Tag Archives: cake

Blueberry and Lemon Cake with Crumble Topping

11 Jun

 

I like apple crumble but I have never tried to put the crumble on a cake. When I saw this recipe I couldn’t wait to try it. It packs all my favorite ingredients into a cake – blueberries, lemon and crumble. (Oh cake is my favorite too!)

The result didn’t disappoint me. The cake was very lemony. The blueberries burst in my mouth with sweetness and slightly tartness. The cake was smooth and the crumble was crunchy. In my opinion the  highlight is the crumble. It was a little bit salty but surprisingly the saltiness added another depth of flavor to the cake, so don’t skip the salt!

Last but not least make the crumble first because it needs time to rest. This is a great make ahead cake. Actually it tastes even better over night. 🙂

Crumble topping

  • 60g plain flour
  • 60g almond meal
  • 60g caster sugar
  • 60g unsalted cold butter
  • 3g salt
  1. Mix all the ingredients except the butter in a bowl.
  2. Cut the cold butter into small cubes.
  3. Rub the butter into the flour mixture. Use hands to knead all the ingredients into a dough, but don’t over work the butter. Should keep the butter in small chunks.
  4. Wrap the dough with cling wrap and refrigerate for a least 1 hour.

Cake

  • 300g plain flour
  • 10g baking powder
  • 260g caster sugar
  • 3 lemons zest
  • 170g unsalted butter, room temperature
  • 3 eggs, room temperature
  • 90g milk
  • 70g cream cheese
  • 100g blue berries (fresh or frozen)
  1. Preheat the oven at 180C. Line the baking tray (I use a 20x9cm loaf pan) with baking paper.
  2. Beat the butter, sugar and lemon zest together until it is creamy..
  3. Sift the plain flour and baking powder together in a bowl. Mix the cream cheese and milk together in another bowl, warm it up to the room temperature in the microwave (heat up for 10 seconds, stir and heat it up for another 10 seconds until the cream cheese is soft and breaks into small chunks).
  4. Add 1/3 of the flour mixture to the egg mixture, alternate with the milk mixture. Mix with a spatula after each addition of the dry and wet ingredients. Fold in the blueberries at last.
  5. Pour the batter into the baking tray, top with the crumble (I found it is easy to grate the cold dough with a grater).
  6. Bake for 60-70 mins o until the inserted skewer comes out clean.

 

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Strawberry and Coconut Cake

6 Jan

Strawberries are in season again! This year we have picked the biggest strawberries ever! They were juice and sweet.My 22 moth old daughter not only enjoyed running in the strawberry field but also enjoyed eating the delicious strawberries. 🙂

We have picked almost 3kg strawberries. Apart from eating fresh a great way to consume the strawberries is to use them in baking. This recipe is adopted from a magazine, but I bumped up the volume a little bit to make a thicker cake. Yes because I had too many strawberries! However I must say I was too generous on strawberries and also cut them in big pieces, so they sank to the bottom of the cake. You might cut down the amount of strawberries or cut them smaller. The cake was moist and fruity. The strawberry cream cheese icing was sweet and delicious. This cake brought the sunshine on the plate!

Strawberry and Coconut Cake

  • 150g butter, at room temperature
  • 1 cup caster sugar
  • 3 large eggs
  • 1½ cup plain flour
  • 1½ tsps baking powder
  • ½ tsp ground cardamom
  • ½ cup desiccated coconut
  • 1 cup plain yoghurt
  • finely grated zest 1 orange
  • 2 Tbsps orange juice
  • 18 medium strawberries, hulled and quartered

Strawberry Cream Cheese Icing

  • 150 g cream cheese, at room temperature
  • 100 g butter, at room temperature
  • 2 cups icing sugar, sifted
  • 3–4 strawberries, hulled and crushed with a fork
  1. Grease a 22cm springform cake tin and line the base and sides with baking paper.
  2. Preheat the oven to 170°C bake.
  3. Beat the butter and sugar until light and pale. Whisk the eggs together and gradually beat in until very well combined. Mix the flour, baking powder, cardamom and the coconut together. Gently fold into the butter mixture along with the buttermilk, orange zest and juice and the strawberries.
  4. Pour into the tin and smooth the top. Bake for about 1 hour until golden and the cake is pulling away from the sides of the tin. A skewer inserted into the centre should come out clean.
  5. Let the cake cool completely before removing from the tin.
  6. Icing: Beat the cream cheese until smooth, then add the butter and beat again until light and fluffy. Beat in the icing sugar. Beat in half the strawberries, then add enough of the remaining pulp to make a thick but spreadable icing. You may not need to add all the strawberry pulp.
  7. Spread over the cake and decorate with shredded coconut and fresh strawberries.

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Coconut and Pineapple Mousse Cake with Mirror Glaze

22 Dec

Olga Noskova is the new internet sensation in the cake industry, especially her mirror cakes. The mirror glaze is not a new technique. It has been used in lots of French style desserts. However Olga is using bold colors to bring it to the next level. Bright colors, high contrast and glossy surface make her cakes so unique. Not just outside, inside her cakes have layers of different textures and flavors. They are so attractive and inviting!

Since her fame has stormed all over the world, you can find lots of tutorials of mirror cakes on the internet. Of course Olga’s recipe still remains as a secret. A couple months ago I was lucky enough to snatch a space for the first mirror cake class in my current city. It was my first time to experiment the mirror glaze technique. Surprisingly it is not difficult (much easier than fondant)! Color combination and the way that you pour the glaze make each cake truly unique. I adore this technique!

Last week I made this coconut and pineapple mousse cake with mirror glaze (inspired by the pina colada cocktail). It had a layer of sponge cake at the bottom and a layer of pineapple jelly, filled with coconut mousse. Because I am not 100% happy with each element, I am not going to post the recipes here. But I was very happy with the color. It was bright and pretty! I didn’t plan to put on the sugar pearls but I had to use it to cover the crumbs that I accidentally dropped on the cake – oops!

I am going to share this mirror glaze recipe that I learned from the class. Merry Christmas to everyone! 🙂

Mirror Galze

  • 220 Wilton Bright White Candy Melts or white chocolate
  • 140g (1/2 cup) sweetened condensed milk
  • 200g (1 cup) sugar
  • 245g liquid glucose
  • 100ml water, plus 60ml water
  • 16g (4 tsps) powdered gelatin
  1. Bloom gelatin in 100ml of cold water
  2. Combine the glucose, 60ml water and sugar in a heavy bottom sauce pot and bring to a boil
  3. Add the bloomed gelatin and the condensed milk and whisk smooth
  4. Pour the entire hot mixture over the chocolate and whisk until smooth
  5. Pour through a strainer into a clean container and color as you like
  6. Blend with a stick blender to ensure there are no air bubbles present
  7. Pour over cakes once it has cooled to 28 to 32Cimg_4134img_4138img_4147

Blue Cheese Madeleines

22 Jul

Blue cheese, some people love it some people hate it. I like making blue cheese sauce on steaks – utterly delicious! A block of blue cheese has been sitting in my fridge for a while, so I have decided to use it on baking this time. I found this recipe on the internet and I highly recommend it if you love blue cheese. These madeleines were savory and creamy. The blue cheese with its distinctive flavor really shone through in the madeleines. My husband isn’t a fan of blue cheese, but my 16-month old daughter loved the madeleines. She is a little cheese lover. 🙂

Blue cheese madeleines

  • 50g butter, melted
  • 150g plain flour
  • 2 tsp baking powder
  • 1 tbsp chopped fresh rosemary and thyme leaves
  • 3 medium eggs
  • 1 tbsp caster sugar
  • 75g blue cheese, mashed
  • 100ml buttermilk
  1. Heat the oven to 200C.
  2. Brush each mould of a non-stick madeleine tray thoroughly with a little of the melted butter. Sift the flour and baking powder together, mix in the chopped herbs, and make a well in the middle.
  3. Beat the eggs and sugar for two minutes until frothy. Beat in the blue cheese, buttermilk and remaining melted butter.
  4. Fold the wet ingredients into the dry ingredients, mixing until just combined. Spoon into the moulds, filling to three-quarters full, and bake for 12-15 minutes or until puffed and springy and lightly golden. Turn out onto a wire rack, and serve warm.

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Upside Down Pineapple Cake

16 Jul

I always wanted to bake an upside down cake, but I didn’t have a right pan or hadn’t got time. A recently bought cast icon pan has been sitting in the cupboard for a few months, so I decided to put it in a new test – pineapple upside down cake.

The recipe is from Anna Oslon again. My cast iron pan is a bit too big, so the cake was flatter than the normal 9’in cake and the baking time was shorter. I love the combination of pineapple and coconut. They are a perfect match! The caramelised pineapples on top give the entire cake a taste lift – sweet but not too sweet. Last but not least doesn’t it looks pretty?! 🙂

 

Upside down pineapple cake

Pineapple

  • 57g unsalted butter
  • â…” cup packed dark brown sugar
  • 2 tsp lemon juice
  • 7 slices pineapple rings

Cake

  • Âľ cup buttermilk
  • â…“ cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cup all-purpose flour
  • Âľ cup sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • ÂĽ tsp baking soda
  • 1 tsp ground nutmeg
  • ½ cup shredded coconut
  1. Preheat the oven to 190C.
  2. Place a ovenproof skillet on a burner on medium heat. Melt the butter and brown sugar, stirring until melted and bubbling. Stir in the lemon juice, then remove the pan from the heat. Arrange the pineapple slices in this syrup so they are close together but not overlapping. Set aside.
  3. In a large bowl, whisk the buttermilk, oil, eggs and vanilla. In a separate bowl, sift the flour, sugar, baking powder, salt, baking soda and nutmeg. Add this to the buttermilk mixture and whisk until just blended. Stir in coconut. Pour the batter over the pineapple slowly (so as not to shift the fruit). Bake the cake for 30-35 minutes, until a tester inserted in the centre of the cake comes out clean.

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Minnie Mouse Cake

30 May

A friend from work asked me to make a birthday cake for her 2 year old daughter. I was worried I didn’t have time to make the cake while I had to spend time with my own daughter. After I looked at the picture of the cake she found on the internet I happily accept the order. It is a simple but eye-catching design. Especially I love the contrast of the colour!

I bought the black fondant from the shop because I know it is very hard to achieve the deep dark colour. I tried to save money so I decided to colour the white fondant in red myself (white fondant is cheaper than the coloured fondant). I underestimated the difficulty of achieving the rich red colour. I have almost used half bottle of red food colouring plus plenty of pink food colouring. I am happy I have got the colour right at the end, however timewise it wasn’t a smart move – lesson learnt!

In the end I was excited about the cake – simplily cute! By the way it was a chocolate cake with butter cream icing inside. My colleague told me the cake was exactly what she imagined!

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Lemon and poppy seeds mini loaves

8 May

I love anything with lemon flavor and I love using lemons in cooking and baking. They are so versatile – can be used in savory dishes or sweet dishes. I have made the lemon mini loaves for a few times and they were adored by everyone who ate them. This time I have added some poppy seeds which added some texture and crunchiness. They are soft and moist, perfectly balanced between sweet and sour with a strong lemon flavor. No more to say just to show you the recipe right away! 🙂

Lemon and poppu seeds mini loaves
Ready in 30-35 minutes, made 8 loaves
  • Butter 250g
  • Caster sugar 1 cup  for the syrup
  • Egg 4
  • Plain flour 2 cups
  • Baking powder 3 tsp
  • Lemon zest and lemon juice 2 lemons
  • Poppy seeds 2Tbsps
Lemon syrup
  • Caster sugar 1/2 cup
  • Lemon juice 1/2 cup
  1. Preheat oven to 180°C. Cream butter and sugar until pale, then add the eggs one at a time and beat until combined.
  2. Fold in sifted flour and baking powder, then lemon zest and juice, poppy seeds. Spoon into baking paper lined mini loaf tins and bake for 20-25 minutes or until golden.
  3. To make the syrup, heat lemon juice and sugar in a pot until sugar dissolves. Pour syrup over hot loaves. Cool in tins.
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