Baked Cassava / Tapioca Cake

A cake with a difference!  I was thrilled to find frozen grated cassava at one of the Asian shops here.  I was craving for this kuih while we were staying in Ampang and me being pregnant.  I remember I kept going to Sungei Wang shopping mall to look for the Malay store that was selling them.  After moving away from Kuala Lumpur, I never came across a store or shop that's selling this.  :-(

I used frozen cassava for this recipe.  It would be definitely better to use fresh grated cassava.  But I consider myself to be lucky as I'm able to get the frozen ones. :-)



Ingredients:

900g frozen grated cassave/tapioca

200g sugar

400ml (one can) thick coconut milk
1 egg, plus 1 egg york
20g butter

Method:

1. Preheat oven to 180C.  Line a 18cm square baking pan.

2. In a pot, pour in the coconut milk and warm it with medium-low heat.  Add in the butter and sugar.  Stir until the butter has melted and sugar dissolved.  DO NOT boil it.  Remove from heat and set aside to cool.

3. In a large mixing bowl, whisk the egg and egg york.  Add in the coconut milk mixture and whisk until well combine.  Finally add in the grated cassava and mix well using a wooden spoon.

4. Pour the batter into the prepared baking pan and bake for about an hour or until the top has turned golden brown.

5. Cooled completely before cutting into slices.  It is best to be eaten on the same day.

:-)

Quick Mix Chocolate Cake

I made this chocolate cake for my son Andrew's 11th birthday today.  I call it a quick mix chocolate cake because the steps for making this cake are simple and quick.   It's just a plain chocolate cake with no nuts or fruits added.  This cake turn out soft, moist and delicious.  Kids will love it!


A photo of our birthday brunch:

Ingredients:

1 cup all purpose flour

1 1/2 cup castor sugar

3 large eggs

150g butter

1/4 cup milk

1/2 cup cocoa powder

1 tbsp vanilla extract

1/4 tsp baking soda

1 tsp baking powder
white chocolate to garnish

Method:

1. Preheat oven to 160C.  Grease a 23cm round springform or a cake pan.  Line with baking paper.

2. In a small pot, place the butter, milk and cocoa powder in and melt the butter in medium low heat.  Using a whisk to stir until the mixture is smooth.  Do not boil it.  Remove from heat and set aside to cool.

3. In a large bowl, using a mixer, beat eggs and sugar together until very light and fluffy.  Sift in flour, baking soda and baking powder and mix until smooth.

4. Add in vanilla extract and the cocoa mixture and beat until well mixed.

5. Pour the batter into the prepared pan.  Bake for 45 - 60 minutes or until a skewer inserted in the centre and comes out dry and clean.

6. When the cake is completely cooled.  Garnish with shaved white chocolate or sprinkle with icing sugar!

German Cheesecake with Mandarin Orange and Blueberry

I've made the basic German cheesecake many times now and always received good compliments from it.  For this cheesecake, I'm using the same recipe with mandarin orange segments added at the bottom of the filling and then garnish with blueberries on top of it.

Serving it with or without cream, this cake looks and tastes great!

For the recipe of the basic German cheesecake please click here.

Ingredients:

Crust:

85g butter, soften

1 1/3 cup flour

1/2 cup sugar

1 egg

1 tsp baking powder

Filling:

500g low fat quark

1 cup sugar

2 egg yolk

1 egg

3 tbsp melted butter

1 package vanilla sugar (about 2 tsp)

1 cup milk

1 package vanilla pudding mix (37g)

2 tbsp fresh lemon juice (about half of a lemon)

1 small can of mandarin orange segment, drained

300g blueberries to garnish

some icing sugar

Method:

1. Preheat the oven to 175C
2. Grease a 22 x 22cm baking tin with butter or oil.  Line with baking paper for easy removal, longer on both sides as shown on photo.

3. For crust, mix the butter and sugar until smooth.  Mix in 1 egg and follow by baking powder and flour.  Knead together until it form a dough.
4. place the dough on the tin in batches.  Then using fingers, press them evenly covering the bottom and the sides of the tin.

5. Lay some mandarin orange segment on the crust.

6. For filling, mix together quark, melted butter, sugar, vanilla sugar and the pudding mix in a large bowl until smooth.
7. Blend in egg yolk, egg, milk and lemon juice and mix well.
8. Pour the filling into the pan.  After knowing the level of the filling in the form, trim the dough at the sides evenly.  It is OK if the filling is a little bit over the dough.  For more photos and details please refer to the basic German cheesecake recipe here.

9. Bake in the middle rack for about an hour or until the filling no longer move when shake gently.
10. After baking for about 40 minutes, the filling will rise.  Don't worry, this is normal and it will fall when cooling down.
11. And finally leave the cake in the oven for 10 minutes after turning the oven off.

12. When the cake is completely cooled, garnish the top with blueberries and icing sugar.  Keep the cake in the refrigerator until serve.

Butter and Chocolate Marble Cake

My boy wanted a chocolate cake for his 10th birthday.  But since I'd made chocolate cakes for the last two occasions, we both agreed on a butter and chocolate marble cake instead.  :-)



This classic cake is great for teatime treat with or without whipped cream!

















Ingredients:
225g plain flour
225g butter, soften
225g caster sugar
4 medium eggs
3 tbsp milk
2 1/2 tbsp cocoa powder
1 1/2 tsp vanilla extract


Method:
1.  Preheat oven to 170 degree C.  Grease a 23cm round tin and line the bottom with baking paper.

2.  In a mixing bowl, mix butter and sugar until light and creamy.  Add in the eggs, one at a time.  Then add in vanilla extract, milk and mix well.  Sift in the flour and baking powder and mix until smooth.

3.  Divide the mixture into two bowls.  Stir the cocoa powder into one of the bowl and mix well.

4.  With a large spoon for each bowl, scoop the mixture into the tin alternately until all the mixture is used up.  Give the cake tin a tap on your table or worktop to get rid of the air bubbles.  With a skewer, or a chopstick, swirl it around the mixture a few times to create a marble effect.

5.  Bake for 35 - 45 minutes or until a skewer or a toothpick inserted into the centre and comes out clean.  Leave to cool on a wire rack.

 

Mother's Day Dessert 2 - Chocolate Torte with Raspberry and Blueberry

This torte is moist and chocolicious!  Topped with fresh whipped cream, raspberries and blueberries, it's attractive and presentable. 


Ingredients:
1 1/3 cups (160g) flour
2 large eggs
110g butter, soften
1 cups (200g) sugar
150ml boiling water
1/2 cup (50g) cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla extract
250g fresh whipped cream
1/2 cup icing sugar
Raspberries and Blueberries
Serves 8

Method:
1.  Grease and line the springform.  Preheat oven to 180 degree C.

2.  Pour boiling water over cocoa powder and whisk until smooth.  Set aside and let it to cool.  Sift flour, baking soda, baking powder, salt and set aside.

3.  In a mixing bowl, cream butter and sugar.  Beat in eggs, one at a time, then stir in vanilla extract.

4.  Add flour mixture alternately with cocoa mixture until smooth and lump free.  Pour the batter into the springform.

5.  Bake for 20 - 25 minutes or when a toothpick inserted in the middle and come out clean.  Do not overbake.  Cool on a wire rack.

6.  Whip the fresh cream with icing sugar.  Spread on the torte when it's completely cooled.  Arrange the raspberries and blueberries over it.

Mother's Day Dessert 1 - Carrot Cake with Walnut and Cream Cheese Frosting

Mother's Day is just a week away.  Why not show your love by baking her a cake.  This carrot cake is always welcome at birthdays, weddings, gatherings and all special occasions.

Ingredients:
4 medium eggs
2 cups flour
1 cup dark brown sugar or brown sugar
1 cup white sugar
1 1/4 cups vegetable oil
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1 tsp mixed spice
2 tsp vanilla extract
3 cups grated carrot
1 cup chopped walnut

Cream Cheese Frosting:
175g Philadelphia cream cheese, soften
2 to 4 cups icing sugar
80 cup butter, soften
1 tsp vanilla extract
Serves 12

Method:
1.  Preheat oven to 180C.  Line a 9 inch/23cm cake tin with baking paper.

2.  In a large bowl, using a mixer, beat the eggs, sugars, oil and vanilla extract together until well mix.

3.  sift flour, baking soda, baking powder, salt, ground cinnamon, mixed spice and fold in the wet mixture until well combine.

4.  Stir in grated carrot and chopped walnut.  Bake for 40 - 50 minutes or until inserted a toothpick and come out dry.  Cool in a wire rack.

5.  To prepare the frosting, beat cream cheese, butter, vanilla extract and 2 cups of icing sugar together.  Then gradually add more icing sugar to the sweetness you desire.  The cake itself is not so sweet, so you might want to have a sweeter frosting.  Place the frosting in the fridge while waiting for the cake to be completely cooled or for an hour for easier spreading.

Easy Apple Tea Cake

Flavoured with cinnamon, mixed spice and apple, this apple tea cake is easy to make.  It's delicious just top with icing sugar or with whipped cream for the afternoon tea.

I made this when a mother from the school called and said that she and her son would like to pay us a visit a few hours later.  I always have apples in hand, so this cake was ready in a jiffy! 

Ingredients:

1 2/3 cups all purpose flour

3 eggs

1 1/3 cup sugar

3/4 cup vegetable oil

1 tsp baking powder

1/2 tsp baking soda

1 tsp vanilla extract

1 tsp ground cinnamon

1 tsp mixed spice
1 tbsp mayonnaise

Pinch of salt

2 cups apple, peeled, cored, finely chopped

Icing sugar, to serve or

Whipped cream, to serve

Serves 8 - 10 slices

 

Method:

1.  While chopping the apple, reserve a few slices for decoration on top of the cake.

2.  Preheat the oven to 175 degree C.

2.  In a large bowl, beat the sugar, oil, eggs and vanilla extract until well blended.  I just whisk them, I didn't use a mixer for this cake.

3.  In another bowl, combine the flour, baking powder, baking soda, cinnamon, all spice and salt.  with a spatula, fold in the dry mixture to the egg mixture until well combine.

4.  Fold in apples.  Grease a 21cm pie or tart mold.  Pour the mixture into the mold.  Arrange the reserved apple slices on top and bake for 25 to 35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.

5.  Cool on a wire rack.  Serve with icing sugar on top or with whipped cream.



Banana Bread/Cake

Why do we eat bananas?  1. Bananas are good for our hearts and nerves.  2.  Good for kidneys and bones.  3. They can act as mood enhancers.  4. Good source of dietary fiber, and many more benefits..  To find out more read here.

This banana bread is easy to make. I normally do not need a mixer, just mix them with a hand whisk and a spatula and done.

Ingredients:

3 ripe bananas

1 3/4cups all-purpose flour

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1/2 cup vegetables oil

1 cup white sugar

2 large eggs

1 tsp vanilla/banana extract

1 tbsp milk

1 tbsp mayonnaise

1 cup chopped walnuts

Directions:
1.  Preheat the oven to 165 degree C.

2.  Grease a 9x4 inch loaf pan and using a fork, mash the bananas in a bowl.

3.  In a bowl, whisk together flour, salt, baking powder, baking soda.

4.  In another bowl beat the eggs and oil, add milk, vanilla essence, mayonnaise and mashed banana then stir in the sugar and mix well.

5.  Add the dry ingredients and walnut to the banana mixture, stir until well combine.

6.  Pour batter into the prepared loaf pan.  Bake for about 1 hour, or until a inserted cake tester or wooden skewer comes out dry/clean.  Check the bread to make sure it is not over cook.  As that will dry out the bread.

7.  Let the bread rest in pan for 15 minutes before removing it from pan.

Easter Carrot Cupcake

What will you be cooking for this Easter?  A lamb dish or some Easter cross buns?  For Easter brunch or Easter dinner?  When it comes to this day, we always think of Easter eggs and Easter bunnies.  These cupcakes are decorated with edible paper for the nest with a chocolate marzipan egg.  They simply looks wonderful on the dining table, as a snack, for tea, or as a dessert.



Ingredients:

2 large eggs

1/2 cup vegetables oil

1/2 cup brown sugar

1/3 cup white sugar

1 cup flour

1 1/2 cups grated carrots

1 tsp vanilla essence

1 tsp baking powder

1 tsp baking soda

pinch of salt

1 tsp ground cinnamon

1 tsp ground all spice

10 - 12 cupcake cases

for the frosting:

1/8 cup butter, soften

55g cream cheese, soften

1 cup icing sugar

1/2 tsp vanilla essence

for decorations:

Some edible green paper

chocolate eggs

makes 10 - 12 cupcakes

Method:

1.  Preheat oven to 170 degree C.  place the cupcake cases in the tray.

2.  In a bowl, whisk together eggs, oil, sugars and vanilla essence until well combine.  Using a spatula, stir in dry ingredients and stir until well mix.  Next add in carrot.

3.  Bake for 15 - 20 minutes or until a cake tester come out dry.  Cool on wire rack.

4.  For the frosting, mix together all the ingredients until smooth and creamy.

5.  To decorate, spread 2 tablespoon of frosting on top of the cupcake, sprinkle some edible green paper in the middle to form a nest, and add a chocolate egg in the middle.

Banana Walnut Muffins

These healthy banana walnut muffins can be something extra in your kid's lunch box!  Or something to bring along for your next outing!  Most of the ingredients I used in this recipe are organic.  I sometimes make these on Saturday night and we then have them for breakfast on the next day.  



Ingredients:

1/2 cup organic wholemeal plain flour

1/2 cup organic white flour

1 tsp baking powder

1/2 cup organic brown sugar

60g organic butter, soften

1 organic egg, lightly beaten

1/3 cup organic milk

2 organic banana, mashed

1/2 cup walnut, roughly chopped

makes 6 muffins

Method:

1.  Preheat oven to 190 degree C

2.  In a bowl, whisk flour, baking powder and sugar.

3.  In another bowl, mix together butter, banana, egg, milk and mix well.  Then add in chopped walnut and mix.

4.  Combine the banana mixture with the dry ingredients, just to combine, not to over beat.

5.  Spoon mixture into muffin cases, filling cases two-thirds full.  Springkle nuts or sugar deco on top if desire.  Bake for 20 minutes or until golden.  Cool muffins in tin for 5 minutes, then remove and cool on wire racks.

German Cheesecake / Käsekuchen

This yummy, creamy German Cheesecake melts in your mouth!  The filling is made with quark, a type of German cream cheese.  It is not too sweet and has a wonderful lemon flavour.  It's not easy to find quark, especially outside of Europe.  To substitute, use low fat cottage cheese.  Blend the cottage cheese in a food processor with some milk until creamy and smooth.  You'll need a 9 ins. spring form to make this cake.

The crust is soft and easy to make.  This cake is best when it's chill over night.  Once you've tried it you will make it again, and again.....

Ingredients:

Crust:

85g butter, soften

1/2 cup sugar

1 egg

1 1/3 cup flour
1 tsp baking powder

Filling:
500g low fat quark
2 egg yolk

1 egg

3 tbsp melted butter

1 cup sugar
1 package vanilla sugar (about 2 tsp)
1 cup milk
1 package vanilla pudding mix (37g)

2 tbsp fresh lemon juice

To prepare:
1. Preheat the oven to 175C
2. For crust, mix the butter and sugar until smooth.  Mix in 1 egg and follow by baking powder and flour.  Knead together until it form a dough.
3. place the dough on the spring form in batches.  Then using fingers, press them evenly cover the bottom and the sides of the spring form.

4. For filling, mix together quark, melted butter, sugar, vanilla sugar and the pudding mix in a large bowl until smooth.
5. Blend in egg yolk, egg, milk and lemon juice and mix well.
6. Pour the filling into the pan.  After knowing the level of the filling in the form, trim the dough at the sides evenly.  It is OK if the filling is a little bit over the dough.

7. Bake in the middle rack for about an hour or until the filling no longer move when shake gently.
8. After baking for about 40 minutes, the filling will rise.  Don't worry, this is normal and it will fall when cooling down.
9. And finally leave the cake in the oven for 10 minutes after turning the oven off.