Recipe: Flourless Orange Cake

Posted by vivien | Recipe | Thursday 14 August 2014 8:00 pm
4,259 Total Views

Recipe: (adapted from Annabelle White)

2 oranges (boiled for 90 minutes, cooled, deseeded and blended) original recipe is 1.5 oranges

5 eggs

150 sugar (reduced, normally flourless orange cake use 1 cup of sugar which is about 220g sugar)

300g ground almond (originally recipe is 250g, due to my almond meal is coarser, i increased it to 300g)

1 teaspoon baking powder

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Boiled the orange for 90 minutes changing the water 2 times, to remove the bitterness of orange

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blend the boiled oranges

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blended

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Beat the egg for 1 of 2 minutes, add in orange puree and blend it again

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Mix almond meal with baking powder together

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egg mixed with blended orange

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mix in all the ground almond

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Pour into a greased and baking paper lined bottom springform pan

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level it slightly

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done

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Overall, the taste and aroma is good with strong citrusy smell and almond aroma, but it is slightly too wet, perhaps due to me using “leftover” ground almond which are of coarser texture (finer texture was used to make macaron). Next time will use finer almond.

I did make this cake the 2nd time using fine ground almond, and up it to 320g as well (since original recipe state to use 1.5 orange, and i am now using 2 oranges, so it will probably be alright to up the ground almond A BIT ;) hoping to have a less wet cake. And the 2nd time turn out ok, without the slight wetness.


 

Recipe: Soda Bread

Posted by vivien | Recipe | Saturday 19 July 2014 11:55 am
Tags:
10,796 Total Views

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Recipe taken from Sweet Amandine, soda bread which uses baking soda as leavening instead of yeast, and no fermentation waiting period needed, surprisingly nice aroma, should be from the yogurt, for a dense bread, this is quite ok, worth a try. Mix everything just till incorporated and bake till done.

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whole tub of yogurt is used!

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yoghurt

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looks quite dry here, best rest assured it turned out ok

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flatten it

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done

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not bad actually, not rock hard as i imagined


 

Recipe: 4 Banana Cake

Posted by vivien | Recipe | Monday 12 May 2014 11:58 pm
Tags:
21,700 Total Views

1st try: (adapted from masak-masak) made once before, refer to previous 2012 post

165g banana (defrosted from frozen and pooling water removed)
130g egg
110g sugar
110 oil
1 teaspoon vanilla essence
227g flour (replace 25g with cornflour)
1 teaspoon soda bicarbonate
1/2 teaspoon salt
around 165Celcius

2nd try: (adapted from masak-masak)

My YouTube showing me making it :)

210g bananas - (original recipe 225g)
3 beaten eggs
100g sugar(reduced from original recipe 170g)
225g plain flour
1 teaspoon soda bicarbonate
1/4 teaspoon salt
113g oil
1 teaspoon vanilla essence

3rd try: modified from Yogurt cake, substituting some of the yogurt with banana:

120g sugar
130g yogurt
240g banana
100 oil
3 eggs
300g flour
2.5 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
nutmeg

Verdict: It felt slightly too wet, perhaps having too much liquid from the yogurt and banana?! Not memorable.

4th try:  (adapted from masak-masak)

Below are photos of all 4 tries of making banana cake, 3 of which using masak-masak’s recipe, and one using yogurt cake recipe

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First try: using a blender

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baking in a loaf pan

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done

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no visible banana “strand” :( as i used a blender

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recipe for 2nd try

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using a fork to mash the banana with sugar

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lovely banana strand

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3rd try, adapted from a yogurt cake base recipe

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yogurt + egg + vanilla, banana etc

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4th try, using a blender as well, as the banana is not ripe enough and would be difficult to fully mash them

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no visible strand, not memorable at all

Overall,  the 2nd try yield the best looking result, with beautiful banana black strand. Never use blender to make banana cake!


 

Recipe: Whole Wheat Muffin

Posted by vivien | Recipe | Sunday 4 May 2014 8:14 pm
21,112 Total Views

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Recipe taken from The Kitchn

Dry mixture:
113g whole wheat flour (I used Atta flour available widely for making Indian chapatti as it is actually much cheaper than american whole wheat flour)
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp ginger powder

Wet mixture (to be poured into dry mixture making a well in the middle)
140g yogurt
50g brown sugar (original recipe is 60g honey)
1/2 egg
25 oil
1/4 tsp vanilla

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Dry and wet mixture

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individual muffins

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Bake in 190 Celcius for 15-18 minutes

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Very moist and tender interior! Yum


 

Recipe: Mint Brownie

Posted by vivien | Recipe | Sunday 20 April 2014 8:10 pm
6,920 Total Views

I have fond memories of awesome mint brownie made by my housemate Kim during university days which i can’t help having pieces and pieces of. And finally now i tried making it.

Ingredients: Recipe from Serious Eats’ Alpine Mint Brownie

For The Brownies
90g cups all purpose flour
1/2 teaspoon salt
1 tablespoons dark unsweetened cocoa powder
156g dark chocolate
coarsely chopped 115g unsalted butter, cut into 1-inch pieces
100g granulated sugar
30g firmly packed light brown sugar
2.5 large eggs, at room temperature
1 teaspoons pure vanilla extract

For The Mint Filling
100g confectioner’s sugar
40g unsalted butter
1 tablespoons milk
1/2 teaspoons mint extract

For The Ganache Glaze
85g ounces chocolate chips or chopped chocolate
40g ounces butter change from heavy cream to milk
some recipe say 1/2 teaspoon mint

Made one third of the original mint filling Decreased the sugar from 150g caster + 50g brown to 100g caster and 30 brown

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Recipe i used

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Ingredients

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Melt butter and chocolate over boiling butter

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Smooth chocolate, then add sugar, egg, vanilla, flour to make the brownie batter

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brownie batter

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done

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to make the frosting, i used Fox’s mint sweet as the mint flavoring is kinda expensive and not going to use it often. Icing sugar, unsalted butter, a few Fox mint melted in microwave with some water The mint frosting turn out barely minty :(

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beat all together

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spread the mint filling all over

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chocolate ganache recipe

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double boil melting

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pour chocolate ganache over the mint brownie Barely memorable, perhaps a strong mint flavoring will bring out this dessert more


 

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