Showing posts with label cakes. Show all posts
Showing posts with label cakes. Show all posts

Friday, April 3, 2015

Nutella Brownies

nutella brownies

This recipe is adapted from Minty'skitchen .
nutella brownies

170 gm dark chocolate , chopped
8gm cocoa powder
2 gm instant coffee granules 
130 gm butter
175 gm caster sugar
1/2 tsp vanilla extract
3 eggs
3/4 tsp salt
95 gm plain flour
85 gm pecans, chopped( I omitted )
100 gm nutella

Method :
Preheat oven to 180 deg C.  Line a 8 inch pan with baking paper. 
Melt the chocolate, cocoa powder, coffee granules and butter in a bowl set over a saucepan of simmering water, stirring until smooth. 
Remove bowl from heat and let cool for a few minutes.   
Add in sugar and vanilla extract, stir to combine.   
Add in eggs, one at a time, mixing well after each addition.  
Add in salt and flour and stir until well combined.  
Fold in pecans.   
Pour batter into prepared pan and use a spatula to spread evenly. 
Drop spoonfuls of Nutella onto the batter, about 4 cm apart, then use a toothpick to swirl the Nutella into the batter. 
Bake for about 30 minutes, or until the edges appeared crispy but a skewer inserted into the centre comes out with moist crumbs.   
Remove pan from the oven and let cool completely on a wire rack before cutting. 
Brownies can be stored in an airtight container at room temperature for several days or in the fridge for a week.

nutella brownies

Friday, September 21, 2012

Kek 'Lumut' Sarawak / Sarawak 'Algae' Cake

This cake is still oily, even though I cut down the butter.
But, I still love this cake, love the aroma of this cake, it has the nestum and green tea fragrant.

Recipe from adapted from HomeKreation .

Ingredients :
5 eggs
1 cup caster sugar ...(I used 3/4 cup)
8 oz butter...( I used 190 gm)
1/2 cup sugee flour
1 cup nestum.
1/2 cup ideal milk
1/2 cup tea ( 2 tsp green tea powder +water)
21/2 tsp pandan paste

Prepare a 9 inch tin. I lined it with aluminium floil.
Beat egg until fluffy.
Add in sugar gradually while beating.
In another bowl, beat butter until fluffy & add into the egg batter.
Add in sugee flour & nestum, mix well.
Lastly add in milk, tea & pandan paste.
Steam for 2 hours until cooked.

I am submitting this to Malaysian Food Fest hosted by Sharon of Feats of Feasts


Thursday, May 3, 2012

Apple Yogurt Cake

Recipe from Alex Goh's book.
Normally we use green apples in our baking, but in this recipe I used red apples and very happy with the outcome.I like the moisture level in this cake.

250 gm butter
230 gm sugar ( I used 180gm)
5 eggs

120 ml yogurt ( I weigh 120 gm)

315 gm flour
1 tsp baking powder
1/4 tsp baking soda

3 apples, peeled and cut into cubes
50 gm sultanas
1/2 tsp cinnamon powder
Adequate water to boil the apples

Boil apples cubes in (E) till become soft, then add sultanas, drain the excess water.Mix in cinnamon powder, and mix evenly.Set aside.
Line 9 inch baking tin.
Cream (A) till light and fluffy.
Add (B) and cream till smooth and light.( Mine not very smooth, curdly, but I proceed to the next step )
Add in (C) ans (D) alternately , a little at a time and mix well blended.
Add the apples mixture into the batter. Mix till well incorporated.
Pour batter into prepared mould and arrange some apples on top.
Bake at 180C for 60 minutes, or test with skewer.It is ready when skewer comes out clean. Allow to cool.
Glaze with apricot glaze.( I used piping jelly )

Ready to bake....:)

Monday, November 7, 2011

Angry Bird Birthday Cake

Last year I made Princess Barbie Doll cake for my youngest daughter birthday.This year she wished for Angry Bird birthday cake.
I used Designer Chocolate Baby Grands recipe for  the cake.You can get it from here too. I double the recipe for 9 inch cake.
For frosting, I tried dairy cream from Wendy. It was sooo good.We like it very much, not oily, easy to wash the plates...hahaha.

Here's the recipe :

For the cake: (9" cake)
66 gm cocoa powder
118 gm hot water
75 gm all purpose flour
75 gm cake flour
2 tsp baking powder
1 tsp sodium bicarbonate
300 gm sugar
1/4 tsp salt
4 egg yolks
108 gm corn oil
1 tsp vanilla extract
4 egg whites

For frosting:
600 gm dairy whipping cream
41/2 tbsp sugar
11/2 tsp gelatin
11/2 tbsp water
Canned mandarin oranges, or any fruits of your choice.

For cake:
Combine cocoa powder and boiling water into a smooth paste.
Set aside and let it cool.
Pre heat oven o 180C.Line 9 inch baking pan.
Sieve all purpose flour, cake flour, baking powder, and sodium bicarbonate.
Mix in sugar and salt. Set aside.
When the cocoa mixture has cooled down , add in egg yolks and corn oil.
Beat on medium speed for 1 minute.
Add in vanilla extract and beat for a few seconds.
Put in half the dry ingredients and beat on low speed until the dry ingredients are moistened.
Put in the balance and beat on high speed for 1 minute.
Put in egg whites and whisk on high speed for 2 minutes.
Pour batter into prepared pan and bake in pre heated oven for 50 minutes or, until skewer comes out clean.

For frosting
Freeze bowl for at least 15 minutes before use. If using stainless steel bowl, prepare and ice bath for use later.
Place water in a heat proof bowl and sprinkle gelatin onto water. Let it sit for 1 minute and melt it in the microwave(high for 30 secs) or over a hot pan of water. Let it cool down.
Remove frozen bowl from freezer (place in ice bath if stainless steel bowl) and pour in cold whipping cream.
Beat on low speed until it starts to thicken then increase to high. When cream has reached soft peaks, put in sugar and beat until almost stiff. Pour in melted gelatin and beat until stiff.
Use immediately to frost.

To assemble:
Slice the cake into 3 layers.
Spread some frosting evenly and arrange the canned mandarin oranges.
Repeat until the 3rd piece of cake.Frost the cake with the balance frosting.Decorate the cake the way you like.

Spread with frosting and arrange with canned mandarin oranges or any fruits of your choice.

Year 2011 birthday cake.
 Year 2010 birthday cake.

Tuesday, November 1, 2011

Banana and Poppy Seeds cake

Banana, lemon and poppy seeds are great combinations too.Try it and you'll love it, that's all I can
The recipe I adapted from yum yum magazine, which I modefied  the ingredients from 9 inch tin to 7 inch tin. Here' the recipe:

175 gm butter
50 gm sugar
1/2 tbsp lemon zest
1/2 tbsp lemon juice
4 egg yolks
150 gm plain flour
1/2 tsp baking powder
1/4 tsp baking soda
100 gm ripped banana, mashed
15 gm poppy seed

4 egg whites
100 gm sugar

Line a 7 inch baking pan.
Pre-heat oven 180C.
Sieve plain flour,baking powder and baking soda, set a side.
Cream butter and caster sugar until pale.
Add in lemon juice, lemon zest and egg yolks, mix well.
Slowly add in flour mixture, mashed banana and poppy seeds , mix well.
In a clean mixing bowl, whisk egg whites and caster sugar until soft peaks is formed.
Fold whisked egg whites into batter in 3 batches.
Pour the mixture into the prepared baking tin and bake for 45- 50 minutes, until cooked.
Remove from oven and cool before cutting into serving pieces.
The ingredients.
 Fold the whisked egg whites into the batter.

 Ready to bake:)

Wednesday, September 14, 2011

Hello Kitty Birthday Cake

This is a Hello Kitty birthday cake that I made for my sister's granddaughter.She's now 3 years old.
I used optima sponge cake, which I added orange juice instead of water and layered it with whipped topping cream and peaches. To make it higher, I baked 2 cakes.
I baked the cake a day earlier and wrapped up  with cling floil and aluminium floil, then placed them into fridge.

For the cake:
500 gm Optima sponge cake
10 eggs
100 ml orange juice

100 gm Corn oil

Some orange zest from 1 orange.

600 gm whip topping cream...whipped
Some canned peaches.

Pre heat oven to 180 C .
Line two 9 inch round tin.
Whisk (A) in a mixer with low speed for 1 minute, then turn to high speed for 6 minutes, till the batter becomes thick.
Finally, with low speed slowly pour (B) into the batter.Once all the oil in, turn off the mixer.
Folding in the orange zest (C).
Pour into the prepared tin.Stamp the tin few times, to let the air out. 
Bake in the preheated oven for 30 - 35 minutes.

To assemble the cake:
Cut the cake into half.
Spread some whipped topping cream
Then arrange some chopped peaches on it.
Spread the topping cream again on the peaches (so it can hold the peaches.)
Top with another piece of cake.
Repeat this until the 3rd layer and decorate it.

                                                           The birthday girl.

      Enjoying her cake. She enjoyed more on the cream and peaches than the cake!

Sunday, July 17, 2011

Almond Torte

Last month, NutriPlus got this promotion,buy NutriPlus product Rm 30 and above can get cookbook for FREE!! I quickly grab it, although still got many eggs ,chicken franks in my fridge,I don't care!I just want that cookbook!!'ll show you later.
And,today, I tried this Almond Torte recipe by Mei Kei from this cookbook.Very nice.I cut down the sugar, cause,I think about the chocolate ganache is quite sweet.

Meringue discs:   
155 gm toasted whole almonds
55 gm cornflour ,sifted
55 gm icing sugar
300 gm egg whites (from about 8 eggs)
3/16 salt(I just add 2 pinches)
110 gm sugar ( I used 80 gm)

Chocolate Ganache :
320 gm dark chocolate
340 gm whipping cream

Cocoa powder

To make the meringue discs:
Draw 5 circles of 8 inch diameter on parchment paper.
Grind the toasted almond until fine.
Mix in the sifted cornflour and icing sugar until well combined.
In a separate bowl, whisk egg whites with salt until foamy.
Add in sugar gradually and continue to whisk until whites are stiff, but not dry.
Fold  the almond mixture into the egg whites.
Spread mixture equally onto the prepared parchment papers.
Bake in pre-heated  fan oven at 160C,several layers at a time for approximately 15 minutes or, bake all at once in a single layer in a conventional oven at 180 C for 15-20 minutes until discs are golden brown.
Cool discs, peel off baking sheet.

To make chocolate ganache:
Heat the chocolate and 170 gm of the whipping cream in a double boiler until chocolate has melted, leave it to cool.
Whip the remaining cream and fold into the chocolate cream.

To assemble:
Brush a disc with a little water.Spread chocolate ganache onto disc.
Repeat until disc and chocolate ganache are used up. There should be 5 layers of meringue and 5 layers of chocolate ganache filling,ending with chocolate ganache.
Refrigerate torte until ganache is set.
Before serving,sift an even layer of cocoa powder over the top of the torte.

Front page....This is the book that I craze

Back page.....I made this Torte.....her's looks perfect, but mine.....need

Tuesday, June 14, 2011

Sicilian Orange Cake

Last Saturday, I made a fondant birthday cake for my sister.This is my first fondant cake.I used sicilian orange cake, which I copied from Sonia.The cake taste sooo delicious.But, as you can see, I'm not a good artist,can't decorate the cake well.Can you guest what the flower???'s Tulip, so ugly huh!Actually wanted to make white Tulip,but scared she don't like white, then wanted to make yellow Tulip, but yellow color Tulip not a good sign, so end up,I made pink color.The time was so tight, that I've no chance to  make the leaves...sorry sis..
Here's the recipe I copied from Sonia, which she adapted from j3ss kitch3n...


250g unsalted butter, softened
200g caster sugar
4 medium eggs
grated orange zest from 2 oranges
250g self raising flour
120ml freshly squeezed orange juice
1/2tsp Rum, optional ( worth to add this ! )


1. Preheat oven to 180C. Grease and line a cake pan.
2. Using an electrical beater, cream the butter and sugar until light and fluffy.
3. Beat in the eggs, 1 at a time, beating well after each addition, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest and rum. Add the flour all at once and mix well, then slowly mix in the orange juice.
4.Scrape the batter into the prepared pan and bake in preheated oven for 45-50mins or until a skewer inserted into the center of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly greased aluminum foil.
5.Leave the cake, in the pan, to cool on a wire rack, then unmold and serve.

ps* This sat &sun, my eldest school celebrates school anniversary(98th).There's a fun fare for 2 days, so I'll be busy helping to prepare food for fund raising.We'll cook rendang curry, pong teh, curry chicken devil,popia,roti john, waffles and etc.....for sale.Sorry, if I didn't visit your blog,which ,I'll try to do so, if I'm not tired, and I'll be back completely next week.


Wednesday, June 8, 2011

Chocolate Bottom Banana Square

 I saw Sonia  and Cathy did this,and this is one of the bloggers favourites and I wonder how it tastes.I get this recipe from Sonia, and agreed with her, this chocolate banana square was super soft.The chocolate part a bit dry,the banana part was so soft ,but it's indeed still very nice .Here's the recipe that I adapted from Sonia's blog:

125 gm butter,softened
120 gm sugar
1 egg, lightly beaten
1 tsp vanilla/rum(I used rum)
220 gm ripe smashed banana
180 gm cake flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tbsp cocoa powder
1/2 cup chocolate chips

Line 8 " square tin with baking paper.
Sieve flour, baking powder, baking soda,add in salt, set aside.
Cream butter and sugar till light and fluffy.
Drizzle in the eggs,vanilla/rum and mashed bananas,beating thoroughly.
Add in flour mixture and mix well.
Divide the batter into half.
Add the cocoa powder to one portion of the batter.
Spread cocoa butter in the baking pan, followed by the other half plain batter.Smooth the top.
Sprinkle with chocolate chips.
Bake in pre-heated oven at 180 C for 30 minutes.
Cool  and cut into squares,serve.

Friday, May 27, 2011

Steam Moist Chocolate Cake

I saw this Steam Moist Chocolate Cake from Jess kitchen and Cooking Crave look so delicious,and yes indeed it was sooo delicious!! The sweetness of the cake , just right for me.Thanks Jess and Amy for this wonderful recipe. Here's the recipe ,which I get from here :

180 gm butter
200 gm caster sugar
200 gm full cream evaporated milk
2 eggs, slightly beaten with fork
100 gm plain flour
50 gm cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract or 1 tsp vanilla essence
2 tbsp of rum(optional)

Lined 8 or 9 inch square pan with aluminium floil.
Sift the flour,cocoa powder,baking powder and baking soda into a large mixing bowl.Set aside.
Combine caster sugar,evaporated milk,vanilla essence and butter in a saucepan.
Stir over low heat until sugar dissolved and butter is melted,turn off the fire and keep warm.
Heat up the steamer.
Add the beaten eggs into the slightly cold evaporated mixture and stir till well mix.
Pour the mixture into the flour and stir till well mix(cake batter should be runny)
Pour the batter into the lined pan and place the pan into the steamer.
Cover the top of the pan loosely with a piece of aluminium floil.
Cover the steamer and steam over medium heat for 45 minutes.
Cool the cake in pan before turning out for decoration.

Chocolate Fudge Topping.
200 gm condense milk
1/2 tsp vanilla extract or 1 tsp vanilla essence
2 tbsp corn oil
20 gm cocoa powder,sifted
A pinch of salt

Combine the sifted cocoa powder, condense milk and corn oil.
Stir over low heat till thicken.
Add in salt and vanilla essence.
Cool the chocolate topping a little before spreading on the cake.
Refrigerated before serve.

Saturday, April 16, 2011

Upside Down Apple Sponge WIth Demerara Sugar


I saw Wendy did this, and looks so delicious to me.I love the combination of apples and cinnamon powder.Makes me time if I do this cake again, I'll double up the Demerara Caramel.The caramel was so delicious!!!!!
Here's the recipe which I copied from Wendy.Thank you Wendy for this great recipe.

1 tbsp softened butter
2 Granny Smith apples,peeled, cored, halved and thinly sliced
1/2 tsp cinnamon powder
120gm demerara sugar(pulse to a finer grain and use 2tbsp of this to mix with cinnamon powder)
4 large eggs
100gm cake flour, sifted together with 1/2 tsp baking powder.
60 gm butter , melted
1 tsp vanilla essence

Demerara Caramel:                                            
125 ml or 1/2 cup heavy cream/whipping crream
100gm or 1/2 cup demerara sugar
1/2tsp vanilla essence
1/8 tsp salt

Generously butter a 9 inch baking dish with butter.
Toss apple with 2 tbsp of pulsed demerara sugar and 1/2 tsp cinnamon powder.
Arrange the apples nicely on the buttered baking dish.
Preheat oven at 180C.
Beat eggs with the rest of the pulsed demerara sugar until thick and pale,about 5-7 minutes on high speed.
Fold in sifted flour in 3 additions until no lumps are seen.
Fold in melted butter and vanilla essence.
Pour batter over arranged apples.
Bake for 30 minutes or until toothpick comes out clean.

for the caramel:
While the cake is baking......
Cook on medium heat,cream, sugar, vanilla and salt until it boils,continuing cook until it become thick(about 6-8 minutes).
Remove from heat and leave to cool slightly.
Overturn the cake onto a plate and pour warm caramel over the cake.
Let the caramel cooled, then serve.

Monday, April 11, 2011

Sultana Cake

This recipe I adapted from Alex Goh cookbook.It's nice , not too oily.

280 gm butter
230 gm sugar ( I used 180gm )
5 eggs
1 tbsp glycerine
200 gm flour
1/2tbsp baking powder
1tbsp milk powder
250gm sultanas
60gm high protein flour( I used all purpose flour)


Line 2 (3in x 9in)loaf tins.
Sieve flour and baking powder.
Mix Sultanas with high protein flour.
Pre- heat oven 180 C.
Cream (A) till light and fluffy.
Add (B) slowly and cream till smooth and light.
Add (C) then (D) and mix well blended.
Add the mixed sultanas, till well incorporated.
Pour battter in lined loaf tins.
Bake at 180C for 50 minutes.