{Happy Call Pan Version} Pineapple Upside-down Cake

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Yes! I am still experimenting with the Happy Call Pressure Pan (HCP) which is so versatile in different area of cooking. Example it can be use as a steamer to steam herbal chicken/fish, baking such as sweet potato, cereal chicken and this Pineapple Upside-down Cake and many others wonderful dishes which you can find HERE.

If you remember about two Friday back, I have shared with you a wonder Pineapple Upside-down Cake from Nami's website(read more HERE). And despite of the oven bake version I have tried using HCP to make this cake with a twist on the recipe and surprising it turns turns out well with soft and moist cake texture. And most importantly it cut short baking time by almost half and the end result was rather similar too.

PINEAPPLE UPSIDE-DOWN CAKE
(Using Happy Call Pan)

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Although this recipe is done using Happy Call Pressure Pan (HCP) which is easier in term of cooking compared to oven but you can also apply this recipe using any non-stick pan which will yield similar result too. The secret to success on this recipe is to cook/bake the batter over very low heat(as high heat will burnt the surface of the cake and leave the internal batter uncooked).

(Make: 30 x 25cm | Preparation: 10 minutes | Cooking: 20 - 25 minutes)

Ingredients:
180g Plain Flour
3 Teaspoons Baking Powder
4 Large Egg(60g each)
90g Caster Sugar
120ml Unsalted Butter, Melt

Caramel Pineapple:
30g Unsalted Butter
40g Caster Sugar
4 Tablespoons Water
4 Pineapple Rings, cut into chunks
50g Walnut, optional

Method:-

1. To prepare the Caramel Pineapple; simmer unsalted butter and sugar over low heat in HCP until sugar dissolve and mixture became slightly brown in colour. Sir in pineapple cubes and water and continue to simmer over low heat for another 3 - 5 minutes. (Pan close but don't lock it)

2. When done, turn off the heat and arrange the pineapples and walnut as close as possible without too much gaps in between. Set aside and prepare the cake batter.

3. In a medium mixing bowl, whisk together eggs and sugar with a hand mixer till well-mixed(about 1 minute) and mixture slightly turn pale in colour (you can refer to the step-by-step photo above).

4. Next whisk in the melt butter and follow by the sifted flour mixture(plain flour + baking powder) and continue to stir until the flour is in-cooperate into the batter. (the batter will be slightly like thick cream texture)

5. Pour the mixture over the prepared caramel pineapple, smooth the top and bake(lock the pan) over very low heat for about 20 - 25 minutes or until a skewer inserted and come out clean.

Note:-

~ You can replace unsalted butter in the cake batter with corn oil or grape seeds oil for a lighter version. (For this recipe I used 60ml melted butter plus 60ml grape seeds oil)

~ If you prefer a brown top on the cake you can flip the pan over at the last 5 minutes so that the top will appear slightly brown in colour. (I omitted the flip over step but just gently shake the pan for a few times after 10 minutes of cooking time)

With this recipe you can mix and match to bake Apple/Pear/Peach Upside-up Cake using HCP in just 30 minutes time. And I am sure it will be well-received by your family and friends too. On my side I have also try leaving a slice of the cake till the next day and I am happy that it still taste soft and nice like the one freshly out from the pan.

Till then if you do have a Happy Call Pan, please welcome to share your recipe(s) or experience over at Munch Ministry(HERE) website.

Cranberry And Banana Walnut Cake

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Last Friday we kick off our 1st Photo Friday with Pineapple Upside-down Cake which i adapted from "Just One Cookbook" and for this week I would be sharing this delicious Cranberry And Banana Walnut Cake from Wen's Delight who is also the host for January Aspiring Baker event on Auspicious Dishes for CNY(Jan 2012). If you need more inspiration for Chinese New Year dishes you can take a look at the roundup HERE.

I get to know Wendy's blog on Wen's Delight a few year back through blogs hopping. She is very generous on sharing recipes of her wonderful bakes and I have indeed tried a few recipes on her blog too. Last week since I have some extra banana and cranberry in the panty I decided to try out this recipe as her cake look so yummy on her post.

CRANBERRY BANANA CAKE

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This recipe is quite a standard method with creaming butter and sugar till light and creamy before adding one egg at a time and beat till combine. Whereas the mashed banana and dried ingredients are to be fold in alternatively till the cake batter is well mixed. If compared the outlook and internal texture of the cake wendy's version is definitely much better than mine as my seems to be a bit over mixed/baked with bits of crumbs falling. 

Recipe adapted from Wendy of Wen's Delight, HERE.

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

Ingredients:
230g Unsalted Butter, soften
2 Tablespoons Honey (optional)
1/2 Teaspoon Vanilla Extract
4 Large Eggs
140g Castor Sugar
270g Self-raising Flour
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
240g Ripe Bananas, mashed
50g Chopped Walnuts
2 Tablespoons Dried cranberries, roughly chopped
1 Tablespoon of rum liquor

You can refer the steps on making the cake at Wendy's post HERE.

Wendy has a large collection of cake recipes (about 124 recipes) for you to take your pick so if you are keen to try out more recipes from her site. You can refer to this link HERE. Till then have a great weekend everyone!!!

Thai Green Curry Roast Chicken

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The quickest way to enjoy a bowl of comfort curry dish at home is by using curry paste that is easily available at major supermarkets. In Singapore there are many different types of curry pastes ranging from Chinese(Singapore curry, nonya curry), Malay(rendang, kari ayam), Indian(fish curry), to international choice of Japanese, Thai and etc.

Here we are using Thai Green Curry paste which is best with chicken(recipe HERE), pork or seafood whereas Thai Red Curry works best with beef, lamb or oily fish such as salmon.