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.


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!

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.


LEMON BUTTER CAKE WITH
CHIA SEEDS AND PISTACHIO NUTS


The added of pistachio nuts to this cake gives it a savory and nutty taste which blends well with the citrus syrup that moist and enhance the flavour of the cake. And for extra crunch and decorative purpose, you could also scatter a some crashed pistachio nuts on top of the batter before baking. 


(Make: 10 Square Cupckes | Preparation: 10 minutes | Cooking: 25 minutes)

Ingredients:
250g Unsalted Butter, soften
180g Castor Sugar
Rinds Of 1 Lemon and 1 Orange
4 Eggs (60g each)
280g Cake Flour
2 Teaspoons Baking Powder
50ml Fresh Milk
1 Teaspoon Vanilla Extract
2 Tablespoons Chia Seeds
100g Pistachio Nuts, roughly chopped

Citrus Syrup
100g Castor Sugar
Juice of 2 Lemon
Rind of 1 Lemon and 1 Orange


Method:-
1. Using an electric beater, cream butter and sugar till pale and creamy.

2. Beat in egg one at a time till combined. Add in lemon and orange zest together with vanilla extract, beat well.

3. Next fold in sieved flour mixture (cake flour plus baking powder) in 3 batches alternate it with fresh milk.

4. Lastly, stir in chia seeds and pistachio nuts (reserved 1/4 as toppings) till well mixed.

5. Pour mixture into prepared cupcake case or baking tin (2 loaf tin measuring 17cm x 8cm x 6cm), bake in preheat 180°C degree Celsius oven for about 50 minutes (loaf tin) and 25 minutes cupcake cases or when a skewer insert and come out clean.

6. To Make The Citrus Syrup: Place all the ingredients in a heavy duty pan and simmer till sugar dissolved. Turn off the heat and set aside.

7. When the cake is out of the oven, using a toothpick or skewer poke a few holes before drizzling citrus syrup on the cake to enable the cake to absorb the flavour.

Tip:
~ If you do not have cake flour on hand, you could replace it with all-purpose plain flour (with 280g all-purpose flour, removed 4 level tablespoons from it and replace it with 4 level tablespoons of cornstarch. Sieved the flour mixture at least 5 times to aerate the flours before using it).


{Tea Snack} Lemon Butter Cake With Chia Seeds and Pistachio Nuts

For personal preference or time factors, you could skip the citrus syrup too. But if you do follow the recipe above, it does make a different in taste as well as presentation which makes the cakes look moist and eye appealing.

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!

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