Showing posts with label Butter Cake. Show all posts
Showing posts with label Butter Cake. Show all posts

Monday, 20 October 2014

[Fall Recipes] Pumpkin Madeleine - 南瓜玛德琳蛋糕

Pumpkin Madeleine
This week we will be sharing another fall related bake (more recipes here) using pumpkin to make Pumpkin Madeleine which is a fusion recipe between American and French. Since my family prefer lighter version without adding of too much of those usual spices like nutmeg, pumpkin pie spice, all spice and etc; I only toss in a decent amount of cinnamon powder to lift up the taste.

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.

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.

Monday, 25 February 2013

Lemon Butter Cake With Chia Seeds & Pistachio Nuts

This Lunar New Year, I have come up with 2 similar cakes using orange and lemon rinds plus Chia Seeds to enhance the taste of the cakes. And for festive flavour, I also used dried longan (龙眼) which represent "many good son" and pistachio nuts (开心果) which is often given as a gift to symbolize health, happiness and good fortune.

Thursday, 1 November 2012

Orange Pound Cake With Cranberry And Raisin

When I shared this pound cake photo over at facebook and instagram, some readers actually enquire what's the different between "pound and butter cake". To simplify it, Pound Cake is usually dense with only liquid from the eqqs and the flavor is mainly butter or extra citrus rinds or vanilla extract. Whereas for Butter Cake contains fat (butter, margarine, shortening) and leavener such as baking powder or self-raising flour for their fluffy texture and flavour.


ORANGE POUND CAKE WITH DRIED FRUITS


This pound cake recipe requires to beat the eggs and sugar till thick and creamy which is about triple in volume. And in order to achieve the ribbon-like pattern when the beaters are lifted, the double-boiler method is used where the mixing bowl is placed over a pan of simmering/hot water. In the way, the heat at the bottom helps to melt the sugar during the beating process and the eggs also passed through various stages during beating from foamy to light and aerated and finally thickens.


Recipe adapted from Bernice's Kitchen, Raisin Butter Cake.

(Make: 2 Loaf Tin | Preparation: 10 minutesBaking: 35 minutes)

Ingredients:
120g Cake Flour
40g Cornflour
180g Unsalted Butter, melted and cool
140g Caster Sugar
4 Eggs (55g each)
40g Dried Cranberry
40g Raisin
Rind of 2 Oranges


Method:-
1. Preheat oven to 180°C (degree Celsius). Sift cake flour and cornflour 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 orange rind, stir till combined before tossing in the cranberry and raisin.

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


Everyone of us love this Orange Pound Cake which is soft, moist, fine in texture as well as having that "melt in your mouth" effect due to the added Cornflour. So this recipe is definitely a keeper for us, on the other hand you could be creative to come up with different flavour such as matcha pound cake, milk tea pound cake or etc.

Monday, 17 September 2012

Okara Black Butter Cake

After using Okara (豆渣) to make the Okara Mantou and Omelette (recipes here) I am again inspired to bake an Okara Butter Cake which is "Black" in colour. This is a random thought on baking something common but yet in a "black" theme to support a past "dining issue".

When I first drafting out the recipe I have a mixture of banana and Durian Butter Cake in mind whereby I replace certain amount of the mashed banana/durian pulps with fresh Okara and Homemade Organic Soymilk.


BLACK BUTTER CAKE
(using Homemade Soymilk, Okara and Charcoal Powder)


In order to achieve the "charcoal" colour and yet not using too many black soybean to bitten the taste of the soymilk and okara, I added a teaspoon of Bamboo Charcoal powder. 


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

Ingredients:
  • 200g Self Raising Flour
  • 1 Teaspoon Charcoal Powder, optional
  • 200g Unsalted Butter, soften
  • 180g Caster Sugar
  • 4 Eggs (55g each)
  • 150g Okara
  • 50ml Homemade Soymilk
  • 1/2 Teaspoon Vanilla Extract


Method:-
1. Preheat Oven to 170°C degree Celsius.

2. Cream the butter and sugar 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 mixture (careful not to over-stir or beat the mixture) and follow by milk 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 cooked, remove cake from the oven, allow it to cool completely on a wire rack before cutting.


Overall the cake is moist and infuse with an aromatic fragrance from the soymilk and okara used. Best of all it's sweet and fragrance taste has take over the usual rich butter cake texture and hence it tastes "light" and "refreshing".

So if you do make your own soymilk, remember to keep some of those Okara to try out this unusual butter cake.

Wednesday, 5 September 2012

Okara Mantou And Okara Omelette


Remember in the previous Homemade Organic Soymilk post we mentioned about Okara (豆渣) which is rich in dietary fiber. Instead of throwing them away after filtering the soymilk you could actually use it in your daily cooking or bakes to enhance the flavour as well as the nutritious values of the food.

To be honest, I have never taste or eaten "Okara" before I have this soymilk maker, so trying out various recipes using Okara is such an amazing experience and both my family and friends enjoy this new "taste and texture" too.


OKARA CHARCOAL MANTOU
豆渣馒头



This Okara Mantou is inspired by one of my boy classmates' mum who makes soft and delicious mantou using homemake soymilk and okara. So with my leftover black soybean okara and soymilk I decided to make this "black" Okara Charcoal Mantou.


(Serves: 10 - 12 pieces   | Preparation: 90 minutes  | Cooking: 15 minutes)

Ingredients:
  • 280g Plain Flour
  • 1/2 Teaspoon Charcoal Powder (竹碳粉)
  • 1/2 Teaspoon Baking Powder
  • 20g Tablespoon Caster Sugar
  • Pinch of Salt
  • 100g Okara (豆渣), drain well
  • 1 Tablespoon Vegetable Oil
  • 1/2 Teaspoon of Dry Yeast
  • 40ml Lukewarm Water

Method:-
1. Add dry yeast into the lukewarm water and give it a quick stir, set aside for about 5 minutes till bubbles appeared.

2. Sift plain flour and baking powder together in a big bowl with the caster sugar and salt till combined.

3. Next slowly add in yeast water into the flour mixture and stir using a metal spoon or clean hand follow by okara till it forms soft dough.

4. Add in oil and give the dough a quick knead till well combine or dough does not stick to your hand.

5. Set dough aside in a lightly flour/oil bowl, covered with cling wrap and let it proof for about 30 minutes or until dough became double the size.


6. Knead proof dough on a lightly floured work surface for about 5 minutes, flatten and roll into a rectangular shape, roll it up lengthwise into an oblong shape.

7. Repeat the process once or twice depends on your preference.

8. Roll the final dough into oblong shape, cut them into equal portions, place each shaped mantou on steamer rack with greaseproof paper below.

9. Spray some water on the mantou before steaming them over medium heat for about 13 - 15 minutes. (depending on the size of the mantou)

10. When done, removed and served hot/warm. You can keep cool mantou in the freezer for a week or so. Reheat by steaming it for 5 minutes before eating.

Note:
~ Lukewarm is about 36 - 37 degree Celsius


This is the Black Soybean Okara which is being filtered from the soymilk. It can be kept in the fridge for about 2 - 3 days.


OKARA OMELETTE
(豆渣煎蛋)



Other than steamed bun, I have also in cooperate Okara into our daily dishes by add it into omelette. This dish could be consider as half vegetarian dish if egg is allowed. We love this omelette dish a lot as it taste quiet similar to the usual "Minced Meat Omelette (肉碎煎蛋)" and when eaten you can't even tell Okara is added to it. The omelette has a very fragrant and slight sweet taste (read more here on how to filter the okara) which makes it different from the usual fried omelette dish.


(Serves: 2  | Preparation: 5 minutes | Cooking: 5 minutes)

Ingredients:
2 Eggs (55g each)
2 - 3 Tablespoons Okara (豆渣)
1/2 Tablespoon Wolfberries
1 Tablespoon Chopped Spring Onion
Pinch of Salt


Method:-
1. Add all the ingredients into a bowl, whisk till combined.

2. Preheat 1/2 tablespoon of oil in a frying pan, pour in egg mixture, swirl and spread it evenly around the pan.

3. Fry the omelette for about 2 minutes on medium low heat till slight golden brown in colour, carefully flip it over using a spatula. Cook for another minute or two.

4. Dish up and serve.

Other than the above two recipes on using Okara, do stay tune for the my "Black Butter Cake" which I have give it a twist on adding okara into the normal butter cake recipe. Stay tune!

Tuesday, 24 July 2012

Durian Butter Cake


Every year during the period between June and September, this "spiky" green thorns fruit known as "Durian (榴莲)" can be found everywhere in the HDB market area or some local supermarkets fruit section (fruits remove from shells and tightly sealed). So is either you love or hate this fruit due to it's strong odour where some said it is fragrant while others might find it distinguishing.

Last week while thinking of what to do with those "excess" Durian in the fridge, I do a quick post from "instagram" via Cuisine Paradise Facebook page and I  received many interesting suggestions (read more HERE) within a short while.  So after browsing through the comments, I decide to make some Durian Butter Cake for afternoon tea as well as a giveaway to mum's friends.

Durian's shape ranges from oblong to round and the colour of its husk is either green to brown with its flesh pale to darker yellow depending on the species. There are many species around and the most common and popular few in Singapore are "D24", "XO", "Mao Shan Wang", "Red Prawn" and etc (which is on the higher price range that goes by weight).  Or you can choose those "Kampong Durian (甘榜榴莲)" which price as low as "S$0.50 - S$1.00" (smaller in size) each Durian.


DURIAN BUTTER CAKE



From the photos of the cake in this post you can more or less visualize the texture which looks moist, soft, rich and "super fragrant" (too bad you can't smell it virtually) due to the amount of durian pulps added. And during the baking time, you will be amazed on how aromatic your house smells like provided you are a Durian lover.


(Make 4: 5.5 x 9.5 x 4.5cm  | Preparation: 10 minutes  | Baking: 40 minutes)

Ingredients:
250g Self-Raising Flour, sifted
250g Unsalted Butter, soften
200 - 220g Caster Sugar
5 Eggs (55g each)
350g Of Fresh Durian Pulps
50ml Fresh Milk
1 Teaspoon Vanilla Extract

Method:-
1. Scrap the flesh of the Durian into a bowl and set aside for later use.

2. Preheat the oven to 170 degree.

3. Cream the butter and sugar together until light and fluffy (beating with an electric mixer for about 5 minutes on medium speed).

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

5. Beat in Durian pulps till combined, using a rubber spatula to fold in half the sifted flour (careful not to over-stir or beat the mixture) and follow by milk and remaining flour.

6. Divide the batter into the prepared casing, hollowing it out slightly in middle to prevent it rising to a dome in the centre. (you can add in some extra durian pulp on top like what shown in the 1st photo above).

7. Bake the cake in preheated 170 Degree Celsius oven for 40 - 45 minutes or until a skewer insert in the middle and come out clean.

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



DURIAN ON BAGUETTE


This "special" idea comes from one of my recent post on the Buah Keluak Toast where by I used some of the leftover Buah Keluak paste to make the toast. But as for this "Durian On Baguette" is so simple that I just spread some durian pulp (I have kept some in the fridge from previous night dessert) on freshly toast baguette which makes it so yummy and similar to ice-cream on warm toast effect. For more recipes using Durian, you can refer to the post HERE.

Monday, 14 May 2012

Orange Vanilla Loaf Cake


Made this Orange Vanilla Loaf Cake for tea in order to try out the "Madagascar Vanilla Beans" that I received from one of my friends, Gertrude from My Kitchen Snippets. She is so kind and generous to offer her help to get some vanilla beans for me over at her end after knowing that I am keen in use it to bakes as well as making my own Vanilla Extract.


ORANGE VANILLA LOAF CAKE


This is my first time using vanilla beans in a baking recipe and I must admit it taste really wonderful with it's unique aroma that perfumed the pantry area during preparing and baking process. And when is out of the oven and ready to be served, you just can't help it but keep on picking one slice after another slice. 


Recipe adapted and modify from Food and Travel, Feb 2007 issue, Orange Loaf Cake.

(Make 2: 5.5 x 9.5 x 4.5cm | Preparation: 10 minutes | Cooking: 25 minutes)

Ingredients:
160g Cake Flour
180g Castor Sugar
Grated Rind from 2 Orange
60g Unsalted Butter, softened
3 Eggs(55g)
1 Teaspoon Baking Powder
Pinch of Salt
1 Vanilla Pod, halved
1/2 Cup Thickened Cream, optional


Method:-
1. In a mixing bowl, rub orange zest and sugar together using a spatula till moist and fragrant before adding butter and whisk using an electric mixer till well combined.

2. Add one egg at a time, beating well in between each addition. Next scrap the vanilla beans from the pod and stir it into the egg mixture.

3. Sift flour mixture(flour, baking powder and salt) together and fold into egg batter in batches alternately with thickened cream (or fresh orange juice) till there is no trace of flour. (do not over mix the batter)

4. Pour cake batter into prepared loaf pans and bake in preheated 175° Celsius oven for about 25 - 30 minutes until the top of cake is cracked and golden or a skewer inserted in the center and comes out clean.

5. Remove cake from oven and allow to cool on wire rack.

~~~~~~~~~~~~~~~~~~~~~~~~~
HANDY TIPS:-
~ Thickened Cream can be replaced by 2 Tablespoons of freshly squeeze orange juice

~ You bake this recipe in muffin cups(medium size) or 1 loaf tin (20cm x 11cm x 7cm) instead of 2 mini loaf pan.

~ You can replace 1 teaspoon of Vanilla Extract instead of using the whole vanilla pod for this recipe.

Sometime a simple old school cake taste even better on it's own without having any fancy ingredients, frosting or toppings. I just simply adore butter cake on it's own, perhaps I should change this recipe further more into an Orange Vanilla Butter/Pound Cake to accompany my favourite Earl Grey Tea.

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