Sunday, December 4, 2011

Butter Cake

I had this recipe for a while courtesy from one of the Chefs who happens to be one of the instructor during one of my Cake Deco course, 2 years ago. Recently, I had to bake for my friend son's birthday and she has always loved vanilla and butter cakes. I decided to use this recipe which I have adjusted some of the ingredients. I do not like a cake too sweet and can you imagine a sweet cake with buttercream frosting, it will make my sugar level sky rocketing....LOL!!
Anyway the full recipe is good for a 10 inch cake pan but when I bake this cake, I actually use a 6 inch round cake pan and 8 inch square pan.

Well, I like plain butter cake to go with my tea, a wonderful treat for a perfect afternoon. Happy Baking all and here's the recipe:-

400 gm butter
350 gm caster sugar
7 large eggs
2 tsp vanilla essence
400 gm self raising flour
200 gm fresh milk

1. Grease and line with baking paper a 10 inch baking pan.
1. Beat butter and sugar till light and fluffy.
2. Add egg one at a time and beat till fully incorporated.
3. Add essence vanilla and mix well.
4. Fold in the sifted flour and milk alternately.
5. Pour batter in a cake pan and bake in a preheated oven 180C for 50 minutes or until the skewer comes out clean.

Note: to make Self Raising Flour, simply combine 1kg of plain flour and tbsp baking powder - sieved.

Friday, December 2, 2011

Macadamian Cheese Cake

I am privileged to share this wonderful recipe to my readers. Thanks to my Sifu Datin Permaisuri whom as always, so willingly sharing her good recipes with everyone. God bless you always my fren, Insyaallah.

Trust me its not hard to make this delicious cake for you to serve the family or as a gift to bring to your friend's house when you are invited. When you read the recipe you might think there's just too many steps but its not difficult. Give it a go and you will enjoy another scrumptious treat.


(For the batter)
600 gm cream cheese (at room temperature)
100 gm caster sugar
1 teaspoon vanilla extract
4 eggs (lightly beaten)

(For the base)
160 gm digestive biscuits
40 gm butter (melted)

(For Nut brittle)
150 gm macadamia nuts
90 gm caster sugar

(For Caramel Sauce)
65gm butter
160 gm caster sugar
100 ml whipping cream


For the nut brittle
1. Scatter the macadamia nuts over a baking sheet and roast in the oven for 15 minutes or until golden brown. (You can skip this process by buying the readily roasted macadamian nuts like I did)
★ Line a baking tray with parchment paper (this is to put the nut brittle in to cool it down later)
2. Place the sugar in a large saucepan. Heat gently until the sugar melts. Do not stir until the sugar browns. Add the roasted nut and carefully mix with a wooden spoon until most of the nuts are coated with caramelised sugar. Pour them onto baking tray and leave to cool until the brittle hardened. Chop very roughly and set aside.

For Caramel Sauce
1. Put sugar, butter in a heavy bottomed saucepan and stir constantly over medium heat with a wooden spoon until it becomes dark brown caramel. Be careful not to burn. Add the cream and stir vigorously until all mixes well. Let it cool.

For the cake
1. Pre-heat oven to 140C - 285F, grease a 20 cm loose base cake tin (springform).
2. Whiz the bisucits in a food processor (or put in a plastic bag and bash with a rolling pin until it becomes like bread crumb). Add the melted butter and mix to a wet, sandy consistency, Put the mixture in the tin and flatten with a spoon. Set aside.
3. Beat sugar and cream cheese till smooth. Add the beaten egg and continue to beat until fully incorporated. Add the vanila extract and mix well.
4. Pour the batter over the biscuit base and place in the oven for about 60-70 minutes (or until the wooden skewer comes out clean). Let the cake cool completely. You can remove the cake more easily when it is completely cool and set or chill if for couple of hours.

To finish the cake, dust with icing sugar. Spoon the sauce in the middle of the cake, allow it to spill over. Scatter the nut brittle on top. the cake will keep in the fridge for 3 days.

Recipe courtesy of Ana.