Monday, November 24, 2014
Lydia walloped half of this cake by herself. A 5-year old eating half an 8 inch cake!!!! Not in 1 sitting, but 2. One quarter during tea, another quarter for supper! GAWD! But she didn’t eat dinner. But still….. I allowed her, because.. it’s a not a sinful cake. I made this cake 2 years ago, and now she's 7.
Anne, she really loved this cake. Really did.
I was itching to eat some cake, and lately have been thinking to clear up my stocks in the kitchen, I must cake some apple cake because the apples have been sitting in the fridge for more than 2 months. Then I remember Anne posted an apple cake that looks simple enough to be whipped up for an instant fix. When I read through……. I don’t have sour cream!!!!
But…. I have cream and lemon. And it was just nice that this cake called for lemon zest, so in order not to waste the fruit, I took some lemon juice and soured my cream, just like how one will make soured milk to substitute buttermilk. Indeed it turned thick, very thick.
But if you don’t have cream on hand, and would prefer to use plain yogurt. I suggest you substitute the olive oil with melted butter instead, to give it a stronger dairy fragrance. And increase the butter to 4 tbsp (57gm) to make up for the lower fat content in yogurt.
Rustic Apple CakeSource: Simply Anne’s.
Recipe increased and slightly modified to fit an 8 inch round pan.
100gm whipping cream
1 Tbsp lemon juice
75gm plain flour
75gm cake flour
1.5 tsp baking powder
¾ tsp baking soda
1 Tbsp lemon zest
2 eggs (instead of 1.5 eggs)
3 Tbsp olive oil
Pinch of salt
300gm apples (I used a mixture of red and green)
30gm Muscovado sugar
25gm butter, cut small
1. Preheat oven to 180C. Prepare a 8 inch pan with removable base. Line the base and grease the sides.
2. Sour the whipping cream with lemon juice. Peel and dice 2/3 of the apple. Slice 1/3 of the apple
3. Sift plain flour, cake flour, baking soda and baking powder together. Add in salt and mix.
4. In another bowl, rub sugar with lemon zest. Add in eggs and beat until creamy. Mix with soured cream and olive oil.
5. Pour the egg mixture into the flour mixture. Mix until just moistened. Add in diced apples and mix.
6. Pour the batter into the prepared pan. Top with sliced apples.
7. Sprinkle with some muscovado sugar and top with cut butter.
8. Bake for around 50 to 60 minutes or until done.
Thursday, November 20, 2014
I'm lazy...... bought my cranberries for around 2 years, kept frozen. Yes, you read it right, 2 years.
Finally, I baked this cake.
And being absent minded, I didn't notice most recipes calls for the cake to stay in pan for 30 minutes before overturning. Instead I treated it like pineapple upside down cake that needs to be inverted right away after removing from the oven.......
Tuesday, November 18, 2014
It's the season for cranberries!
I used to think cranberries were bitter and very sour.... that was after tasting a cranberry sauce meant for a roasted turkey. Surprisingly this jam was nice after all the sugar was added. No prominent bitterness.... just a faint note that can be ignored.
You can use this to spread on bread, as a filling for cookies or a topping for cheesecakes.
If not, just mix with water and take it as a drink.
Cranberries are good for you, especially the men :)
Thursday, November 13, 2014
I truly regretted not cooking more of this. It’s the absolute must try for taro cake lovers, or what you may call as yam cake lovers.
Peng is such a genius to think of transforming the taro cake into porridge form. Seriously! I love going to her blog to get inspirations for everyday dishes. She’s got lots of good recipes, with some combinations that I have never ever seen before and all her recipes that I've tried all taste good to me.
Well, I know that cooking is unlike baking, where one can just throw in whatever you like. But, it has to mingle well. Cooking is like wearing clothes, you need the right combination and pairing. Not all flavours work well together. Although edible, but it may not necessarily taste nice. But Peng’s ingenious pairing and combinations always brings the “ooo” and “ahh” out of me.
I may have changed the recipe, but all credits to her for the idea.