Cranberry & Vanilla Loaf April 5, 2009

 

Ingredients :

125g unsalted butter

125g caster sugar

2 eggs

150g self-raising flour

1/2 tsp baking powder

125g ground almonds

2 tsp vanilla extract (use vanilla essence)

 

Methods :

1. Put the butter, sugar, eggs, flour, baking powder, ground almonds & vanilla essence in a bowl and beat until pale and creamy. Fold in 2/3 of the cranberry.
2. Grease & line the base and sides of a 500g loaf tin with a double thickness of greaseproof paper, maing sure that the paper comes 2.5 cm above the rim. Turn the mixture into the prepared pan, level the top and sprinkle with the remaining cranberry.
3. Bake in a preheated oven, 180 deg C for 40-45 mins or until the cake is well risen and firm to the touch. Leave to cool in the tin for 10 mins.
4. Turn out the cake on to a wire rack.

 

Extract from Cakes and Bakes by Hamlyn.

 

Fruitcake De-lite August 30, 2008

I have not tried this cake. But I would like to keep the receip here so that in future, I can try it out.

Ingredients :

40g raisins

40g dried cranberries

40g dried apricots (sliced thinly)

Orange juice and zest of 1/2 an orange

85g unsalted butter (room temperature)

40g sugar

5 eggs yolks

5 egg whites

90g sugar

170g cake flour (sifted)

1/4 teaspoon baking powder

60g walnuts (coarsely chopped)

Method :

Soak dried fruit and zest in orange juice for about one hour.

Preheat oven to 175 deg C and line the bottom of the loaf tin with grease-proof paper.

Cream butter and sugar until white and creamy. Add yolks one at a time (make sure each yolk is wehll incorporated before adding the next one) and fold in the dried fruit.

Put flour, baking powder and walnuts in a bowl.

Whisk egg whites and 90g of sugar unitl at a firm peak stage (to make a meringue).

Gently fold in flour mixture and meringue alternately into the creamed mixture. Pour into loaf tin and bake for 35 to 45 mins (unitl cak eturns golden brown).

Tip :

Create your own uniique fruitcake by concocting your own medley of dried fruit such as dried apples, figs or prunes.

extract from Mindyourbody.

Hershey’s Dutch Cocoa Super Moist Cake Mix August 10, 2008

I bought this box of cake mix about a month ago. I have not tried to do a cake yet. Today I want to try it out. When I pour the water, I know that it will not turn out nice and good. Too much of water. I bake for 35 mins and the base of the centre is still liquid. The picture will tell you. Will upload later. I accidently deleted the photos from my camera.

1 box of Betty Crocker Hershey’s Dutch Cocoa Super Moist cake mix

1-1/3 cup of water

1/2 vegetable oil (use extra virgin oil)

3 eggs

Chilled Cheesecake July 20, 2008

Ingredients :

250 gm Digestive Biscuits/ Marie Biscuits

200 gm Philadelphia Cream Cheese

125 gm Butter

3 tablespoons Fine Sugar (Optional) – opt out

3 teaspoons Gelatine

3/4 cup of syrup (Peach/Pineapple) – prefer pineapple as it gives a bit sour taste

1 tin Nestle Cream

Method :

1. Pound/Grind the biscuits until very fine and mix well with butter into a dough.
2. Press dough into a tray using a tablespoon. Leave it to set in the refrigerator. This will be the crust.
3. Mix the cream cheese with sugar till soft by using a fork. (Note : If you are not using any sugar then no need to do this step).
4. Melt gelatine with fork in 1/4 cup of hot water by stirring briskly.
5. Bring the cream cheese to melt over low fire. Once it has melted slowly add in 3/4 cup of syrup followed by gelatine then nestle cream. Stir the mixture well. (Note : Stir it well to ensure no lump)
6. Once the mixture is well stir, pour onto the crust.
7. Let it to set/cool before putting the whole tray in the refrigerator.

Optional : You can add peach/pineapple to the cheese cake. Cut the peach/pineapple into small pieces, then mix into the mixture before pouring into the crust.