Showing posts with label Tea-time Snacks. Show all posts
Showing posts with label Tea-time Snacks. Show all posts

Wednesday, 15 May 2013

[Wordless Wednesday] Double Chocolate Loaf Cake Recipe

*For Double Chocolate Loaf Cake:-
- 100g 70% Dark Chocolate, roughly chopped
Add half add into the batter and use the remaining for toppings.

Tuesday, 30 April 2013

8th Anniversary of Cuisine Paradise

Today Cuisine Paradise adds another year onto the blog stats where we celebrate our 08th Anniversary. Time flies and it's seems only a few weeks ago when I wrote about our 07th Anniversary flashback post and yet now we are into the eighth years of blogging.

Although there were ups and downs along the way during these 8 years but I am thankful for a group of supportive friends and readers who are always there to show us full supports as well as their kind words and encouragements which makes us grow stronger each year.


All I want to say today is I really appreciate all the lovely comments and supports from each and everyone of you who have accompanied us to grow during these past 8 years. Without all your moral supports we won't be able to hold on till now so whatever Cuisine Paradise achieved till date are all because of your efforts.

For this 8th Anniversary, I have made a Lipton Citrus Tea Cake from the inspiration of a Earl Grey Tea Cake that I saw from Anncoo Journal website here. But instead of Earl Grey I decided to make something with citrus flavour so I replaced it with Lipton Black Tea Citrus. Love it's refreshing citrus taste plus bits of citrus peels in the tea leaves.

(Makes: 6 - 7 Cupcake  | Preparation: 10 minutes  | Cooking: 20 - 23 minutes)

150g Plain Flour
20g Ground Almond
1/4 Teaspoon Baking Powder
150g Unsalted Butter
120g Icing Sugar
1 Tablespoon of Honey
4 Eggs (55g each)
2 - 3 Lipton Black Tea Citrus Tea Bags
Pinch Of Salt
Rind of 1 Lime And Lemon Each

Tea Syrup (optional):
40g Castor Sugar
80ml Boiling Water
1.5 Tablespoons Lime Juice

1. Preheat oven to 170°C (degree Celsius) and prepare some cupcake liner or line two 2 loaf tins (17cm x 8cm x 6cm) with parchment paper all sides up.

2. Cream butter, icing sugar and honey till light and fluffy. Gradually add in egg one at a time and beat well.

3. Next stir in salt, tea leaves, ground almond, half of the lemon and lime rinds then mix well till combined.

4. Add sifted flour mixtures and fold batter till glossy and smooth.

5. Lastly pour batter into prepared cupcake liners, top with reminding lemon and lime zest and bake for about 20 - 23 minutes or until skewer inserted into the centre and come out clean.

* (Optional) 6. When the cake is done brush it with tea syrup and leave it to cool before serving it with a cup of tea.

Lastly, I hope you would like this recipe and also I hope I would be able to whip up more new recipes to share with you in coming months. Till then have a great holiday tomorrow (it's Labor Day in Singapore), sit back, relax and enjoy a wonder #LiptonMomentsSG with your loved ones.

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.


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)

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

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.


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)

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

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.


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)

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

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!

Wednesday, 9 January 2013

Pumpkin Granola Bar

My family loves granola and our my favourite granola supply come from "maameemoomoo" who always surprise us with her innovative flavoured granola like honey, pumpkin and chocolate. And since we have missed out Sherie's pumpkin granola during Halloween orders, I decided to try making something similar to satisfy our craving. So with a twist and some research which I Google, I manage to bake some decent Pumpkin Granola Bar instead.

Although my granola bar might not taste as good as Sheri's but at least I happy with the end result and also it's a challenge for me to bake something with such a long ingredients list too.


These golden granola bars are made with pumpkin puree, applesauce and honey which are so flavorful when mixed with the chewy rolled oats, cranberries, chocolate chips, spices and etc. Each bite is full of delicious autumn flavour which makes the whole process of time and effort worth. 

(Make: 16 x 26cm (base measurement) | Preparation: 30 minutes | Baking: 45 minutes)

3 Cups (260g) Rolled Oats
1 Teaspoon Mixed Spices
1/2 Teaspoon Sea Salt
3/4 Cup Brown Sugar
1/2 Cup Pumpkin Puree
1/4 Cup Apple Sauce
1/4 Cup Honey
1 Teaspoon Vanilla Extract
1/4 Cup (60g) Dried Cranberries
1/4 Cup (40g) Pumpkin Seeds
1/4 Cup Chocolate Chips
1/2 Cup Roasted Almond
1 Tablespoon Chia Seeds

1. Preheat the oven to 180° degree Celsius (350 degrees Fahrenheit) and crease a 3cm deep, 16cm x 26cm brownie pan and line it with baking paper, allowing 2cm overhang on all sides.

2. In a large bowl, whisk rolled oats, mixed spices and salt together.

3. In another bowl, whisk brown sugar, pumpkin puree, apple sauce, honey and vanilla extract until smooth.

4. Pour pumpkin mixture over rolled oats and stir well till oats are moist.

5. Stir in dried cranberries, pumpkin seeds, chocolate chips, roasted almond and chia seeds till combined.

6. Evenly press oat mixture into prepared pan and bake for 40 minutes or until golden brown as pumpkin puree adds moisture to the oats mixture and you don't want them to be under bake. 

7. Remove, cool completely and using a sharp knife and cut it into 12 - 14 bars.

Ingredients For Pumpkin Puree:
400g Pumpkin, cut into 1" Cubes
1 Tablespoon Water

1. Place pumpkin cubes and 1 tablespoon of water in a microwave safe bowl.

2. Cook over high heat for about 15 minutes or until pumpkin is soften when mashed with a fork.

3. To get a nice and smooth consistency you can either mash or blend the cooked pumpkin with a fork or hand blender.

Ingredients For Apple Sauce
~ 2 Granny Smith Apples, cored and chopped
~ 1 Tablespoon Sugar ~ 1/4 Teaspoon Mixed Spice
~ 1 Tablespoon Lemon Juice
~ 1/4 Cup Water

1. Combine all ingredients and cook over medium heat for 15 minutes or until apple soften and melt.

Although these granola bar might look crispy due to it's colour but for your information they are actually more of the chewy type instead. But with the crunchy almond and nutty flavour from the chia seeds as well as chocolate chips and cranberries this pumpkin bar definitely taste awesome with all it's goodness.

Wednesday, 15 August 2012

Kiwifruit Compote

If you still remember, last month I have shared a post on Blueberry Vs Raspberry Compote (recipes here) where you could used it as topping for yoghurt, pancake, crepe, cheesecake and etc. Here since I have some extra kiwifruit from my #14daysofZespri goodie bag, I decided to make some Kiwifruit Compote to go with toast or crackers for a healthier snack.


For your information, I used this Kiwifruit Compote for my "Kiwifruit Yoghurt Parfait" which featured in the other post HERE.

(Makes: 1/3 Cup       | Preparation: 2 minutes      | Cooking: 3 - 5 minutes)


1. Peel the outer skin of the kiwifruits and cut it into 1.5 cm cubes.

2. Put all the ingredients into a heavy duty saucepan, simmer over medium low heat until the sugar melt and kiwifruit soften. (Do not overcook the berries else the compote will end up to be with too much juice)

3. Remove from heat and serve warm with pancakes or crepes. Or alternatively you can stored cool compote in sealed container in the fridge for up to a week.

Indeed this can also be a very addictive quick snacks due to it's sweet and sour refreshing taste plus a hint of citric aroma from the lemon rind. To bring the taste, you can also pair it with some smoke or cheddar cheese.

This is our all time favourite cheese cubes and best is they comes in different flavour each box!

For more interesting recipes using Kiwifruit, you can visit Zespri website @


Latest Kitchen Updates @ Cuisine Paradise

Click on the above photos or HERE for more kitchen pantry ideas.