Cakes

48 notes · generated by structure_markdown.py

Contents

1. Almond And Carrot Cake
2. Apple And Butter Cake
3. Austrian Habsburger Torte
4. Baked Chocolate Mousse
5. Banana, Pecan and Mango Muffin
6. Bangkok Kaya Cake
7. Bannoffee Pie
8. Best Chocolate Cake [ Yotam Ottelenghi ]
9. Black Forest Cake
10. Black Forest Cheesecake
11. Black Star Watermelon and Strawberry Cake
12. Blood Orange Cake
13. Butter Sponge Cake with Fresh Fruits topping
14. Chocolate And Orange Cake
15. Chocolate Brownie with Pecan Nuts
16. Chocolate Fudge Brownies
17. Chocolate Souffle
18. Chocolate Sponge Cake
19. Cotton Cheese Cake
20. Crepe
21. Cupcakes
22. Flourless Hazelnuts Chocolate Cake
23. Fresh Cherries Black Forest Cake
24. Friands
25. Fruit Cake
26. Hazelnut and Chocolate Mousse Cake
27. Hazelnut And Chocolate Mousse Cake
28. Indonesian Kueh Lapis
29. Jamaican Ginger Cake
30. Kueh Binka Ambon
31. Mango Cheese Cake
32. Mango Cream Cake
33. Mango Swiss Roll
34. Mini chocolate Brownie
35. Orange and Black Sesame Seeds Cake
36. Orange and Ginger Upside Down Cake
37. Pandan Chiffon Cake
38. Pandan Kaya Cake
39. Pavlova
40. Pears Upside Down Cake
41. Rainbow Cake
42. Raspberries And Mango Chocolate Cake
43. Raspberries And Chocolate Cake
44. Raspberries Ricotta Cheesecake
45. Sponge Cake [Kueh Bahulu ]
46. Sticky Date Pudding
47. Sugee Cake
48. Tiramisu

Almond And Carrot Cake

Created 2014-02-23 · Updated 2022-02-03

Ingredients

• Ingredients:v
• 250gm Ground Almond
• 6 x 60gm Eggs separated
• 1 Cup Plain Flour
• 1 Teaspoon Baking Powder
• 2 Cups Grated Carrot
• 2/3 Cup Sugar
• Rind of 1 Lemonf
• 1 Teaspoon Vanilla
• 1/2 Cup Chocolate Chips
• 1/4 Cup Olive Oil

Method

1. Grease an 8 Inch Round Baking Tin Whisk the egg white with half the sugar and a pinch of salt and 1/4 teaspoon cream of tartar till stiff peaks form.
2. Whisk the egg yolk with the remaining sugar till thick and fluffy.
3. Add in the olive oil and mix well.
4. Add in the remainder of the ingredients and mix well.
5. Mix in 1/3 of the whisked egg white to lighten the batter.
6. Pour the batter into the egg white and fold in lightly.
7. Pour into the greased tin and bake in a preheated oven at 180 C for an hour.
8. Remove, turn out on to a wire rack to cool.

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Apple And Butter Cake

Created 2014-08-10 · Updated 2016-12-07

Ingredients

• 8 oz. Butter
• 8 0z Sugar
• 4 x 60 gm Eggs
• 12 oz Plain Flour
• 2 Teaspoon Baking Powder
• 1/2 Cup Cornflour
• 1/3 Cup Milk
• 8 inch [20 cm ] Cake Tin
• 1 - 2 Apples, skin removed and sliced

Method

1. Beat the butter and sugar in a mixer till pale and fluffy.
2. Beat in the eggs and add in the milk.
3. Mix the flour, cornflour and baking powder together.
4. Fold the dry ingredients into the batter.
5. Do not overmix.
6. Arrange the apples on top Bake in a preheated oven at a temperature of 180 C for about 60 minutes to 75 minutes.
7. Leave the cake in the tin for 5 minutes before turning out to cool on a wire rack.

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Austrian Habsburger Torte

Created 2021-01-26 · Updated 2021-07-16

Ingredients

• Hazelnut Sponge
• 100gm ( 3 oz. )Caster Sugar
• 6 x 60gm Eggs Separated
• 100gm ( 3 oz ) hazelnut meal
• 50gm Toasted Breadcrumbs or
• 2 oz. Plain Flour + 1/4 teaspoon Baking Powder
• 1 Teaspoon Vanilla Essence
• Chocolate Sponge
• 3 oz Caster Sugar
• 5 x 60gm Eggs separated
• 3 1/2 oz ground Hazelnuts
• 4 oz Dark Chocolate ( 70% Cocoa ) melted and cooled
• 1 oz toasted Breadcrumbs
• Chocolate Filling
• 5 oz unsalted Butter
• 5 oz Icing Sugar sifted
• 4  1/2 oz Dark Chocolate melted and cooled
• 3 Tablespoon Rum or Tia Maria
• Pistachio and Almond Filling
• 3  1/2 oz Unsalted Butter
• 3 1/2 oz Icing Sugar
• 1 Teaspoon vanilla essence
• 4 1/2 oz pistachio ground
• 4 1/2 oz Almond ground
• 3 Tablespoon Apricot Jam
• 1 1/2 Portion Chocolate Icing
• Thick Chocolate Icing
• 3 1/2 oz dark Chocolate
• 1/2 Tablespoon Unsalted Butter
• 5 1/2 Fluid oz Water
• 3 1/2 oz sugar

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Baked Chocolate Mousse

Created 2013-06-29 · Updated 2025-06-10

Ingredients

• 400gm dark chocolate ( 70% cocoa )
• 600 ml pouring cream.
• 6 large eggs [ 60 gm eggs ]
• 150 gm castor sugar
• 1 tablespoon coffee powder
• Method;
• 500 gm dark choicolate [70% cocoa }
• 2 tablespoon espresso coffee powder
• 40 ml brandy
• 6 eggs
• 2 talespoon sugar
• 1 cup thickened cream
• chocolate curls and cocoa to serve

Method

1. Preheat oven to 170 C Put chocolate into a bowl and melt it over a pan of simmering water , take care not to let the bowl touch the water. add in the coffee powder. Cool, then add in pouring cream and stir until smooth.
2. Combine eggs and sugar in a bowl and whisk till smooth and pale.
3. Add in the cooled melted chocolate mixture and mix well.
4. Pour into a 25 cm greased springform tin and bake for 45 minutes until just set.
5. Remove from oven and cool.
6. Refrigerate for 2 hours before serving.
7. NOTE:
8. Here is another recipe from the Australian Gourmet Traveller Melt chocolate in a heatproof bowl over simmering water.
9. Stir in coffee and brandy and cool slightly.
10. Beat eggs until light and frothing. Gradually add in sugar and beat till mixture is thick and creamy.
11. Beat cream till soft peaks form.
12. Beat the melted chocolate mixture in a large bowl until smooth and shiny, then stir in the egg mixture in 3 batches. Fold in the cream and pour into a base-lined lightly greased square 20 cm square cake tin.
13. Place tin in a larger baking dish, pour in enough hot water to come halfway up the side of the tin and bake in preheated oven at 180 C for 1 hour.
14. Leave cake in turned off oven, with door ajar for a further 15 minutes.
15. Stand cake tin on a wire rack and cool completely before turning out.
16. Serve , cut into wedges or square topped with chocolate curls and dusted with cocoa powder.

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Banana, Pecan and Mango Muffin

Created 2013-12-01 · Updated 2016-11-26

Ingredients

• 2 1/2 Cups Plain Flour
• 2 teaspoon Baking powder
• 1 Cup Mashed ripe Banana
• 1/2 Cup chopped Pecan Nuts
• 1/2 Cup Chopped Mangoes
• 2 x 60 gm Eggs [beaten ]
• 1 Cup Milk [ Buttermilk ]
• 2/3 Cup Caster Sugar
• 100 gm Butter [melted ]
• 1 Teaspoon Vanilla Essence
• Shift the plain flour and baking powder into a mixing bowl

Method

1. Add in the sugar, pecan and mango and banana Mix the milk, beaten eggs and butter and vanilla together and pour into the dry ingredients.
2. Mix well gently and divide the mixture evenly among the muffin holes.
3. Bake in a preheated oven at a temperature of 180 C for about 30 minutes.

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Bangkok Kaya Cake

Created 2013-06-06 · Updated 2018-05-30

Ingredients

• 2 x 10 Inch Square Cake Tin
• 1 packet [ 25 gm ] Agar Agar Powder, Champion Brand

The chocolate Layer

• Fill one cake tin with water and leave aside
• [ to prevent the agar agar from sticking to the tin when set.
• 1 1/2 Teaspoon agar-agar powder
• 2 Tablespoons Cocoa Powder
• 1 Teaspoon Coffee Powder
• 1/2 Teaspoon vanilla essencel
• 3 oz. Raw Sugar
• 16 oz Water

Method

1. Put all the above ingredients into a pot and cook, stirring till it comes to a boil.
2. Pour away the water from the cake tin Pour the chocolate mixture into the wet tin and leave it on a wire rack to set.
3. When set, take a fork and score the top of the jelly in a criss cross pattern .[ this is for the kaya layer to stick better ] Leave aside.
4. Cake Layer:
5. Line the base of the 10 inch square cake tin with glad bake.
6. 4 x 60 gm Eggs [ 9 oz ] Separated 4 1/2 oz sugar 4 1/2 oz Plain Flour 1/4 Teaspoon Baking Powder 2 oz Butter [melted ] 2 Tablespoon Milk Pour half the sugar into the egg white and half the sugar into the egg yolk.
7. Beat the egg white with half the sugar, 1/4 teaspoon sugar and 1/4 teaspoon cream of tartar till stiff.
8. Beat the egg yolk and the remainder of the sugar and 1 teaspoon vanilla till thick and fluffy.
9. Shift the flour and baking powder and fold it into the egg yolk mixture together with the milk and and melted butter.
10. Mix a third of the beaten egg white into the egg yolk batter to lighten.
11. Pour the egg yolk batter into the egg white and fold in gently.
12. Pour into the prepared tin and bake in a preheated oven at a temperature of 180 C for 25 minutes.
13. Leave in the tin for 5 minutes before turning out to cool Kaya Layer:
14. 1 x 400 ml Coconut Cream [ 14 0z ] 6 oz Sugar The remainder of the Agar Agar Powder 3/4 Teaspoon Salt 18 oz Water 2 oz Cornflour mix with 3 oz Water Put all the ingredients except the cornflour mixture into a pot and cook, stirring till the mixture is close to boiling.
15. Add in the cornflour mixture and continue cooking and stirring till it comes to a boil.
16. Remove from fire and immediately pour onto the agar agar layer.
17. Use a metal spoon and rub the jelly with it for the kaya to stick.
18. Quickly put the cake on top of the kaya layer and gently press it down Cool and refrigerate.
19. When cooled use a knife and cut around the cake and turn the cake out.

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Bannoffee Pie

Created 2013-06-22 · Updated 2016-12-07

Ingredients

For the Pastry

• 150 gm plain flour
• 80 gm butter
• 40 gm icing sugar
• cold water

Filling

• 100 gm butter, diced
• 200 gm can skimmed sweetened condensed milk
• 100 gm soft brown sugar
• 2 tablespoon golden syrup
• 2 bananas sliced
• a little lemon juice
• 1 tablespoon grated plain chocolate

Method

1. Preheat the oven to 160 degrees C In a mixing bowl rub the butter into the flour until crumbed Stir in the sugar and mix to form a pliable dough.
2. Add a little water if the dough is too dry.
3. Press into a 23 cm pie dish. Put a piece of baking paper over it and put some pie weights on top.
4. Bake for 20 minutes. Remove the baking paper and pie weights.
5. Return the pastry to the oven and bake for another 10 minutes.
6. To make the filling:
7. Place the butter in a pan with the condensed milk, brown sugar and syrup.
8. Heat gently, stirring, until the butter has melted and the sugar has completely dissolved.
9. Bring to a gentle boil [medium heat] and cook for 7 - 10minutes, stirring constantly, until the mixture thickens and turn a light caramel colour.
10. Pour the hot caramel filling into the pastry case and leave until completely cold.
11. Sprinkle the banana slices with lemon juice and arrange in overlapping circles on top of the filling, leaving a gap in the centre.
12. Pipe a generous swirl of whipped cream in the center and sprinkle with the grate chocolate.

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Best Chocolate Cake [ Yotam Ottelenghi ]

Created 2017-12-23 · Updated 2019-02-09

Ingredients

For the cake

• 250g Unsalted butter, at room temperature and cut into 2cm cubes
• 200g Dark Chocolate [ 70% cocoa solids ]
• 200g Caster Sugar
• 1 Tablespoon Instant Coffee granules,
• Dissolved in 350ml boiling water.
• 2 x 60g Eggs, lightly beaten
• 2 Teaspoon Vanilla essence
• 30g Cocoa Powder
• 240gm plain flour
• 2 Teaspoon baking powder
• 1/4 Teaspoon salt

Method

1. Heat oven to 170 C. Grease a 23cm Springform tin with butter and line with baking paper.
2. Place butter, chocolate and hot coffee and sugar in a large heat-proof bowl and mix well until everything is melted, combined until smooth Add eggs and vanilla and whisk again until throughly combined and smooth. Sift flour, cocoa powder together into a bowl and then whisk this into the melted chocolate mixture The batter here is liquid,but don't think you have missed Something,this is how it should be.
3. Pour batter into prepared tin and bake for one hour, or until the cake is cooked and a skewer inserted into the centre comes out clean or just a few dry crumbs attached. The top will form a crust and crack a little, but don't worry, this is expected.
4. Leave the cake to cool for 20 minutes before removing from the tin then set aside until completely cool.
5. Chocolate Ganache:
6. 200g Dark Chocolate [70% cocoa solids] broken into 2cm pieces 200ml thickened cream 3 teaspoon Golden Syrup 3 teaspoon Butter at room temperature Put the chocolate in a heat-proof bowl.
7. Combine cream and golden syrup in a small saucepan and place over medium high heat. As soon as bubble begin to appear [just before it comes to a boil ] remove from the heat.
8. Pour the cream mixture into the chocolate mixture. Mix well.
9. Add in butter and use a wooden spoon to stir until well mix and the Ganache is smooth. cover with a cling wrap with the plastic touching the top of the ganache. Leave aside until it has set to the consistency you want.
10. Cover cake with ganache and enjoy.

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Black Forest Cake

Created 2013-04-09 · Updated 2019-04-12

Ingredients

• 6 x 60 gram eggs
• 4 oz. plain flour
• 6 oz ( 180 gm ) sugar
• 1 teaspoon baking powder
• 1 oz (30 gm ) corn flour
• 2 tablespoon cocoa powder
• 1  Tablespoon instant  coffee powder.
• 1 teaspoon vanilla essence.

Method

1. Whisk the sugar and the eggs till thick and fluffy.
2. Sift the rest of the ingredients together.
3. With the motor running at low, about no. 2 setting slowly add in the sifted ingredients.
4. Remove the whisk and mix the batter with a spatula.
5. Do mot over mix or it would not rise.
6. Pour the batter into a lined 20 cm tin and bake in a preheated oven at 180 degree Celsius for 45 minutes. Stand for 5 minutes before turning the cake out into a wire rack to cool.
7. When cooled slice the cake into 3 layers.
8. Filling:
9. One 425 gm can pitted black cherries.
10. 300 ml thickened cream Grated chocolate or chocolate rice Kirsch, optional One tablespoon icing sugar.
11. 100 gm dark chocolate, melted.
12. Whisk the thickened cream with the icing sugar till stiff.
13. Careful not to over beat or it will turn into liquid.
14. Drained the pitted cherries from the can, reserving the juice.
15. Brush some juice on the the first layer of cake, spread a layer of whipped cream on top.
16. Spread half the cherries on the cream.
17. Cover with a second of cake, brushed with juice and whipped cream and cherries.
18. Put the final layer on top.
19. Cover the whole cake with the remainder whipped cream.
20. Coat the side of the cake with grated chocolate.
21. Pipe swirls of cream on top. Top the swirls with either chocolate or cherries.
22. Sprinkle grated chocolate on the cake.

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Black Forest Cheesecake

Created 2013-03-17 · Updated 2025-03-09

Ingredients

Cake Base:Cake Base

• 10 inch ( 26 cm.) loose base or springform round cake tin.10 inch ( 26 cm.) loose base or springform round cake tin.
• 4 x 60 gm eggs (240 gm)4 x 60 gm eggs (240 gm)
• 120 gm. Plain flour
• 1/4 teaspoon baking powder.
• 120 gm. Caster sugar. 120 gm. 30 gm butter (melted )
• 1/4 cup milk1/4 cup milk
• Separate the eggs,Separate the eggs,

Method

1. Beat the egg whites with half the sugar,1/4 teaspoon saltBeat the egg whites with half the sugar,1/4 teaspoon salt and 1/4 teaspoon cream of tartar till stiff peaks.and 1/4 teaspoon cream of tartar till stiff peaks.
2. Beat the egg yolks with the rest of the sugar till creamy and thick.Beat the egg yolks with the rest of the sugar till creamy and thick.
3. Add the flour, melted butter, milk and vanilla into the egg yolk mixture.Add the flour, melted butter, milk and vanilla into the egg yolk mixture.
4. Mix well and add in 1/3 of the egg white to lighten it.Mix well and add in 1/3 of the egg white to lighten it.
5. Pour all the batter into the egg white and mix . Be careful not to overmixed.Pour all the batter into the egg white and mix . Be careful not to overmixed.
6. Pour into the cake tin and bake the cake in a preheated oven at 180 C for 25 minutes.Pour into the cake tin and bake the cake in a preheated oven at 180 C for 25 minutes.
7. Filling:Filling:
8. 2 cans of pitted black cherries.2 cans of pitted black cherries.
9. 4 x 60gm eggs, separated4 x 60gm eggs, separated 3 oz. cornflour 1 1/2 oz plain flour1 1/2 oz plain flour 200gm dark chocolate [ melted ] 200gm dark chocolate [ melted ] 300ml fresh cream or buttermilk300ml fresh cream or buttermilk 4 oz sugar vanilla 2 x 250gm cream cheese [Philadelphia cream cheese ]2 x 250gm cream cheese [Philadelphia cream cheese ] Beat the egg whites with half the sugar till stiff peaks.Beat the egg whites with half the sugar till stiff peaks.
10. Beat the egg yolks with the rest of the sugar till fluffy.Beat the egg yolks with the rest of the sugar till fluffy.
11. Fold in the plain flour and cornflour.Fold in the plain flour and cornflour.
12. With the machine running at low speed pinch and add the cream cheese With the machine running at low speed pinch and add the cream cheese into the mixing bowl, together with some cream till all used up..into the mixing bowl, together with some cream till all used up..
13. Add in the melted chocolate and mix well.Add in the melted chocolate and mix well.
14. Fold in 1/3 whipped egg whites to lightening the mixture. Fold in 1/3 whipped egg whites to lightening the mixture.
15. Then pour the mixture into the egg white and mix well.Then pour the mixture into the egg white and mix well.
16. Put the cherries on top of the cake and pour the filling batter over itPut the cherries on top of the cake and pour the filling batter over it and put it back in the oven and bake for 55 minutes.and put it back in the oven and bake for 55 minutes.
17. Remove from oven and use a spatula to loosen all around the sides of the cake.Remove from oven and use a spatula to loosen all around the sides of the cake.
18. Lea Lealeave the cake in the tin till it is completely cool before turning out.leave the cake in the tin till it is completely cool before turning out.
19. leave the cake in the tin till it is completely cool before turning out.

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Black Star Watermelon and Strawberry Cake

Created 2018-12-07 · Updated 2018-12-07

Ingredients

• 250gm Seedless Watermelon, thinly sliced
• 1/4 Cup Rosewater
• 4 Tablespoon Caster Sugar
• 40gm Almond Meal
• 500gm Strawberry, halved
• 10 Seedless Grapes, quartered
• 1 Tablespoon Silvered Pistachios
• 1 Tablespoon dried Rose Petal
• Almond Dacquoise
• 150gm Almond
• 150gm pure icing sugar, sieved
• 5 Eggwhites
• 120gm Caster Sugar.

Method

1. Preheat oven to 200 C.
2. Process almond till finely ground.
3. Combine in a bowl with icing sugar Whisk eggwhites till frothy, slowly add in Caster Sugar and whisk till stiff peak.
4. Fold 1/3 of the meringue into the almond mixture.
5. mix well then another 1/3 to lighten.
6. Pour in the remainder meringue and mix gently till Well combine.
7. Divide the batter into two and put them into 2 x 20cm square tin and bake for 25 minutes till cooked Arrange Watermelon slices in a single layer on a wire rack .Sprinkle with 20ml rosewater then Scatter with 2 Tablespoon Caster Sugar.
8. Stand to macerate for 30 minutes then pat dry with kitchen paper.
9. Rose Scented Cream:
10. 300ml Thickened Cream 30gm Caster Sugar.
11. 2 Tablespoon Rose Water Whisk Cream and Sugar until soft peak.
12. Add rosewater and whisk till stiff peak.
13. Spread 1/3 of rose Cream evenly over one dacquoise.
14. Scatterwith 1/2 almond meal then top with melon Trimming to fill all gaps.
15. Scatter over remaining almond meal.
16. Spread over half of remaining Cream and refrigerate for 1 - 2 hours, Combine strawberries remaining rosewater and sugar in a bowl, toss to combine and set aside for 15 minutes to maserate.
17. Carefully arrange strawberries on top of cake and gently pushing into Cream.
18. Scatter over grapes and pistachios and rose petals.
19. Serve.

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Blood Orange Cake

Created 2021-08-22 · Updated 2026-08-17

Ingredients

• 3 Blood Oranges ( boiled for 1 hour )
• 5. X 60gm eggs
• 250gm caster sugar
• 250 Gm Almond Meal
• 1 Teaspoon Baking Powder
• 1/4 Teaspoon Salt
• Cool the boiled oranges. Remove the seeds and put into a blender and purée.

Method

1. Whisk the sugar and eggs till thick.
2. Mixed the Almond meal and baking powder together in a bowl.
3. Pour in the egg mixture and purée blood orange and mix well.
4. Pour into a lined 20 cm round cake tin and let it rest for 10 minutes before baking in. Preheated oven at a temperature of 160 C for 1 hour. Remove from oven and rest 10 minutes before turning it out Cool on wire rack enjoy.

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Butter Sponge Cake with Fresh Fruits topping

Created 2013-07-29 · Updated 2016-12-07

Ingredients

Cake

• 4 x 60 gm eggs [240 gm ]
• 120 gm plain flour
• 120 gm caster sugar
• 50 gm butter melted
• 2 tablespoon milk
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla
• 1/4 teaspoon cream of tartar
• Pinch of salt

Method

1. Preheat the oven to 180 degrees celsius.
2. Beat the egg white with half the sugar, a pinch of salt and 1/4 teaspoon cream of tartar till still.
3. Beat the egg yolk with the remainder sugar and vanilla till thick and fluffy.
4. Add in the plain flour, baking powder, milk and melted butte r and mix into a batter.
5. Take 1/3 of the stiff egg white and fold into the egg yolk batter.
6. pour the egg yolk batter into the egg white and fold in. Do not overmix.
7. Pour batter into a flan cake tin and bake for 25 minutes.
8. Cool for 5 minutes fore turning on to a wire rake to cool.
9. Topping:
10. One punnet strawberries One can pitted black cherries 2 kiwi gold [sliced] 1/2 teaspoon gelatine 3 tablespoon boiling water Sprinkle gelatine over the boiling water and stir till all the gelatine has dissolved.
11. Arrange the fruits on top of the cake and then pour the gelatine over the fruits.
12. Chill the cake in the fridge till ready to serve.

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Chocolate And Orange Cake

Created 2016-11-29 · Updated 2016-12-01

Ingredients

• 4 oz. Butter
• 1 Cup of Caster Sugar
• 400gm Dark Chocolate, melted
• 1/2 Cup Orange Juice
• Grated rind  of 2 Oranges
• 5 x 60gm Eggs
• 2 Cups Plain Flour
• 1 Teaspoon baking powder
• Cream butter and sugar together with a pinch of salt.

Method

1. Add in the eggs and whisk till creamy.
2. Add in the orange juice, grated orange rind And melted chocolate.
3. Fold in the flour and baking powder.
4. Pour the batter into a 9inch spring form tin and bake in a preheated oven at a temperature 180c for 45 minutes.
5. Cooled.
6. Chocolate sauce:
7. 4gm gelatine powder or 2 1/2 sheets 1.6gm gelatine sheets (Soaked in warm water ) 9 oz Milk 100gm Liquid Glucose 600gm Dark Chocolate, melted.
8. Pour the milk and liquid glucose into a saucepan and bring to a boil.
9. Add in the soaked gelatine and melted chocolate.
10. Stir to mix well.
11. Cool and pour over cake.
12. Candied Oranges 425gm Oranges, washed and drained 170gm Raw Sugar.
13. Cut the oranges into 1/4 inch thickness.
14. In a wide pan sprinkle some sugar at the base of the pan and layer with orange slices sprinkling with sugar.
15. Repeat layering the oranges and sprinkling with sugar.
16. Pour the remaining sugar on top.
17. Pour enough cold water to just cover the orange slices.
18. Cover tightly and simmer on low for 60 minutes.
19. Turn up heat to medium low for an hour.
20. Shake the pot and simmer for 1/2 hour.
21. Remove the cover and let it bubble ar medium low for another 1/2 hour until the orange slices are opaque and the syrup Is glossy and golden.
22. Place slices on a lined baking tray bake in a preheated oven at a temperature of 100C for 30 minutes.
23. Take them out, turn them over and change the baking paper and bake for another 30 minutes.
24. Turn off the oven and leave them overnight to dry out.
25. Store them in the refrigerator till ready to use.
26. Put on the cake to decorate.

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Chocolate Brownie with Pecan Nuts

Created 2021-08-08 · Updated 2025-06-21

Ingredients

• 250gm Unsalted Butter
• 350gm 70% Dark Chocolate
• 5 x 60gm Eggs
• 1 Teaspoon Vanilla Essence
• 300gm Caster Sugar
• 200gm Plain Flour
• 1 Teaspoon Baking Powder
• 1/2  Teaspoon Salt
• 250gm Pecan Nuts, chopped

Method

1. Combine the butter and chocolate in a large bowl and suspend it over a pot of boiling water to melt the chocolate.
2. Combine the eggs and sugar and vanilla in a mixing bowl and whisk till light and fluffy Combine the melted chocolate and whisked eggs and vanilla.
3. Add the salt, flour and chopped nuts and mix till combine Grease and line a 10 x 10 inch tray Pour in the brownie mixture and spread evenly Put the tray in a preheated oven at a temperature of 170 C for 35 minutes.
4. Remove from oven and allow to cool.
5. Enjoy

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Chocolate Fudge Brownies

Created 2014-08-19 · Updated 2016-11-19

Ingredients

• 150gm [4 1/2 0z ] Unsalted Butter
• 300gm Dark Chocolate
• 1 Cup Firmly Packed Brown Sugar
• 3 Eggs
• 2 Teaspoon Vanilla Essence
• 3/4 Cup [110g Plain Flour
• 3/4 Cup [140gm ] Dark Chocolate Bits.
• 1/2 Cup [120gm ] Sour Cream [optional ]
• 3/4 Cup [110gm ] Macadamia Nuts, toasted and chopped coarsely.
• Cocoa Powder for Dusting.

Method

1. Preheat oven to 170 C.
2. Grease a 9 inch square tin.
3. Melt butter in a saucepan.
4. Add chocolate and stir over low heat until mixture is smooth.
5. Stir in sugar and sour cream Transfer mixture into a large bowl and set aside to cool.
6. Stir in beaten eggs, then stir in vanilla , sifted flour and chocolate bits.
7. Spread mixture into tin and bake for 35 minutes.
8. Cover pan with foil and bake for a further 10 minutes.
9. Cool brownie in pan before turning out.

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Chocolate Souffle

Created 2020-05-05 · Updated 2020-05-06

Ingredients

• 1/3 Cup Caster Sugar
• 50gm Butter
• 1 Tablespoon Plain Flour
• 200gm Dark Chocolate, melted
• 2 Egg Yolks
• 4 Egg Whites.

Method

1. Preheat oven to 18O C. Grease 4 3/4 Cup ( 180ml ) soufflé dishes Sprinkle inside of dish with a little of the sugar, shake away excess. Place dishes on oven tray.
2. Melt, butter in a small saucepan, add flour, cook, stirring, about 2 minutes or until mixture thickens and bubbles. Remove from heat, stir in chocolate and egg yolks. Transfer to a large bowl.
3. Beat egg whites in a small bowl with electric mixer until soft peaks form. Gradually add remaining sugar, beating until sugar dissolves.
4. Fold Egg white mixture into chocolate mixture, in two batches.
5. Divide mixture among dishes.
6. Bake soufflé 15 minutes. Serve immediately, dusted with Cocoa powder.

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Chocolate Sponge Cake

Created 2018-04-18 · Updated 2018-04-18

Ingredients

• 9 x 60gm eggs
• 1 Cup Sugar
• 1 1/2 Cups Plain Flour
• 1/3 Cup Cocoa Powder
• 1 1/2 Teaspoon Baking Powder

Method

1. Combine the plain flour, baking powder and cocoa powder in a bowl and mix well. Sift the mixture 3 times.
2. Beat the eggs and sugar together and whip till thick and fluffy, about 10 minutes.
3. Slowly fold in the flour mixture till well combine, do not overmix.
4. Pour the batter into a 10 inch greased pan.drop the pan on the table 2 times to remove excess air.
5. Bake in a 180 C preheated oven for 45 minutes.
6. Cool 5 minutes before turning out on to a wire rack to cool.

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Cotton Cheese Cake

Created 2015-07-05 · Updated 2025-03-31

Ingredients

• 40gm Plain flour
• 30gm Corn flour
• 90gm Butter
• 140gm Caster Sugar
• 250gm Cream Cheese
• 200ml Whipping Cream
• Juice  and grated rind of 1 Lemon
• 1/4 Teaspoon Cream of Tartar
• 6 x 60gm Eggs, separated
• Double boil the butter, lemon juice, whipping cream and cream cheese till smooth and creamy. Remove from heat.

Method

1. Add in the flour mixture and mix well.
2. Add in the egg yolks and mix well.
3. Whisk the egg whites with the sugar and cream of tartar and a pinch of salt Till light and stiff.
4. Fold the egg whites into the cream cheese mixture.
5. Pour batter into an 8 inch lined tin.
6. Steam bake at 170 C for 60 minutes, Turn off the oven and leave the cake inside for another hour Remove from the oven and leave it to cool completely before turning it out

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Crepe

Created 2014-01-05 · Updated 2016-12-07

Ingredients

• Ingredients;
• 2 Cups Plain Flour
• 3/4 Cup Milk
• 3/4 Cup Water
• 3 Eggs.
• 2 Tablespoon melted butter
• Pinch of Salt

Method

1. Put the plain flour in a mixing bowl and add in the eggs. Mix well.
2. Add in the salt, milk and water to make a thin batter.
3. Add in the melted butter. Mix well Put the bowl of batter in the fridge overnight.
4. Stir the batter well before frying.
5. serve with berries and honey, maple syrup and other jam or peanut butter.

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Cupcakes

Created 2014-04-21 · Updated 2016-12-07

Ingredients

• 150 gm Unsalted Butter
• 1 Cup sugar
• 3 x 60 gm Eggs
• 2 1/2 Cups Plain Flour
• 2 Teaspoon Baking Powder
• Grated Rind of One Orange
• 1/2 Cup Orange juice
• 1 Teaspoon Vanilla

Method

1. Beat the butter and sugar together till pale and fluffy.
2. Add in the 3ggs and beat till mix well Fold in the plain flour with the baking powder and the orange juice.
3. Divide the batter evenly among the lined cup cake pan.
4. Bake in a preheated oven at a temperature of 180 C for 30 minutes.
5. Cool

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Flourless Hazelnuts Chocolate Cake

Created 2013-06-03 · Updated 2016-12-07

Ingredients

• 1/3 cup cocoa powder
• 1/3 cup hot water.
• 150gm dark chocolate
• 150gm butter, melted
• 1 1/2 cups brown sugar.
• 150 gm hazelnut meal
• 4 eggs separated
• 1 table cocoa powder for dusting

Method

1. Melt the chocolate and butter together over a pot of simmering.
2. Pour the melted chocolate and butter into a mixing bowl.
3. Dissolve the cocoa powder in the hot water and add into the mixing bowl together with the brown sugar.
4. Mix together and let it cool.
5. Add in the beaten egg yolk and the hazelnut meal. Mix well.
6. Beat the egg white with a pinch of salt and 1/4 teaspoon cream of tartar till stiff.
7. Fold the egg white into the mixture.
8. Pour the batter into a lined 20cm square tin.
9. Bake in a preheated oven at 180 degree oven for 50 minutes.
10. Remove from oven and let it cool in the tin for 15 minutes before turning out on to a wire rack.
11. Sieve 1 tablespoon cocoa power over the cake.
12. Serve

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Fresh Cherries Black Forest Cake

Created 2014-12-13 · Updated 2016-12-07

Ingredients

• 9 x 60gm eggs ( 18 oz )
• 9 oz Palin Flour
• 1 Teaspoon Baking Powder
• 4 1/2 oz Butter, melted
• 9 oz Caster Sugar
• 1/2 Cup Milk
• 3 Tablespoon Pure Cocoa Powder
• 1 Teaspoon Vanilla essence.
• 1 1/2 Kg Fresh Cherries. ( pitted and cut in halves )
• Separate the eggs.
• Use half the sugar and whisk the egg white with 1/4 teaspoon salt
• and 1/4 teaspoon cream of tartar till stiff.

Method

1. Whisk the egg yolk and vanilla with the remainder sugar till thick and fluffy.
2. Add the dried ingredients into the egg yolk mixture together with the melted butter and milk. Mix well.
3. Fold in 1/3 of the whisked egg white into the egg yolk mixture to lighten.
4. Pour the batter into the remainder whisked egg white and fold in gently.
5. Pour into a 10 inch ( 25 cm ) lined tin and bake in a preheated oven at a temperature of 180 C for 45 - 60. Minutes.
6. Cool for 5 minutes and turn the cake out on to a wire rack to cool.
7. Cut the cake into 3 layers.
8. Chocolate Cream:
9. Melt 250 gm chocolate chips.
10. Whisk 600ml Thickened Cream with 2 Tablespoon Icing sugar till soft peak formed.
11. Fold in cooled melted chocolate and mix well.
12. Spread some chocolate cream onto a layer of cake and arrange cherry halves on it.
13. Cover the first layer with a second layer of cake and repeat with the chocolate cream and cherry halves.
14. Top with the third layer and cover the whole cake with the chocolate cream and decorate with the rest of the fresh cherries.
15. Refrigerate and serve.

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Friands

Created 2013-06-29 · Updated 2016-11-26

Ingredients

• 150 gm butter [melted]
• 1 cup almond or hazelnut meal
• 6 egg whites lightly beaten
• 1 cup icing sugar
• 1 cup plain flour
• 1/2 teaspoon baking powder.

Method

1. Mix all the ingredients together and spoon them into a friand tin [makes 12 ] Bake in a preheated oven at 180 degrees for 30 minutes.
2. Turn out on to a wire rack to cool.
3. Note:
4. Fruits can be added to the top of the batter before baking or serve the friands with fresh strawnerries.
5. serve the pl.

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Fruit Cake

Created 2018-01-07 · Updated 2021-06-25

Ingredients

• 1 1/2 kg Mixed Fruits
• 24 x 60gm Eggs ( separated )
• 20 oz fine Semolina
• 6 oz Mixed Peel
• 16 oz Caster Sugar
• 18 oz Butter, ( melted )
• 8 oz Cashew Nut ( ground )
• 8 oz ground Almond
• 6 oz crystallised ginger,or glaced ginger ( chopped )
• 1/2 Cup Brandy
• 1/2 Cup Rum
• 3 Teaspoon Vanilla Essence
• 3 Teaspoon Lemon Essence
• 3 Teaspoon Almond Essence
• 3 Teaspoon Rose Essence
• All the dried fruits should be chopped.

Method

1. Mix them with the ground Almonds, cashewnuts and the Essence, add in two tablespoon plain flour, with the rum and brandy. Mix well and cover tightly with cling wrap and keep aside for 3 days.
2. Toast the semolina in a dry frypan until it is light and warm Add to the melted butter and mix well.
3. Leave aside to cool.
4. Beat 8 eggwhites with a pinch of salt and cream of tartar until stiff.
5. Beat the 24 egg yolks with the sugar until thick.
6. Pour the semolina into a large mixing bowl and mix in the Egg yolk mixture. Mix the batter with your hand until well mixed Mix in all the fruits with your hand until well mixed Fold in the eggwhites.
7. Line the base and sides if a 12 inch square tin with 3 layers brown paper and 3 layers grease proof paper Pour the batter into the lined tin and bake in a preheated oven at a temperature of 180 C for an hour. Cover the top of the cake with a double piece of greaseproof paper and turn the oven temperature down to 150 C and bake for another 2 1/2 hours.
8. Remove from the oven and let cool for 30 minutes before turning the cake out on a wire rack. Let it cool completely.
9. When cold, wrap the cake with 2 layers of greaseproof paper and 2 layers tin foil. Put back into the baking tin, cover the tin and leave aside for 3 months to mature before eating.
10. Cut the cake into 12 pieces. Wrap with cling wrap and put into freezer bags and keep in the freezer.

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Hazelnut and Chocolate Mousse Cake

Created 2019-06-02 · Updated 2026-08-17

Ingredients

• Ingredients;

Hazelnut Sponge

• 3 oz Caster Sugar
• 6 x 60gm Eggs, separated.
• 150gm Ground Hazelnut.
• 1 Teaspoon Vanilla essence
• 2 Tablespoon Milk
• 1/2 teaspoon baking powder

Method

1. Beat egg yolks with half the sugar till thick and fluffy.
2. Add in the hazelnut meal, milk and vanilla.
3. Mix well.
4. Which the egg white with 1/4 teaspoon cream of tartar and 1/4 teaspoon salt till stiff.
5. Fold egg white into the egg yolk mixture.
6. Pour into a 9inch springform tin and bake in a preheated oven at a temperature of 180 C for 45 minutes.
7. Remove from oven and cooled.
8. Chocolate Mousse:
9. 150 ml Fresh Cream 150 ml milk 80gm Caster sugar 3 Large Egg yolks.
10. 400gm 70% Chocolate Put the fresh cream and milk and sugar in a saucepan and bring to a boil.
11. Pour over the chocolate and stir till all the chocolate has melted.
12. Lightly beat the eggyolks and slowly pour the chocolate mixture over it, stirring all the time.
13. Pour everything back into the saucepan and cook, stirring till it comes to a boil.
14. Remove and pour it over the hazelnut cake.
15. Lightly shake the cake tin.
16. Refrigerate to set.

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Hazelnut And Chocolate Mousse Cake

Created 2019-07-13 · Updated 2019-07-13

Ingredients

Hazelnut Sponge

• 3oz Sugar
• 6 x 60gm eggs, separated
• 150gm ground hazelnut
• 2 Tablespoon Milk
• 1 Teaspoon vanilla essence

Method

1. Whisk the eggwhites with half the sugar till soft peaks Whisk the egg yolks with the remaining sugar till thick and fluffy.
2. Mix the hazelnut meal, the milk and vanilla into the eggyolk.
3. Lighten the eggyolk mixture with 1/3 of the whisk eggwhites Fold the eggyolk mixture into the eggwhites.
4. Pour into a 20cm round lined springform tin.
5. Bake in a preheated oven at a temperature of 180 C for 45 minutes Remove from the oven and let it cool in the tin Chocolate Mousse:
6. 150ml Fresh Cream 150ml Full Cream Milk 80gm Sugar Put the 3 ingredients in a saucepan and bring to a boil Pour the mixture over 400gm 70% chocolate and stir till chocolate dissolve.
7. Add in the slightly beaten eggyolks and cook till bubbling.
8. Remove and cool.
9. Whipped 350ml thicken cream till stiff and fold into the cooled Chocolate mixture.
10. Pour everything over the hazelnut sponge.
11. Shake the springform tin to make sure the mousse settles onto the cake.
12. Refrigerate till set.

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Indonesian Kueh Lapis

Created 2013-02-17 · Updated 2016-11-27

Ingredients

• [A]  11 oz butter
• 7 oz sugar
• 1 teaspoon vanilla essence
• 1 tablespoon brandy
• [B]  20 egg yolks
• [C]  12 eggwhites
• 3 oz sugar
• [D]   8 oz plain flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon all spice.

Method

1. Cream ingredients [A] together till light and fluffy.
2. Add in ingredient [B] and cream till well mix and thick Sift ingredient [D] three times and gently fold into the batter.
3. Whisk ingredient [C] till stiff and soft peaks form Fold 1/3 of the whisked eggwhite into the egg yolk mixture.
4. Pour the egg yolk mixture into the remainder of the egg white and fold the mixture using your hand so as not to overmix.
5. Preheat the oven to 180 C Line the base of a 10 inch [25 cm ] square cake tin with greaseproof paper.
6. Scope 2 ladles of batter into the tin and spread it out thinly.
7. Put the cake into the oven and turn the oven off.
8. Turn on the grill and grill the first layer with the oven door closed.
9. Keep a close watch over it . When it is brown on top, remove and press the grill layer down with a flat ladle.
10. Scope another 2 ladles of batter on top and spread it out with a spoon rubbing on the previous layer, so that the layers will stick.
11. Grill till brown on top . Repeat the layers till all the batter is used up.
12. Keep a close watch as it will burn easily.
13. Cool and remove from the tin. Cut into thin slices to serve.
14. You can cut them into portions and freeze.

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Jamaican Ginger Cake

Created 2018-10-21 · Updated 2018-10-21

Ingredients

• 80gm Unsalted Butter
• 80gm Caster Sugar
• 200gm Self-raising Flour
• 3x 70gm Eggs
• 175gm Golden Syrup
• 4 Teaspoon Ground ginger
• 2cm Fresh Ginger, Grated
• 3 Tablespoon Green Ginger Wine
• 150gm Candied Ginger ( naked Ginger ) Chopped
• Cream the butter and sugar together until light and fluffy

Method

1. Add in the eggs and beat till well mix.
2. Add in the golden syrup and Ginger Wine.
3. Add in the candied Ginger.
4. Fold in the sifted dry ingredients.
5. Pour into a lined loaf tin and bake in a Preheated oven at a temperature of 160 C for 50 - 60 minutes.
6. Turn on to a wire rack to cool and enjoy

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Kueh Binka Ambon

Created 2018-11-11 · Updated 2019-01-21

Ingredients

• 300gm Tapioca Flour
• 15gm Rice Flour
• 3 Teaspoon Baking Powder
• 7 x 70gm eggs
• 1 1/3 Cups Coconut Cream
• 200gm Caster Sugar
• 1 oz. Butter, melted
• 3/4 Teaspoon pandan essence

Method

1. Put sugar and coconut cream into a saucepan and cook over medium heat, stirring till sugar dissolve.
2. Add in the pandanus essence Remove the saucepan and keep aside to cool.
3. Grease an 8 inch square tin and put it in the oven and turn the oven on 170 C Crack the eggs into a large mixing bowl and beat it gently.
4. Sift the tapioca flour, the rice flour and baking powder together and add it to the eggs. Mix it gently and pour in the coconut Cream and mix well.
5. Strain the batter to remove lumps.
6. Add in the melted butter and stir well.
7. Remove the cake tin from the oven and pour in the batter.
8. Bake for 60 - 80 minutes, until a skewer inserted into the cake comes out clean.
9. Remove from the oven and invert the cake tin over a wire rack until it is cool.
10. When cool turn the cake out.

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Mango Cheese Cake

Created 2016-12-07 · Updated 2020-11-11

Ingredients

• Cake Base
• 4 x 60gm Eggs, separated
• 4 oz Caster Sugar
• 4 oz Plain Flour
• 2 oz Unsalted Butter, melted
• 1/2 Teaspoon Baking Powder
• 2 Tablespoon Milk

Method

1. Beat the eggwhite with half the sugar, a pinch of salt and 1/4 teaspoon cream of tartar till stiff Beat the egg yolks and the remainder sugar in another bowl till thick and creamy.
2. Add the flour, baking powder, melted butter and milk Into the egg yolk mixture and mix well.
3. Add 1/3 of the beaten eggwhite into the egg yolk mixture to lighten, fold in remainder eggwhite.
4. Pour into a lined 10 inch round loose base tin and bake In a preheated oven at a temperature for 25 minutes.
5. Leave the cake in the tin.
6. Cheese Layer 2 x packets ( 2x250gm) Cream Cheese 300ml Fresh Cream 4 x 60gm Eggs, separated 4 oz Caster Sugar 1 oz Plain Flour 3 oz. Cornflour 2 Large Mangos, peeled and sliced Beat the eggwhite with half the sugar, a pich of salt and 1/4 teaspoon cream of tartar till stiff Beat the eggyolks with the remainder sugar till thick and fluffy Add in the cornflour and plain flour.
7. Mix with a spatula, with some cream till the flour Is incorporated.
8. Turn the whisk to a low speed and continue whisking, while pinching off the cheese and adding to the mixture Add in the remainder cream and whisk till smooth.
9. Fold in the whisked eggwhite.
10. Arrange the mango slices on top of the baked cake until the whole cake is covered.
11. Pour the cheese batter over the mango slices and gently Shake the tin.
12. Put it back in the oven and bake for 45 to 60 minutes.
13. Turn off heat and leave the cake in the oven to cool.
14. Turn the cake out and enjoy.

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Mango Cream Cake

Created 2015-02-01 · Updated 2016-12-07

Ingredients

Cake

• 4 x 60gm Eggs, Separated
• 120gm Plain Flour
• 120gm Caster Sugar
• 1/2 Teaspoon Baking Powder
• 2 oz Butter, melted
• 2 tablespoon milk

Method

1. Whisk the egg white and half the sugar with a pinch of salt and 1/4 teaspoon cream of tartar, till stiff.
2. Beat the egg yolk with the remainder sugar till thick.
3. Add in the flour and baking powder, the melted butter and milk and mix well.
4. Fold in 1/3 beaten egg white into the batter.
5. Then fold in all the egg white.
6. Pour into a lined 8 inch [ 20cm ] round springform cake tin and bake in a preheated oven at a temperature of 180 C for 45 minutes.
7. Cool and sliced into 3 layers.
8. Mango Cream:
9. 8 oz Water 3 oz Sugar 1/2 oz [14gm ] gelatine 1 Packet Orange Flavour Jelly Powder 12 oz Mashed Mango 6 oz Fresh Cream, whipped Mango Slices to decorate Slowly bring 8 oz water to a boil in a small saucepan.
10. Mix in sugar, gelatine and jelly, stir and simmer till everything dissolve.
11. Cool.
12. When jelly mixture begin to set, beat in the whipped cream and mashed mango till well blended.
13. leave aside til half set.
14. Place a layer of cake in the springform tin and pour in 1/3 of the mango jelly on top.
15. Repeat twice and put in the fridge to set.
16. Place the sliced mango on top and refridgerate till ready to serve.
17. Remove the cake from the springform tin and cut into slices.

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Mango Swiss Roll

Created 2014-01-07 · Updated 2016-12-07

Ingredients

• 6 x 60 gm eggs, separated
• 2 oz Plain Flour
• 1 oz Cornflour
• 1 oz Melted butter
• 2 oz Sugar

Method

1. Whisk the egg whites with 50 gm sugar, 1/4 teaspoon salt and 1/4 teaspoon cream of tartar till stiff Whisk the egg yolk with the 2 oz sugar till thick and creamy Add in the flour and melted butter Fold 1/3 beaten egg white into the egg yolk batter to thin out.
2. Pour the egg yolk mixture into the remainder egg white and fold it in gently [use your hand ] Pour into a shallow [1 inch in height ]lined 12 inch square tin and bake in a preheated oven at a temperature of 180 C for 20 to 25 minutes.
3. Remove from oven and turn it out on to a sheet of glad bake and roll it up.
4. Leave it aside to cool.
5. Beat 300 ml thickened cream with 2 Tablespoon icing sugar till thick.
6. Cut the flesh of one mango into slices and mix into the cream.
7. Unroll the cake and spread the filling on then roll it up again abd refrigerate.

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Mini chocolate Brownie

Created 2016-12-07 · Updated 2017-03-19

Ingredients

• 4 oz Unsalted Butter
• 200gm 70% Chocolate, coarsely chopped
• 100 gm Dark Chocolate, coarsely chopped
• 1/4 Cup  Cocoa Powder
• 1 Cup (220 gm ) brown sugar
• 1/2 Cup Caster Sugar
• 2 Teaspoon Vanilla Essence
• 4 x 60gm eggs, lightly beaten
• 1 1/2 Cups Plain Flour.

Method

1. Preheat oven to 170C Line an 8 x 12 inch ( 20cm x30cm ) rectangular pan or a 10 x 10 inch tin Stir butter and chocolate in a medium saucepan over low heat until smooth, stir in sugar.
2. Remove from heat and let cool Whisk in sifted cocoa and vanilla until smooth Cool slightly, stir in eggs and sifted flour into chocolate mixture.
3. Spread mixture into pan and bake brownie for 35 minutes.
4. Cool brownie in pan and dust with cocoa powder.

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Orange and Black Sesame Seeds Cake

Created 2014-09-20 · Updated 2020-10-13

Ingredients

• 6 oz Butter
• 6 oz Caster Sugar
• 4 x 60gm Eggs
• 12 oz Plain Flour
• 2 Teaspoon Baking Powder
• 2/3 Cup Cornflour
• Juice of an orange made up with water to 2/3 cup
• Grated zest of an orange
• 2 Tablespoon ground Black sesame seeds

Method

1. Beat the sugar and butter till light and fluffy.
2. Add in eggs and beat till well mix.
3. Add in orange jest and juice and 1 teaspoon orange essence Note:
4. For poppy seed cake use 2 tablespoon poppy seeds instead of Sesame seeds. Soak the poppy seeds in 1/4 cup of hot water for one hour before use.
5. Mix in the dried ingredients and pour into a 8 inch [ 20cm ] square baking dish and bake in a preheated oven at a temperature of 180 C for 45 minutes.

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Orange and Ginger Upside Down Cake

Created 2019-08-04 · Updated 2019-10-22

Ingredients

• 10cm Fresh Ginger, grated
• 2 Oranges
• 1/2 Cup water
• 1 1/2 Cups Raw sugar
• 125 Unsalted Butter
• 2 Teaspoon Vanilla Essence
• 2 x 60gm Eggs
• 1 Cup Plain Flour plus 1 Teaspoon Baking Powder.
• 1/2 Cup Almond Meal

Method

1. Cut one orange into thin slices.
2. Pour 1/2 cup water and 2/3 cup raw sugar into a saucepan.
3. Using medium heat, stir till sugar dissolve.
4. Add in the orange slices in a single layer.
5. Let it simmer for 7 minutes.
6. Remove the slices from the syrup.
7. Simmer the syrup for another 6 minutes.
8. Place the orange slices into a lined 20cm tin.
9. Pour the orang syrup over the orange slices.
10. Grate the rind and juiced the ther orange.
11. Beat the butter and sugar together until pale and fluffy.
12. Add in the eggs and beat till well combine.
13. Add in the rind and 2 Tablespoon orange juice and vanilla.
14. Fold in the flour and almond meal.
15. Pour the batter over the orange slices and smooth out.
16. Bake in a preheated oven at a temperature of 180 C For 45 minutes.
17. Turn out the cake and cooled.

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Pandan Chiffon Cake

Created 2013-03-01 · Updated 2016-12-07

Ingredients

• 7 x 600 gm eggs, separated.
• 200 gm plain flour
• 1  1/2 teaspoon baking powder.
• 200 gm caster sugar.
• 80 gm sunflower seed oil
• 180 ml coconut cream ( use small, 165 ml canned coconut cream
• and add 15 ml water to it.)
• 3/4 teaspoon pandan essence ( Koepoe brand with a butterfly,from Indonesia.)
• 1 medium size chiffon cake tin

Method

1. Whisk the egg white and sugar together with 1/4 teaspoon each, of cream of tartar and salt till stiff and lots of wavy lines. Set it aside.
2. Combine the egg yolks and the rest of the ingredients together and whisk till thick.
3. Fold about 1/3 of the egg white into the batter and mix to combine.
4. Pour all the batter into the egg white and fold the mixture with the palm of your hand with the fingers spread out, so as not to break the air bubbles.
5. Pour into the chiffon tin and bake in a preheated oven at 180 degree Celsius for one hour.
6. Remove from the oven and invert the tin on a wire rack till the cake cools . Otherwise the cake will sink down.
7. Remove from the tin when it is completely cooled.
8. NOTE:
9. For Banana Chiffon, substitute the coconut cream and pandan essence with 150 ml water and 180 gm mashed banana.
10. For Chocolate Chiffon, dissolve 2 tablespoon cocoa powder and 1/2 tablespoon instant coffee powder with 2 tablespoon hot water and make up the volume to 180 ml with cold water.
11. For Orange Chiffon, grate the rind of one orange and 180 ml of orange juice.
12. For Lemon Chiffon, grate the rind of one lemon and the juice of one lemon make up to 180 ml with water.
13. You can use the weighing scale to weigh the liquid, 180 gm is equivalent to 180 ml.

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Pandan Kaya Cake

Created 2014-04-20 · Updated 2019-10-23

Ingredients

• 6 x 60gm eggs
• 6 oz Plain Flour
• 6 oz Caster Sugar
• 1 oz Cornflour
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon pandas essence

Method

1. Whisk eggs and sugar till thick and fluffy ( double in volume ) Shift the plain flour, baking powder and cornflour together.
2. Slowly fold the flour into the beaten eggs.
3. Pour the batter into a lined 8 inch [ 20 cm ] cake tin Bake in a preheated oven at a temperature of 180 C for 45 to 60 minutes.
4. Cool in the tin for 5 minutes before turning out to cool on a wire rack.
5. While the cake is cooling cook the kaya.
6. Kaya Ingredients:p 320 gm Coconut Cream 140 gm Water 1/2 Teaspoon Pandan essesce 200 gm Evaporated Milk 140 gm Raw Sugar 2 Egg Yolks [ lightly beaten ] 70 gm Cornflour Desiccated Coconut Put all the ingredients, except the sugar in a mixing bowl and mix well Strain it into a pot and add in the sugar.
7. Cook, stirring over medium heat till it comes to a boil.
8. Remove from heat and let it cool slightly.
9. Cut the cooled sponge cake into 3 layers.
10. Spread some kaya on one layer and top with a second layer.
11. Continue with the second and third layer.
12. Cover the cake with the rest of the kaya.
13. Press desiccated cocoonut all over the cake.
14. Cool and refrigerate.

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Pavlova

Created 2018-12-18 · Updated 2018-12-25

Ingredients

• 6 Eggwhites
• 300gm Caster Sugar
• 1/4 Teaspoon CreM of Tartar
• 2 Teaspoon Cornflour
• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon water

Method

1. Beat eggwhites with cream of tartar Add in sugar a Tablespoon at a time till all the sugar has been used up.
2. Continue whipping until stiff peak.
3. Mix the Cornflour with the Vinegar and water Fold into the whipped eggwhites, to give a chewy texture when baked.
4. Spread the meringue onto a lined baking sheet into a ring shape. Use the spoon to make a dent around the top.
5. Bake in a preheated oven at a temperature of 120 C for 1 1/2 hours. Turn off the oven and leave the door slightly ajar and leave the meringue to cool completely.
6. Spoon some whipped cream into the dent on top and decorate with berries and fruits to your liking.
7. Enjoy.

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Pears Upside Down Cake

Created 2020-06-02 · Updated 2020-06-03

Ingredients

For 10 inch cake

• 2 Josephine Pears, cored and sliced
• 4 oz Butter
• 4 oz Brown Sugar.

Method

1. Beat the butter and sugar together till creamy.
2. Spread the mixture on to the base of a lined tin.
3. Arrange the sliced pears around the tin For the cake:
4. 9 oz Brown Sugar 9 oz Butter 6 x 60 gm Eggs 1 Cup Almond Meal and top up with Plain Flour ( 18oz ) 3 Teaspoon Baking Powder 1/2 Cup Cornflour 1/2 Cup Milk.
5. Beat the sugar and butter till creamy.
6. Add in the eggs and beat till well mix.
7. Add in the milk and the mixture of flour.
8. Mix together and pour into a lined 10 inch round tin Bake in a preheated oven at a temperature 180 C for 60 - 90 minutes. Test with a skewer.
9. Remove from the oven, rest for 10 minutes before turning out.

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Rainbow Cake

Created 2018-10-21 · Updated 2018-10-21

Ingredients

• 750gm Self-raising Flour
• 500gm Unsalted Butter
• 500gm Caster Sugar
• 9 x 700gm Eggs
• 1 Cup Full Cream Milk
• 2 Teaspoon Vanilla Essence
• Cream the Butter, sugar and vanilla together until thick
• With the mixer running at low add in eggs, one at a
• time. Beat till well mix.
• Slowly fold in the flour alternating with the milk.
• Weigh the batter and divide by 6.

Method

1. Put the weighed portions into 6 bowls add in a tablespoon milk into each bowl to mix with the colours.
2. Divide into 6 colours, violet, blue, green, yellow, orange, red.
3. Using 3, 8 inch ( 20cm ) lined cake tin bake the first 3 colours In a preheated oven at a temperature of 180 C for 25 minutes.
4. Remove and cool on a wire rack.
5. Clean the cake tin and bake the remainder 3 colours.
6. Cool and cut the cakes into the same heights.
7. Using chocolate ganache to layer and build up the cake into rainbow colours.
8. Cover the whole cake with chocolate ganache.
9. Chocolate Ganache:
10. 600ml Thickened Cream 1,000gm Dark Chocolate Melts 1Teaspoon Vanilla Essence Put the Chocolate Melts into a glass bowl Pour the cream and vanilla Essence into a saucepan and keep stirring until it boils.
11. Pour the hot cream into the chocolate. Let stand for 5 minutes. Using a whisk stir until all the chocolate has melted and the ganache is thick.
12. Cover with cling wrap, touching the ganache to prevent skin forming and leave in the fridge overnight.
13. The next day remove from the fridge and microwave 60 seconds at a time and stirring until the required consistency.

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Raspberries And Mango Chocolate Cake

Created 2013-08-12 · Updated 2019-11-05

Ingredients

For the Cake

• 250 gm 70% Dark  Chocolate, Chopped
• 200 gm unsalted butter
• 175 gm caster sugar
• 7 x 60gm eggs, separated.
• 75 gm ground almonds
• 4 tablespoon rum [optional ]
• 125gm plain flour
• 1 teaspoon baking powder
• 2 pinches salt
• 1 teaspoon vanilla essence
• 3 punnets raspberry
• 1 Ripe Mango

Method

1. Preheat the oven to 180 C.
2. Grease and line two 20cm round cake tin Put the chocolate in a bowl and put it over a small pot of simmering water.
3. Make sure the bottom of the bowl does not touch the water.
4. Melt the chocolate Cream the butter and sugar together with the vanilla till the mixture is light and fluffy.
5. Beat in the egg yolks.
6. Stir in the melted chocolate,ground almonds and rum [if used] and salt Sift the flour 3 times and fold into mixture.
7. Whisk the egg whites with 1/4 teaspoon salt and 1/4 teaspoon cream of tartar until stiff peaks form.
8. Fold 1/3 of the egg whites into the chocolate batter to lighten it.
9. Pour the chocolate batter into the remainder of the whipped egg whites and fold it in with your hand.
10. Divide the batter between the 2 tins and bake for 35 minutes.
11. Leave the cakes in the tins for 5 minutes before turning them out on to a rack to cool.
12. Make the Chocolate Ganache. Use it to sandwich and frost both the top and sides with it.
13. Chocolate Ganache:
14. 200gm dark chocolate 125ml milk 300ml thicken cream [35%fat ] Melt the chocolate.
15. Using a small saucepan, bring the milk to a boil and immediately pour it over the chocolate, whisking until the mixture is smooth.
16. Leave it to cool.
17. Whip the cream to soft peaks and then fold it into the chocolate.
18. Leave it in the fridge for an hour before use.
19. Spread a thin layer of ganache on one cake and arrange some raspberries to fill the cake.
20. Spread a thin layer of ganache on the other cake and invert it over the first cake, with the raspberries in the middle.
21. Use the ganache to cover the whole cake.
22. Decorate the top with raspberries and mango slices.
23. Serve.

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Raspberries And Chocolate Cake

Created 2014-12-13 · Updated 2024-11-10

Ingredients

• Ingredients.
• 9 oz Butter
• 9 oz Sugar
• 18 oz Plain Flour
• 3 Teaspoon Baking Powder
• 3/4 Cup Cornflour
• 200gm Dark Chocolate [melted ]
• 1/3 cup milk
• 6 x 60gm Eggs
• 1 Teaspoon Vanilla Essence
• 2 Punnets Fresh Raspberries

Method

1. Put butter and sugar in a mixer and whisk till it is thick and pale.
2. Whisk in the eggs till thick.
3. With the machine running at 2 setting slowly add in the melted chocolate and milk and mix well.
4. Mix the plain flour and corn flour with the baking powder.
5. Slowly add the flour into the batter with the vanilla essence and mix well.
6. Pour the batter into a lined 10 inch cake tin and bake in a preheated oven at a temperature of 180 C for 45 - 60 minutes.
7. Cool and slice into 3 layers.
8. Chocolate Ganache:
9. 300ml Fresh Cream 600gm Dark Chocolate 1 Teaspoon Vanilla Essence,e Pour the cream into a small saucepan and bring the cream to a boil.
10. Pour the hot cream into the chocolate and leave it aside for 5 minutes.
11. Stir till all the chocolate has dissolved.
12. Keep aside and refrigerate overnight.
13. Microwave the ganache for 10 seconds at a time and stir till the right consistency reach,before use.
14. Raspberry Bavarian:
15. 400gm Frozen Raspberries or 3 punnets fresh Raspberries 3/4 Cup Sugar 2 Teaspoon Gelatin 2 Cups Thickened Cream Combine the raspberries and sugar in a saucepan . Bring to a boil and simmer for 10 minutes.
16. Use a fine sieve to strain away the seeds. Cool.
17. Combine 1/4 cup of warm water with the gelatine and soak for 5 minutes.
18. Place bowl over simmering water to dissolve the gelatine. Cool Whip the thickened cream and fold into the gelatine and raspberry puree.
19. Put a layer of cake into a springform tin or a loose base cake tin.
20. Spread half the raspberry bavarian onto the cake.
21. Put a second cake layer on top and spread the remainder bavarian on to the cake and top with the last layer.
22. Refrigerate, for the bavarian to set.
23. Remove the cake from the tin.
24. Spread the Chocolate Ganache over the cake, till the whole cake is covered.
25. Decorate with the fresh raspberries.

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Raspberries Ricotta Cheesecake

Created 2019-09-04 · Updated 2019-09-14

Ingredients

Cake Base

• 3 x 60gm Eggs separated.
• 90gms Caster Sugar
• 90gm Plain Flour
• 1/2 Teaspoon Baking Powder.
• 2oz Butter, melted

Method

1. Beat the eggwhite with a pinch of salt and 1/4 Teaspoon cream of tartar and half the sugar till stiff.
2. Beat the eggyolk with the remainder sugar till thick.
3. Mix the flour and baking powder into the eggyolk together with the butter.
4. Fold in the beaten eggwhite and pour into a 9 inch springform tin and bake in a preheated oven at a temperature of 180 C for 25 minutes.
5. Cheese layer:
6. 3 x 60gm Eggs 1/4 Cup Caster Sugar 250gm Ricotta Cheese 1 Tablespoon Cornflour Zest of 2 Oranges 3 Punnets Fresh Raspberries 150ml Fresh Cream Beat the Sugar and eggs till thick Add in Cornflour and orange zest.
7. Mix in ricotta cheese and mix well.
8. Add in the fresh cream and mix till combine Fold in the raspberries and pour on top of the cooked cake base and return to the Oven at a temperature of 170 C for 45 minutes.
9. Remove from oven and let cool in the cake tin.
10. Taste better if left overnight in the fridge.

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Sponge Cake [Kueh Bahulu ]

Created 2014-10-19 · Updated 2016-12-07

Ingredients

• 5 x 60gm Eggs
• 5 Oz Caster Sugar
• 5 Oz Plain Flour + 1 teaspoon baking powder
• 1 Oz Cornflour
• 1/4 Cup milk
• 1 Teaspoon Vanilla Essence

Method

1. Beat the eggs and and sugar together with the vanilla essence till thick and double in volume.
2. Sieve the plain flour and cornflour 3 times.
3. With the machine running at low, slowly add the flour and milk into the egg mixture till well combine.
4. Do not overmix.
5. Heat the sprayed kueh bahalu pan in the oven. [Spray with canola spray ] Spoon the batter into the mould and bake in the oven for about 12 - 15 minutes.
6. Remove the cooked cake and spray the moulds and put back in the oven to heat up.
7. Repeat atill all the batter is used up.
8. Keep in an air tight container for up to a week and longer in the fridge.

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Sticky Date Pudding

Created 2017-07-15 · Updated 2017-08-23

Ingredients

Cake

• 1 1/4 Cup Water
• 250gm Pitted Dates.( chopped )
• 1 Teaspoon Sodium Bicarbonate
• 90gm Butter
• 3/4 Cup Sugar
• 1Teaspoon Vanilla Essence
• 2 x 60gm Eggs
• 1 1/4 Cup Plain Flour

Sauce

• 1/2 Cup Brown Sugar
• 1/2 Cup Cream
• 65gm Butter
• 1 Teaspoon Vanilla

Method

1. Put all the ingredients into a small pot and cook over medium heat until all the Sugar and butter have melted.
2. For the cake Put the dates, water and sodium bicarbonate into a saucepan and bring to a boil.
3. Cool in the pan Cream the butter and sugar together until creamy Add in the eggs and beat till thick.
4. Add in the flour and fold till we'll mix Add in the dates and mix well Pour batter into a lined 20cm tin Bake in a preheated oven at a temperature 180C for 50 minutes.
5. Remove from oven and use a fork to poke holes all over the cake and pour the hot sauce over the cake and put it back in the oven for 10 minutes.
6. Cook before turning out.

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Sugee Cake

Created 2019-06-02 · Updated 2021-06-26

Ingredients

• 18 oz Butter
• 10 oz Fine Semolina
• 10 x 60gm Eggs
• 8 oz Caster Sugar
• 5 oz. Plain Flour
• 2 Teaspoon Baking Powder
• 5 oz Ground Almonds
• 2 Tablespoon Brandy,or Rum
• 5 oz Milk
• 1 Teaspoon Vanilla and 1 Teaspoon Almond essence
• 4 oz Almond Slivered
• Cream butter with half the sugar till light and fluffy.

Method

1. Add in milk and mix well.
2. Mix the semolina into the batter and leave aside for 1 hour.
3. Beat the eggs with the remainder sugar till thick.
4. Add in the brandy and essence and mix well.
5. Fold in the plain flour and baking powder.
6. Add 1/3 of the beaten eggs into the semolina mixture and thin out the batter.
7. Add the rest of the beaten eggs and fold in.
8. Pour into a 10 inch round lined cake tin and sprinkle the almond slivered on top and press the almonds into the batter and bake in a preheated oven at a temperature 180 C for 1 - 1 1/4 hour.
9. Remove and cool on a wire rack.

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Tiramisu

Created 2015-01-26 · Updated 2021-10-21

Ingredients

• 1 500gm pack Sponge Finger
• 2 Packet Mascapone Cheese
• 4 Tablespoon Instant Nescafe Blend 43  Coffee Powder
• 1/4 cup Tia Maria Liqquor
• 2 Cups Hot Water
• 1 Recipe Custard
• 200 gm 70% Cocoa Dark Choicolate, chopped
• 1 Tablespoon Coffee Powder and 1 Tablespoon Chocolate Powder mix together
• 9 Inch Porcelain or Glass Bowl.

Custard

• 1 1/2 Tablespoon Custard Powder
• 1 1/2 Tablespoon Corn Flour
• 4 Tablespoon Sugar
• 200 ml Milk
• 2 Egg Yolks

Method

1. Mix all the flour with half the milk and egg yolk.
2. Pass it through a sieve to remove lumps into a saucepan.
3. Add the remainder milk and sugar and cook it over the fire till it thickens and come to a boil.
4. Pour into a dish and cover with a cling wrap touching the custard to prevent crust forming.
5. Put the coffee powder into a dish and pour in hot water.
6. Stir to dissolve the power.
7. Add in the Tia Maria and stir well.
8. Dip a piece of sponge finger into the hot coffee.
9. Put it into the dish to form a layer at the bottom. About 8 pieces.
10. Mix the custard with the mascapone cheese .
11. Spoon 1/3 of the custard mix over the sponge finger and sieve some of the coffee and chocolate powder over it.
12. Sprinkle some chopped chocolate over it.
13. Repeat another 2 layers with the sponge finger.
14. Put it in the fridge to set.
15. Dish it out with a large spoon and serve.

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