Category Archives: Sweets for my sweet…

Honey cake

It’s been 8 months since my last blog… Yup I needed a break from blogging but I’m back with a simple honey cake prepped in minutes and still delicious!

Adapted from Donna Hay magazine

Ingredients

  • 1 3/4 cups self raising flour,  sifted once
  • Scant 3/4 cup castor sugar
  • 3 eggs lightly beaten
  • 3/4 cup sour cream
  • 150 g unsalted butter, melted
  • Scant 1/2 cup honey, any type

 

Preheat oven to 180 degree C.

In one bowl mix together the flour and castor sugar.  Take another bowl and to it add the egg, melted butter, sour cream and honey. Now add the egg mixture to the flour and mix till just combined with a metal spoon. Don’t over mix it.

Pour into a greased bundt pan and tap it a few times on the counter to even it out. Bake for 30-35 minutes. Once it’s done ( skewer comes out clean)  let it sit for 10 minutes to cool down.  Again tap the tin to loosen the sides then turn it onto a plate and ENJOY!!  We had it with Chai masala.  🙂

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Homemade mixed berry jam

Hmmmm I didn’t expect myself to get this domesticated!!  Yeah I love cooking…. But making jam!! Ummmm never thought I’d do this. 😉

But nobody told.me it was this easy! Yeah…no.pectin..no artificial colouring and you control the sugar that goes into it. cool 😎 right ! This turned out to be my Sunday morning adventure .

Recipe (Adapted from Ina Garten’ s fresh strawberry jam recipe)

  • 3 cups of strawberries ,hulled and chopped in half
  • 1.5 cups of brown sugar
  • 1 large lemon , zest and juice
  • Handful of blueberries

Ummmm that’s it! Easy peasy right. 😉 Get a heavy bottomed pot, add the sugar,lemon zest,juice and.keep stirring on low heat till the sugar has dissolved . Then add the strawberries .Keep stirring on medium low heat for another 25 minutes and you are done! 10 minutes before you are done throw in a handful of blueberries (it was an afterthought!)

Let the jam cool then fill it into sterilized jam jars. It can sit in the fridge for about 2 weeks from all the blogs I went through. Enjoy knowing you are in control of how you nourish your body!! Haha enjoy!!

Lemon drizzle cake

Now this one is from Tana Ramsay… Gordon Ramsay’s wife. And it was such a perfect cake. Well I did hear that her recipes are delicious and she has a book out too.  I made this as a sudden after thought on a Saturday morning, wondering if it would bake in time for my morning picnic.  But yes it did and it was perfect. This shot was taken at the picnic table while we were hungrily attacking the cake! Please go ahead and try it out. 🙂

Recipe ( by Tana Ramsay, and adapted from the BBC Goodfood magazine)

  • 225g unsalted butter,softened
  • 4 regular sized eggs
  • 200g castor sugar
  • 225g self raising flour
  • Zest of 1 lemon

Lemon drizzle

  • Juice of 1 1/2 lemons
  • 85g castor sugar

Preheat your oven to 180 degrees Celsius.

Cream the butter and sugar till soft and creamy. Then add one egg at a time mixing well to make sure well incorporated. Add the lemon zest and mix well. Now sift in the self raising flour and mix till just combined. Line a 20cm cake tin with greaseproof paper and pour in the mixture.  Level the top with a spoon and bake for about 45 -50 min till a skewer comes out clean when tested.

While you wait for the cake to cool, prepare the lemon drizzle.  Mix the juice with the castor sugar till the sugar dissolves partly. Pierce the warm cake with a skewer or fork and then drizzle lemon juice all over till the juice has sunk in. And now time to enjoy your easy peasy lemon drizzle cake ..But it tastes even better after an hour or so.  Enjoy! 🙂

Note: I didn’t use all of the lemon syrup on the cake and it turned out pretty good, see what you think is the right amount.

Prep time 15min

Cook time 45mins

Semolina Almond Cake

This has to be one of the best cakes I’ve tasted so far. For those who prefer a buttery..nutty..no chocolate flavoured cake , this is the one! And when it’s so easy to put together ( It’s crazy simple!) , it will you be your go to cake recipe when time is not on your side. I would serve it as a lovely desert after an Indian meal or just serve it at tea time with some lovely masala chai ..simply superb! 🙂  🙂

Recipe ( adapted from Sinfully spicy)

  • 1 can of sweetened condensed milk ( 14 oz )
  • 10 tbsp. melted butter, more for the cake pan
  • 1/2 cup whole milk, at room temperature + 1 tbsp. milk
  • 1 tsp baking powder
  • 1+ 1/3 cup semolina ( not the fine variety )
  • 1+ 1/3 cup almond meal
  • 1/3 cup raw almonds for garnish ( on top)
  • 1 tsp cardamom powder ( from 5 pods – just grind or powder the seeds)

For the sugar syrup

  • 10 -12 crystal sugar cubes ( I used the ‘kalkand’)
  • 6 tbsp. water
  • 2-3 green cardamom pods ( smashed)

Preheat oven to 175 deg C

Get a large bowl, add to it the condensed milk, melted butter and milk. Mix well till well combined. Now add the semolina and the almond meal. Mix well then add the baking powder dissolved in the 1 tbsp. of milk that we kept aside earlier. Give it a few stirs and don’t over mix.

Get a 9″ x 2″ cake pan, butter and flour it. Line the base with parchment paper and pour in the batter. Scatter the top with the raw almonds and bake for 35 minutes or till the skewer comes out clean.

In the mean time , get a non stick pan and medium-low heat dissolve the crystal sugar and water. I just throw in the bruised cardamom pods and remove it at the end.

Once your cake is out of the oven, drizzle it with the sugar syrup and let it sit. Let it cool completely before you cut cos it will keep breaking if you cut it while it’s hot.

Serve it with some masala chai and you’ll be in heaven! Enjoy!

Going Bananas!

Banana Bread ( adapted from Donna Hay magazine)

Ever go to the supermarket and go crazy wanting to eat healthy and you buy so many fruits thinking you are gonna eat 5 servings of fruits a day..I’m gonna make smoothies everyday and firm up etc etc…and then you have so many fruits starting to go bad! and the bananas are always going bad really quick …gosh it’s happen to me so many times! So this is an extremely simple banana bread recipe which you can use for those overripe bananas. Works each time . I have a few other more posh banana bread/cake recipes which I shall post another time. Try this and let me know how it goes.

Recipe:

  • 2 cups mashed bananas
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 125g softened butter( unsalted)
  • 1 3/4 cups plain flour sifted
  • 1/4 cup honey/molasses
  • 1 tsp vanilla extract
  • 1 tsp cinnamon powder

Preheat oven to 160deg C.

Cream butter, sugar and vanilla extract together for about 8-10minutes till creamy and fluffy. Then scrape down the sides. Add one egg at a time and beat till well combined.

Add flour, baking powder, baking soda, honey and cinnamon powder, mix with a big metal spoon till just combined. Pour into a bread pan, 11x15cm and bake for 60 minutes. Remove from heat and let cool for 15 minutes before cutting into slices. Serve plain or with extra butter.

Enjoy!

 

Classic Brownie

Move over Jamie Oliver for this has to be the Ultimate chocolate brownie. As much as I ADORE Jamie Oliver, this brownie recipe has to be the best I’ve tried. Good crust and indulging fudginess…yumms! And it was too easy to make !Made it yesterday evening for some friends visiting and all done in about 45 minutes..of which you only spend 15 mins of your time and 30 mins in the oven! Super easy right! So here goes.

Recipe (adapted from Donna Hay magazine)

  • 400g good quality chocolate,chopped ( 70 % cocoa, I use Lindt)
  • 1 cup plain flour
  • 6 eggs
  • 280g butter
  • 2 cups brown sugar ( I used molasses)

Preheat oven to 180deg C.

Melt half the chocolate with all of the butter in a bain-marie till melted and glossy. Set aside to cool a little.

In a stand mixer, crack 6 eggs and add the brown sugar and mix on low speed for about 5 minutes. Now add the flour and the chocolate/butter mixture and fold in till just combined. Add the remaining chopped chocolate and fold it in.

Pour the mixture into a 25cm x 25cm square tin lined with non stick baking paper. Bake for 30-35 mins or until cooked when tested with a skewer. Allow to cool in tin and cut into squares.

Serves 8-12

Enjoy it with some good quality vanilla ice cream- didn’t have any but tasted equally divine with coffee! 🙂

Seri Muka

A beautiful nyonya delicacy but I think most of us wouldn’t bother trying to make it cos it appears to be too much trouble. BUT No it’s not rocket science to make Seri Muka though you do need some patience and say a few prayers so that your pulut ( glutinous rice ) is the right consistency and then you are good to go! I’ve been looking at this recipe for awhile , not because I’m dying to eat it…but simply cos I think we are being short changed and ripped off at the local ‘kueh’ stalls. No way should this delicacy should cost RM 1 and taste like muck!

So off I went and bought a bag of glutinous rice and pandan leaves (screwpine leaves). The rest you should have in your pantry. End result was a yummylicious Seri Muka, gooey and sweet!  🙂

Recipe ( adapted from Rasa Malaysia)

Bottom Layer

  • 300 ml glutinous rice ( soaked for 30 minutes)
  • 200 ml thin coconut milk ( I mixed 100 ml thick coconut milk with 100 ml water)
  • 1 tsp salt
  • 3 screw pine leaves ( tied into a knot )

Upper Layer

  • 200 ml thick coconut milk
  • 2 large eggs plus 1 egg yolk
  • 150g fine sugar
  • 100 ml pandan ( screwpine ) juice from 10-12 pandan/screwpine leaves ( chop leaves roughly and blend with 70 ml water)
  • 5 tbsp. all purpose flour mixed with 2 tbsp. cornstarch/corn flour

Get your steamer out, fill it with hot water and get it boiling on high heat. Now take a container to steam the glutionous rice and mix all the ingredients for the bottom layer in that container. I used a 12 inch springform cake tin . Check for salt and now steam on high heat for 20 minutes.

While the rice is steaming, get started on the upper layer. Mix the coconut milk, eggs. sugar in a heat proof bowl till sugar has dissolved. Take the pandan juice and stir the flour into it till smooth, then add to eggy mixture. Stir to make sure no lumps.

Cook over a bain-marie over medium low heat until it thickens but still runny enough to pour. Get glutinous rice out of steamer after 20 minutes, stir it, taste for salt again and using the same container flatten it into the container with a spoon or using your hands till it’s compacted. Now pour the eggy mixture onto it through a sieve.

Steam over medium heat for 30 minutes. Cool well before cutting it into diamond shapes. Use a knife heated by dipping in hot water, then wiped dry. This will ensure it cuts beautifully.

Wallah a home-made Malaysian delicacy. Enjoy! 🙂