Posts Tagged ‘ Cake ’

Black Glutinous Rice Cake

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I’ve been craving for this steamed cake for a while and  yesterday I finally bought  a coffee grinder, to grind the black glutinous rice.

I don’t know if it’s because the long time waiting or it tasted really that good, but it was one of the most delicious cake I’ve ever make, moist but with a slight harsh texture, sweet yet light to digest (although I kind of digest everything in  light mode even when it’s heavy 😉 )

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 Black Glutinous Rice Cake

Recipe taken from here

Ingredients

  • 300 gr Black Glutinous Rice Flour
  • 350 gr sugar
  • 250 cc vegetable oil
  • 200 cc coconut milk
  • 8 eggs
  • 1 tsp vanilla essence
  • butter to moist the pan

Directions

  1. Put water in a steam pot to boil.
  2. Whisk the eggs and sugar with electric mixer until risen, add oil, coconut milk and vanilla, mix well.
  3. Lower the mixer’s speed, add the rice flour gradually, Whisk well.
  4. Pour the batter into the moistened  bundt pan.
  5. Steam for 35-45 minutes (cover the pot lid with cloth to avoid water dripping into the cake )
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Black-Currants Orange Blossom Cheese Cake

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Finally for the first time round, I didn’t half the challenge recipe. I used to half the recipe before, just in case something went wrong and the damage would not be whole 😉

This time I took  my chance, because it’s CHEESECAKE… I  *HEART* cheesecake and this recipe is gold,  the best I’ve ever make, simple but yet the result is perfect in taste and texture.

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I made  two kinds of mini cheesecakes, one with blackcurrants toppings and one with simple chocolate shavings, but both them had orange blossom essence.

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The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.

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Abbey’s Infamous Cheesecake:

crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake

DIRECTIONS:
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.

3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

5. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil “casserole” shaped pans from the grocery store. They’re 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.

 

** Orange Blossom-scented cheesecake – heat the cup of heavy cream in the microwave or a saucepan until hot but not boiling. Add 1 tbsp of Orange Blossom and stir.  Add cream to cheesecake batter as normal.

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* My first picture is also my entry for CLICK-APRIL

Cherry Egg Whites Cake

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After my burnt matcha cherry creme brulee, I have some left over cherry conserved and lot of egg whites, by me not being in the mood for suspense, I was looking for a cake recipe with a lot of egg whites. Thought about making an angel food cake, but the dryness of the cake kind of puts me off.

Then, I found this fantastic recipe,  egg whites cake but with  a little of baking powder & butter… simply perfect.  All of what I did extra was adding some cherry conserved for some colour and sourness (to balance the strong egg-y flavor 🙂 )

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Fresh Ginger Cake with Simmered Oranges

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The mean influenza virus is invading my house, so I need to make some kind of home remedy…

I’m thinking of citrus and ginger… normally I would just boil some water with honey, lemon and crushed fresh ginger, but this time I ‘d like to fancy it up a little.

I made then Dave’s Ginger Cake with Nancy Wall Hopkins’s (Deputy food editor of Better Homes and Gardens) Simmered Oranges, with two “superb” recipes , I believe they have added some extra strength to my immune system 😉

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*This picture is my entry for CLICK: March 2009. (Wood)

Fresh Ginger Cake Recipe adapted from here

** I substitute molasses with honey and I didn’t have ground cloves, so instead I skipped it on the cake and added whole cloves in the simmered oranges

Simmered Oranges

Ingredients

  • 4 oranges, sliced crosswise about 1/4 inch thick, seeds discarded
  • 1 1/2 cups sugar
  • 1/4 cup water
  • 1/4 cup orange juice
  • 1/4 cup lemon juice

Directions

  1. Boil water and juices, stir to dissolve sugar
  2. Reduce heat, simmer, uncovered, 10 mins or until syrupy
  3. Add orange slices(and cloves), return to boiling, reduce heat
  4. Simmer, uncovered for 3 mins or until oranges are tender, turning occasionally
  5. Transfer to serving bowl. Cool

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Caramel Cake with Chamomile infused Caramelized Butter Frosting

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Phew!!! Finally Dolores, Alex, Jenny with the help of Natalie brought back the sweet challenge, not just any sweet, it’s caramel sweet…yay!!!

I made mini cakes (loove minis) and adding chamomile extract in the butter frosting for some extra scent 🙂

PS: I hope I included every new rules (daringbakers now have a hightech-security) in my post, so I wouldn’t be kicked out off the blogroll :p

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CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING

Recipe from Golden Vanilla Bean Caramels from Pure Dessert by Alice Medrich, Artisan Press, Copyright 2007, ISBN: 978-1579652111

CARAMEL CAKE
10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

Notes from Natalie for those of you baking gluten-free:

So the GF changes to the cake would be:

2 cups of gluten free flour blend (w/xanthan gum) or 2 cups of gf flour blend + 1 1/2 tsp xanthan or guar gum
1/2 – 1 tsp baking powder (this would be the recipe amount to the amount it might need to be raised to & I’m going to check)

I’ll let you when I get the cake finished, how it turns out and if the baking powder amount needs to be raised.

Preheat oven to 350F

Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.

Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Cake will keep for three days outside of the refrigerator.

CARAMEL SYRUP

2 cups sugar
1/2 cup water
1 cup water (for “stopping” the caramelization process)
In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING

12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract

2 teaspoons chamomile extract

2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner’s sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner’s sugar has been incorporated. Add salt to taste.

Note: Caramelized butter frosting will keep in fridge for up to a month.
To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light

(recipes above courtesy of Shuna Fish Lydon)

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Hummingbird Cake

First of all I want to say sorry for my blogger friends, that I’ve been away for a while, but now I’m back 🙂

I have some leftover pineapple and was looking for a cake recipe, when I stumble upon this super moist with excellent flavors recipe. I don’t know why the creator calls it hummingbird cake, but maybe because its light and full of beautiful colours (flavors).

I made half of the recipe, but 2/3 of banana, 2/3 pineapple, 1 tsp of cinnamon (looove the spice) and only 1 tbsp the syrup of pineapple.

This is also my entry for SHF : Time to spice up your life host by talented Anita of dessert first

Yogurt Honey Lemon Cake with Wild Berries Glazed

Just like breakfast, how  I start the day is very important. Baking this cake first thing in the morning, helped me a lot to be able to enjoy the rest of the day. The great aroma of honey & lemon in the whole house, almost hypnotized me to ignore my house chores :),but then, after I ate this (breakfast) cake,  I was so  ready to conquer my domestic life 😀

Recipe addapted from here

Ingredients

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup plain whole-milk yogurt
  • 2/3 cup sugar
  • 1/3 cup honey
  • 3 large eggs
  • 1 teaspoon  finely grated lemon peel
  • 1/4 teaspoon vanilla extract
  • 1/2 cup vegetable oil

For glaze

  • 1/4 cup wild berries jam
  • 1 tablespoon icing sugar
  • 1 teaspoon water

Directions

Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2×4 1/2×2 1/2-inch metal loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, honey, eggs, lemon peel, and vanilla in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil. Transfer batter to prepared pan. Place pan on baking sheet.

Place cake on baking sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely. (Can be made 1 day ahead. Wrap and store at room temperature.)

Stir jam,icing sugar and 1 teaspoon water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of cake. Let glaze cool and set.