Friday, August 4, 2017

Palm Sugar Banana Cake

 Banana Cake


I usually prefer Banana Sponge Cake which is lighter but when I fancy a banana cake made with butter, this is my go-to recipe by Ellena Guan of Cuisine Paradise.  The freshly baked cake smells heavenly with the aroma of the palm sugar (gula Melaka); and the cake is so moist and good!

I halved Ellena's recipe and used a small loaf pan for it.  

Ingredients: 

125g softened
70g shaved palm sugar (gula Melaka) + extra for toppings
1/4 tsp vanilla extract
2 eggs (55g each)
135g self-raising flour
1/8 tsp baking soda
1/8 tsp sea salt
120g bananas, mashed
30g chopped toasted walnuts
1 tbsp Cointreau (orange flavoured liqueur)
a few slices of banana for topping
  • Preheat oven to 170°C.  Line a (21 x 11 x 3.5 cm) loaf pan with baking paper.
  • Sift flour, baking soda and salt together. Set aside.
  • Beat butter and shaved palm sugar until light and fluffy.
  • Beat in eggs, one at a time until well mixed.  Add in vanilla extract.
  • Fold in half of the sifted flours and mix until well combined.  Then add in mashed bananas and mix to combine.  Add in the rest of the flours and mix well.
  • Lastly add in liqueur and chopped walnuts; mix to combine.
  • Pour batter into the prepared pan.  Top with sliced banana, walnuts and shaved palm sugar.
  • Bake for about 45 mins or until a skewer inserted into the middle of the cake comes out clean.
  • Cool the cake in the pan for 10 mins then transfer to a wire rack to cool completely.


Sunday, July 30, 2017

Chocolate Butter Cake



Ingredients:

180g butter, softened at room temperature
120g caster sugar, divided
160g self-raising flour
4 large eggs, separate
150g 70% dark chocolate, chopped
90g fresh milk
90g hot water + 2 tbsp instant coffee granules

  • Preheat oven to 160°C.  Line the base of a 20cm round pan.
  • Place chocolate in a bowl over a small saucepan of simmering water, ensuring the bowl doesn't touch the water.  Stir occasionally until chocolate is melted and smooth.  Remove bowl from the heat and set aside.
  • In a clean, oil-free mixing bowl, beat egg whites using an electric mixer until soft peaks formed.  Gradually beat in half the sugar until stiff peaks formed.  Set aside.
  • Using the same beaters, cream butter and remaining sugar until light and pale in colour.
  • Gradually add in egg yolks, one at a time, beating well after each addition.  Add in melted chocolate and mix until combined.
  • Add in sifted flour and milk mixture in 3 additions, starting and ending with flour.  Combine until just incorporated.
  • Finally, fold in beaten egg whites in 3 additions, ensuring the batter is well mixed.
  • Scrape the batter into the prepared pan and smooth the top with the spatula.
  • Bake at 160°C for about 1 hour or until a skewer inserted into the centre of the cake comes out clean.
  • Stand the cake in the pan for 10 minutes before turning out onto a wire rack to cool.

Wednesday, July 26, 2017

Pineapple Butter Cake



Ingredients:

(A)
4 egg whites, bring to room temperature
40g caster sugar

(B)  Lightly beat:
180g butter, softened at room temperature
50g caster sugar

(C)  Sift together:
4 egg yolks, bring to room temperature
1/2 tsp vanilla extract

(D)  Sift together:
180g self-raising flour
20g milk powder

(E) Mixed together:
45g pineapple juice 
10g condensed milk
3 tbsp (canned) crushed pineapple, drained

  • Preheat oven to 160°C.  Line a 21 x 11 x 6 cm loaf pan with baking paper.
  • In a clean, oil-free mixing bowl, beat egg whites using an electric mixer until soft peaks formed.  Gradually beat in sugar until stiff peaks formed.  Set aside.
  • Using the same beaters, cream butter and sugar until light and pale in colour.
  • Gradually add in egg yolk mixture, a little at a time, beating well after each addition. (Remember to scrape down the sides of the bowl).
  • Add in sifted flour and milk powder (D) and coconut milk mixture (E) in 3 additions, starting and ending with flour mixture. Combine until just incorporated.
  • Finally, fold in beaten egg whites in 3 additions, ensuring the batter is well mixed.
  • Scrape the batter into the prepared pan and smooth the top with the spatula.
  • Bake for 30 mins at 160°C, then increase temperature to 170° and bake for a further 20 minutes or until a skewer inserted into the centre of the cake comes out clean.
  • Stand the cake in the pan for 10 minutes before turning out onto a wire rack to cool.
  • Serve warm.



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