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:-

Ingredients:-

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)

Method:-
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.

Divine Chocolate Cupcake

Ingredients
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

Method:
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

Ingredients
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

Method:-

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

Ingredients
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

Method

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.

Cheese Bun (Pao de Queijo)

Say cheese to Cheese Bun. My baby really loved it and that was the pushing factor for me to learn how to make this bread. It is surprisingly easy to make and yummy too!! Cheers all and happy baking.

Ingredients
400 gm tapioca flour
1 1/2 cup grated parmesan cheese
1 cup milk
1/4 cup vegetable oil
50 gm butter
1/2 tsp salt
2 eggs (slightly beaten)


Method:
1. Preheat oven to 170C.
2. Mix milk, salt, vegetable oil and butter in a pot and bring to a boil.
3. Remove from heat and stir in 3/4 of flour into the milk and butter mixture.
4. Stir in the egg and grated parmesan cheese and mix well.
5. Add the balance of the flour and mix well. It will become a sticky soft dough.
6. With floured hands roll dough into a small ball and place on a baking sheet.
7. Bake in a preheated oven for 20 - 25 minutes. Serve it warm.

Chocolate Chip Cookies

Salam & selamat pagi semua.
Hari ni pagi2 I dah mengadap pc nak tampal resipi ni. Sebelum saya terlupa dan lebih tak sempat dari sempat...baik kita hupload itu resipi. Cookie ni ala2 Mrs Fields gitu. Baik buat sendiri kan dapat banyak kalu beli kat Mrs Fields tu...dapat ciput je kan. Selamat mencuba ye.



Ingredients:=
150 gm unsalted butter
100 gm soft light brown sugar
100 gm caster sugar
2 tsp vanilla essence
2 eggs (fridge-cold)
300 gm flour
1/2 tsp bicarbonate of soda
325 gm choc chips

Method:-
1. Melt the butter and set aside. Combine brown sugar and caster sugar and pour the melted butter and beat together.
2. Add the eggs one at a time and beat until light and creamy. Add the essence vanilla and mix well.
3. Sieve together flour and bicarbonate of soda. Add the choc chips into the flour and mix well.
4. Fold in flour mixture into the butter mixture and mix well until fully incorporated.
5. Scoop the cookie dough into ice cream scoop and drop onto the prepared baking sheet.
6. Bake for 15 minutes in a pre-heated oven 170C. Cool on the baking sheet for few minutes before transferring to wire racks.

Triple Delight Passion Cake

I love browsing thru cook books and food magazines, just going through them keeps me happy and so energised. Of course, the downfall for me will be this itchy feelings of wanting to try making them. I found this scrumptious triple layer cake from one of the magazines I bought recently. Going thru the list of ingredients .... hmmmmmmm it looks so tempting and I wonder how it will turn out. Decided to give it a go and after sharing the final cake with some friends, the verdict received was a SUCCESS!! Specially for Shidah and to all my beloved family and friends, here's the recipe:-



Ingredients:-
For the Cake
150 ml vegetable oil
300 gm self raising flour
1 tsp ground cinnamon
1 tsp baking powder
300 gm caster sugar
2 eggs
2 egg whites
2 medium size over-ripe bananas, mashed
140 gm carrots, grated
400 gm can of crushed pineapple, drain in a sieve and reserve the juice
1/2 cup of pineapple juice
100 ml fresh milk
1 tsp vanilla essence

For the Icing
200 gm philadelphia cream cheese (softened)
100 gm butter (softened)
100 gm icing sugar
1 tsp vanilla essence

For the Drizzle
170 gm - 1 can of passion fruit pruit pulp in syrup
30 gm caster sugar

Method:
1. Heat oven to 180C. Oil and line the bases of 3 x 20 cm round baking tin with parchment paper.
2. Sieve together the flour, baking powder and cinnamon and set aside.
3. In a mixing bowl, add half of the sugar and oil and beat till combine. Add the 2 whole eggs one at a time and beat till well incorporated. Add crushed pineapple, grated carrot, mashed bananas, milk, pineapple juice, vanilla essence and mix well.
4. In another bowl, beat the egg whites till stiff and add the remaining sugar and beat till it forms stiff peak and shiny.
5. Add the flour mixture into the fruit mixture and mix well until smooth and lump free.
6. Fold in the egg white mixture into the cake batter until fully incorporated.
7. Divide the cake batter evenly between the tins and bake for 25 minutes until risen and a skewer comes out clean. Swap the position of the tins after 20 minutes and continue to bake further 5 minutes. Cool the cake completely before assembling it.

For the Drizzle
1. Pour the passion fruit pulp in a small pan and add sugar. Cook under medium heat until it bubbles and thicken.

For the Icing
1. Beat the cream cheese and butter until smooth. Add the icing sugar and vanilla essence and beat till creamy and ready to spread.

Assembling the cake
1. Poke the cakes with skewer and drizzle some of the passion syrup. Spread the icing over the two cakes and sandwich them together. Add the top with the third cake and drizzle with the remaining passion syrup.

Happy Baking and hope you like the cake. Luv Nxx