Tag Archives: cake

How to Make Banana Chocolate Zebra Cake เค้กกล้วยหอมม้าลาย

200g Ripe Bananas

1 tsp Vinegar

2 Eggs

120g Brown Sugar

1/4 tsp Salt

130g Cake Flour

1 tsp Baking Powder

1 tsp Baking Soda

1 tsp Vanilla Bean Paste (or Vanilla Essence)

100g Vegetable Oil

2 Tbsp Cocoa Powder

2 Tbsp Water

7 inch Round Cake Tin, lined with parchment paper

https://www.instagram.com/captain.coriander/

200 กรัม กล้วยหอมสุก

1 ชช. น้ำส้มสายชู

2 ไข่ไก่

120 กรัม น้ำตาลแดง

1/4 ชช. เกลือ

130 กรัม แป้งเค้ก

1 ชช. ผงฟู

1 ชช. เบกกิ้งโซดา

1 ชช. วานิลลา

100 กรัม น้ำมันพืช

2 ชต. ผงโกโก้

2 ชต. น้ำสะอาด

ถาดเค้กกลมขนาด 7 นิ้ว ปูด้วยกระดาษไข

Pecan Cinnamon Crumb Cake

Recipe adapted from https://www.allrecipes.com/recipe/246868/pecan-sour-cream-coffee-cake/

Makes: 8×4 loaf

For the crumb:

  • 1 cup Pecans, roughly chopped
  • 3 Tbsp Caster sugar
  • 3 Tbsp Brown sugar (I use demerara)
  • 1 tsp Cinnamon powder
  • 2 Tbsp Oil
  • A pinch of salt

For the cake:

  • 120 g Caster sugar
  • 1 Egg
  • 1/3 cup Oil
  • 1 tsp Vanilla
  • 150 ml Sour cream
  • 150 g Plain flour
  • 1/8 tsp Salt
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda

How to put this together

  1. Mix together crumb ingredients until everything is well coated.
  2. Line an 8×4 loaf tin with baking paper
  3. Preheat oven 175 C
  4. Sift together flour + salt + baking powder + baking soda
  5. Beat egg + sugar on high speed for 5 mins.
  6. Add oil + vanilla + sour cream. Beat on medium speed for 2 mins.
  7. Add sifted flour mixture. Beat on low until just mixed. Do NOT over beat this.
  8. Pour half the cake batter in the lined loaf tin.
  9. Scatter half the crumb mixture evenly over the batter.
  10. Add the remaining half of cake batter. Gently spread to evenly cover the crumb.
  11. Scatter the remaining half of crumb mixture. Very gently press crumbs into the mixture.
  12. Bake for 30-40 mins (or until a clean skewer inserted come out clean)
  13. Leave to cool.

 

Japanese Cotton Cheesecake (ชีสเค้กญี่ปุ่น)

Light & fluffy cheesecake

Adapted from this recipe : http://www.craftpassion.com/light-japanese-cheesecake/

What you need

  • 180 g Philadelphia cream cheese (full fat), diced
  • 4 Egg yolks
  • 100 g Caster sugar (divided into 2 x 50g portions)
  • 45 g Butter, diced
  • 70 ml Milk (full fat)
  • 1 Tbsp Lemon juice
  • 40 g Plain flour
  • 15 g Cornflour
  • 1/8 tsp Salt
  • 4 Egg whites
  • 1/4 tsp Cream of tartar

How to put this together

  1. Line the bottom of 8″ round cake tin (with removable base). Line the sides with another strip of baking paper.
  2. Water-proof the base by wrapping the bottom bits with tin foil
  3. Preheat oven to 200 C
  4. In a double boiler, gently heat the cream cheese + butter + milk until smooth, continuously whisking to remove lumps.
  5. Take off heat.
  6. Add 50g caster sugar. Whisk to mix.
  7. Add egg yolks, one at a time. Whisk to mix.
  8. Add salt + lemon juice. Whisk to mix.
  9. Sift in plain flour + corn flour. Whisk to mix, removing lumps.
  10. In a clean bowl, add egg whites. Beat on low speed until foamy.
  11. Add cream of tartar, and beat at high speed until the bubbles are small but still visible.
  12. Gradually add the remaining 50g caster sugar. Continue to beat at high speed until you get soft peaks
  13. Boil a pot/kettle of water
  14. Fold the egg whites into the mixture, 1/3 at a time, each time incorporating them gently with metal wire whisk.
  15. Pour the batter into the pan. Smooth the surface with spatula.
  16. Tap it firmly on the counter a few times to release bubbles.
  17. Put the cake tin in a larger tray, fill it with hot water. Bake in the water bath at the bottom-most rack at 200 C heat for 16 mins.
  18. Lower the heat to 140 C and bake for 20 mins (let the oven temperature drop gradually by itself)
  19. Turn the oven off and leave the cake in there for another 20 mins (let the oven temperature drop gradually by itself)
  20. Leave to cool in the pan for 10 mins.
  21. Carefully remove the base, and peel off baking paper from the sides.
  22. Leave to cool completely, then chill.

Easy, Moist, Rich, Amazing Chocolate Cake

Please just make this cake – it’s easy to make and lip-smackingly delicious.

See original recipe here

I’ve made very minor tweaks to the recipe, mainly to avoid wastage (e.g. 2 eggs instead of 2.5 eggs). I also reduced the salt, as I have an on-going issue with my salt – for some reason it’s extra salty, so I’m basically halving salt in all the recipes lol

Makes: 8 inch round cake
What you need:
  • 8 inch round pan
  • 125 g Plain flour
  • 30 g Cornflour
  • 40 g Cocoa powder
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Salt
  • 125 g Full fat yoghurt
  • 30 g Water
  • 115 g Unsalted butter, at room temperature
  • 275 g Sugar
  • 2 Eggs
For the ganache:
  • 300 g Dark chocolate
  • 300 g Double cream
  • 30 g Unsalted butter, cut into small cubes
How to put this together:
  1. Preheat oven to 170 C
  2. Line baking pan with baking paper. I lined the bottom only (because I can’t line the sides neatly)
  3. Sift together plain flour + cornflour + cocoa powder + baking powder + baking soda + salt
  4. Sift them again
  5. In a small bowl, mix together yoghurt + water
  6. Beat together butter + sugar until butter is lighter in colour. It won’t be a fluffy creamy texture – it’ll be more like clumps of sand. Scrape down the sides of the bowl if required.
  7. Add one egg at a time, beating well between addition.  Scrape down the sides of the bowl if required.
  8. Add in 1/4 of flour mixture. Use a spatula to fold in the mixture until it’s well incorporated.
  9. Add in 1/3 of yoghurt mixture. Fold until it’s well incorporated.
  10. Repeat with 1/4 flour, then 1/3 yoghurt, then 1/4 flour, then 1/3 yoghurt, then finally 1/4 flour
  11. Pour mixture in baking pan.
  12. Bake for 40-50 mins – until a clean skewer inserted comes out clean.
  13. Let cool completely in the baking pan

To make the ganache:

  1. In a glass bowl, break dark chocolate into small pieces
  2. In a pot, bring double cream to a boil. Take off heat.
  3. Pour hot cream over chocolate pieces. Leave for 1 minute, then stir with spatula until all the chocolate pieces are melted and well incorporated
  4. Add in butter cubes, and stir until melted and well incorporated.
  5. Cover with plastic wrap, and leave at room temperature until it reaches the consistency you want to work with

To assemble:

  1. Cut the cake in half horizontally (I mark the half line with serrated knife, then cut it with a long piece of thread)
  2. Place the bottom half of the cake on a serving plate
  3. Pour a layer of ganache on the cake
  4. Place the top half of the cake on top
  5. Cover the outside of the cake with remaining ganache
  6. Serve at room temperature

Greek Coconut Cake with Orange Syrup (Ravani)

We ate plenty of these beautiful cakes while travelling around Greece. I personally find them slightly too sweet & syrupy, and have adjusted the recipe accordingly.

Recipe based on:
http://www.mygreekdish.com/recipe/ravani-greek-cake-with-syrup-and-almonds/
http://cookmegreek.blogspot.co.uk/2012/05/coconut-ravani-coconut-semolina-cake.html

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Greek Coconut Cake with Orange Syrup (Ravani)

We ate plenty of these beautiful cakes while travelling around Greece. I have adjusted the recipe to reduce the sweetness to my preference.
Course Dessert
Cuisine Vegetarian
Keyword Vegetarian
Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings 24 pieces

Ingredients

What you need:

  • 23cm x 33cm pan
  • 150 g butter at room tempurature
  • 250 g caster sugar
  • 4 eggs separated
  • 200 g lukewarm milk
  • 250 g self-raising cake flour or 245 g plain flour + 3 tsp baking powder
  • 1/2 tsp baking soda
  • 200 g desiccated coconut
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • zest of 2 oranges

For the syrup:

  • 1 cup sugar
  • 1 cup orange juice

Instructions

  • Preheat oven to 170 C
  • Line baking pan with baking paper
  • Beat egg whites until shiny with stiff peak
  • Cream butter + sugar + salt until light & fluffy. Gradually add egg yolks, one at a time, beating continuously
  • Add milk + vanilla. Beat until well mixed.
  • Add baking soda + dessicated coconut + flour + orange zest. Mix with spatula.
  • Add in half egg whites. Fold gently until all incorporated.
  • Add remaining half egg whites. Fold gently.
  • Pour batter in the pan. Bake for 50-60 mins or until clean skewer inserted come out clean. Leave the cake to cool completely.
  • When the cake is fully cool, cut them into squares
  • Heat orange juice + sugar on medium heat and bring to boil. Boil for 10-15 mins until the syrup slightly thickens.
  • Slowly ladle the HOT syrup over the COOL cake. Allow each ladle to absorb fully before adding more syrup.

Green Tea Lava Cake

When we dine out and eat something that hits the spot, we will come home and religiously try to replicate the dish.

This happened when we had dinner at Tatsumi (see blog here: Tatsumi, Auckland) and the green tea lava cake was so incredible we could not stop thinking about it.

So I got googling, and found a few recipes. Crystal’s recipe is the most promising one and has the prettiest photos: Valentine’s Day: Matcha Green Tea and White Chocolate Molten Lava Cake

I’ve made lava cakes before but it was always a bit of hit and miss. However, I’ve made many batches of Green Tea Lava Cake using this recipe, and all have been successful (fingers crossed this continues!) – so this is pretty fool proof to me.

Please try this at home – you will not be disappointed. It’s so easy to make and tastes amazing.

p.s. I amended the recipe slightly because we find the original recipe slightly too sweet for our liking

p.p.s. Ours don’t turn out as pretty as the original one, but we cannot fault the taste. Amazing result. See how beautiful it “can” look from the original blog post.

Serves 2-3

What you need:

  • 40 g butter
  • 80 g good quality white chocolate
  • 20 g castor sugar
  • 2 eggs
  • 34 g all purpose flour
  • 1 Tbsp good quality matcha powder

To make the batter:

  1. Lightly butter the insides of 3 ramekins, lightly dust with flour, and line the bottom with baking paper. Chill in the fridge.
  2. Melt butter using double boiling method.
  3. Take melted butter off the heat. Add white chocolate, mix with a hand whisk until smooth.
  4. Sift in matcha powder. Mix well using hand whisk.
  5. In a separate bowl, gently beat together eggs + sugar until sugar has melted
  6. Add egg mixture to chocolate mixture. Mix well.
  7. Pour mixture into the chilled ramekins. Put plastic wrap over the ramekins and freeze overnight.

To bake:

  1. Preheat oven at 180 C
  2. Bake for 16-20 minutes (varies depending on your oven). At the 15 minute mark, sit and watch it. Timing is very important in making this. The surface will cook from the outside in with the center remaining dark glossy green, while the outside start to become more matt and become a lighter green colour. As soon as the center fully seals up take it out from the oven. The center will still wobble a little bit – this is fine.
  3. Leave to rest in the ramekin for 2 minutes
  4. Run a clean sharp knife around the edges. Put the serving plate over the top, and gently inverting it
  5. Serve immediately.

Banana Cake

This recipe makes very light, moist, and fluffy banana cake. Quick and easy too. My absolute favourite recipe!

Makes: 18 cup cakes (or in one batch in 9″ square tin)

What you need

  • 200 grams plain flour or cake flour
  • 3 eggs
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup oil (this can be reduced to 1/2 c)
  • 180 grams caster sugar
  • 200 grams ripe banana
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla essence

How to put this together

  1. Preheat oven 200 C
  2. Sift together flour + baking powder + baking soda
  3. Mash banana and add lemon juice
  4. Put eggs + sugar + salt in a bowl
  5. Beat on high speed for 7-8 mins
  6. Add flour
  7. Beat on on low for 1 min
  8. Add oil & vanilla essence
  9. Beat on medium for 2 mins
  10. Add banana
  11. Beat on low for 1 min
  12. Put mixture into muffin tray (or cake tin)
  13. Bake for 20-25 mins
  14. Leave to cool

To bake this in cake tin:

  • Preheat the oven to 180 C instead
  • Line the bottom of the tin with baking paper
  • Bake for 30-40 mins (or until a clean skewer inserted come out clean)

This tastes even better and more moist the day after!

Serve this with

  • Tea of your choice