easy carrot cake

bismillahirrahmanirraheem..
assalamu'alaikum wrt wbt

teman seperjuangan yg telah berpindah opis rindukan kek
ayatnya berbunyi "lamanya tak merasa makan kek akak"
akak yg baik hati pun tanyalah.. "apa kek mau??"
balasannya.. "kite teringin nk makan carrot cake"
sekali godek2 blog.. wah.. lebih setahun jugak tak buat carrot cake
hajat hati nak try resepi carrot cake popina bakery
disebabkan method kena asingkan telur.. terus cari resepi lain
malas tahap tertinggi! insyaallah.. suatu hari yg rajin akan diusahakan jugak!
kemudian belek pulak buku dan lepard. jumpa resepi easy carrot cake
ahkak ni memang pantang nampak resepi ada nama easy..
dan2 tu masuk dapur keluarkan food processor & sagat carrot!

resepi boleh tengok kat sini.
kang salin resepi kat blog kena sound lagi seround.
nehi. cukup hanya sekali.

amaran: sila kurangkan gula! saya kurangkan ke 180g. masih manih leting weh!
bak kata adik saya.. manis tahap potong kaki. rasanya 150g dah cukup kot?

outcome: despite the manis-ness.. this is a wonderful carrot cake. moist but not oily. i believe i must thank the sunflower oil for that ;)

victoria sandwich cake

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt,

2 tahun lepas pernah buat victoria sandwich cake..
tahun ni revisit with a different recipe..
which is kak yani's MIL's recipe
thank you kak yani! everybody love it!
everybody tu beradik2 yg datang rumah mak smlm
mak buat kenduri kecik.. ajak adik beradik sekitar kl

 

source: kak yani KITCHENGUARDIAN

• 250g butter
• 220g gula castor
• 1tbs golden syrup
• 5biji telur
• 1tsp vanilla
• 280g self raising flour <-- saya guna tepung superfine + 3tsp baking powder + 1/2tsp garam
• 2-3Tbs milk

1. Preheat oven at 170C. Line baking tin with parchment paper or just grease & sprinkle flour. (i use 2  8inch round tin + 3 muffin cups.)
2. Cream butter and sugar and vanilla until light and fluffy. Add eggs in three additions. What I did was to break 5 eggs and beat slightly. <-- i follow u kak yani!
3. Lastly add srf in 3 additions, fold in milk until incorporated.
4. Bake for about 30 minutes until golden in colour.
5. Let cool and sandwich with Raspberry jem, and sprinkle sugar on top!



saya cuma ada 2 loyang 8inci so.. guna 3muffins cup sebab taknak kek tinggi sangat. tapi macam tinggi jugak. mebe kena guna 4 muffins cup kot?

anyway, the cake is superb. cukup ciri2 macam kak yani kata.. spongy & yet very moist. tapi tak taulah kenapa.. it still not one of my feberet kind of cake! ngengade sungguh!

lagi satu part ngengada..

ngengada tambah creamed butter.. ikut resepi yg pernah buat dolu-kala dari bbcgoodfood

cuma pukul sampai kembang 100g butter + 120g icing sugar.

honey castella (kasutera) cake

bismillahirrahmanirraheem..
assamu'alaikum wrm wbt

this should be published yesterday ;)
dah lama teringin nak rasa castella cake
tapi rasa saspen... rasa macam susah jek..
sekali jumpa link rotinrice.. siap ada gambar step-by-step
haa.. baru ada rasa konfiden sikit :)
pagi tadi cuba buat.. sblm masak lunch
by now, dah tinggal separuh, jamu anak2 sedara

sumber: rotinrice

• 2 egg whites at room temperature
• 2 egg yolks at room temperature
• 5 tbsp (70g) sugar
• 1/3 cup (50g) bread flour, sifted
• 1 tbsp (25g) honey diluted with 1 tbsp hot water

1. Line a 7in x 3in (9cm x 19cm) [i use standard 8x4in] loaf pan with aluminum foil followed by parchment paper. Preheat oven to 325°F (165°C).
2. Place egg whites in mixing bowl and beat at high speed (speed 10*) for 30 seconds until slightly foamy.
3. Add sugar in 2 to 3 increments until firm peaks form, about 4 minutes.
4. Add yolks one at a time at medium low speed (speed 4*) until well combined, about 1 minute. Add sifted bread flour and beat until just combined.
5. Pour in honey mixture and continue to beat for 1 minute.
6. Pour batter through a sieve into cake pan. Press with a spatula to help batter go through sieve. Tap pan on the counter to remove air bubbles. Using a spatula, smoothen the top of batter to remove any remaining bubbles.
7. Bake in preheated oven for 45 minutes or until top is evenly browned. Toothpick inserted into cake should come out clean.
8. Remove pan from oven and drop it from a one foot height onto the counter to prevent shrinkage.

stairway to heaven? ngeri pulak tengok pisau kat sebelah tu..

alhamdulillah.. i think my cake does not shrink.. the cake is soft. very soft.. almost similar to chiffon.. but not as moist as chiffon.. but not really dry though. aiyah.. ai memang tak pandai describe-lah. huhuhu.. anyhow. i love it! i love the hint of honey in this cake. i can finish the whole cake by myself if i want to ;)

lemon coconut custard cake

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

ingatan untuk diri sendiri pada hari ini..
sebelum buat sesuatu perkara, baca bismillah & ingat Allah..
niat dihati tujuan buat perkara itu kerana Allah
masak utk anak2 kerana Allah
masak utk teman2 di opis kerana Allah
insyaAllah.. ada keberkatannya..

kek ni dibuat sempena meeting dgn para staff
sempena hari ulangtahun salah seorang senior staff
tapi takdak gaya macam kek hepibeday2u langsung!
takpa.. janji semua warga kerja boleh makan (7 out of 8 are guys)
kalau kek hepibeday2u penuh aising org2 lelaki kurang minat
err.. kenyataan tersebut berdasarkan org2 lelaki yg ada disekeliling saya

moist but crumbly - mabeles!
on 2nd tot; i think crumbly but moist sounds better.

sumber: womansday

• 1¼ cups self-raising flour
• ¼ cup custard powder
• 1 cup caster sugar
• ½ cup desiccated coconut
• 1 tablespoon grated lemon rind
• 1 cup milk
• 120g butter, melted
• 2 eggs

Coconut icing

• 1¼ cups icing sugar <-- i reduced to 3/4cups
• 2 tablespoons lemon juice
• ½ teaspoon grated lemon rind
• 1/3 cup shredded coconut 
• Lemon zest, to serve

1. Preheat oven to moderate, 180C. Lightly grease a 20cm-round cake pan and line the base with baking paper.
2. Sift flour and custard powder together in a large bowl. Stir in sugar, coconut and rind. Add milk, butter and eggs. Using an electric mixer, beat for 2-3 minutes until smooth. Do not over-beat.
3. Pour mixture into prepared pan. Bake for 35-40 minutes until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes before turning onto a wire rack to cool completely.
4. Coconut icing. Sift icing sugar into a heat-proof bowl. Stir in juice and rind. Mix until smooth. Place over a saucepan of simmering water and heat gently, stirring until mixture is of spreadable consistency. 
5. Spread icing over cooled cake. Sprinkle with shredded coconut. Serve topped with lemon zest.

gula aising dikurangkan separuh.. tapi manis leting jugok!

makan kek ni terimbau kenangan makan manisan kelapa yg mamak roti jual masa kecik2 dulu.. nama candy rasanya.. coconut candy?? tapi candy mamak tu jauh lebih manis.. kecik2 dah tunjuk tanda2 gigi-manis (sweet-tooth) :p

easy madeira cake - donna hay's recipe

bismillahirrahmaanirraheem..
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.
   
   Read more: http://yateasybakes.blogspot.com/2011/12/madeira-cake-easy-delicious-cake.html#ixzz1koQPV69F

orange cake - donna hay's recipe

bismillahirrahmaanirraheem..

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.
   

 

crazy cake aka wacky cake

planning asal nak ke ceramah ustaz azhar idrus
tapi tak jadi sebab sepupu cik abe datang ziarah
saudara datang dari jauh, wajib kita ra'i
lagipula, tetamu datang bawa rahmat, insyaallah..

sabda rasulullah s.a.w:

"Apabila masuk tetamu pada satu keluarga (rumah), maka dimurahkan Allah rezeki keluarga itu, dan apabila tetamu itu keluar, maka Allah mengampuni dosa-dosa keluarga itu." [HR. Dailami dan Anas]

ameen.. ameen Ya Rabbal 'Alameen..

masalah saya yang tak pandai memasak cuma satu
GABRA! nak masak apa ni? nak jamu apa ni? AIYAIYAI..
masa dah sangat suntuk!
saya belek2 resepi.. hah! jumpa resepi kek ni..
sangat simple! no butter (ganti dgn minyak) & no eggs!
and yet it looks so moist!
saya godek2 kejap, dlm 15minit dah masuk oven.. very the easy!

sumber: bakeforhappykids

• 1 1/2 cup (225g) plain flour
• 1 tsp bicarbonate of soda (replaced with baking powder)
• 1/2 cup (50g) cocoa
• 1 cup (220g) caster sugar
• 100ml rice bran oil <-- i replaced with minyak jagung
• 1 tsp vanilla extract
• 1 tbsp white wine vinegar (replaced with basic white vinegar)
• 1cup water
• 150g strawberries, hulled, halved, to serve (we didn’t eat the cake with this)
• pure icing sugar, to dust (we didn’t do this)

1. Preheat oven to 160°C or 140°C fan forced. Grease and line base of a 20cm springform pan. (saya guna 2 loyang bersaiz 6inci)
2. Sift together flour, bicarbonate of soda (baking powder), cocoa and a pinch of salt into a large bowl. Stir in caster sugar.
3. Whisk oil, vanilla, vinegar and 1 cup of water in a jug. Pour into dry ingredients and mix until combined. Pour into prepared pan. Bake for 30 min, until a skewer inserted into center comes out clean. Cool in pan for 15 min, then transfer to a wire rack to cool completely.
4. Top cake with strawberry and dust with icing sugar (we didn’t do this). Cut into wedges and serve.

nota:
saya frost kek dengan sakibaki chocolate frosting yang terjumpa dalam petisejuk.

verdict:
its very moist tapi tak lemak atau muak but then tak rasa macam kek coklat yg stended.
bila saya campur dalam kuah kastad istimewa.. hmm.. sedap jugak ;)
btw, saya cuma jamu kek ni, chicken & pasta bake dan kuah kastad istimewa+fresh fruits.

beautiful rainbow cake

no. i didnt do this cake by myself.
it was done by my 2nd (or isit 3rd or 4th?) cousin
and ordered by my mak for my 3Xth birthday yesterday :)
thank you so much mak!!!
i love you so much!!!!!!!!!

this delish cake is really soft and moist and creamy tapi dijamin tak muak!
i think because it is frosted with cream cheese instead of buttercream

for ordering, check out delish-moments.blogspot
or click like in their facebook page
their work is so neat & tidy!
and i love their cake since it has a homemade taste ;)
(of course la sbb buat kat rumah :p)

the writing ontop of the cake melekat kat kotak..
sbb transport merata2 sblm sampai kat tuanpunya :|

cranberry yogurt cake

this is made for our monthly technical staff meeting

source: kak shidah

Adapted from Anncoo

• 150g Butter, softened
• 1 tsp Vanilla extract
• 200g brown sugar <-- saya letak 180g
• 2 Large eggs (70g each)
• 185g Plain flour - sifted
• 75g Self raising flour - sifted
• 270g low fat yoghurt (2 small tub) <-- saya letak 200g yogurt
• 100g Dried Cranberries - grind coarsely and toss with 1 tbsp plain flour from the 185g plain flour
• 50g Walnuts - grind coarsely. 

Method:

1. Preheat Oven to 165C. Grease two loaf pans (saya guna satu je loaf pan besar bersaiz 9x5inci) with butter and dust flour evenly, knock out the excess flour or spray Non-Stick Spray evenly in pan, set aside.
2. Beat butter, vanilla extract and sugar in a mixing bowl until light and fluffy. Add in eggs, one at a time until combined. Transfer to large bowl.
3. Fold in sifted flours and yogurt, in two batches with a rubber spatula.
4. Lastly add in dried cranberries and walnuts and fold well.
5. Spread mixture into pan, bang pan on table twice to settle the content. and bake for about 45-50 minutes or till the skewer comes out clean.
6. Leave cake to cool in pan for 20 minutes and remove cake then place on to rack to cool completely.

verdict:
sesedap rasa ja nak kurangkan gula.. hasilnya.. kek tu rasa masam! masam yogurt. kak shidah dah kurangkan gula by 20g dan saya kurangkan lagi 20g. kalau buat sekali lagi (i think i will!!) saya takkan derhaka lagi.. saya akan menten gula 200g, ikut k.shidah ;)

pineapple & walnut cake

saya dok bertagak seharian nak buat ke tak kek utk birthday cik abe
since budak2 tanya.. since adik2 ipar & ibu mertua ada dirumah
since ciskek dah habis licin.. since masak lasagne ja pun for dinner
buat ajalah!

sumber: thecakedcrusader

Ingredients

• 200g / 7oz unsalted butter, at room temperature
• 140g / 5oz caster sugar
• 3 eggs
• 255g / 9oz self raising flour
• 225g / 8oz drained canned crushed pineapple – save the juice for the icing
• 55g / 2oz walnuts, chopped
• 2 tablespoons warm water

Optional glace icing: <-- i dint do this. i just use red velvet cheesecake topping

• 200g/ 7oz icing sugar
• 3 tablespoons pineapple juice, from the can of pineapple
• To decorate: walnut halves

Method 

1. Preheat the oven to 180˚C/ fan oven 160˚C/350˚F/Gas mark 4.
2. Line a 20cm round springform tin with baking paper.
3. Beat together the butter and sugar until light and fluffy. This will take several minutes so don’t skimp and move on too quickly.
4. Add the eggs, one at a time, beating as you go. If the mixture looks like it might curdle add a little of the flour. (If you spent long enough whipping up the butter and sugar, the mix shouldn’t curdle).
5. Fold in the flour.
6. Stir in the pineapple, walnuts and warm water.
7. Spoon into the prepared cake tin and level the surface.
8. Bake for approximately 1 hour – 1 hour 15minutes or until a skewer inserted into the cake comes out cleanly.
9. Place the cake, still in its tin, on a wire rack and leave to cool.
10. Remove the cake from the tin when it is cool enough to safely handle, and then leave the cake on the wire rack until cool.
11. The cake will store for several days in an airtight container.
12. If you wish to make the glace icing simply combine the icing sugar and pineapple juice in a bowl and whisk until you have a thick white icing. <-- i poke the cake with lidi & pour the syrup all over the cake then i frosted with the cream cheese topping.
13. Pour onto the cake, it will run down the sides a little but not too much.
14. Place walnut halves on top for decoration
15. Bask in the glory of the wonderful thing you have created. 

nampak mcm kering sbb baru keluar peti.

verdict:

the cake is not manis at all!!! sesekali tergigit nenas tu baru rasa manis.

saya makan lepas keluar dr peti es so.. rasa kek tu macam kering skett..

tapi penambahan cream cheese as topping really adds a wonderful flavor!

adik ipar kata kalau ada layer cream cheese tengah2 mesti lg best!

nigella's coca-cola cake

this is indeed not in my to-do list
tapinya buat jugak sebab taknak kasik anak teruna minum pepsi
hahaha.. taknak kasik minum tapi taruk dlm kek! what an irony!
ok. kek ni saya buat utk b'day kakak ipar di semenyih.
this is not really a birthday cake.. its a GIFT cake ;)
(adik ipau sudah pokai di awal bulan!)
anyway, i suppose she already have a proper bday cake from her daughters

sumber: nigella's how to be a domestic goddess
The Cake:

• 200g plain flour
• 250g golden caster sugar <-- i used regular caster & reduce to 195g
• 1/2 teaspoon bicarbonate of soda
• 1/4 teaspoon salt
• 1 large egg
• 125 ml buttermilk (or 30g yogurt mixed with 100ml semi skimmed milk)
• 1 teaspoon vanilla extract
• 125g unsalted butter
• 175 ml Coca Cola <-- i used pepsi
• 2 tablespoons cocoa

Icing:

• 225g icing sugar
• 2 tablespoons butter
• 3 tablespoons Coca Cola <-- pepsi
• 1 tablespoon cocoa powder
• 1/2 teaspoon vanilla extract

1. Preheat the oven to180c/gas mark 4 and line 22-23cm springform tin with foil.
2. In a large bowl, combine the flour, sugar, baking soda and salt. Beat the egg, buttermilk and vanilla in a measuring jug. In a heavy-based saucepan, melt the butter, cocoa and Coca Cola, heating it gently. Pour into the dry ingredients, stir well with a wooden spoon, then add the liquid ingredients from the measuring jug, beating until it is well blended.
3. Pour into a measuring jug and then pour into cake pans. Leave to stand for 15 minutes in the pan before unmoulding.
4. Prepare the icing: Sift the icing sugar and set aside. In a heavy-based saucepan, combine the butter, cola and cocoa and stir over low heat until the butter has melted. Remove from the heat. Add the vanilla and spoon in the sifted icing sugar, beating as you do so, until you’ve got a spreadable but still runny icing. While the cake is still warm, pour the icing over it. Leave to cool before transferring to a serving plate.

verdict:
the cake is moist awrite but..
the icing is toooooooooo sweeeeeeeeeeeeeeet!
next time (if there is!) i'll make the cake only :|
ok, there might be next time since i have another can of pepsi
but i'll make it into cuppies instead.. and use normal choc ganache for frosting.
boleh kena kencing manis tahap kronik if i were to lick the coke frosting!

update:
when you eat the icing with the cake.. the sweetness of the icing is quite bearable.
there was a change of plan.. we didnt go to my sil house (jem sgt kritikal on friday nite) and i brought this cake for a mini reunion the next day.. all my friends love it! semua kata sedap! and yet.. if i were to highlight this to my cik abe.. he would say, "benda free memangla sedap!" aiyaahhhh.. so very un-encouraging! nasib baik telinga cik adik nih mcm kulit gajah.. katalah apa pun.. i will still bake and bake and bake! :p

devil's food chocolate cake

pagi ni bangun dengan perasaan tak best
astaghfirullah.. patutnya bersyukur sebab masih bernyawa!
semalam tidur mati! dan termimpi sahabat di opis telah meninggal dunia
saya terasa betapa hampirnya kematian itu dengan diri ini..
tapi bila bangun lupa nak istighfar.. lupa nak bersyukur!
apa yg saya buat? capai hp tgk jam pukul berapa..
dan bukak fb.. tgk notifikasi.. ada birthday sahabat usrah.
hah? lupa ada usrah! apa pun tak buat semalam
lagi sekali perasaan tak best itu datang
astaghfirullahal 'azim..

masa tengah mandi.. kepala rewind menu2 kek yang ada
dalam masa yg sama.. dok fikir bahan2 yg masih dlm stok
walnuts, fruits, coconuts.. semua dah habis.
akhirnya, DFCC ni jadi pilihan..

bila turun kedapur selepas subuh, jam dahpun 7am
tiba2 mixer pulak buat hal! astaghfirullah 'azim...
beater tak boleh insert sebab tepung berketul kat dalam lubang kecil tu
saya beristighfar beberapa kali & muhasabah sekejap
tarik nafas dalam2.. tenangkan diri dulu.. cuba godek2 kembali..
dah cuba berkali-kali masih belum berjaya.. akhirnya biar dia pusing dgn perlahan saja
jenoh jugak menunggu butter+gula kembang.
udahla buat 2adunan sekaligus.
740am baru berjaya masuk oven..
konfem lambat lagi hari ni!

kek ni dah pernah buat dulu tapi tak puas rasa..
then saja ngengade mintak kak yani of KG buatkan.. ;)
konon2 utk bday luqman.. tapi kami anak beranak yg habiskan!
uuu.. very the delisioso! menjilat jari dengan penuh perasaan!
thank you so much kak yani! mmmmuuaaahhhssssssss :-*

nampak macam hedgehog-lah!

sumber: kakyani, sis rima, err.. originally tatau daripada siapa

but this cake really rocks!!!! eh. tetiba macam ganas plak :p

the cake
bahan2:

• 1cwn tepung
• 1/4cwn serbuk koko
• 3/4sdk baking soda
• 1/4sdk garam
• 1/2cwn gula castor
• 1/2cwn gula perang
• 65g butter 
• 1biji telur
• 1sdk vanilla
• 1/4cwn buttermilk
• 1/2cwn air suam

tatacara:

1. panaskan oven ke 170C dan gris loyang 
2. ayak tepung, koko, soda dan garam dan ketepikan.
3. pukul butter dan gula hingga gebu. masukkan telur & pukul sebati.
4. masukkan bahan kering (tepung etc) secara selang seli dgn bahan basah (buttermilk & air).
5. akhir sekali masukkan vanilla dan pukul sebati.
6. tuang kedalam loyang dan bakar 30minit (saya bakar 40min)

the cream cheese layer

bahan2:

• 250g cream cheese
• 125g butter
• 1cwn gula aising
• 1sdk esen vanilla
• sedikit lemon juice (tak letak)

1. pukul cheese dan butter hingga creamy.
2. masukkan gula dan vanilla dan pukul sebati.

the ganache

bahan2:

• 200ml double cream
• 250g dark chocolate
• secubit garam
• 1/2sdb butter <-- saja tambah tadi

1. panaskan cream dgn cara double boil hingga agak2 nak didih.
2. masukkan coklat dan garam dan kacau hingga coklat cair.
3. tutup api dan kacau hingga adunan betul2 sebati.
4. masukkan butter semasa adunan masih panas. 

the assembly

1. tunggu hingga kek sejuk baru sapu cream cheese dan tuang ganache keatas layer cheese.

nota1:

the cream cheese portion agak banyak.. makanya.. separuh adunan dah cukup utk sebiji kek.

nota2:

saya buat 2 adunan..

satu untuk bday sahabat usrah yg tak dpt datang usrah dan tak dapat makan bday kek-nya :p

dan satu lagi konon2 untuk reunion skolah pada sabtu depan tapi saya ingat sabtu esok!

ya rabbbiiiii.. banyaknya dosa! segala benda pun lupa!!!

sila buat solat sunat taubat dgn segera!

boiled fruit cake

dari raya tahun lepas lagi plan nak buat kek buah ni
sampai dah nak puasa tahun ni baru terlaksana
tiap kali nak buat rasa macam tak sesuai
sebab rasa macam kek buah ni sedap dimakan time raya

semalam buat dengan niat nak bagi kat cikchibi
yg sedang menjaga anaknya dihospital.. mana tau kek ni boleh menceriakannya
simpati sungguh pada cikchibi.. suaminya pun dihospital jugak
suaminya kena demam denggi.. manakala anaknya suspected pneumonia
anak sulong dan baby syifa terpaksa ditinggalkan di rumah pengasuh..
semoga Allah tabahkan hatinya dan beri kekuatan padanya utk menempuh dugaan ini..

sumber: joyofbaking
bahan2:

• 1cwn gula perang <-- saya kurangkan ke 3/4cwn
• 1cwn air panas
• 1/4cwn (56g) unsalted butter
• 1sdk serbuk cinnamon
• 1/2sdk serbuk bunga cengkih
• 1sdk serbuk halia
• 2cwn seedless raisins
• 2biji telur, dipukul sedikit
• 1 1/2cwn tepung
• 1sdk baking soda
• 1sdk vanilla
• 1cwn candied and chopped mixed peel (saya letak buah2 kering yg buat kek buah tu..)

tatacara:

1. panaskan oven 175C dan gris dan tepungkan loyang 9x5inci.
2. masukkan bahan2 dari gla perang sehingga raisins kedalam periuk sederhana besar. didihkan bahan2 tersebut selama 5minit. tutup api dan biarkan sejuk seketika.
3. masukkan baki bahan2 lain dari telur hingga buah2 kering dan gaul sebati.
4. tuang kedalam loyang dan bakar selama 45-60minit. 
5. Cover and store, if possible, for a few days before serving. This fruit cake can be frozen. <-- ayat dlm joyofbaking.com

bakar dlm toolbox! :p

nota:
saya rasa kek buah ni paling senang untuk dibuat! :)

swedish visiting cake

i baked a chocolate malted cake and it was a near disaster
the cake taste is too cocoa-ey --- but still edible though..
i baked a whole orange cake and it was a total disaster!!
empulurnya tak dibuang.. rasa pahit sampai tak boleh nak telan!
sungguh sadis lagi menyedihkan..
off to the tong sampah.. :'(

this swedish visiting cake i know it won't dissappoint me
since the recipe is from dorie greenspan ;)
and baking this cake is simply blissful!
i love the smell of sugar & lemon zest rubbed together.. very aromatic!
i love how a simple & easy cake can turn out very satisfying..
alhamdulillah.. am filled with happiness :)
hope the meeting members love it!

source: dorie greenspan

• 1 cup sugar, plus extra for sprinkling <-- i use 3/4cup only
• Grated zest of 1 lemon
• 2 large eggs
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract <-- i reduce to 1/8tsp
• 1 cup all-purpose flour
• 1 stick (8 tablespoons) unsalted butter, melted and cooled
• About 1/4 cup sliced almonds (blanched or not)

i 'grilled' it another 5mins to get a a crunchier crust. gelap la pulok!

1. Center a rack in the oven and preheat the oven to 350 degrees F. Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch cake pan or even a pie pan.
2. Pour the sugar into a medium bowl. Add the zest and blend the zest and sugar together with your fingertips until the sugar is moist and aromatic. Whisk in the eggs one at a time until well blended. Whisk in the salt and the extracts. Switch to a rubber spatula and stir in the flour. Finally, fold in the melted butter.
3. Scrape the batter into the pan and smooth the top with a rubber spatula. Scatter the sliced almonds over the top and sprinkle with a little sugar. If you're using a cake or pie pan, place the pan on a baking sheet.
4. Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist. Remove the pan from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it. You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate.

supermoist chocolate cake

sedap makan kek coklat yg k.shidah bagi..
muaz mintak ummi buatkan kek utk dia..
kebetulan dah berniat nak cuba resepi ni..
apalagi.. sementara tunngu dough roti naik
godek2 kejap buat kek ni..

tangkap leleh....

resepi dicedok dari dapur sue-hasue

mohon halalkan c&p kat sini ye.. tq :)

Resepi Asal: Chef Zubaidah
By: Alongroz@myresipi.com
Olahan: HaSue@sue-hasue.blogspot.com

Bahan-bahan:

• 100g Serbuk Koko*
• 200g Gula pasir*
• 1 tin Susu sejat*
• 200g Minyak Masak Sayuran*
• 250g Susu Pekat*
• 4 biji Telur - pukul sehingga berbuih
• 150g Tepung Gandum 
• 1 st Soda Bikarbonat
• 1st Baking Powder

Cara-cara

1. Campurkan kesemua bhn bertanda* dan masak dgn api perlahan sehingga licin dan gula cair sepenuhnya. Tak payah sampai menggelegak.
2. Satukan bahan * dgn telur yg di pukul tadi dgn hand whisk. Gaulkan bhn2 kering & campurkan sedikit2 sehingga sebati sambil terus dikacau dengan hand whisk.
3. Masukkan ke dlm tin yg di lapik & minyakkan. Bakar selama 40-45 minit bergantung pada jenis oven. kek ini juga boleh dikukus.
4. Sejukkan dahulu sebelum di hiaskan dgn icing atau ganache.

Penyediaan chocolate ganache:
Bahan2:

• 150g coklat masakan
• 65ml whipping cream <-- saya kurangkan letak 50ml 
• 1 sudu teh mentega
• 1 sudu teh maple syrup <-- saja tambah. tekstur jadik likat!

Cara2:

1. Gunakan kaedah double boiler,cairkan coklat. Kacau sehingga benar2 cair. Tambahkan whipping cream dan mentega. Padamkan api.
2. Sejukkan seketika (bila sejuk sedikit ganache akan sedikit memekat) barulah dituangkan di atas kek coklat yang sudah disejukkan sepenuhnya.

verdict:

senang bangat & sedap bangat! 

mmg supermoist!

updates:
anak dara bawak cuppy-size kesekolah utk dijual.. (she is really business-minded! terbalik kuang dgn ummi dia :p). her friends cakap sedap sangat-sangat! esok dia mintak buatkan saiz besar.. macam kek yang jual kat kedai. haih.. macam2 demand budak2 sekarang ni.. :-|

kek pisang marble coklat

stok kunyahan budak kecik dah lama pupus..
kebetulan masih ada pisang zaman purba dlm freezer
skali timbang.. ngam2! err.. ada lajak skett sebenarnya ;)
lepas tu timbang tepung tak cukup la pulak!!
mujur ada wholemeal flour sebagai penyelamat :)

resepi tgk kat dapur izah.. yang dapat dari hana.. yang dapat dari noorsha
panjang jugak susurgalur asal walusulnya

posing dlm tapawer utk tapau ke opis :)

izah.. mohon halal c&p kat sini ye..

KEK PISANG MARBLE COKLAT

sumber:kak hana dan Noorsha

Bahan-bahan

• 150g pisang emas - dilecek - hana lebihkan 40g utk lebih rasa pisang <-- ikut jugak
• 180g tpg gandum - saya campur tepung wholemeal 80g
• 180g gula halus - hana kurangkan 150g je <-- ikut je :)
• 3 biji telor
• 120ml minyak masak
• 1 sudu teh ovelate
• 1 sudu teh soda bikarbonat
• 1 sudu teh baking powder
• secubit garam
• 2 sudu besar susu segar- yg nih hana tambah <-- niat nak tambah tapi lupa!
• 1sk coklat emulco@ 2 sudu besar serbuk koko bancuh dengan 1sb air panas > bancuh jadikan pes

Cara-cara

1. Campur semua bahan di atas kecuali coklat dan putar dengan mixer hingga sebati dan adunan nampak putih gebu.
2. Bahagikan kepada dua bahagian. satu bahagian campurkan pes koko@coklat emulco. Kemudian marblekan ikut suka ke dalam loyang yang telah digirs dengan minyak.
3. Bakar 170-180 darjah selama 40 - 50 minit.
4. Pastikan adunan separuh loyang kerana kek biasanya naik sekali ganda.

budak kecit ni cukup suka! belum mandi pagi dah makan kek :p

nota:

saya guna loyang bulat 8inci.. alhamdulillah.. ngam2 je naik kek tu

nigel slater's apricot almond (volcano) cake

kek ni dibuat sbg buah tangan utk maklong..
maklong jemput kenuri tahlil
but we went there slps tahlil!
bertuah tak anak buah ni??
apakes?
kes kek jadik volcano dlm oven!

the volcano in the oven!! yelpppp!!!!

nasib agak baik.. sebab masih sempurna bahagian atasnya..
dan masih ada rupa kek yang agak senonoh..
yang dah jadi larva tu.. sedekah kat en.tongsampah je la..

nigel propose makan kek ni dgn poached fruits2 ie: apricot or strawberry..
sebab takdak buah2 tu.. saya tabur gula aising jek..

tabur almond flakes jugek.. itu yg nampak bercapuk2 putih tu..

sumber: guardian.co.uk
bahan2:

• 250g butter, suhu bilik
• 250g gula caster <-- saya kurangkan ke 205g
• 75g ground almonds
• 100g tepung
• 4biji telur saiz besar, dipukul sedikit
• 100g apricot kering
• sebiji lemon, diparut kulit dan diambil jusnya
• almond flakes <-- optional, saja tambah

tatacara:

1. panaskan oven 180C dan gris loyang cetek bersaiz 9inci (saya guna loyang tart. satu kelisapan besarrr!!!)
2. pukul gula & butter hingga kembang dan berwarna pucat, dalam 5minit.
3. satukan ground almonds & tepung. hancurkan apricot hingga terbentuk halus, dalam food processor. ketepikan dulu.
4. masukkan telur sedikit demi sedikit hingga sebati. masukkan lemon zest.
5. masukkan campuran almonds+tepung dalam 3batch, perlahan-lahan (hentikan dulu mixer untuk tuang capuran tersebut. pukul dengan kelajuan perlahan).
6. masukkan lemon jus dan apricot dan pukul perlahan hingga sebati.
7. tuang adunan kedalam loyang dan bakar selama 30minit (saya tambah lagi 5mins-saja nak bagi garing)

nota:
sila jangan guna loyang yg sgt cetek! sebab takdak agen penaik, saya menganggap takkan ada kenaikan pada kek.. oh.. sungguh salah! macamla taktau kek tu akan naik jugak sbb ada air incorporated.. yappadei!! ok. lesson learnt today :|


almond flakes yg dikopak oleh sikecik sampai nampak lopak!



devil's food choc cake david lebovitz

made this DFCC for an old friend.. my schoolmate, deskmate to be exact ;)
we havent met for 5years, ever since she went to holland
following her hubby doing his MPhil..
they are back now, with an addition of family member..
a twin girls which look so very alike!
today i can differentiate them sebab pakai baju lain
next time i see them, i dont think i can pinpoint.. this is asmaa', this is husna
masyaallah.. beautiful twins.. and my friend.. am amazed at her ability & energy..

she cares for her own children.. 5 of them age from 10yo to 10mnths
all on her own.. without a helping hand! subhanallah.. she is so great!!!
and her children.. everyone who has met them will fall in love with them!
they are so very sweet & demure, sangat sopan santun & no jerit2 here & there
(huhuhu.. very the opposite of mine to be exact!)

anyway, i'm glad the kids and their ummi enjoy this DFCC very much..
i just want to try.. different recipe of DFCC from previous effort
( o yes.. i love sis rima's DFCC as well!!)
when i read the recipe.. i feel like there's nothing special
but i was wrong! i suppose its the cake flour, which make the cake so very soft!
next, i will try nigella's DFCC, insyaallah..

source: davidlebovitz
For the cake:

• 9 tablespoons unsweetened cocoa powder
• 1½ cups cake flour (not self-rising)
• ½ teaspoon salt
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 4 ounces (1 stick) unsalted butter, at room temperature
• 1½ cups granulated sugar
• 2 large eggs, at room temperature
• ½ cup strong coffee (or water)
• ½ cup whole or low-fat milk

For the ganache frosting:

• 10 ounces bittersweet or semisweet chocolate, coarsely chopped
• ½ cup water (or cream)
• ¾ cup (1½ sticks) unsalted butter

1. Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.
2. Butter two 9″ x 2″ cake pans and line the bottoms with circles of parchment paper.
3. To make the cake layers, sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.
4. In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)
5. Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients.
6. Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
7. To make the frosting, melt the chopped chocolate with the water (or cream) in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until melted. Remove the bowl from the pan of water.
8. Cut the butter into small pieces and whisk them into the chocolate until completely melted and the ganache is smooth. Cool until spreadable, which may take about 1 hour at room temperature.

To frost the cake:

Run a knife around the inside of each of the cakes which will help release them from the pans. Tilt one cake out of the pan, remove the parchment paper from the bottom and invert it back onto a cake plate. Spread a good-sized layer of icing over the top. Top with the second cake layer and spread the top and sides with the remaining icing as decoratively as you want.

Storage: Cake is best the day it is made, although it’s fine the next day. Store at room temperature under a cake dome. Just be sure to keep cake out of the sun in the meantime.

Red Velvet Cake takes 5!

the knife & the "blood" - looks like a scene from agatha christie novel :p

i made this RVC for little sis..

apahal entah dia mengidam nak makan RVC ni.. 

tapi kakak mithali ni (teringat kak shidah plak) buatkan je...

i tried a different recipe from my previous bakes.. 

i think i hv lost my mojo in baking RVC.. 

kali ke 4 buat for friends order.. rasa tak best!

so, to kill a mockingbird (apakes plak ni?)

utk kali ke-5 ni.. saja try resepi lain.. 

which uses oil instead of butter

which combine the vinegar together with wet ingredient instead of whizzing it later 

source: latimes - kiss my bundt cookbook

bahan2:

• 2 1/2cwn tepung <-- i use cake flour (low protein)
• 1 3/4cwn gula <-- i cut down to 1 1/2cwn 
• 1sdk baking soda
• 3/4sdk garam halus
• 1sdb cocoa powder <-- saya letak 2sdb
• 1 1/4cwn minyak jagung
• 1cwn buttermilk <-- yes! i use the REAL buttermilk!
• 2biji telur
• 1sdk esen vanilla
• 1sdk cuka putih
• 2tbs pewarna merah

tatacara:

1. panaskan oven 160C dan gris & lapik 2 loyang 8inci.
2. ayak bahan2 kering: tepung, soda, serbuk koko dan garam. masukkan gula dan gaul sebati.
3. masukkan bahan2 basah kedalam mixer: minyak, buttermilk, telur, vanilla dan cuka. pukul hingga sebati.
4. masukkan bahan2 kering perlahan2, sedikit demi sedikit (dalam 1/2cwn) sehingga habis. pukul hingga sebati.
5. masukkan pewarna merah dan kaupbalikkan dulu sebelum pukul lagi bagi betul2 sebati.
6. tuang kedalam loyang dan bakar selama 40-45minit atau sehingga lidi yang dicucuk keluar bersih.

frosting:

• 250g cream cheese
• 2sdb butter
• 1/2cwn heavy cream
• 2cwn gula aising
• 1sdk esen vanilla

1. pukul cream cheese dan butter hingga lembut.
2. masukkan heavy cream dan pukul sebati.
3. masukkan gula aising sedikit demi sedikit (dalam 1/2cwn) dan pukul hingga betul2 sebati.
4. masukkan vanilla dan sebatikan.
5. frost once cake is cooled. sementara tunggu kek sejuk, simpan frosting dalam peti dulu.

verdict:

still rasa tak best :( 

(cuit rasa sikit kat loyang :p)

tapi adik kata sedap sangat2!!

adik ipar siap booking suruh buat utk birthday dia nanti!

musykil ai tau!