150°C (130°C fan) mark 2. Put the almonds in a food processor and blend lightly until coarsely chopped. Tip out 75g (3oz) and blend the remainder until ground.
3 Put the butter and sugar in a large mixing bowl and beat with a handheld electric whisk for 2-3min until light and creamy. Gradually whisk in the beaten eggs, adding a little of the flour if the mixture starts to curdle. Stir in the ground and chopped nuts and flour.
4 Tip the soaked fruit mixture into the bowl with any unabsorbed liqueur. Mix well, then spoon into the prepared tin and level the surface. Bake for 31/2hr or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then remove and wrap in a double thickness of foil until ready to decorate. INGREDIENTS
250g (9oz) each plump raisins and sultanas
100g (31/2oz) dried cranberries
200g (7oz) natural glace cherries, halved
200ml (7fl oz) vanilla vodka – I used Absolut
150g (5oz) roasted Marcona almonds
200g (7oz) unsalted butter, softened, plus extra for greasing
200g (7oz) unrefined dark muscovado sugar
4 medium organic eggs, beaten
100g (31/2oz) plain flour
1 Put the raisins, sultanas, dried cranberries and cherries in a large bowl. Add the vodka and stir well. Cover and leave to soak for 2-3hr or overnight.
2 Grease and line the base and sides of a 20.5cm (8in) round tin with greaseproof paper. Preheat the oven to 150°C (130°C fan) mark 2. Put the almonds in a food processor and blend lightly until coarsely chopped. Tip out 75g (3oz) and blend the remainder until ground.
3 Put the butter and sugar in a large mixing bowl and beat with a handheld electric whisk for 2-3min until light and creamy. Gradually whisk in the beaten eggs, adding a little of the flour if the mixture starts to curdle. Stir in the ground and chopped nuts and flour.
4 Tip the soaked fruit mixture into the bowl with any unabsorbed liqueur. Mix well, then spoon into the prepared tin and level the surface. Bake for 31/2hr or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then remove and wrap in a double thickness of foil until ready to decorate.
250g (9oz) each plump raisins and sultanas
100g (31/2oz) dried cranberries
200g (7oz) natural glace cherries, halved
200ml (7fl oz) vanilla vodka – I used Absolut
150g (5oz) roasted Marcona almonds
200g (7oz) unsalted butter, softened, plus extra for greasing
200g (7oz) unrefined dark muscovado sugar
4 medium organic eggs, beaten
100g (31/2oz) plain flour
1 Put the raisins, sultanas, dried cranberries and cherries in a large bowl. Add the vodka and stir well. Cover and leave to soak for 2-3hr or overnight.
2 Grease and line the base and sides of a 20.5cm (8in) round tin with greaseproof paper. Preheat the oven to 150°C (130°C fan) mark 2. Put the almonds in a food processor and blend lightly until coarsely chopped. Tip out 75g (3oz) and blend the remainder until ground.
3 Put the butter and sugar in a large mixing bowl and beat with a handheld electric whisk for 2-3min until light and creamy. Gradually whisk in the beaten eggs, adding a little of the flour if the mixture starts to curdle. Stir in the ground and chopped nuts and flour.
4 Tip the soaked fruit mixture into the bowl with any unabsorbed liqueur. Mix well, then spoon into the prepared tin and level the surface. Bake for 31/2hr or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then remove and wrap in a double thickness of foil until ready to decorate. INGREDIENTS
250g (9oz) each plump raisins and sultanas
100g (31/2oz) dried cranberries
200g (7oz) natural glace cherries, halved
200ml (7fl oz) vanilla vodka – I used Absolut
150g (5oz) roasted Marcona almonds
200g (7oz) unsalted butter, softened, plus extra for greasing
200g (7oz) unrefined dark muscovado sugar
4 medium organic eggs, beaten
100g (31/2oz) plain flour
1 Put the raisins, sultanas, dried cranberries and cherries in a large bowl. Add the vodka and stir well. Cover and leave to soak for 2-3hr or overnight.
2 Grease and line the base and sides of a 20.5cm (8in) round tin with greaseproof paper. Preheat the oven to 150°C (130°C fan) mark 2. Put the almonds in a food processor and blend lightly until coarsely chopped. Tip out 75g (3oz) and blend the remainder until ground.
3 Put the butter and sugar in a large mixing bowl and beat with a handheld electric whisk for 2-3min until light and creamy. Gradually whisk in the beaten eggs, adding a little of the flour if the mixture starts to curdle. Stir in the ground and chopped nuts and flour.
4 Tip the soaked fruit mixture into the bowl with any unabsorbed liqueur. Mix well, then spoon into the prepared tin and level the surface. Bake for 31/2hr or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then remove and wrap in a double thickness of foil until ready to decorate.
by Imelda
Serikaya Cake
Ingredients:
A:
230g butter
1/2 tsp vanilla essence
5 eggs
B:
(sieved together)
175g plain flour
1 1/2 tsps double-action baking powder
C:
100g condensed milk
150g kaya
125g Horlicks
100g black treacle/browing sauce if you have
200ml evaporated milk
Method:
1. Line and grease a 9" round cake tin and prepare your steamer
2. Beat butter and vanilla essence in a mixing bowl until creamy. Add in eggs one at a time. Gradually add in ingredient (B) and ingredient (C) alternately until well-combined.
3. Pour batter into cake tin and cover with foil
4. Steam cake for 90 minutes or until skewer comes out clean when inserted into cake's centre.
A:
230g butter
1/2 tsp vanilla essence
5 eggs
B:
(sieved together)
175g plain flour
1 1/2 tsps double-action baking powder
C:
100g condensed milk
150g kaya
125g Horlicks
100g black treacle/browing sauce if you have
200ml evaporated milk
Method:
1. Line and grease a 9" round cake tin and prepare your steamer
2. Beat butter and vanilla essence in a mixing bowl until creamy. Add in eggs one at a time. Gradually add in ingredient (B) and ingredient (C) alternately until well-combined.
3. Pour batter into cake tin and cover with foil
4. Steam cake for 90 minutes or until skewer comes out clean when inserted into cake's centre.
by Zuraini
Chocolate Fudge Cake
250g cold unsalted butter, cut into small cubes
275g dark chocolate (50-55% cocoa solids), in small pieces
100g dark chocolate (70-75% cocoa solids), in small pieces
295g light muscovado sugar
5 large eggs, separated
cocoa, for dusting
8"/20cm springform tin, base and sides lined with baking parchment
1. Preheat the oven to 170'C, 160'C (fan), gas 3
2. Place the butter and chocolate in large heatproof bowl - it should be big enough to accommodate the entire mix.
3. Put the sugar and 4tbs water in a small saucepan, stir to mix, then bring to the boil over a medium heat. Pour the boiling syrup over butter and chocolate. Stir well until they have melted and you are left with a runny chocolate sauce. If the chocolate hasn't melted, sit the bowl over a pan of simmering water for a few minutes, then remove (my short-cut is to microwave the butter and chocolate for about a minute before adding the syrup). Leave to cool for a few minutes, then stir in the egg yolks, one at a time.
4. Put the eggs whites and a pinch of salt in a large bowl and whisk to firm, but not too dry, peaks. Using a rubber spatula or a large metal spoon, gently fold the egg whites into the chocolate mixture, a third at a time. The whites should be incorporated but there is no harm if you can see small bits of egg white in the mix.
5. Pour about two-thirds of the mixture into the prepared cake tin and level gently with a palette knife. Leave the rest of the mixture for later.
6. Place the cake in the oven and bake for about 40mins or until a skewer inserted into the centre comes out almost clean. Remove the cake from the oven, turn the oven off, and leave the cake to cool completely.
7. Preheat the oven again to 170'C, 160'C (fan), gas 3. Flatten the top of the cake with a palette knife. Don't worry about breaking the crust. Pour the rest of the cake mixture on top and level the surface again. Return to the oven and bake for 25-30mins.
8. Leave to cool completely before removing from the tin. Dust with cocoa and serve.
Baking the cake in two stages is meant to create a cake with 2 slightly different consistences - firmer at the bottom and moussy on the top. You can also cook the whole cake at once, it's still good!
by Imelda
275g dark chocolate (50-55% cocoa solids), in small pieces
100g dark chocolate (70-75% cocoa solids), in small pieces
295g light muscovado sugar
5 large eggs, separated
cocoa, for dusting
8"/20cm springform tin, base and sides lined with baking parchment
1. Preheat the oven to 170'C, 160'C (fan), gas 3
2. Place the butter and chocolate in large heatproof bowl - it should be big enough to accommodate the entire mix.
3. Put the sugar and 4tbs water in a small saucepan, stir to mix, then bring to the boil over a medium heat. Pour the boiling syrup over butter and chocolate. Stir well until they have melted and you are left with a runny chocolate sauce. If the chocolate hasn't melted, sit the bowl over a pan of simmering water for a few minutes, then remove (my short-cut is to microwave the butter and chocolate for about a minute before adding the syrup). Leave to cool for a few minutes, then stir in the egg yolks, one at a time.
4. Put the eggs whites and a pinch of salt in a large bowl and whisk to firm, but not too dry, peaks. Using a rubber spatula or a large metal spoon, gently fold the egg whites into the chocolate mixture, a third at a time. The whites should be incorporated but there is no harm if you can see small bits of egg white in the mix.
5. Pour about two-thirds of the mixture into the prepared cake tin and level gently with a palette knife. Leave the rest of the mixture for later.
6. Place the cake in the oven and bake for about 40mins or until a skewer inserted into the centre comes out almost clean. Remove the cake from the oven, turn the oven off, and leave the cake to cool completely.
7. Preheat the oven again to 170'C, 160'C (fan), gas 3. Flatten the top of the cake with a palette knife. Don't worry about breaking the crust. Pour the rest of the cake mixture on top and level the surface again. Return to the oven and bake for 25-30mins.
8. Leave to cool completely before removing from the tin. Dust with cocoa and serve.
Baking the cake in two stages is meant to create a cake with 2 slightly different consistences - firmer at the bottom and moussy on the top. You can also cook the whole cake at once, it's still good!
by Imelda
Steamed chocolate cake.
Ingredients A
1 cup of cocoa powder
1 cup of evaporated milk
1 cup of oil or melted butter
1 cup of sugar.
½ cup of condensed milk
Ingredients B ( shifted together)
1 ¼ cup of plain flour
1 teaspoon of baking powder
1 teaspoon of bicarbonate soda
Ingredients C
3 eggs
Methods:
1) Mix all ingredients in A list and heat on stove till the sugar melted and everything are well mixed. Do not have to wait till it boiled, leave to cool.
2) Whisk the egg till frothy using hand-whisk, then pour in the cooled mixture of cocoa/milk/sugar/ oil. Mix well till smooth.
3) Pour in the shifted flour and whisk till no lump.
4) Pour into a greased baking pan , cover the top with aluminium foil to prevent water dripping and steamed for about 1 – 1 ½ hour till done. (Insert a skewer or stick to test whether the cake’s fully steamed.)
Note: I used half butter and half cooking oil since I didn’t melted enough butter and using self raising flour instead of plain flour. The baking powder and bicarbonate powder were omitted.
by jam
1 cup of cocoa powder
1 cup of evaporated milk
1 cup of oil or melted butter
1 cup of sugar.
½ cup of condensed milk
Ingredients B ( shifted together)
1 ¼ cup of plain flour
1 teaspoon of baking powder
1 teaspoon of bicarbonate soda
Ingredients C
3 eggs
Methods:
1) Mix all ingredients in A list and heat on stove till the sugar melted and everything are well mixed. Do not have to wait till it boiled, leave to cool.
2) Whisk the egg till frothy using hand-whisk, then pour in the cooled mixture of cocoa/milk/sugar/ oil. Mix well till smooth.
3) Pour in the shifted flour and whisk till no lump.
4) Pour into a greased baking pan , cover the top with aluminium foil to prevent water dripping and steamed for about 1 – 1 ½ hour till done. (Insert a skewer or stick to test whether the cake’s fully steamed.)
Note: I used half butter and half cooking oil since I didn’t melted enough butter and using self raising flour instead of plain flour. The baking powder and bicarbonate powder were omitted.
by jam
Steamed chocolate chip cake
125gm of butter
125gm of sugar
2 eggs
150gm cake flour / self raising flour
25gm cocoa
2 tablespoons of milk powder
2 bananas – mashed
50 gm chocolate chips
Methods.
1) Using a mixer, beat cream the butter and sugar till fluffy.
2) Add in the egg, one at time and mix well.
3) Pour in the mixture of flour, cocoa and milk powder and mix again till no lumps. Lastly add in the mashed banana and chocolate chip.
4) Pour into a greased baking tray and cover with aluminium foil, and steam for about 1 hour.
by Jam
125gm of sugar
2 eggs
150gm cake flour / self raising flour
25gm cocoa
2 tablespoons of milk powder
2 bananas – mashed
50 gm chocolate chips
Methods.
1) Using a mixer, beat cream the butter and sugar till fluffy.
2) Add in the egg, one at time and mix well.
3) Pour in the mixture of flour, cocoa and milk powder and mix again till no lumps. Lastly add in the mashed banana and chocolate chip.
4) Pour into a greased baking tray and cover with aluminium foil, and steam for about 1 hour.
by Jam
Monday, August 29, 2011
Soft and Moist Banana Cake Recipe
Ingredients:
250g salted butter
1 1/2 cups castor sugar
4 eggs
1 tsp vanilla essence
4 tbsp milk
1 1/2 cups mashed banana (4 large bananas)
2 cups plain flour (sift together with 1 tsp bicarbonate of soda and 1 tsp baking powder)
Some Walnuts to sprinkle on top
Method:
Cream butter and sugar in a mixing bowl. Add in eggs, vanilla essence and milk and mix well.
Add mashed banana into the mixture and mix well. Finally add in sifted flour and mix well.
Pour into a loaf pan (I use Pyrex baking loaf pan).
Bake in preheated oven at 160 deg C for 1 hour or until a skewer inserted into the centre of the cake comes out clean. If the top layer turns brown after 15 minutes, cover it with a piece of aluminium foil.
Cool cakes in the pan then remove. Use a sharp knife to slice and serve
by jthorge
250g salted butter
1 1/2 cups castor sugar
4 eggs
1 tsp vanilla essence
4 tbsp milk
1 1/2 cups mashed banana (4 large bananas)
2 cups plain flour (sift together with 1 tsp bicarbonate of soda and 1 tsp baking powder)
Some Walnuts to sprinkle on top
Method:
Cream butter and sugar in a mixing bowl. Add in eggs, vanilla essence and milk and mix well.
Add mashed banana into the mixture and mix well. Finally add in sifted flour and mix well.
Pour into a loaf pan (I use Pyrex baking loaf pan).
Bake in preheated oven at 160 deg C for 1 hour or until a skewer inserted into the centre of the cake comes out clean. If the top layer turns brown after 15 minutes, cover it with a piece of aluminium foil.
Cool cakes in the pan then remove. Use a sharp knife to slice and serve
by jthorge
PANDAN CHIFFON CAKE
100 g PrimaFlour Top Flour (*)
1 tsp Baking Powder
1 tbsp Pandan Juice (**)
100 ml Coconut Milk
4 Egg Yolks
50 ml Corn Oil (***)
¼ tsp Green Colouring
5 Egg Whites
¼ tsp Cream of Tartar
100 g Castor Sugar
Pinch of Salt
Instructions
Preheat oven to 170°.
Extract pandan juice from finely pounded pandan leaves and add to coconut milk.
(**) I did not use pandan juice but used about 1 tsp of pandan paste instead.
Add egg yolk, 50 g sugar, oil, colouring and salt to the coconut mixture. Mix well using hand whisk.
(***) I reduced the oil to about 35 gm or ml instead of all the 50 ml.
Sift PrimaFlour Top Flour and baking powder and fold into mixture. Mix until smooth. Set aside.
(*) I did not use Prima's Top Flour but I used whatever flour I have at home. So for the first time I baked this, I use part PH's topflour and part cake flour. Second time I bake, I used all HongKong flour.
Beat egg whites and tartar at high speed until formy. Add remaining 50 g sugar and
beat until stiff.
Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.
Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.
Pour mixture into an ungreased 18cm chiffon tin and bake for about 50mins.
Turn tin over on a cake rack to cool before loosening cake.
by BM ( http://bakingmum.blogspot.com/2007/11/pandan-chiffon-cake-ii.html)
1 tsp Baking Powder
1 tbsp Pandan Juice (**)
100 ml Coconut Milk
4 Egg Yolks
50 ml Corn Oil (***)
¼ tsp Green Colouring
5 Egg Whites
¼ tsp Cream of Tartar
100 g Castor Sugar
Pinch of Salt
Instructions
Preheat oven to 170°.
Extract pandan juice from finely pounded pandan leaves and add to coconut milk.
(**) I did not use pandan juice but used about 1 tsp of pandan paste instead.
Add egg yolk, 50 g sugar, oil, colouring and salt to the coconut mixture. Mix well using hand whisk.
(***) I reduced the oil to about 35 gm or ml instead of all the 50 ml.
Sift PrimaFlour Top Flour and baking powder and fold into mixture. Mix until smooth. Set aside.
(*) I did not use Prima's Top Flour but I used whatever flour I have at home. So for the first time I baked this, I use part PH's topflour and part cake flour. Second time I bake, I used all HongKong flour.
Beat egg whites and tartar at high speed until formy. Add remaining 50 g sugar and
beat until stiff.
Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.
Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.
Pour mixture into an ungreased 18cm chiffon tin and bake for about 50mins.
Turn tin over on a cake rack to cool before loosening cake.
by BM ( http://bakingmum.blogspot.com/2007/11/pandan-chiffon-cake-ii.html)
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