Showing posts with label Baking With Fruits. Show all posts
Showing posts with label Baking With Fruits. Show all posts

Tuesday, 8 April 2014

Caramelised Banana Chiffon Cake - 焦糖香蕉威风蛋糕

Caramelised Banana Chiffon Cake
Hi peeps! How does cake filled with caramelised banana sounds to you? Good? Today I would be sharing another chiffon cake recipe which inspired by one of my girlfriends through our WhatsApp chat. And with the recipe shared by her friend I decide to give it a twist by using gula melak instead of caster sugar to caramelise the banana for that unique fragrant and taste.

Thursday, 13 February 2014

[Valentine's Bakes] Chocolate Flourless Cake and Chocolate Raspberry Tart

[Valentine's Bake] Chocolate Flourless Cake
One more day to Valentine's Day and I am sure most of you have already prepared or going to get some lovely gift(s) for your dearest. But if you are still looking for quick and easy valentine's day recipes; here we have a ready in 30 minutes (including preparations and baking) Chocolate Flourless Cake recipe for you.

To prepare this cake, you can easily get the "heart-shaped pan" from Daiso like what we did then grab some good quality of Dark Chocolate (I bought the Cadbury 70% dark chocolate) and Strawberries and  you are ready to make one.

Monday, 10 February 2014

[CNY Bakes] Mixed Fruit Pastry Cake, Chocolate Beetroot Cupcakes and Honey Joys

During this Chinese New Year I did baked quite a few items such as Cheesy Pineapple Rolls, Matcha Butter Cookies, Kueh Bangkit and etc as new year gifts which you can read more about it here (with recipes). Whereas for our family gathering (with recipes on savory dishes) I also prepared some tea cakes which our guests can enjoy them with coffee/tea after the savory dishes.

And in this post I would be sharing 4 recipes on the items that I had prepared for the dessert corner during our family lunch gathering.

Tuesday, 24 December 2013

Blueberry Lemon Streusel Muffins

I always wanted to try making this type of streusel muffins which I often come across in cafes like Starbucks, Paris Baguette and etc which cost around SG$4 each. And what attracts me most is that top layer of golden crispy buttery streusel topping which contrast well with the soft and moist exterior of the cake.

Moreover homemade muffins actually does not require much effort and time if you have all the ingredients ready in your pantry as what you have to do is just stir, mix and bake. So why not join us to bake a tray of this Blueberry Lemon Streusel Muffins for afternoon tea or breakfast which I bet you will love it just as much as we do.


BLUEBERRY LEMON STREUSEL MUFFINS


For this recipe is quite similar to the previous one that I did for the Chocolate Chip Muffins but instead I replace about half of the plain flour with organic wholemeal flour for a healthier version (if you could replace with all wholemeal flour will be better). On top of that if you prefer a stronger lemon fragrant, you can also add in 1 whole lemon zest instead of ½ into the cake batter.

Friday, 20 December 2013

[Christmas Bake] Cranberry Almond Shortbread And Christmas Donuts

Christmas is just another 4 days from now and I am sure most of you are busying with the festive bakes such as Christmas Fruit Cake, Fruit Mince Pie, Gingerbread Man, Christmas Stollen and etc to share as gifts for friends or serve them together with the festive feast. Here with our recipe collaboration with Bake King, we have another two Christmas Bake ideas which might comes in handy for your last minutes bake too.

Shortbread is one of my favourite cookies to enjoy with a cup of freshly brewed tea and in order to make some good quality of shortbread it is very important to use quality butter and pure vanilla extract to enhance the taste. Furthermore you can have different flavour and texture by adding cocoa powder, espresso powder or lemon zest plus a small amount of cornflour to the all-purpose flour to achieve that melt-in-your-mouth shortbread.

Saturday, 7 December 2013

Orange Chocolate Pound Cake Loaded With Dark Chocolate Chips

I am sure for those who love pound cake there are always one or two safe-keep recipes on hand which you can mix and match for different flavour. For me, Lemon Pound Cake has being my all-time favourite whenever it comes to tea cake but for the post I will be sharing a recipe on Orange Chocolate Pound Cake which is loaded with mini dark chocolate chips.


ORANGE CHOCOLATE POUND CAKE


I made these mini loaves as gifts for friends who love both orange and chocolate flavoured cakes during a Tea Party last week. This orange infused cake is soft, moist and fluffy plus it is loaded with generous amount of mini dark chocolate chips inside out. Although most pound cake recipes called for equal amount of butter, sugar and flour in “1 : 1 : 1” ration but for this recipe I reduce the sugar used to 180g instead of 200g due to the chocolate chips which adds sweetness to the cake too.

Tuesday, 3 December 2013

Banana And Espresso Walnut Muffins

Two weeks ago, I made some Banana And Espresso Walnut Muffins using Nigella Lawson’s Banana Muffin’s recipe whereby I added some extra walnuts and instant espresso coffee powder  to enhance the flavour. I always love Nigella’s recipe which is easy to follow and the ingredients used  are also easily found in our kitchen pantry. Moreover these muffins are so light and fluffy which makes them a great company for breakfast or afternoon snack together with smoothie or hot beverages.


BANANA AND ESPRESSO WALNUT MUFFINS


This recipe is so easy to follow and my kid just loves to do it on his own with minimum help from me. To start with divide the ingredients into two mixing bowls; wet batter and flour mixtures. Mix the egg batter into the flour mixtures, stir till combine and add in walnuts if using then divide batter into baking cups/muffin tray and off it goes into the oven. And if you are fast you can even complete the whole process from preparing, mixing and baking within 30 minutes.

Wednesday, 27 November 2013

[Christmas Bake] Mini Fruit Cakes With Nut Topping

Fruit Cake is a traditional all-time British Christmas cake that is often made with butter, liquor (RUM/Brandy) and lot of dried mixed fruits and assorted nuts. This cake is best to consume a few days to weeks after baking for a better flavour. And if you prefer a strong taste of liquor, you can also bake the cake a few week ahead and brush it with RUM several times and allow the flavour to age before Christmas.

Out of all the Christmas bakes, fruit cake is one of my favourite and every year I will baked some for my family and friends as gift. And since Christmas is just less than a month from now, it’s will be a great time to start preparing some fruit cake to enjoy over the festive season.

Wednesday, 20 November 2013

5 Assorted Chiffon Cakes Recipes - Part III

This is Part III (Part I and Part II) of my chiffon cake recipe posts and I hope you still managed to follow and not getting bored with it. Although there are still quite a few chiffon cake recipes which I would like to try and share with you but I think I will just stop at this post and experiment the rest perhaps in the next few months or so.

In this post, my favourite recipe is Matcha Azuki Chiffon Cake because it consists two of my favourite ingredients such as matcha and azuki bean. I love the unique matcha fragrance plus it blends well with the sweetness of the azuki bean. What about you? Any of your favourite is this post.


CHOCOLATE ORANGE CHIFFON CAKE


Chocolate Orange Chiffon Cake is one of my girlfriend, Grace's (GracioCafe) favourite and she is obsess with this flavour (I baked this flavour for more than 4 times) because of its "orange" scent that infused from the orange juice, rinds and grand marnier. And if you love orange chocolate this is definitely something worth trying.

Saturday, 9 November 2013

Blueberry And Lavender Butter Cake

A lovely slice of butter cake always makes great company for afternoon tea with friends or loved one. And at time when berries are in season I will also add in a handful of it together with some lemon zest to enhance the flavour too. Or when I am run off of berries then either Matcha or Cocoa Powder will be another great alternative to make different flavour of butter cake depending on what we are craving for.


BLUEBERRY AND LAVENDER BUTTER CAKE


For this lavender infused butter cake recipe, I added some frozen blueberries to get that lovely colour contract as well as bursting of berries juice to moist the cake. And since lavender has a smoothing and calming effect it will be great if u can add some in the cake and pinch to your tea while having both together which I think they makes a perfect match.

Saturday, 5 October 2013

5 Assorted Chiffon Cakes Recipes - Part II

Good morning everyone! For those who follow my updates on Instagram and Facebook Page, you will release that I have being working on some chiffon cake recipes lately. It is such a quick and easy cake to whip up in about 10 minutes plus 40 minutes baking time in the oven (excluding cooling time) and you get to enjoy some lovely hearty homemade chiffon anytime of the day.

I had received some emails from readers regarding problems that they face while making chiffon cakes mostly because the cake sinks or did not rise as fluffy as expected. All these might due to  folding of egg whites into the yolk batter (over mixed), oven temperature or etc. But I am sure with proper guideline and hands-on once will eventually master the recipes. In this post, I will be sharing another 5 chiffon cake recipes apart from what I did in Chiffon Cake Recipes - Part I.

Friday, 16 August 2013

[Recipe] Gula Melaka Banana Cake With Walnuts

My family members love "banana" cake except me. But about two weeks ago, when I saw Maryann (@tubbykat) Gula Melaka Banana Bread's photo on Instagram (here) I know immediately I am going to bake something similar. The main reason is not because of the banana but it's rather on my favourite "Gula Melaka" which is one of the key ingredients for this recipe.

For your information Gula Melaka (palm sugar) can be found in most Asian Supermarkets and you can use it to make dessert, kueh, cake or melt it to use a syrup for sweetening too.


GULA MELAKA BANANA CAKE WITH WALNUTS


For this Banana Cake recipe, I replaced caster sugar with shaved gula melaka so alternatively you can also used the 140g brown/caster sugar too. I love the soft and moist texture of this cake as well as a scent of light fragrant from the palm sugar used. And in order to create caramelized taste for the banana toppings, I also sprinkler some extra shaved gula melaka on top of the batter before baking.


(Make: 7" Square Tin | Preparation: 10 minutes | Baking Time: 50 minutes)

Ingredients:
  • 250g Lurprak Unsalted Butter, soften
  • 140g Shaved Gula Melaka
  • 1/2 Teaspoon Vanilla Extract
  • 4 Eggs (55g each)
  • 270g Self-raising Flour
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 240g Ripe Bananas, mashed
  • 60g Chopped Walnuts
  • 30ml Kahlua
  • * 30g Shaved Gula Melaka, optional
  • * Some extra Walnuts (whole) And Banana (slices) for decoration

Method:-
1. Preheat the oven to 170°C (degree Celsius), grease and line cake pan with baking paper. Or for easy serving, bake them in individual cupcake case.

2. Beat butter, shaved gula melaka and vanilla using an electric mixer until light and fluffy. Beat in eggs one at a time until well mixed.

3. Next fold in half portion of the sifted flours (flour, baking soda and salt) till well mixed, add in mashed banana and stir till combined with the remaining flours.

4. Lastly stir in Kahula and chopped walnuts, mixed till combined.

4. Pour batter into prepared cake pan, top with sliced banana, walnuts and generous amount of shaved gula melaka.

5. Bake in preheated oven for approximately 50 minutes until a skewer in the middle comes out clean. For cupcake size, bake for approximately 20 - 25 minutes.

6. Cool cake completely in the pan on top of the wire rack before cutting.


For those who requested for this recipe, I hope you will like it and do remember to use ripe banana for this recipe so that you cake will taste better with the sweet aroma from the banana. Till then have a great weekend ahead and happy baking......

Friday, 2 August 2013

Durian Hokkaido Chiffon Cupcake - 榴莲北海道蛋糕

It's such a coincident that last year in the month of August, I also bake Hokkaido Chiffon Cupcake. And for this year I used my favourite topical fruit, "Durian" as one of the main ingredients for the  cake and fillings. We just love to serve it chilled as the creamy durian fillings taste so yummy with the combination of the durian chiffon.

Kampong Durian (甘榜榴莲)
Since it's Durian season again, you can see many different varieties of durian in the wet market and a few days back I bought this really good "Kampong Durian (甘榜榴莲)" which only cost SG$2.00 (about 8 - 10 seeds). Although the price might be low but from it's "colour" you know immediately it is a good buy.


DURIAN HOKKAIDO CHIFFON CAKE
(榴莲北海道蛋糕)


For those who likes Hokkaido Chiffon Cupcakes, adding some good durian pulps which is in season are definitely something worth the effort and calories. And by serving them as party food aor after meal dessert I am sure your family and guests will love them just like what we do if they are durian lovers.


(Make: 6 - 8 cups  | Preparation: 10 minutes |  Baking: 20 minutes)

Ingredients:
3 Egg Yolks
30g Caster Sugar
40ml Corn Oil
40ml Water/Fresh Milk
1/2 Teaspoon Vanilla Extract
80g Cake Flour
100g Durian Pulps
4 Egg Whites
30g Caster Sugar
1/4 Teaspoon Corn Starch


Method:-
1. Preheat the oven to 170°C (Degrees Celsius) and whisk egg yolks and sugar till pale in colour. (I used a hand beater and it takes about 5 minutes)

2. Next whisk in corn oil, water and vanilla extract one at a time till well mixed before stirring in the durian pulp and mix until it resemble a smooth batter.

3. Slowly add in sifted flour and stir using hand whisk till combined. Set aside.

4. Set the speed of electric beater to low and beat egg whites until foamy. Slowly add in sugar mixture (mix sugar and corn starch together) while the mixer is running on medium speed and beat until it reaches soft peak form. (a soft peak is reached when the beaters are pulled out of the whites and the peaks that form droop)

5. Scoop 1/3 of the egg whites and use a hand whisk to mix it evenly into egg yolk batter.

6. Next fold in balance whites in two batches with spatula till well combined.

7. Scoop batter into arrange paper liners to slightly more than 3/4 cup full and bake in preheated oven (middle rack) for about 20 - 25 minutes (depending on the size).

8. When done, remove from the baking tray and cool it on rack before making the custard fillings (for your information the cake will shrunk a bit after being remove from the oven).

Ingredients For Durian Fillings:
200ml Whipping Cream
1.5 Tablespoons Icing Sugar
100g Durian Pulp

Method:-
1. Prepare some ice water in a basin (optional), place mixing box which contain the durian pulp and icing sugar in it and beat till combined.

2. Next add in whipping cream and beat cream on medium low speed until firm.

3. Scoop custard cream into piping bag and pipe the cream into the cool cupcakes. When done, dust with some icing sugar.

4. Keep it in fridge for about an hour or more to firm up the durian fillings and so that the overall taste will be better.



As you might know Durian is always one of my favourite fruits well as ingredient which I dote a lot in my bakes and cooking. And if you have being following my posts you would probably seen my crazy ideas with durian such as Double-boiled Durian Chicken Soup, Durian Fried Rice, Durian Tiramisu and etc which you can find more related recipes here.

Recipe being featured @ Asian Food Channel Facebook Page
Lastly I would like to share with you my childhood way of eating Durian. I just simply love to have a few seeds of good quality durian to go with some hot steamed rice. And you have to eat this in a way using your hand (fingers) and not with any cutlery (fork and spoon). Try this combination and I bet you would love it, the fragrance and creamy taste of the durian blends well with the rice which makes you crave for more.  And when i share this in our Facebook page (here), I received many suggestions such as adding some salt, belachan etc which I would like to give it a try next round.

Sunday, 9 June 2013

Lemon Pound Cake With Lemon Glaze

Meeting out with bestie who shares the same interest always spark-up new inspirations during our conversation. As I have being craving for some good lemon pound cake for tea, my dear friend Sherie without hesitate shares her "pound cake" tips with me so that I could make one.

Like she said, pound cake ingredients are quite standardize with the same amount of flour, sugar and butter used. And for a healthier choice, it is also alright to reduce the amount of sugar slighter; perhaps by 1/4.


LEMON POUND CAKE WITH LEMON GLAZE


Although I don't prefer citric juice/drinks (I am afraid of sour fruits/food) but I am a great fans of Lemon cake or anything related to it. I have tried out a few lemon cake recipes and till date, my favourite is this Lemon Pound Cake with Lemon Glaze. If you used the right type of flour plus a good estimation of the baking time, the texture of the cake will be moist, soft and rich which goes perfectly with that sugary lemon glaze.


(Make: 8" Round Tin | Preparation: 10 minutes  | Cooking: 40 - 50 minutes)

Ingredients:
  • 250g All-purpose Plain Flour
  • 250g Unsalted Butter, soften
  • 200g Castor Sugar
  • 5 Eggs (55g each with shell)
  • Zest of 2 Lemon
  • 70ml Freshly Squeeze Lemon Juice
  • 1 Vanilla Pod, scrap out the seeds
  • 1 Teaspoon Baking Powder
  • 1/4 Teaspoon Sea Salt
  • Handful of Blueberry, optional

  • Lemon Glaze:
  • 120g Icing Sugar
  • 30 - 45ml Freshly Squeeze Lemon Juice

Method:-
1. Preheat oven to 180°C (degree Celsius), grease and flour baking pan if you are not using a non-stick pan.

2. Cream butter, sugar, lemon zest and vanilla pop (scrape the seeds) using an electric mixer until light and fluffy. Beat in eggs one at a time until well mixed.

3. Next add in sieved flour mixtures (flour, baking powder and salt) in 3 batches and alternate it with lemon juice till no trace of flour found. (Add in blueberry if using and give a few stirs till combined)

4. Pour mixture into prepared tin and bake in preheated oven for approximately 40 - 50 minutes or until a skewer insert in the middle and comes out clean.

5. When the cake is done, cool 5 minutes in pan before turning it onto a rack to cool completely before glazing.

6. To Make Lemon Glaze: Sieve icing sugar in a bowl and slowly stir in lemon juice (you might not need all) till the consistency that you prefer (not too watery).

7. Set a rack with cake over some waxed paper. Pour glaze over cake and let it run down the sides.

8. Set cake aside for icing to dry (about 20 minutes) or serve immediately with a cup of tea.

Tip:
~ Vanilla pod can be replaced by 1 teaspoon of pure vanilla extract.

~ For a healthier recipe, you could omit the lemon glaze.


Using the same Lemon Pound Cake batter, I set aside a portion and add in some fresh blueberry to make mum's favourite Lemon Blueberry Pound Cake and omit the lemon glaze since she prefers something without icing and light.

Made another version of this Lemon Pound Cake for another friend which I topped the cake with some roasted Pistachio Nuts to enhance the cake with nutty crunch and flavour.

Lemon Ginger Granola by @Maameemoomoo
For someone who loves Lemon and Ginger, I bought this super addictive Lemon Ginger Granola from Sherie (@maameemoomoo) which are coated with lemon juice and zest, together with hint of spiciness from the crystallized and fresh ginger. This new flavour definitely would be on my ordering list on top of those existing flavour that Sherie offers. If you would like to try and grab hold of some healthy homemade Granola, do check up Sherie's Granola @ maameemoomoo.com.

Wednesday, 10 April 2013

Assorted Cakes For Tea

It is the month of April again, and by the end of this month Cuisine Paradise will be celebrating it's 8 years old Birthday. Day after days it's has being more than 2,800 days since our 1st post till now which shows how fast time past. From a blog that shares simple homecook dishes and parenting journey till what we had today, I sincerely appreciate each and everyone for your kind comments and support. Although I could not update the blog as often with a daily / weekly post like what most bloggers do but I hope to try my very best to maintain it as often as I could too.

Here I have 3 different Tea Cake recipes which I would like to share with you and I hope you would find them useful or even add them into your cake recipes collection.


BLUEBERRY CREAM CHEESE BUTTER CAKE


If you are looking for a quick tea cake, I would like to recommend this moist and melt-in your mouth Cream Cheese Butter Cake which you could add in different types of berries according to your preference or using seasonal fruits. Even though it named as a butter cake but to us it taste slightly more with a creamier and cheesy texture as compared to the usual butter cake.  Love it when it's cold and just taken out from the fridge :)


Adapted from Maameemoomoo's Mixed Berries Cream Cheese Butter Cake here.

(Make: 20cm square cake tin | Preparation: 10 minutes | Cooking: 50 minutes)

Ingredients:
250g PHILADELPHIA Cream Cheese, softened
250g Self Raising Flour
250g Unsalted Butter, softened
200g Caster Sugar
70ml Fresh Milk
3 Eggs (55g each)
1 Teaspoon Vanilla Extract
1/4 Teaspoon of Salt, optional
250g Fresh Blueberries


Method:-
1. Preheat the oven to 160°C (degree Celsius), grease and line cake tin with baking paper. Or for easy serving, bake them in individual cupcake case.

2. Beat butter, sugar and vanilla using an electric mixer until light and fluffy. Beat in eggs one at a time until well mixed. Lastly add in cream cheese and milk and beat until smooth.

3. Next add in flour, beat briefly until mixed. Fold in the blueberries (set aside some for toppings) carefully using a spatula and spoon the cake batter into the square tin or cupcake cases.

4. Bake the square pan in the preheated oven for approximately 50 minutes until a skewer in the middle comes out clean. For cupcake size, bake for approximately 20 - 25 minutes.

5. When the cake(s) are cooled, dust with icing sugar and serve.



MATCHA AUZUKI BEAN POUND CAKE


I am a matcha fans and since I am craving for some Matcha Pound Cake, I made this cake using whatever ingredients that I could find in my pantry. Although the texture of the cake is good but I still think I didn't managed to get it right somewhere as the beans tends to sink down. Perhaps I shall try it with another recipe(s) or get a different type of sweeten auzuki beans.


Adapted from my Orange Pound Cake With Dried Fruits here.

(Serves: 2 Loaf Tins | Preparation: 10 minutes | Cooking: 35 minutes)

Ingredients:
120g Cake Flour
40g Cornflour
2 Teaspoons Matcha Powder
150g Unsalted Butter, melted and cool
140g Caster Sugar
4 Eggs (55g each)
80g Sweeten Cooked Auzuki Bean
Some Almond Flakes, optional


Method:-
1. Preheat oven to 180°C (degree Celsius). Sift cake flour, cornflour and matcha powder together and set aside.

2. Using an electric beater, beat eggs and sugar over a pot of hot water (about 80 degree) until thick and creamy.

3. With a balloon whisk, stir in sieved flours into the egg mixture until well combined.

4. Add in melted butter and stir till combined before tossing in the auzuki beans.


5. Give the mixture a quick stir, divide it into baking tin, top with some almond flakes and bake for 30 - 35 minutes or when a skewer insert in the center and comes out clean.



SOYMILK BUTTER CAKE


Remember that "BLACK" Soymilk Butter Cake (recipe) which I made some time back? My family really love that cake because of it's moist and sweet fragrance taste from the Okara and soymilk used. But this round since I have run out of bamboo charcoal powder, I omitted it and enhance it with some pure vanilla bean seeds. I am said the end result is amazing, the fragrance from the okara and vanilla seeds match perfectly!


Adapted from my Okara Black Butter Cake here.

(Serves: 2 tins (17cm x 8cm x 6cm) | Preparation: 10 minutes | Cooking: 40 minutes)

Ingredients:
200g Self Raising Flour
200g Unsalted Butter, soften
180g Caster Sugar
4 Eggs (55g each)
150g Okara
50ml Homemade Soymilk
1 Vanilla Pod, scrap out the seeds

Method:-
1. Preheat oven to 170°C (degree Celsius).

2. Cream butter, sugar and vanilla bean seeds together until light and fluffy (beating with an electric mixer for about 4 - 5 minutes on medium speed).

3. Add in 1 egg at a time, beating well in between each additions.

4. Beat in Okara till combined (a few seconds). Using a rubber spatula, fold in half the sifted flour (careful not to over-stir or beat the mixture) and follow by soymilk and remaining flour.

5. Divide the batter into the prepared casing, bake the cake in preheated oven for 40 - 45 minutes or until a skewer insert in the middle and come out clean.

6. When done remove cake from the oven, allow it to cool completely on a wire rack before cutting.



Till then have a great week ahead and stay tune for more upcoming recipes soon. Just to give you a preview on what's coming up next. Since it's Cherry Blossom season, I would like to share this new recipe on Matcha Cherry Blossom Chiffon Cake in the next post!

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