Elderflower & Lemon Drizzle Cake

Alhamdulillah dapat bertemu bulan Ramadhan lagi tahun ni. Muslims in the UK are facing the "longest" Ramadan in 33 years, as the holy month coincides with the summer solstice, meaning long days of fasting.

I made this last week and there are a few slices left in the cake tin which I would eat one slice every night after berbuka puasa. got this recipe from GoodtoknowRecipes magazine, may 2011 issue.

Ingredients :

• 225g butter, softened
• 225g caster sugar
• zest and juice of 1 lemon
• 4 eggs
• 225g self raising flour, sifted
• 2tbsp hot water
• 100ml elderflower cordial (if you don't have elderflower cordial, can substitute with lemon lime cordial)
• 2 tbsp. granulated sugar

Method

1. preheat oven to 180 deg C/Gas 4. grease and line a loose based, round, deep cake tin
2. place the butter, caster sugar and lemon zest in a large bowl and beat until pale and fluffy
3. gradually add the eggs, whisking well between additions. when you whisk in the last egg, add 2 tbsp. of the flour as well to prevent curdling
4. sift in the remaining flour, then gently fold it in with a metal spoon along with the water.
5. spoon into the tin, level it off and bake for 45-50 minuts or until it is shrinking away from the sides of the tin.
6. leave to cool in the tin for 5 minutes
7. sieve the lemon juice to remove the bits then stir the cordial into the juice to make a syrup.
8. use a fine skewer (lidi satay) to prick the cake all over, then pour over the syrup and sprinkle with sugar, it should in in but still leae a crunchy crust
9. leave to cool completely before removing the cake from the tin.

easy chocolate cake

mula2 ingat nak buat fruit tartlets on sunday afternoon  but i forgot to take the shortcrust pastry out of the freezer and it would take few hours to thaw. so decided to try this new recipe, and true to its name, its dead easy to make.

 recipe taken from http://www.bbc.co.uk/food/recipes/easy_chocolate_cake_31070 (just click on the link for complete recipe)

note :
as mentioned in the recipe (nr 6), make sure you  wait for 1-2 hours for the choc cream icing to cool and thicken, otherwise the choc icing is a bit runny and unspreadable.

little that i know, my cousin's 2nd son turned 1 year old on Monday 5th December..so this cake is for you Rayyan..

lovely pulut kuning made &decorated by birthday boy's siti (grandma).  nampak gaya macam mama & abang Aleej yang terlebih excited!!

Pandan Chiffon Cake

woot woot!!! taday i'm a happy person again...first attempt last week tak menjadi, like bantat gitu.. then my niece Raudhah gave me a recipe that she got from her friend, tried and tested so many times. so senang only and it came out light and gebu, how it should be.

i just cut & paste from Raudhah's soft copy with some additional notes.

Bahan A:	Bahan B:
6 biji kuning telur	6 biji putih telur
2/3 cawan minyak Mazola (can also use veg oil)	2/3 cawan gula pasir
2/3 cawan santan (i used canned creamed coconut)	½ sudu teh cream of tartar
½ sudu teh garam
1 cawan gula pasir ( i used castor sugar)
1/2 tsp pandan paste
2 sudu teh baking powder
2 cawan tepung gandum
Cara2:	Cara2:
1. Kuning telur + garam + gula: dipukul sebati (hand/manual whisk)	1. Pukul putih telur guna mixer – sampai jadi buih sabun
2. Campurkan pewarna hijau + minyak + santan 3. Masukkan tepung dan kacau sebati	2. Tambah gula dan pukul sampai kembang 3. Letakkan cream of tartar – pukul sampai bila diterbalikkan, adunan tidak jatuh
Campurkan Bahan A dan B, gaul sebati. Bakar selama 30-40 minit, suhu 160 degree. note: the mixture can be equally  divided into 2 moulds, so i'm giving one  to mimi today..

cookies and cream fudge brownies

i made this for the first time today, got the recipe from bbc food website. see  http://www.bbc.co.uk/food/recipes/cookies_and_cream_fudge_48648

i followed everything from the recipe, used Oreo cookies. the only exception was  the butter - i didnt  have any block butter in the fridge so i used Stork butter and microwave the chopped choc & butter at 30 seconds interval.

the brownies taste simply OUT OF THIS WORLD ..trust me!! have it with coffee for better ummmph..

Chocolate & Raspberry cupcakes

i've not baked for a while..earlier we were visiting our friend. her mom helped look after our little one few days a week after school when i have to teach full day. little missy's wan (thats grandma for org N9) is going back to homeland tomorrow. at first i wanted to make trifle but i run out of crystal jelly (i always use Nona or Alsa brand, imported from malaya land) and waiting for next shipment. so i baked cuppies instead. got the recipe from uktv.co.uk

Ingredients

for the cake

3 tbsp cocoa powder mix with 3 tbsp boiling water

150g butter

150g caster sugar

3 eggs, beaten

150g self raising flour, sifted

50g chocolate chips

1 tbsp milk

for the choc fudge icing

50g butter

2 tbsp milk

50g cocoa powder

50g icing sugar

5 tbsp raspberry jam

Method

for the cake

1. Preheat the oven to 180C/160C fan/ gas 4.
2. Put the cocoa powder in a bowl, then gradully stir in the boiling water until you have a smooth, thick paste. Leave to cool.
3. Cream together the butter and sugar until light, fluffy and pale.
4. Gradually mix in the beaten egg alternating with the flour and cocoa mix until everything is incorporated. Finally, stir through the chocolate chips and milk.
5. Place 12 paper cupcake cases into a muffin tin and divide the mixture between them.
6. Bake for 15-20 minutes until springy to the touch. Remove from the oven and cool on a wire rack.

 

for the icing

1. heat the butter in a pan with the milk until melted, and then sift in the a bit of icing sugar and cocoa, stir and repeat until all the sugar and cocoa have been incorporated and the icing is thick and fudgey. Mix in the raspberry jam and then spread onto the cupcakes in thick swirls.
2. Sprinkle with your choice of decorations and allow to set for at least 30 minutes.

my notes :

1. i ran out of chocolate chips, so i used dark cbocolate bar and chop.
2. i used muffin cupcake cases - they are bigger. if you use the normal cupcake cases, you may get more than 12 cakes. only fill in up to 2/3 of the cases, you need to leave some space for the fudge icing
3. i only have strawberry jam in the fridge, so i used that to substitute the raspberry jam. not much difference, maybe raspberry jam is not as sweet but i reduce the amount to 4 tbsp.

strawberry & vanilla cream sponge

this is actually a bit of a twist from victoria sandwich. the original vic sandwich is just 2 vanilla sponge cakes sandwiched with strawberry jam; the best & easiest vic sandwich was Mary Berry's recipe. but yesterday, for my other half's belated birthday celebration, i wanted  to make it a bit special...recipe taken from bbcgoodfood.com

INGREDIENTS

• 175g unsalted butter , softened
• 175g golden caster sugar
• 1 tsp baking powder
• 1½ tsp vanilla extract
• 3 eggs
• 175g self-raising flour

FILLING AND TOPPING

• 4 tbsp strawberry jam
• 284ml carton double cream or whipping cream
• 2 tbsp icing sugar , sifted
• 1 vanilla pod , seeds scraped out or 1 tsp vanilla extract
• pink or red coloured granulated sugar (usually found in tubs with mixed cake decorations in most supermarkets) 

METHOD

1. Heat the oven to 180C/fan 160C/gas 4. Butter and base line two 18cm sandwich tins. Beat all the cake ingredients together in a large bowl until smooth. Divide between the tins and level out. Bake for 20-25 minutes until they are well risen and spring back when lightly pressed. Leave to cool in the tins for 5 minutes then turn out onto a rack and peel away the paper. Cool completely.
2. Spread the jam onto the base of one sponge. Lightly whip the cream with the icing sugar and vanilla seeds and spread half of it over the top of the jam. Sandwich the other sponge on top. Spread the remaining cream over the top with a palette knife.
3. Make a heart shape in the centre of the cake by making a cone with some greaseproof paper, pouring in the sugar, snipping off the tip and using like a pen.

my notes :

1. i used the normal caster sugar as there's no golden ones left in the pantry 
2. for the filling and topping, i used whipping cream & vanilla extract - vanilla pod is soooo expensive!.

HAVE A SLICE!!!

kek pisang pasar malam

my other half's favourite omputih cake is banana walnut and his favourite melayu cake is kek pisang ala pasar malam; you know the long rectangular gebu loaf  they sell at pasar tani or pasar malam or in our case, to be exact, the stall outside Giant Taman Permata in Ulu Klang. i searched high and low on the internet for the recipe and took the risk in trying this particular recipe (on http://www.jintanmanis.com/)  which i thot should be the one, just by looking at the measurement - semua sukat guna cawan & use oil instead of butter which could possibly mean its a traditional recipe. and true enough..it taste just like the kek pisang that i used to eat when i was young and the one we got at pasar malam..

Ingredients

2 cups plain flour
1 tsp baking powder
1 tsp bicarbonate soda
1 cup caster sugar
3 small over-ripe bananas - mashed ( i sometimes buy over-ripe bananas or buy good ones & leave to ripen in fruit bowl)
1/2 cup cooking oil (can use vege oil or corn oil)
1 tsp vanilla essence
2 eggs

method

1. oven 180 deg C
2. sieve the flour, bicarb soda & baking powder into a bowl
3. in another bowl, beat the eggs and sugar  till fluffy, add in essence & mashed bananas and beat further.
4. add in flour and oil and mix and pour into mould.
5. bake for 40 minutes.

i've not used any other recipe for kek pisang since...

marbled coffee cuppies

i only had 2 hours of teaching today and finished at 12noon, took the 12/30pm bus and fetched the little missy from preschool. when i was on the bus, i planned my dinner menu - i took out the lamb cuts this morning so we shall have lamb stew. stopped at the bakery to get freshly baked dinner rolls.

when i got home, i just felt like baking cakes..but there were only 2 eggs left in the egg basket, so i searched for recipes which only need 2 eggs and here goes...

ready for the oven

after 20 minutes..

recipe will follow suit

pineapple upside down cake

this is my sister in law's favourite and i will make it again when she comes to visit in the summer.

the recipe was taken from Nigella Express cookbook. of all Nigella's cookbooks, this book is my favourite because :-

1. the recipes are simple, easy and quick to make; hence 'express'.i dont like to spend too much time in the kitchen; one hour is the most that i can stay in the kitchen at any one time.

2. it was a birthday present from my 2 girls (with daddy's money of course)

Ingredients

• butter for greasing
• 2 tbsp sugar
• 6 slices pineapple from a 425g can + 3 tbsp of the juice
• 11 glaze cherries
• 100g flour
• 1 tsp baking powder
• 1/4 tsp bicarbonate soda
• 100g soft butter
• 100g caster sugar
• 2 eggs

Method

1. preheat oven to 200deg C/gas mark 6
2. butter a 20cm diameter cake tin
3. sprinkle 2 tbsp sugar on top of buttered base, then arrange pineapple slices to make a circular pattern
4. fill each pineapple ring with glace cherry and put one in each of the space between
5. put flour, baking powder, bicarb soda, butter, caster sugar and eggs into food processor and blitz till smooth
6. pour in 3 tbsp juice to thin a little
7. pour the mixture over cherry/pineapple ring. spread it out gently, enough to cover.
8. bake for 30 minutes, then ease around the edges, turn it upside down.

the recipe is also available online, on Nigella's website. http://www.nigella.com/recipes/view/pineapple-upside-down-cake-51

berries cheesecake gateau

i made this cake in summer 2007, when berries are seasonal fruits (berries are available throughout the year these days..)

INGREDIENTS

225g/9 oz self raising flour

1 tsp baking powder

200g/8oz caster sugar

200g/9 oz butter, softened

4 large eggs

2tsp vanilla extract

1 tbsp milk

FOR ICING & DECORATION

400g/14 oz medium fat soft cheese (i just used tesco/sainsbury's soft cheese, you can use philly cheese)

grated zest of 2 limes and juice of 1

100g/4oz icing sugar

200g/8 oz blueberries (or any seasonal fruits)

METHOD

1. preheat oven to 180deg C/gas 4/fan oven 160 deg C, butter and line base of deep 7"/18cm cake tin
2. put flour, baking powder, butter, eggs and vanilla into large bowl and beat with electric mixer on low speed until everything is mixed together. increase speed and whisk for 2 minutes, stir in the milk
3. spoon the mix into tin and level the top
4. bake the cake for 50-60 minutes. cool and split into 3 layers
5. beat the cheese until soft, then beat in lime zest and juice and icing sugar.
6. sandwich the cakes back together with 2/3 of the cheese mix and spread the rest on top
7. arrange blueberries in tight circles around top of the cake

MY NOTE:

1. i didnt have a deep cake tin at that time, so i used 2 sandwich tins. but baking time need to be cut down to about 35 minutes only.
2. i 'sandwiched' some fresh berries with the cream and arrange some on top to make it really colourful and yummy too.

then made just blueberry cheescake gateau for raya 2007 which fell in october. the other kuih raya except chocolate cake. were 'imported' from malaysia...

blueberry soured cream cake

this was the first and last time i made this cake, not that we didnt like it but i think the kids just prefer good ole chocolate cake/cupcakes and we adults prefer victoria sandwich cake and my other half likes banana walnut cake or kek pisang pasar malam style..(these will appear in future posts).

this look & taste nice though..i got the recipe from 101 cakes & bakes goodfood series; also available online from bbcgoodfood.com

Ingredients

CAKE

• 175g soft butter
• 175g golden caster sugar
• 3 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 2 tsp vanilla extract
• 142ml carton soured cream
• 3 x 125g punnets blueberries

CHEESECAKE FROSTING

1. 200g tub Philadelphia cheese
2. 100g

METHOD

1. Preheat the oven to fan160C/conventional 180C/gas 4
2. butter and line the base of a loose-based 22cm round caketin with non-stick baking paper (can use normal sandwich tins)
3. Put the butter, sugar, eggs,flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3minutes, or with a hand electricbeater for 1-2 minutes, until lighter in colour and wellmixed. Beat in 4 tbsp soured cream, then stir in half  the blueberries with a large spoon.
4. Tip the mixture into the tinand spread it level. Bake for 50minutes until it is risen, feelsfirm to the touch and springs back when lightly pressed.
5. Cool for 10 minutes, then takeout of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack.
6. To make the frosting, beat the soft cheese with the icing sugar and the remaining soured cream in a bowl until smooth and creamy. Spread over the top of the cooledcake (don't be impatient as the frosting will melt if the cake is too warm) and scatter with the remaining blueberries.
7. The cake will keep in the fridge for a couple of  days. Bring it to room temperature for about an hour before serving.

my note :

if you dont have soured cream, use yogurt or double cream (as per my earlier note in the nigella's old fashioned chocolate cake  recipe)
my mom's petua - if you dont want the fruits to 'sink', roll the fruits  in flour before stirring them into the cake mix.  

old fashioned choc cake

first time i made this was for big missy's 8th birthday and it was fantabulous.. so far, i think this is the best and easiest chocolate cake recipe i've ever used and never failed me..

got the recipe from bbcgoodfood magazine, april 2007 issue

the cake is called Nigella's Old Fashioned Chocolate Cake, named after the voluptuous lady herself. 

ingredients

for the cake

• 200g/8 oz plain flour
• 200g/8 oz caster sugar
• 1 tsp baking powder
• 1/2 tsp bicarbonate soda
• 40g/1 1/2 oz best quality cocoa powder ( i normally use Green & Black organic choc,  Tesco/Sainsbury's house brand cocoa)
• 175g/6 oz soft unsalted butter (i use Stork, no need to wait till it soften)
• 2 large eggs
• 2 tsp real vanilla extract (any brand of vanilla extract will do)
• 150ml/ 1/4 pint sour cream (alternative to sour cream for baking - 1 cup plain yogurt + 1 tsp baking soda or 1 cup double cream + few teaspoons lemon juice

for the icing

• 85g/3 oz unsalted butter
• 175g/6oz best quality dark chocolate broken into pieces ( i normally use baking choc with 70% soild, do not use confectionary chocolate!)
• 300g/10oz icing sugar
• 1 tbsp golden syrup (or honey)
• 125ml/4fl sour cream
• 1 tsp vanilla extract
• sugar flowers (optional)

method

1. take everything out of the fridge so all the ingredients can come to room temperature 
2. heat oven to 180 deg C/fan 160 deg C/gas 4. line and butter 2 x 20cm sandwich tins with greaseproof paper
3. put ALL the cake ingredients in food processor and process until smooth 
4. divide batter into prepared tins and bake for about 35 minutes (start checking at 25 minutes).
5. remove cake tins from oven and put them on wire rack, let cool for 10 minutes before turning out of their tins.  
6. to make icing, melt butter and chocolate in good sized bowl in microwave or suspended over a pan of simmering water.
7. put icing sugar into food processor and blitz.
8. add golden syrup to cooled choc mix, followed by sour cream and vanilla and then pour onto the icing sugar in the food processor
9. spoon 1/3 of icing onto the bottom cake, sit another cake on top. spoon 1/3 on top of cake and spread. spread the sides with remaining icing.

my note :

what i like about making this cake - all ingredients bunked into the food processor and blitz and voila! you get  a smooth & thick batter!

recipe is also available on Nigella's website. http://www.nigella.com/recipes/view/old-fashioned-chocolate-cake-119

scrummy yummy carrot cake

my favourite carrot cake recipe, taken from bbc goodfood 101 cakes & bakes (tried & tested recipes); the first book i bought on baking. the recipe is so fool proof, again easy to make. the recipe is also available online from  http://www.bbcgoodfood.com/

Ingredients

• 175g light muscovado sugar
• 175ml sunflower oil
• 3 large eggs , lightly beaten
• 140g grated carrots (about 3 medium)
• 100g raisins
• grated zest of 1 large orange
• 175g self-raising flour
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• ½ tsp grated nutmeg (freshly grated will give you the best flavour)

for the frosting

• 175g icing sugar
• 1½-2 tbsp orange juice

Method

1. Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways,covering the base and sides of the tin, with a double layer in the base.
2. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
3. Mix the flour, bicarbonate ofsoda and spices, then sift into thebowl. Lightly mix all theingredients - when everythingis evenly amalgamated stopmixing.The mixture will be fairly softand almost runny.
4. Pour the mixture into theprepared tin and bake for 40-45 minutes, until it feels firmand springy when you press it inthe centre. Cool in the tin for 5minutes, then turn it out, peeloff the paper and cool on a wirerack. (You can freeze the cake atthis point.)
5. Beat together the frostingingredients in a small bowl untilsmooth - you want the icingabout as runny as single cream.Set the cake on a serving plateand boldly drizzle the icing backand forth in diagonal lines overthe top, letting it drip down the sides.

note:

1. muscovado sugar can be substituted with soft brown sugar.
2. i prefer soft cheese frosting to the icing sugar & orange frosting.  

scones

scones are easy to make but to make soft-melt in the mouth scones need some good simple techniques. Paul Hollywood, one of the judges in the Great British Bake Off competition last year gave a few tips on how to make good scones - read this website. http://www.bbc.co.uk/food/recipes/paul_hollywoods_scones_70005

Paul is an artisan baker, owns Artisan Bread Co in Kent at south east england, who supplies bread to Harrods. http://www.paulhollywood.com/paul_hollywood_artisan_bread_company2.html

my big missy learned how to make scones at school, in her DT (Design Technology) subject. they not only bake but make some craftwork, woodwork. IT etc throughout the year. she scored A in DT and i was a proud mom. the day she made them at school, there was none left to take home for me to try, so i asked her to make them one sunday morning and they turned out simply soft & fluffy & delicious! since then, she's officially our scone maker..

this is the recipe she got from her DT teacher. 

ingredients :

• 300g self raising flour
• 75g margarine
• 75g caster sugar
• 50g dried fruits (optional)
• 1 egg
• 150ml fresh milk

equipment :

• greased baking tray
• oven temp gas 6/200 deg C

method :

1. preheat oven and prepare baking tray

2. in a jug use a fork to beat egg and milk together

3. sieve the flour into large mixing bowl. rub the margarine into flour until it resembles fine breadcrumbs

4. stir in sugar and fruit

5. gradually add 3/4 of liquid (milk & egg) into flour mixture. use table knife to stir together to create firm dough, but not sticky. if its dry, add a bit more liquid.

6. on a lightly floured table/board, knead the mixture lightly to create a smooth surface. (DO NOT OVERWORK THE DOUGH MACAM ULI BUAT ROTI CANAI) .

7. then using your hand press lightly the dough into 1 1/2 cm thick circle (HAVE TO BE THICK, DO NOT USE ROLLING PIN)

8. using floured cutter, cut out as many scones as possible. re-knead and cut out more scones

9. place all scones on baking tray, glaze the tops with remaining egg and milk mixture (DO NOT LET THE EGG/MILK MIX RUN DOWN THE SIDES OF SCONES OR THEY WILL NOT RISE)

10. bake for 15-20 minutes until well risen and golden

 11. place on cooling tray.

12. serve with butter or cream or clotted cream and jam