Some of my family members aren’t fans of spiced cakes, but they liked this one. Perhaps it’s the almonds that won them over, and I’m not complaining! The almonds definitely made the cake better.
INGREDIENTS:
Some of my family members aren’t fans of spiced cakes, but they liked this one. Perhaps it’s the almonds that won them over, and I’m not complaining! The almonds definitely made the cake better.
I hadn't eaten chocolate cake in years. Suddenly craving it, I baked a small one in a 4 1/2-inch tray. It was so good that I had two pieces, and my children finished the rest in just one day.
INGREDIENTS:
1 egg
3/4 cup all-purpose flour
1/2 cup sugar
pinch of salt
1 tsp baking powder
1/2 cup oil( I used olive oil, but veg will do)
1/2 cup milk
1 tsp vanilla extract
35 g cocoa powder
METHOD:
1. Beat sugar and egg till sugar is dissolved and fluffy.
2. Add in vegetable oil and mix well.
3. Add in milk. Mixed well.
4. Add in vanilla extract. Continue beating till fluffy.
5. Sieve in all-purpose flour, cocoa powder, baking powder, and salt. Mix well.
6. Pour into lined parchment paper or greased baking paper.
7. Bake in preheated oven at 180°C for about 40-45 minutes or test with a toothpick to check if the middle comes out clean when the toothpick is inserted.
After a long while of not baking anything, I finally baked Belacan cake as it is called in Sarawak.
The appearance of this cake looks like belacan(shrimp paste), hence the name given. Many people loves Belacan cake and has been making for ages although I have no idea when it started. I first have a taste of this cake sometime back in the nineties at a friend's house during Chinese New Year visit.
This cake is very sweet because of the condensed milk and sugar. I have used less sugar and less sweetened condensed milk but cannot less too much of the condensed milk for fear the cake might not be nice. It's okay to less than half the amount of sugar than to less condensed milk.
Give this recipe a try!
Just another year of making fruitcake for the Christmas season. This cake has a nutty taste and without sugar, the cake still has a sweet taste but not too sweet. The sweetness comes from the cherries and raisins. Although the cake doesn't look appetizing, but it is nice to eat.
"Have A Merry Jolly Christmas, Everyone"
This baked Prune cake is a version of the steamed Kek Hati Pari. I used prune instead of raisins. The cake is moist and rich and the best cake I have ever eaten. A small amount of chocolate powder is added to give the cake darker. The prune alone can't make the whole cake black.
In this recipe, I used browning sugar or treacle, brown sugar, and chocolate powder to give the cake black color.
You can also choose to steam this cake. Steam for at least 4 hours.
When steaming, cover the top of the tin with aluminium foil to prevent water entering in. Always ensure to refill the water in the pot or wok so as to not become dry and burnt out.
INGREDIENTS;
5 eggs,separated, medium size
68 g plain flour,sifted (This is all I have left )
180 g rice flour,sifted
230 g caster sugar
230 g butter, at room temperature
4 tbsps pandan juice
METHOD;
1. Beat egg yolk and half of the sugar till creamy and fluffy. Add in soften butter to beat. Beat until creamy and fluffy.
2. Add in the sifted flour ingredients at low speed till well-combined.
3. In a separate clean bowl, beat egg white till bubble. Add in the sugar and continue beating till just stiff and not dry.
4. Mixed egg white with butter mixture. Add in the pandan juice to mix. The batter will turned green.
5. Pour the batter into a lined baking tray with parchment paper or no lined non-stick baking tray with removable base.
6. Bake in the pre-heated oven 180°C for 45-50 minutes top and bottom heat till skewer or tooth pick inserted into the center of the cake comes up clean . Leave the cake in the oven for about 5 minutes.The cake will shrunk away from the sides when it is slightly cool. Take the cake out and let it cool completely on a wire rack.
I try making German cookies with different colours. This recipe is the same as I've used in dog German cookies. These are irresi...