Recipe: Flourless Orange Cake

Posted by vivien | Recipe | Thursday 14 August 2014 8:00 pm
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22,269 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.

NOTE: did tried to bake it at later time using more ground almond, and finer ones, ie 320g fine ground almond (with 2 boiled oranges weigh 325g before pureed), it did turn out less wet.


 

Recipe: 4 Banana Cake

Posted by vivien | Recipe | Monday 12 May 2014 11:58 pm
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30,408 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: Pear and Almond Cake

Posted by vivien | Recipe | Saturday 19 October 2013 9:44 am
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11,647 Total Views

Recipe adapted from Baking Project

Pear preparation: (prepared 3 pears, end up needing only 2) below is amended to amount for 2 pears

2 pears

17 g sugar

1 big spoonful of rum

some lemon juice to prevent discoloration

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peel the pears

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macerate the pear in sugar, rum and lemon in a pot on low heat, to remove the extra juice from pear, so that the pear would not give out too much liquid when bake on cake

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Slice it three quarter way through for decorative purpose.

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Prepare to bake cake

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cake batter

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gently plop the pear on cake without pushing it into batter

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When bake, the cake batter will rise and slightly cover the pears

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side view

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soft texture, i find it best serve same day, the pear might give out some liquid on next day, normal for such fruit like pear or apple


 

Recipe: Pumpkin Cake

Posted by vivien | Recipe | Wednesday 27 February 2013 9:04 pm
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9,249 Total Views

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Very high expectation for a recipe called “Best Pumpkin Cake Ever” from Confessions of a City Eater.

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Since Libby’s canned pumpkin is expensive here, bought a 1.2 kg pumpkin which after peeled and deseeded become only 650g

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Sieve the steamed pumpkin for finer texture, it is so difficult, i think i took half an hour or more for this

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5 small eggs instead of 4 eggs specified

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Done, after around an hour of baking time as the inside of the cake is very moist and wet even after it reach the 30 minutes specified baking time.

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It looks very dense, but taste is nice. Nonetheless this is definitely not the best pumpkin cake and it is terrible extremely oily!


 

Recipe: Cream Cheese Chiffon Cake

Posted by vivien | Recipe | Wednesday 27 February 2013 8:54 pm
Tags: ,
11,491 Total Views

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Recipe from Cooking Pleasure, above is flour +butter + cheese + milk

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mixed

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egg white

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After beating the egg white till slightly frothy, add sugar tablespoonful at a time

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The egg white looks ok when i finished beating it till soft peak, but it turns slightly watery and slide around in the mixing bowl when i started mixing into the egg-cheese-flour mixture. At the end, the finished batter is very watery and leave no “bump” on top, cake is practically level on top by itself

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See, some of the water batter seeps from bottom of pan. Above is finished baked cake (in about 35 minutes) flipped over vinegar bottle

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Surprisingly, the texture is very nice, and the cake is moist!

With barely noticable cream cheese, just feels like a nice moist chiffon cake, recomended. Normally chiffon which i made are not memorable, but this is kinda memorable 😛


 

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