Banana Walnuts Cake

This banana walnuts cake was baked last Friday night... I have not realized that my last bake of banana cake was about a year ago. I used the same recipe which I did in last October.

Matcha & Adzuki Butter Cake

I have neglected my oven and baking for a long time! I kept telling myself that I should start baking again ...and I stumbled into this wonderful recipe which I am so tempted to try especially I have both the main ingredients on hand.

My first green tea cake is a great success and thanks to the blogger - Happy Home Baking for sharing the recipe!

The aroma of this matcha cake was great during baking! I cut down the sugar used - it turned out to be a nice and yummy cake; moist in the inside and most important, non-oily at all! ^^

This recipe is from Happy Home Baking blog!

Matcha & Adzuki Butter Cake

Ingredients

250g cake flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tbsp matcha powder

70g butter, soften at room temperature

150g sugar (I cut down to 125g)

2 eggs, lightly beaten

1 cup (250ml) plain, non-fat yogurt

3 tbsp adzuki paste (red bean)

Method

1. Preheat oven at 180 degC (I baked at 175 degC). Lightly grease the side of loaf pan with butter and dust it evenly with flour. Tap away any excess flour and line the base with parchment paper.
2. Sift together cake flour, baking powder, baking soda, green tea powder and salt. Set aside.
3. With an electric mixer, beat butter for about 1 min. Gradually add in sugar and beat until light and creamy.
4. Dribble in eggs gradually, about 1 tbsp at a time, beat constantly for about 2 mins.
5. With a spatula, fold in 1/3 of the flour mixture. Then fold in 1/2 of the yogurt, followed by half of the remaing flour mixture. Stir well after each addition.
6. Stir in the red bean paste, mix well.
7. Pour into prepared pan and bake for 35-45 mins or until a skewer inserted into the centre comes out clean.
8. Remove from oven and let cool in pan for 5 mins. Unmould and cool completely.

Banana Cake With Chocolate

It's husband birthday today! As I am only in the beginner stage of baking, I decided to prepare a simple cake as well as to finish up the ripen bananas. I thought a plain banana cake appearance would not be so appealing... therefore, I ended up with this .... (after all, this is my very first DIY birthday cake) ...

Ingredients

255g butter
240g castor sugar (original should 255g sugar)
3 large eggs
41/2 tbsp fresh milk
5 large size banana, mashed (I use 1 to cut slices for cake decoration)
338g plain flour (I actually mix 200g plain flour with 138g cake flour)
11/2 tsp baking powder
11/2 tsp bicarbonate soda

Ganache
100 gm dairy whipping cream
100 gm melted chocolate
20 gm butter

Method

Cream butter and sugar together until light and fluffy.

Add egg one at a time and cream until smooth and light.

Add in milk and banana, mix well.

Sieve in flour, baking powder & bicarbonate soda and fold in until well blended. Grease and line the baking mould. Pour the batter into the mould. B

Bake at 175C for 60 minutes or until bamboo skewer inserted to cake, comes out clean.

When cake is cool, slowly pour ganache over cake, store in fridge to chill the chocolate.

Peach Marshmallow Cake

Here's the peach marshmallow cake which I've been wanted to try(since months ago)!!

This recipe is from Hut of Cranberry!

(A) Base

200 gm digestive biscuits

100 gm melted butter

Crushed digestive biscuits and mix well with melted butter. Press into a 8” or 9" square or round cake ring. Refrigerate for later use.

(B) Marshmallow filling

10 pcs of marshmallow

300 ml of HL milk

80 ml of diary whip cream

150 gm Peach Puree

8 pcs of gelatine leafs

60 gm sugar

Put all the ingredients into a pot. Doubleboil over small fire until gelatine leafs, marshmallow and sugar are dissolved.

(C) Gelatine Topping

6 pcs of gelatine leafs

200 ml of water (used 100ml sugar syrup from the can peach and 100ml water).

Boil all ingredients until dissolved.

Assembling the cake

Pour marshmallow filling (B) into the prepared baking tin with biscuit base (A). Put in freezer until slightly harden but not totally frozen. Take it out and arrange sliced peaches. Put it back to freezer to harden a little. When slightly harden take it out and pour the slightly cool Gelatine (C) on it. Put in fridge to chill. Cut and serve.

Christmas Fruit Cake

Here's my imperfect Christmas fruit cake which I promised to bake for my sis. The fruits that went into the cake was pre-soaked for more than 3 weeks; this time, I added lots of rum and had been constantly stirring them so that they will be soaked evenly.

Before presenting it, I added some icing sugar to hide the flaw and was happily playing with my 'Christmas toys' while decorating it! HO..HO...HO!!!

Carrot Walnuts Muffins

Ingredients

3 eggs

150g milk

250g sugar

1/2 tsp salt

180g vegetable oil

1 tsp vanilla essence

280g plain flour

1 tsp baking powder

1 tsp baking soda

11/2 tsp ground cinnamon

1/2 tsp ground nutmeg

200g carrot, shredded

120g walnuts, chopped

Method

1. Whip eggs, milk, sugar and salt until creamy. Add vegetable oil and vanilla essence and whip until well blended.
   
   
2. Sieve in flour, baking powder, baking soda, ground cinnamon, ground nutmeg and mix until well blended.
   
   
3. Add carrot and walnuts and mix well.
   
   
4. Pour the batter into individual muffin moulds. Bake at preheated oven at 160C for approx 35-40mins.

Banana Walnuts Cake

I baked another banana cake; this time, I baked an additional half times the original recipe from here by adding 100g of walnuts so that I could try out my banana walnuts cake!

Fruit Cake

I tried another cake recipe which I took it from auntyyochana blog. My very first fruit cake which I was very satisfied with the result.

For the dried fruits that were supposed to go into the cake, I soaked them for approximately 2 weeks in rum and the cake was being brushed twice with rum, after baked!

Ingredients

150g currants

150 g sultanas

130g raisins

100gm glaced cherries

50g mixed peel

6 tbsp rum (original recipe called for 3 tbsp)

230g butter

220g sugar (I cut down sugar to 200g)

finely grated rind of 1 orange

finely grated rind of 1 lemon

4 eggs

50g chopped almonds

50g ground almonds (I omitted this from original recipe)

230g plain flour

50g blanched almonds

Method

1. Soak currants, sultanas, raisins, cherries and mixed peel with rum, brandy or sherry at least overnight or longer (I did mine for about 2 weeks).
2. Prepare an 8" round cake tin and lined the side and base with double layer of greaseproof paper.
3. Cream butter and sugar till creamy. Add in orange zest and lemon zest and continue to beat till light and fluffy.
4. Add in eggs one at a time till thoroughly mixed before adding in the next egg.
5. Mix 2 Tbsp. of flour into the soaked fruits.
6. Fold in chopped almonds, ground almonds and soaked fruits. Fold in sifted flour to make a soft dropping consistency.
7. Pour batter into prepared cake tin. Arrange whole almonds on top of batter and bake at 160C.
8. Bake for 1 hour or until centre is firm to the touch. Let the cake cool in the tin for 20 mins. then remove it onto a wire rack and leave it to cool completely.
9. Leave the greaseproof paper intact and remove it only when you want to serve so as to keep the cake moist while stored.
10. Drizzle some rum onto cake once a while to keep cake moist.

Banana Cake

I baked this banana cake last night. Husband loves the taste of it as it was fluffy and moist... most important, not too sweet as I cut down the sugar!! ^^

Ingredients

170g butter

150g castor sugar (original recipe called for 170g)

2 large eggs

3 tbsp fresh milk

4 medium size banana, mashed (use 3 instead if using large banana)

225g plain flour

1 tsp baking powder

1 tsp bicarbonate soda

Method

1. Cream butter and sugar together until light and fluffy.
2. Add egg one at a time and cream until smooth and light.
3. Add in milk and banana, mix well.
4. Sieve in flour, baking powder & bicarbonate soda and mix until well blended.
5. Grease and line the baking mould. Pour the batter into the mould.
6. Bake at 175C for 50 minutes. Insert a bamboo skewer to the centre of the cake, if skewer comes out clean, cake is done.