Sunday, January 29, 2012

easy madeira cake - donna hay's recipe

assalamu'alaikum wrm wbt

apakah rasanya madeira cake ni??
macam butter cake -kah??
terliur sungguh bila tgk kek ni kat dapur puan yat maria
apatah lagi bila tgk bahannya ada almond meals
cadangnya nak bawak sbg buah tangan ke rumah sedara nanti..
maka tak dapatlah nak testing apa rasanya..

love this instagram photo!

sumber: yateasybakes
  • 170g butter, softened
  • 3/4 cup superfine sugar
  • 1 Tbspn finely grated lemon rind
  • 3 eggs
  • 1.5 Tbspn lemon juice
  • 3/4 cup all purpose flour
  • 3/4 tspn baking powder
  • 2/3 cup almond meal (or ground almond)
  1. Preheat oven to 170C. Place the butter, sugar & lemon rind in the electric mixer & beat till light & creamy.
  2. Gradually add the egg & the lemon juice, beating well (I beat the eggs 1 at a time).
  3. Sift in flour & baking powder over the butter mixture & fold through with the almond meal.
  4. Grease a 4" x 8" ( I used 4" x 9") loaf tin & line the base with baking paper.
  5. Spoon in the mixture & bake for 45 mins-1 hr or until cooked when tested with a skewer. ( Mine need 1 hour of baking).
  6. Cool in tin for 5 mins & then turn onto a wire rack.

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Saturday, January 28, 2012

eggless super easy super moist chocolate cupcake

assalamu'alaikum wrm wbt

super easy super moist chocolate cupcake by:
along, angah & kak insyirah. way to go girls!

requires 2 bowls: 1 for dry ingredients, 1 for wet ingredients
mix in the wet into dry. stir and pour into casing.
bake 20mins & wallah!
super duper easy!
super duper moist & yummy too!

source: simplyrecipes
  • 1 1/2 cups all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)
  • 1 Tbsp white vinegar
  • 2 teaspoons vanilla extract
  • 6 Tbsp (1/4 cup plus 2 Tbsp) olive oil
WIP: work in progress
  1. Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
  2. In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
  3. In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
  4. Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.
  5. Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
  6. Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.
can u taste the moistness?

Wednesday, January 25, 2012

red velvet cupcake - hummingbird bakery's recipe

assalamu'alaikum wrm wbt

i've been making red velvet cake for more than 5times
after the 3rd trials, i swear by this easy-to-follow-but-very-yummy recipe
my sister's friend ordered it twice and its difficult to turn her down
i wasnt taking any order due to my very "keras-tangan" but she insist!

upon seeing this recipe from hummingbird bakery
i said to myself.. why dont i try to do it?
the end product is such a wowzerr!! it is soooo moist. it is soooo yummy!
the kids love it on its own (they r not a keen on the frosting)
anak2 buah lagilah.. the reds are all over the house when they gobbled it! :p

taken using ipad2

source: needmorenoms
  • 60g unsalted butter, at room temperature
  • 150g caster sugar
  • 1 egg
  • 1 tbsp unsweetened cocoa powder
  • 2 tbsps red food colouring 
  • 1/2 tsp vanilla extract
  • 120ml buttermilk <-- abt half cup
  • 150g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1 1/2 tsp white vinegar
Cream Cheese Frosting:
  • 300g icing sugar (Used 115g) <-- i used 1cup
  • 50g unsalted butter, room temperature
  • 125g cream cheese, cold
  1. Preheat the oven to 170°C.
  2. Put the butter and the sugar in a freestanding electric mixer with a paddle attachment and beat on medium speed until light and fluffy and well mixed. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
  3. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
  4. Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, then add half the flour, and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixer up to high speed and beat until you have a smooth, even mixture.
  5. Turn the mixer down to low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
  6. Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 mins, or until the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
  7. When cupcakes are cold, spoon cream cheese frosting on top and dust with red velvet cake crumbs.
Cream Cheese Frosting:
  1. Beat the icing sugar and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium-slow speed until the mixture comes together and is well mixed.
  2. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Beat until the frosting is light and fluffy, at least 5 mins. Do not overbeat, as it can quickly become runny.

    nokia N86, nite time.. 

    ipad2, with natural daylight
semalam baca posting kak LG on taking pics using ifon.. saja nak tgk hasil akhir bila dah masuk blog.. nak compare mana lagi elok, ifon or my cokia. tp comparison itu tak adil.. sebab satu natural light, satu lagi lampu kalimantang. hmmm.. kalau dah tak terer tu tak terer jugak! huhuhuhu.. 

Tuesday, January 24, 2012

orange cake - donna hay's recipe

assalamu'alaikum wrm wbt

pagi sabtu yg lalu kelamkabut buat kek ni
utk jamu ipar duai & anak2 sedara di kampung nanti
mentang2 raya cina.. buat kek oren pulak ya.. :D

simple & easy cake

sumber: technicolorkitchen
  • ½ cup + 1 tablespoon (127g) unsalted butter, softened
  • ¾ cup + 1 tablespoon (162g) caster sugar <-- i used 3/4 cup and still very sweet!
  • 2 eggs
  • 1 ½ cups + 2 ½ tablespoons (225g) all purpose flour, sifted
  • 1 ¼ teaspoons baking powder, sifted
  • 1 tablespoon milk
  • finely grated zest of 1 large orange
  • 4 tablespoons orange juice
Orange icing:( i didnt do this)
  • 1 ¼ cups (175g) icing sugar, sifted
  • 2 tablespoons orange juice
  • zest of 1 orange, to decorate
  1. Preheat the oven to 180°C/350°; butter a 20x10cm (8x4in) loaf pan* and line with baking paper; butter the paper as well.
  2. Place the butter and sugar in the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy. Add the eggs, one at a time, and beat well.
  3. Add the flour and baking powder and mix well. Add the milk, orange juice and zest and mix until smooth.
  4. Spoon the mixture into the prepared pan and bake for 55 minutes or until golden and cooked when tested with a skewer.
  5. Cool completely on a wire rack, then carefully unmold.
  6. To make the icing: combine the sugar and orange juice in a small bowl and mix to form a smooth paste. Use a palette knife to spread the orange icing over the cake and top with the zest.

Friday, January 20, 2012

chocolate fudge brownies cake (with applesauce)

assalamu'alaikum wrm wbt

saya seorang manusia yg sangat pelupa!
saya lupa kenapa saya mintak tlg adik saya belikan applesauce..
saya lupa resepi mana satu yg dah ditanda, yg guna applesauce..
saya lupa resepi mana yg saya dah pernah buat, guna applesauce..
maka saya associate lupa = applesauce. titik.
masa utk istighfar 1000x

bila jumpa resepi happy brownies
(kiut bangat brownies dia!!)
rasa teruja nak buat..
boleh saya guna applesauce yg tak banyak mana tu!
sebotol yg ada sedang elok dengan resepi yg perlukan 3/4cwn
alhamdulillahi rabbil 'alamin..

camera! lights! laa.. lights off pulak

sumber: bakeforhappykids
  • 2 ounce unsweetened chocolate, chopped
  • 1 cup whole wheat pastry flour (or all purpose flour) (I used all purpose flour)
  • 1 cup packed light brown sugar
  • 1/2 cup unsweetened cocoa powder (NOT Dutch process)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 2 large egg whites <-- i use 3 whole eggs
  • 3/4 cup unsweetened applesauce
  • 1/2 cup canola oil
  • 2 tsp vanilla extract
  • 2 tsp espresso powder 
  • 1 tsp powdered sugar (I didn't use this) 
  1. Preheat oven to 350°F. Spray a 9-inch springform pan with non stick baking spray with flour.
  2. Stir the chocolate in the top of a double boiler set over simmering water until melted. Remove from heat and cool slightly.
  3. In a medium bowl, whisk the flour, brown sugar, cocoa, baking powder and slat. In a large bowl whisk the eggs, egg whites, applesauce, canola oil, vanilla, espresso powder, and melted chocolate until blended. Sift flour mixture over. Gently fold flour into batter (do not over-stir). Pour batter into prepared pan.
  4. Bake 33-35 min or until a wooden pick inserted in the center comes out clean. Transfer cake to a cooling rack and cool completely. Release the pan sides from the cake and sift powdered sugar over the cake.

err.. tak jelas pulak texture :|

rasanya agak masam..berbanding brownies biasa. dimana agakanya kesilapan saya? sedangkan saya ikut sebijik2 resepi tu.. atau memang rasanya begitu? brownies yg agak masam.. 
tapi kemasamannya sedikit sebanyak dapat menghilangkan kemuakan coklat.. 
(tapi saya suka coklat!!! dan saya tak boleh associate coklat = masam! nehi!)
so.. its an acquired taste i think ^_^

Tuesday, January 17, 2012

eggless orange buttermilk poppyseed muffins

assalamu'alaikum wrm wbt,

anak teruna gebu was asking for cakes/ muffins since last week
he wanted to bring to school for his friends & lovely teacher zarina
(he was so happy to get teacher zarina as his class teacher & kakak was so jealous of him!)
but ummi was busy entertaining her officemate (ye lah tu :p)
so.. last nite i embarked on making this eggless muffins for him
i had to look for eggless recipe since we have only 1 egg left in the fridge!

a part of 20 mini muffins

source: priyaeasyntastyrecipes
  • 2cups All purpose flour
  • 1/2cup Sugar
  • 1/4cup Butter
  • 1/4cup Sunflower oil
  • 1/2cup Buttermilk
  • 1/2cup Orange juice <-- 1 orange
  • 1tsp Orange zest <-- i just use 1 whole orange zest
  • 1tsp Baking powder
  • 1/2tsp Baking soda
  • 1tsp Vanilla extract
  • 2tsp Poppy seeds <-- i just sprinkle a little bit ~ less than 1tsp i think
  1. Preheat the oven to 350F..Sieve the flour with baking soda and baking powder,add the poppy seeds and keep aside.
  2. Beat the sugar,butter and oil until the sugar gets well dissolved, immediately add the buttermilk,orange juice,orange zest and vanilla extract, whisk everything well.
  3. Gradually add the dry ingredients to the wet ingredients, mix it well with a spatula,batter will be quite thick but don't overmix the batter,else ur muffins will turn hard.
  4. Drop enough batter to the silicon muffin tray and bake for 20-25minutes until a skewer inserted comes out clean..
using anie's tips to capture the internal texture - camera same level as object :)

    Sunday, January 15, 2012

    bill's cherry tart

    assalamu'alaikum wrm wbt,

    mak suka pudding-based delicacies
    patricia scarpin kata: "it’s pretty much a clafoutis with a crust"
    so, i made this for mak..
    alhamdulillah.. she likes it :)

    so hopeless with camera! huhuhu..

    Bill’s cherry tartsource: technicolorkitchen
    • ½ cup + 1 tablespoon (127g) unsalted butter, melted and cooled
    • 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar
    • 1 ¼ cups (175g) all purpose flour
    • pinch of salt
    • 2 tablespoons almond meal (finely ground almonds)
    • 170ml heavy cream
    • 2 eggs, lightly beaten
    • 2 teaspoons vanilla extract
    • 3 tablespoons caster (superfine) sugar
    • 2 tablespoons all purpose flour
    • 550g fresh cherries, halved and pitted – I used only 450g 

    1. Preheat the oven to 180°C/350°F; butter a 24cm (9 ½ in) round loose-bottomed tart pan (use a pan with high sides otherwise it won’t hold all the cream mixture)
    2. Make the pastry: stir together the butter and sugar in a large mixing bowl. Add the flour and salt and stir to make a soft dough. Transfer the dough to the prepared pan and press evenly into the base and sides of the pan using your fingertips. Put the pan on a baking sheet and bake for 12-15 minutes or until the pastry is slightly puffy. Remove from the oven and sprinkle the almond meal over the base.
    3. Now, make the filling: in a large bowl, whisk together the cream, eggs, vanilla and sugar. Add the flour and whisk until well mixed. Arrange the cherries, slightly overlapping, over the pastry base and pour the cream filling evenly over the cherries. 
    4. Return the tart to the oven for a further 40-50 minutes or until the filing is firm and golden. Leave to cool and serve with cream or ice cream.

    trying to capture the internal texture - fail miserably :'(

    Friday, January 13, 2012

    baked french toast

    assalamu'alaikum wrm wbt,

    we have a meeting in the morning
    and i prepared a breakfast for my staffs :)

    for texture - sprinkle some cornflakes

    source adapted from: sheldonrachel blog
    • 1/2 cup melted butter (1 stick)
    • 1 cup brown sugar <-- i use 1/2cup only
    • 1 loaf Texas toast  <-- i use 8 slices of Gardenia (cut off the crusts)
    • 4 eggs
    • 1 1/2 cup milk
    • 1 teaspoon vanilla
    • 1Tbs powdered/ icing sugar  
    • Powdered sugar for sprinkling

    1. Melt butter in microwave & add brown sugar....stir till mixed.
    2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
    3. Beat eggs, milk, & vanilla ß *Add 1 Tablespoon powdered sugar to egg mixture*
    4. Lay single layer of Texas Toast/ gardenia/ massimo in pan
    5. Spoon 1/2 of egg mixture on bread layer
    6. Sprinkle brown sugar & cinnamon before next layer
    7. Add 2nd layer of Texas Toast
    8. Spoon on remaining egg mixture
    9. Sprinkle lightly with white sugar & cinnamon
    10. Cover & chill in fridge overnight
    11. Bake at 350 for 45 minutes <-- i bake 30mins covered + 15mins uncovered
    12. Sprinkle with powdered sugar
    13. Serve with warm maple syrup, if u prefer so.

      that last slice..

    german apple bundt cake

    assalamu'alaikum wrm wbt

    this whole bundt cake
    is solely dedicated for my usrah group

    source: ovenhaven (originally from
    german apple bundt cake
    • 2 eggs
    • 1⁄2 cup canola oil / olive oil
    • 1 cup brown sugar
    • 1⁄2 cup white sugar
    • 1 teaspoon vanilla essence
    • 1 teaspoon ground cinnamon
    • 1⁄2 teaspoon salt
    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 4 cups apple – peeled, cored and diced
    1. Preheat oven to 180°C / 350°F. Grease and flour one 9×13 inch pan, or a 10-inch bundt pan.
    2. In a mixing bowl, beat oil and eggs together until creamy. Add the sugar and vanilla and beat well.
    3. In a separate bowl, combine the flour, salt, baking soda, and ground cinnamon. Add this mixture to the egg mixture, and mix until combined. The batter will be very thick.
    4. Fold in the apples. Spread batter into the prepared pan.
    5. Bake for about 45 mins (55 mins, if you’re using a bundt pan), or until cake tests done.
    6. Leave cake to cool before dusting with powdered sugar, or pouring a glaze.

    ready to-go!

    half of it is meant for my staff as well ;)

      Tuesday, January 10, 2012

      cauliflower quiche

      assalamu'alaikum wrm wbt,

      when i saw this recipe in taste of beirut
      i can feel the goodness to eat it for breakfast
      since kiddos are not so adventurous with morning eats
      (typical genetically-malay kids i must say -
      its either nasi lemak or nasi goreng or roti bakar or roti canai)
      i made it for friends in the office..

      naturally, quiche is "eggy"
      and i had to halve the cheese - no stock :(
      so.. some like it but..
      some can stomach only "cubit-cubitan"
      me? i gobbled it like nobody's business :p
      alhamdulillah.. ramai yg kenyang :)

      makan dengan chilli sauce ye.. bukan cherry :p

      cauliflower quiche
      source: taste of beirut

      • 2 cups of flour, dash of salt
      • 1 egg
      • 1/2 cup of unsalted butter (4 ounces or 125 g.)
      • 1 tbsp of whipping cream or milk or more as needed
      • 1/2 of a large cauliflower
      • 3/4 cup of shreds of prosciutto or ham <-- i use sausages
      • 6 eggs plus  2 egg whites
      • 2 cups of whipping cream or 1 cup of cream and 1 cup of milk
      • 1 cup of shredded Swiss cheese <-- i use cheddar but only 1/2cup :|
      • 1/2 cup of grated parmesan
      • 1 1/2 tbsp of grainy mustard
      • Spices: 1/4 tsp of white pepper, 1/4 tsp of nutmeg, 1 1/2  tsp of paprika, 1/4 tsp of black pepper
      To make the crust: 
      1. Place the flour and salt in the bowl of a food processor; mix to combine well. Add the butter, and pulse until the mixture looks sandy. Add the egg and mix, adding the tablespoon of cream or milk through the feed tube. As soon as the pastry holds together, stop the machine and transfer onto a piece of wax paper; gather the dough into a bowl, wrap and place in the fridge for one hour or overnight. 
      2. When ready, bring to room temperature. Roll out on a large piece of wax paper. Flip onto a greased and floured pie plate. Prick all over with a fork, cover with a piece of foil and a mound of beans and bake in a preheated 350F oven for 15 minutes or so until the pastry is dry and almost completely baked. 
      To prepare the custard:
      1. Steam the cauliflower (or boil in salted water) until tender. Drain well and cool then cut into small florets and chunks to fit the pie plate. 
      2. Place the prosciutto shreds all over the crust then cover with the cauliflower pieces.  
      3. In a large bowl, beat the eggs then pour the cream (or cream and milk), then cheese, then add the spices and mix well to combine. 
      4. Pour the custard over the cauliflower and bake in a preheated oven at 350F till puffy and golden. Serve.
      5. If desired, you can brush the crust with a bit of beaten egg after baking it first for ten minutes, then bake it again for 5 or so; the egg will help keep the crust flaky and will give it a nice sheen. <-- i did this. 

        Sunday, January 8, 2012

        homemade apple chips

        assalamu'alaikum wrm wbt,

        this apple chips is the most healthiest snacks i've ever eaten
        and the most easiest snacks to be done!
        you just need an apple a day keeps the doctor away
        a mandolin or a slicer
        and brown sugar + cinnamon powder
        the only critical thing is time: you need to wait 2 hours to enjoy it!
        but its worth the waiting time.. insyaallah..

        homemade apple chips
        source: theitaliandishblog
        • 1 green apple
        • 2tbs brown sugar
        • 1tbs cinnamon
        1. preheat the oven to 107-110C.
        2. slice the apples as thin as you can <-- i think i need to invest on mandolin. my plastic-pasar-malam mandolin is killing me with frustation!
        3. mix the sugar + cinnamon. dip the apple slice lightly in the mixture.
        4. Lay the slices on the baking sheets, about 12 slices per sheet.  
        5. Bake for 1 hour.  Remove one pan at a time and flip the apple slices over with tongs.  When you return pans to oven, also rotate them - put the one that was on the top rack on the bottom.  Bake for one more hour.  Remove pans from oven. Apple slices will start to harden up pretty quickly. Remove with tongs.  
        the result of thick coating = huduh bangat!
        but still very crispy :)

        cherry clafoutis

        assalamu'alaikum wrm wbt,

        walaupun dah kahwin lebih 10tahun
        kita tidak boleh mengetahui apa yg ada dalam kepala suami
        seringkali kita membuat andaian..
        adakalanya andaian itu benar, adakalanya tidak..
        adakah itu bermakna kita tidak memahami suami sendiri?
        rasanya tidak..
        manusia memang susah meneka apa yg manusia lain fikirkan
        melainkan mereka melontarkan buah fikiran mereka
        hanya Allah sahaja yang Maha Mengetahui segala sesuatu..
        "Sesungguhnya Allah mengetahui segala rahsia di langit dan di bumi; sesungguhnya Dia mengetahui akan segala (isi hati) yang terkandung di dalam dada." [Faatir:38]
        itulah yang berlaku kepada buah cherry yang dah seminggu dalam peti
        saya andaikan cik abe nak makan..
        dan dia andaikan saya nak "kek"kan..
        semasa di kedai MBG semalam.. saya ternampak cherry
        mak datuk!! mahalnya cherry ni!!! patutlah harganya dikoyak buang
        (cik abe taknak saya membebel sbb beli barang mahal :p)
        terus teringat cherry kat rumah.. dan terus tanyakan cik abe..
        dah konfem dia taknak makan.. esoknya saya terus korbankan

        hajat hati nak cuba bill's cherry tart
        tapi masa yg ada tak mengizinkan..
        cuma sempat buat clafoutis ja..

        look ma. no sugar! :D

        cherry clafoutis
        sumber: tartelette
        • 1 to 1 1/2 cups cherries, pitted
        • 4 eggs
        • 1/3 cup honey
        • 1/2 cup whole milk
        • 1/2 cup heavy cream
        • 1/4 cup gluten free flour of your choice <-- saya guna gandum je
        • powdered sugar (optional)
        1. Preheat the oven to 350F and position a rack in the middle. Place all the cherries in a 8-inch round pie tin slightly coated with some melted butter (or cooking spray if you wish).
        2. In a large bowl, whisk together the eggs and honey until well combined. Add the milk, cream and flour and whisk until smooth. Slowly pour over the cherries, trying not to disturb them too much so to speak. Bake for 30-40 minutes until golden brown.
        3. Serve at room temperature with some powdered sugar dusted on top if desired.

        Friday, January 6, 2012

        buttermilk cornbread

        assalamu'alaikum wrm wbt,

        i have mentioned thousand times (ayat over :p) that i luurrrrve buttermilk
        and how buttermilk does wonder to cakes & bakes
        kelembutan, kenikmatan dan kesedapan yg dijamin menggemukkan! hehe..

        so plain but oh-so-yummy!

        buttermilk cornbread
        sumber: the girl who ate everything <-- this sound like me!

        Bowl 1
        • 2 eggs
        • 1 c. butter (melted) <-- abt 227g
        • 2/3 c. sugar
        • 1 c. buttermilk <-- 1Tbs vinegar + 1C milk
        • ½ t. baking soda
        Bowl 2
        • 1 c. corn meal
        • 1 c. flour
        • ½ t. salt
        • 1tbs honey <-- cant help myself to add this on :D
        1. Combine all together. Spray an 8X8 pan. Bake at 375 degrees for 30 minutes. <-- you can mix eveything in blender of food processor.
        the sweetness is just nice.. even tho i had added the honey. 1Tbs does not affect the taste i guess..
        i brought a jar of marmalade (just in case the taste is too bland) to office and most of my friend makan begitu saja.. dah cukup sedap kot? :D

          Tuesday, January 3, 2012

          buttermilk-blueberry breakfast cake

          assalamu'alaikum wrm wbt,

          this cake is long overdue..
          hajat nak buat dari malam jumaat yg lalu
          baru mlm ni terlaksana..


          Buttermilk-Blueberry Breakfast Cake

          • ½ cup unsalted butter, room temperature <-- abt 115g-120g
          • 2 tsp. lemon zest or more — zest from 1 large lemon <-- gotta opt out this. no lemon in the house.
          • 7/8 cup + 1 tablespoon sugar <-- i just use 3/4cup + 1Tbs
          • 1 egg, room temperature
          • 1 tsp. vanilla
          • 2 cups flour
          • 2 tsp. baking powder
          • 1 tsp. kosher salt
          • 2 cups fresh blueberries <-- blueberry is so very expensive here.. i just use  1cup :|
          • ½ cup buttermilk
          1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
          2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
          3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
          4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving. <-- i bake for 40mins..
          the breakfast cake which is lovely for tea ;)

          buttermilk is simply magic!
          lembut dan gebu ja kek ni..
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