Wednesday, September 19, 2012

Apple Soft Pound Cake

I wanna bake a cake for one of my buddy to console her from failing her exam, and she requested for Apple Cranberries Olive cake. However I wanted to try this apple soft pound cake when 1st saw in Anncoo Journal and so I decided to bake it instead :P, totally no regrets at all! 

The cake was so soft, I was so afraid it will break into pieces when I wanted to transfer it from the removable cake pan to the plate so I was extra careful when doing the transfer. I took Ann's advise to chill the cake before slicing the cake. However the cake became a little hard after chilling over night, it will take awhile before the cake is soften so I will suggest to chill it for may be an hour before slicing.

Recipe adapted from Anncoo Journal.

Ingredients: for 10.5" bundt cake pan
220g butter (room temperature)
170g sugar
3 large eggs (about 210g, I used 4 small eggs) – separated
1 tsp vanilla extract
180g plain flour
30g corn flour
5g baking powder
250g Green apple, peeled and cubed and mix with 1 1/2 tbsp lemon juice (I used red apples since I need to clear stock)
Lemon zest from 1 large lemon

1. Spray Non-stick spray evenly in bundt pan or line two loaf pans and set aside.
2.  Cream butter and sugar till fluffy and pale then add vanilla extract, mix well.
3.  Add egg yolks into the batter one at a time and mix well before adding in another then slowly add in egg whites and mix well, stop machine.
4. Sift plain flour, corn flour and baking powder together and fold into butter mixture with a rubber spatula.
5.  Lastly pour in lemon zest and apple cubes, mix well.
6. Pour the batter into the prepared pan and place in the preheated oven at 180C (I used 170C for my oven) and bake for 35-40 mins or skewer comes out clean. (I baked for 35 mins) 
7. Leave pound cake to cool in pan for 30 mins and remove cake then place on to rack to cool completely.
8. Chill the cake before cut.

The cake is soft and moist, the crunchiness of the apples indeed given extra bites for the cake. The sweetness of the cake is just nice that you will feel like eating another slice. This cake received a lot of compliments, do give a try if you like apples in your cake.

Monday, September 17, 2012

Fried Oyster Mushroom with Sweet Sauce

I had bookmarked this recipe for long time but have no chance to cook it since I seldom do the cooking. After long period of under use my kitchen during Sunday, recently we (my helper and myself) started to make use of of the kitchen again lol.

Recipe from  平平凡凡,简简单单.

Ingredients :
100g oyster mushroom (original is abalone mushroom)
1 egg
adequate flour
adequate white sesame seeds

Sauce :
3 tbsp tomato sauce / ketchup
1 tbsp sugar
1/4 tsp salt
3 tbsp water
a bit of dark soya sauce 

Method :
1. Mix oyster mushroom with egg then coat with flour and deep fry till golden brown. Dish out and drain the oil.
2. Dish out the oil and left a bit in the wok, pour in the sauce and cook till boil.
3. Add in fried oyster and cook until sauce become thicken.

This dish is really delicious, quite addictive and great to eat with rice. Dear husband and myself feel that the sauce is a bit too sweet and salty, will need to reduce the sugar and salt next time so that can be good to go without rice.

Thursday, September 13, 2012

Lemon Bars

When I saw this lemon bars in here, I was attracted immediately by the color of the lemon filling. The color was so bright and radiant that I wanted to bite into it lol.

Everything went smooth until I started to pour the lemon topping onto the biscuit base. As I was using removable cake pan, the topping actually leak out from the side of removable base and made a mess all over the place. I almost gave up since the topping left only less than half but I decided to proceed with the baking for the sake for going through the process lol. Luckily I did, the outcome actually surprised me. Although the look is not attractive as Evan's but it actually didn't speak justice for the taste.

Recipe from Evan's Kitchen Rambling.

For the crust :
113.4g butter
55g granulated sugar (I reduced to 45g)
3/4 tsp vanilla extract
1/8 tsp salt
110g all-purpose flour

For the lemon topping :
225g sugar  (I used 180g)
3 tbsp all-purpose flour
3 large eggs
1/2 tsp finely grated lemon zest
1/2 cup strained fresh lemon juice
icing sugar, for dusting

Method :
1. for the crust, melt butter in medium saucepan. remove from heat and stir in sugar, vanilla, and salt. add the flour and mix just until incorporated. press the dough evenly over the bottom of a lined 8-inch square pan. bake in a preheated oven of 180C for 25 to 30 minutes, or until the crust is well browned at the edges and lightly browned in center.

2. for the lemon topping, stir together the sugar and flour in a medium bowl until well mixed. whisk in the eggs. stir in the lemon zest and juice. when crust is ready, turn the oven down to 150C and pour in the filling. bake for 20-30 mins until topping is puffed at the edges and no longer jiggles in the center.

3.Set on a rack and cool completely in pan. when cool, transfer to cutting board and cut into 16 bars or desired size. 

4. sieve icing sugar over bars just before serving.
The crust is slightly crispy with buttery taste, nice but due to the leaking of topping thru the biscuit base, some parts are actually a bit too moist. The lemon topping is full of lemon flavour but is too sweet for me even I had reduced the sugar, need to reduce further. Although mine is considered a failure but still tasted quite good and dear brother actually like it, he finished most of the bar all by himself lol.

Monday, September 10, 2012

Avocado Milk Pound Cake

Avocado is a kind of fruit that I have never purchase before until my little started on his semi solid. Although I do enjoy those sushi that wrapped with avocado but I never think of buying it and eat. Now avocado is one of the fruits that is in my regular shopping list, to purchase for my little kicker due to the great health benefits. 

Since I have one avocado left in the fridge, so I decided to make something with it. I went blog hopping and saw this avocado milk pound cake and decided to give it a try. I adjusted the amount of the ingredients since I had only one  avocado to bake the cake.

Recipe from Table for Two or More.


Ingredient : (for 8" x 3.5" x 3” loaf pan)
77g butter
33g sugar
80gm avocado flesh (used 1 avocado)
3/4 tbsp lemon juice
100g condensed milk
135 cake flour
165g all purpose flour
2/3 tsp baking powder
1/8 tsp baking soda
2 small eggs

1. Combine avocado flesh with lemon juice and mash until fine. Pass it through a sieve. Set aside.
2. Sift cake flour, all purpose, baking powder and baking soda together. Set aside.
3. Cream butter and sugar until pale and fluffy. Beat in eggs, one by one, beating well after each addition.
4. Beat in condensed milk until well incorporated. Put half the sifted flour in and mix on low speed. 
5. Add the balance of flour. When everything is smooth, on low speed beat in avocado puree.
6. Pour batter into a lined loaf pan and bake in preheated oven for 35mins or until done.

My cake did not come out good, the texture is a bit dry, probably I had either over mix or over bake the cake. As for the taste wise, I dun really can tell it is avocado flavour, the taste is actually quite neutral. 

Wednesday, September 5, 2012

Mixed Fruit Coconut Cake

This cake was baked such long time ago that I nearly forgot about it. When M went back to Taiwan for CNY, she asked me what I want her to get for me. There are a lot my dear friend but the most I wanted are baking books lol. So I ordered online and delivered to her mum's house and she helped me to lug back to Spore. So to thank her mum for "lending" out her address and also helping me to receive the books, I baked this cake for her.

As she need to bring the cake on board so I need to make one that easy to hand carry. So much of consideration, I decided to use this coconut cupcake recipe that I love it a lot.

Recipe adapted from here.

Ingredients : for 7" round cake pan & 3 cupcakes
200g butter (soften)
120g caster sugar
4 eggs
6 tbsp coconut milk
200g cake flour
2 tsp baking powder
100g coconut powder
50g desiccated coconut
100g mixed peel and raisins
some dessicated coconut (to drizzle on the cake)

Method :
1. Beat butter and caster sugar until light and fluffy
2. Add in egg, one at a time, beating thoroughly after each addition.
4. Add in milk and mix well.
5. Fold in sifted flour, coconut powder using spactula.
6. Add in dessicated coconut, mixed fruit and mix well.
7. Pour the batter into the cake pan and bake in pre-heated oven at 150C for 35-45 mins.

Monday, September 3, 2012

Temptation Oreo - Baked Oreo Cheesecake

I still have a few baking that done long time ago that need to "get rid" fast. This is one of them, which was baked for dear brother birthday which birthday fall at the same day as dear daughter. I baked it together with the angry birthday cake since they were celebrating together.

I was so stress since I had stopped baking for nearly a year. With a super active new born that needed to breast feed once 2 hourly, I really had hard time to squeeze out my limited free time to do the baking. Luckily everything went well, phew... the birthday boy was so happy to receive the cake. Guess he miss his sis baking so much lol.

I reduced the ingredients to bake a 7" cake but actually the amount can fit into 8" nicely, 7" will yield tall cake that require longer time to bake.

Recipe adapted from Fantastic Cheesecake by Alex Goh

Biscuit Base :
100g Oreo Cookies (minus the creme), crushed

30g unsalted butter

Filling : for 7" or 8" round cake pan
660g cream cheese
115g sugar
1/2 tsp vanilla extract
3 eggs
175g whipping cream
12 pcs oreo cookies, quartered

50g chocolate, melted

Method :
1. Press the biscuit base onto the bottom of the springform cake tin. Bake ar 160C for 10 mins and set aside to cool.
2. Cream sugar and cream cheese until smooth. Add vanilla extra and mix until well blended.
3. Add eggs one at a time and cream until smooth.
4. Add whipping cream and cream until well combined.
5. Add oreo cookies and stir until well mixed.
6. Pour the cheese filling into the prepared biscuit base.
7. Bake at 160C for 50 mins or until centre is almost set. Turn off the oven and leave the cake cool in the oven with the door slightly open for 1 hr. (I baked for 1 hr and 10 mins)
8. Run a small knife around the rim of the cake pan to loosen the cake. Set aside to cool.
9. Cover the cake and refrigerate for 5 hours or overnight.
10. Unmould the cake. Pour some chocolate ganache in the center of the cake.
11. Refrigerate it for 2 hours and let the chocolate ganache set.

The cake is so rich and creamy, oreo taste great in any bake, definitely a keeper for cheese lovers.


Related Posts with Thumbnails