Post by SeaDragon on Dec 17, 2017 13:50:46 GMT 10
Add flavour to your cakes
By Amy Beh (July 13, 1999)
CAKES come in all imaginable flavours these days. While plain butter or chocolate cakes will always be popular, some adventurous bakeries have concocted nangka cake, vegetarian cake and even cili padi cake. Here are some time-tested recipes for your baking pleasure ...
Rich Dried Fruit Cake
Ingredients:
80g dried figs - cut into small pieces
125g pitted prunes - chop coarsely
2 tbsp brown sugar
375ml water
50g dried apricots - chop coarsely
175g butter
110g brown sugar
4 eggs
1 tsp vanilla essence
2 tbsp rum liqueur
250g self-raising flour - sift
Method:
PUT figs and prunes into a saucepan with 2 tbsp brown sugar and water. Cook over a gentle flame, covered for 15 minutes or until fruits are tender. Add apricots then remove the lid and cook for a further 5 minutes until liquid has almost completely evaporated. Set aside to cool.
Line and grease a 28 x 8cm oblong cake pan. Preheat oven to 180°C.
Beat butter and 110g brown sugar in an electric mixer until light. Add essence and eggs one at a time and continue to cream until fluffy. If it curdles, add a tablespoon of flour. Add rum liqueur and fold in sifted flour. Mix well.
Stir in cooled fruit mixture. Pour batter into prepared pan. Bake in preheated oven at 180°C for 40 minutes. Lower the heat to 160°C and continue to bake for 30 minutes or until cake is cooked through when tested with a wooden skewer.
Moist Carrot Cake
Ingredients:
175g grated carrot
50g sultanas
50g currants
100g walnuts - chop
175g butter
175g castor sugar
1 tsp vanilla essence
3 eggs
Combine and sift:
200g plain flour
1 tsp baking powder
1/2 mixed spice
1/4 tsp salt
Method:
LINE and grease a 20 x 14cm cake tin with baking parchment. Preheat oven to 180°C. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla essence.
Fold in the sifted ingredients gently. Stir in carrot, sultanas, currants and walnuts. Turn the mixture into prepared pan. Bake in preheated oven at 180°C for 40 minutes and 160°C for 10 minutes.
Citrus Fruit Chiffon Cake
Ingredients:
5 eggs - separate yolk from white
150g castor sugar
125g self-raising flour
1/4 tsp salt
Grated rind of one orange
Grated rind of one lemon
2 tbsp corn oil
Combine to make 2/3 cup liquid:
Orange juice - from the grated orange
Lemon juice - from the grated lemon
Method:
PREHEAT oven to 180°C. Whisk egg whites and half portion of sugar in an electric mixer until just stiff and mixture holds its shape.
Whisk egg yolks and sugar until light and creamy. Add grated orange and lemon rind. Add orange and lemon juice and stir well. Sift in self-raising flour with 1/4 tsp salt and fold gently with a metal spoon. Stir in corn oil.
Pour egg yolk mixture into egg white mixture. Carefully and gently mix with a spatula until batter is even.
Pour mixture into a 20cm ungreased tube pan. Bake in preheated oven for 40 minutes or until cake is well browned on the surface.
Remove cake from the oven and invert mould immediately. Leave aside to cool completely before removing from the mould.
Footnote: To remove the cake from the mould, run a knife around the sides of the mould and the base as well.
By Amy Beh (July 13, 1999)
CAKES come in all imaginable flavours these days. While plain butter or chocolate cakes will always be popular, some adventurous bakeries have concocted nangka cake, vegetarian cake and even cili padi cake. Here are some time-tested recipes for your baking pleasure ...
Rich Dried Fruit Cake
Ingredients:
80g dried figs - cut into small pieces
125g pitted prunes - chop coarsely
2 tbsp brown sugar
375ml water
50g dried apricots - chop coarsely
175g butter
110g brown sugar
4 eggs
1 tsp vanilla essence
2 tbsp rum liqueur
250g self-raising flour - sift
Method:
PUT figs and prunes into a saucepan with 2 tbsp brown sugar and water. Cook over a gentle flame, covered for 15 minutes or until fruits are tender. Add apricots then remove the lid and cook for a further 5 minutes until liquid has almost completely evaporated. Set aside to cool.
Line and grease a 28 x 8cm oblong cake pan. Preheat oven to 180°C.
Beat butter and 110g brown sugar in an electric mixer until light. Add essence and eggs one at a time and continue to cream until fluffy. If it curdles, add a tablespoon of flour. Add rum liqueur and fold in sifted flour. Mix well.
Stir in cooled fruit mixture. Pour batter into prepared pan. Bake in preheated oven at 180°C for 40 minutes. Lower the heat to 160°C and continue to bake for 30 minutes or until cake is cooked through when tested with a wooden skewer.
Moist Carrot Cake
Ingredients:
175g grated carrot
50g sultanas
50g currants
100g walnuts - chop
175g butter
175g castor sugar
1 tsp vanilla essence
3 eggs
Combine and sift:
200g plain flour
1 tsp baking powder
1/2 mixed spice
1/4 tsp salt
Method:
LINE and grease a 20 x 14cm cake tin with baking parchment. Preheat oven to 180°C. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla essence.
Fold in the sifted ingredients gently. Stir in carrot, sultanas, currants and walnuts. Turn the mixture into prepared pan. Bake in preheated oven at 180°C for 40 minutes and 160°C for 10 minutes.
Citrus Fruit Chiffon Cake
Ingredients:
5 eggs - separate yolk from white
150g castor sugar
125g self-raising flour
1/4 tsp salt
Grated rind of one orange
Grated rind of one lemon
2 tbsp corn oil
Combine to make 2/3 cup liquid:
Orange juice - from the grated orange
Lemon juice - from the grated lemon
Method:
PREHEAT oven to 180°C. Whisk egg whites and half portion of sugar in an electric mixer until just stiff and mixture holds its shape.
Whisk egg yolks and sugar until light and creamy. Add grated orange and lemon rind. Add orange and lemon juice and stir well. Sift in self-raising flour with 1/4 tsp salt and fold gently with a metal spoon. Stir in corn oil.
Pour egg yolk mixture into egg white mixture. Carefully and gently mix with a spatula until batter is even.
Pour mixture into a 20cm ungreased tube pan. Bake in preheated oven for 40 minutes or until cake is well browned on the surface.
Remove cake from the oven and invert mould immediately. Leave aside to cool completely before removing from the mould.
Footnote: To remove the cake from the mould, run a knife around the sides of the mould and the base as well.