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

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

blend the boiled oranges

blended

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

Mix almond meal with baking powder together

egg mixed with blended orange

mix in all the ground almond

Pour into a greased and baking paper lined bottom springform pan

level it slightly

done

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.

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 🙂

First try: using a blender

baking in a loaf pan

done

no visible banana “strand” 🙁 as i used a blender

recipe for 2nd try

using a fork to mash the banana with sugar

lovely banana strand

3rd try, adapted from a yogurt cake base recipe

yogurt + egg + vanilla, banana etc

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

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 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

peel the pears

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

Slice it three quarter way through for decorative purpose.

Prepare to bake cake

cake batter

gently plop the pear on cake without pushing it into batter

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

side view

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

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

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

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

5 small eggs instead of 4 eggs specified

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.

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

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

mixed

egg white

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

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

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

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 😛