Tuesday, April 10, 2012

Almond Tea Cake

Salam dan selamat pagi semua dan semoga semuanya selamat sejahtera hendaknya. Insyaallah, Amin.
Today, I would like to share a very easy recipe. This cake is so easy to make and a delight to have for tea or at anytime. Unfortunately people with nuts allergy will not be able to enjoy this cake as there's almond in it. Here's the recipe:-


220 gm caster sugar
grated zest of 1 orange (kalau takde orange pakai lemon pun boleh)
150 gm flour
2 tsp baking powder
1/3 tsp salt
70 gm almond powder
130 gm greek yogurt
3 eggs
1 1/2 tsp vanilla essence
80 ml vegetable oil
50 gm butter (melted)

1. In a bowl, add sugar and orange zest and rub with your hands until all combined.
2. Sift flour, baking powder and salt into a bowl and add almond powder and sugar mixture. Mix well and set aside.
3. In a separate bowl, add eggs, yogurt and vanilla essence and whisk until fully incorporated and add the dry ingredients and whisk until all ingredients are fully combined.
4. Add the melted butter and vegetable oil and mix well.
5. Pour onto a prepared 20 cm round baking tin and bake in a preheated oven 170C for 40-45 minutes or until skewer tester comes out clean. Bake further 5-10 minutes if necessary.
6. Cool completely on a wire rack.

p/s Dust icing sugar on the cake if you like before serving.

Sunday, April 1, 2012

Divine Chocolate Cupcake

2 cups cake flour
2/3 cup cocoa powder
1 1/4 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
3/4 cup unsalted butter, softened
1 1/2 cup caster sugar
2 large eggs
1 1/2 tsp vanilla essence
1/3 cup water

1. Sift flour, cocoa powder, baking soda and salt into large bowl and set aside.
2. Mix buttermilk and water in a small bowl and set aside.
3. Beat butter with sugar until light and fluffy. Add eggs one at a time. Add in a vanilla essence.
4. Fold in flour mixture and buttermilk mixture alternately until blended.
5. Put batter in paper cups and bake in a preheated oven 170C for 20 minutes or until skewer comes out clean.
6. Cool completely before frosting.

Chocolate and Pistachio Butterscotch Bread Pudding

3/4 cup light brown sugar
4 large eggs
4 cups milk
115 gm bittersweet or semisweet chocolate (chopped)
2 tsp vanilla essence
1 loaf of butterscotch bread or 350 gm white bread
60 gm butter, softened
1/2 cup toasted shelled pistachios, chopped


1. Whisk sugar and eggs in a large bowl.
2. Bring milk to a boil in a saucepan. Add in chocolate and vanilla essence. Mix well. Slowly pour onto sugar and eggs mixture and mix well.
3. Spread butter on one side of each bread slice and cut into 1 inch square. Stir bread into milk mixture and let stand for 30 minutes.
4. Butter a 9 inch square baking pan and pour the bread mixture into pan and top with pistachios.
5. Steam bake in a preheated oven 170C for 1 1/2 hours or until a knife inserted into centre comes out clean.
6. Remove pan from water bath and let cool on a wire rack. Serve warm or at a room temperature. If you like, serve with chocolate sauce or simply dust with icing sugar or cocoa powder.

Chocolate Chip Waffle

150 gm bread flour
150 gm cake flour
2 1/3 tsp dry instant yeast
3 tbsp caster sugar
1/2 tsp salt
2 eggs
210 cc warm water
105 gm butter (melted)
120 gm semi sweet chocolate chip


1. In a bowl mix both flour and divide into half. Put another half flour in a separate bowl, add salt and set aside.
2. In a separate bowl, add half flour mixture, caster sugar, yeast and egg. Pour warm water and beat quickly, making sure the yeast is well incorporated. Do not overmix.
3. Add the other half of flour and salt and mix until all flour is blended.
4. Add melted butter and mix till combined.
5. Add chocolate chips folding them in.
6. Let the dough rest for 25 - 35 minutes in a warm place until you see the dough has risen.
7. Heat the waffle maker and brush butter onto mould and pour your mixture.
8. Bake for 5 minutes or until done.
9. Serve warm with butter and maple syrup or jam or simply dust with icing sugar or you can just eat it on its own.