orange poppy seed cake

resepi ini diambil dari paper thestar
ada jugak posting online dalam kuali.com
lain daripada yang lain..
kek oren tapi ada susu.. dan ground almond+poppy seed

ramai yang tanya.. kek buah naga ka ni? :p

bahan2:

• 50g poppy seed <-- saya kurangkan ke 30g (itupun dah rasa byk sgt2!)
• 60ml susu segar
• 185g unsalted butter
• 225g gula castor <-- saya kurangkan ke 180g
• 1tbs parutan kulit oren
• 3biji telur
• 175g tepung naik sendiri, diayak
• 50g tepung gandum, diayak
• 50g ground almond
• 100ml perahan oren jus

tatacara:

1. panaskan oven ke 180C dan gris loyang bundt (loyang 8inci pun boleh).
2. rendam poppy seed dalam susu dan biar 20minit.
3. pukul butter dengan gula dan parutan kulit oren hingga kembang dan gebu.
4. masukkan telur satu demi satu dan pukul sebati.
5. masukkan tepung yang telah diayak, selang seli dengan susu+poppy seed dan jus oren. pukul sebati.
6. tuang adunan kedalam loyang dan bakar selama 50minit.
7. sementara kek masak, sediakan sirap oren..

sirap oren:

• 3tbs gula castor
• 3/4cwn air
• 1kuntum bunga cengkih
• 1tbs parutan kulit oren
• 1tbs parutan kulit lemon <-- saya tak letak
• 3tbs perahan jus oren

1. masak gula bersama air dan parutan kulit oren dan lemon dan bunga cengkih hingga mendidih.
2. masukkan jus oren dan biar hingga didih sekali lagi hingga larutan agak likat.
3. tuang keatas kek yang telah dimasak.

verdict:
lembut. crunchy. yummy.
^_^

peanut butter cheesecake

dah lama mencari resepi ni..
hairan jugak.. bukan peminat sejati peanut butter
tapi tekak ni teringin sangat2 nak rasa..
peanut butter + cream cheese. hmm...
lemak berkrim-kah?
lemak memuakkan-kah?
yang pasti lemak2 terkumpul-lah!

sebelum ni jumpa di tempat lain
2hari lepas jumpa di tempat lain pulak
yang baru jumpa looks promising!

buat sempena besdey opismate..
HAPPY BIRTHDAY TO YOU KAKPAH!!
dan sempena kenduri kesyukuran boss nk pergi haji
(eh! takdak orang baca doa kesyukuran pun tadi??)



tapau utk kak mari - ini ja yg sempat posing


sumber: adaptasi dari blogchef.net
bahan2:

• 2cwn biskut digestive+oreo, dihancurkan 
• 1/4cwn butter, dicairkan
• 2ketul 250g cream cheese
• 1cwn gula perang
• 4biji telur
• 1sdk esen vanilla
• 1/2cwn whipping cream
• 1cwn peanut butter 
• 6 ketul Reese's peanut butter cups, dipotong kecil

tatacara:

1. gris loyang springform 9inci dan panaskan oven 150C
2. sediakan base: gaul biskut hancur bersama butter cair dan tekan pada dasar loyang hingga naik ketepi.
3. simpan loyang dalam freezer sementara buat filling.
4. filling: pukul cream cheese hingga lembut. tambah gula dan pukul sebati.
5. masukkan telur sebiji demi sebiji. masukkan esen vanilla.
6. masukkan whipping cream & peanut butter dan pukul pada kelajuan perlahan
7. kaupbalikkan Reese's peanut buttercups dan tuang kedalam loyang
8. bakar selama 1jam15minit.
9. sejukkan dalam peti ais sekurang-kurangnya 6jam sebelum dihidangkan.

nota:

topping boleh letak coklat+whipping cream atau sourcream+gula

saya rasa kalau bakar dulu base tu lebih crunchy..


verdict:

uiii.. sedap betul kek yg lemak berkrim ni. 

tak rasa muak sangat.. mungkin sbb ada coklat Reese's kot?

hanya terdapat di cold storage!

coklat Reese'e butter cups tu tak pernah jumpa pun kat Malaysia sebelum ni..

kalau dah kat kl takdak.. sah2 kat kangar pun takdak :p

tapi semalam masa pergi repair spec anak teruna..

sempat merayap ke cold storage.. di wangsawalk

sukahati sungguh bila jumpa ceklat ni!

tapi kalau dimakan begitu saja.. 

aiiih.. tekak cek xleh terima!

camtula jugak dgn peanut butter..

dah tak minat tu kan.. :p

tapi ciskek peanut butter suka la pulak!

elvis presley breakfast sandwich

sempoi rupanya feveret breakfast raja rock&roll ini..
terjumpa dalam website nigella

well.. no baking required
i just want to share it here..

simple yet scrumptious!

sumber: nigella
bahan2:

• 2keping roti sandwich
• peanut butter
• sebiji pisang, dilecek
• butter/ margarine

tatacara:

1. toast roti dulu..
2. sekeping disapu dgn peanut butter
3. sekeping lagi disapu dgn pisang lecek
4. panaskan kuali leper
5. sapu permukaan luar roti dgn butter
6. panaskan atas kuali leper hingga garing

verdict:
pisang sebijik, roti 2 keping.
kenyang weh!!
dan memang sedap perasaan pisang+peanut butter ;)

maple syrup muffins with oat & raisin - eggless

i found another overdue stocks in my mom's fridge

i took home and poured it on my pancakes..

alhamdulillah.. i didnt had any diarrhea or vomitting

and my stomach is still intact! :p

so. i conclude. the overdue maple syrup is still good to use

i feel like jumping up and down my chairs

when i came across this maple syrup muffins recipe

why? coz i can use both overdue items in it!! 

the oats & the maple syrup. ngeee....

and it uses only 1tbs of sugar!! 

wow!

and its eggless!!!

wowow!

one-two buckle my shoe..

source: helene-lacuisine

bahan2:

• 1/4 cup butter -- melted and cooled
• 1 tablespoon sugar
• 1 teaspoon salt <-- reduce to 1/2tsp if using salted butter
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 cup oats
• 1/2 cup 1% low-fat milk
• 1/2 cup maple syrup

methods:

1. Preheat oven to 375F (190C).
2. Melt and cook butter. Add sugar. Mix well. Add oats.
3. In a separate bowl mix: salt, flour, baking powder.
4. Mix the butter mixture with the dry ingredients alternating with the milk and the maple syrup.
5. Pour batter in muffins tin.
6. Bake at 375F for 15 min.

hullo!

notes:

the original recipe has frosting but i didnt make it 

..because i want to feel healthy eating this muffins :p

so. i added 1/2cup of raisins in the batter

yep! another healthy breakfast for me & my friends :)

apple & raisin oatmeal quickbread

rolled oats dah overdue!! yelp!!!
this is the 2nd time..
i buy rolled oats..
and waited until overdue
baru nak guna
apa punya orang!

konon2 nak buat oat&raisin cookies utk hari raya
tapi semangat tak datang2!
yep.. i bake when am in the mood only :p

so.. this recipe is so in my mood yesterday (konon2)
just because of the overdue rolled oats (rasa bersalah la tu)

sumber: one perfect bite
bahan2:

• 1-1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2/3 cup brown sugar
• 1 cup rolled oats
• 1-1/2 cups grated apple <-- i use 3 small apples
• 1/4 cup raisins
• 2 large eggs
• 1/4 cup whole milk
• 1/4 cup vegetable oil

tatacara:

1. preheat oven 170C & grease 8x4 loaf pan.
2. dalam mangkuk sedang, whisk semua bahan kering (dari tepung hingga rolled oats). 
3. add raisins & apples with eggs, milk & oil. <-- bahan basah.
4. combine bahan basah kedalam bahan kering dan gaul sebati.
5. tuang dalam loyang dan bakar 55-60min.

wanna haf some?

verdict:

i feel healthy eating this quickbread!

semata2 sebab ada apple & oats :p

eh! kalau tabur sunflower seeds sure lagi healthy-feeling kan? 

nigella's flourless chocolate brownies

benarlah kata sahabat saya..
bila berpuasa.. tengok makanan semua terasa enak
walaupun makanan itu bukan makanan kegemaran!
bila berpuasa.. tengok gambar makanan pun boleh drooling..
walaupun dah makan makanan tersebut pada hari sebelumnya..

tak puas rasanya makan brownies hari tu..
tapi semuanya dah posto ke rumah mak..
semalam tgk blog sedara sepupu: pretty-wifey
sungguh2 mengecurkan rupa browniesnya itu!!

slps berbuka terus godek dapur buat brownies ni..
nigella pun nigella lah!
(terasa jugak spt domestic goddess in action :p)
taaaaaaapiiiii............

i learnt two things.. which i should've known.. (yappadaa!)
1. never use couverture chocolate!
2. never reduce the amount of sugar in brownies!
that is why brownies are eaten with cream fraiche or vanilla ice-cream
to reduce the sweetness amount..
to clean your sweet palate..
if you really want to reduce the sugar..
might as well go for low-sugar brownies recipe
or search for brownies for diabetic
or lagi senang.. tak payah makan brownieslah!
heheh..

about the couverture.. it differs from compound choc
in terms of content and taste and price of course
it contains at least 32% cocoa-butter - more chocolatey & tasty!
whereas compound choc contains vegetable fat
hence, the tempering technique also differs..

panjang pulak cerita hari ni..
off to the recipe now.

saja nak tayang pinggan sunflower yg foc tu :p

source: nigella
bahan2:

• 225g dark chocolate, 70% cocoa solids
• 225g butter
• 2 teaspoons vanilla extract
• 200g caster sugar <-- i reduce to 160g. langkah yg kurang bijak :-/
• 3 eggs, beaten
• 150g ground almonds
• 100g chopped walnuts

tatacara:


1.  Preheat the oven to 170°C/gas mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.


2.  Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.


3.  Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one.


4.  Bake in the oven for 25-30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgybellied squares. <-- since i use courveture, it takes longer time.. after 30mins its still runny!

verdict:
this. is one simple recipe. using only one saucepan and one whisker.
and its finger-licking good. esp. if you have it with choc sauce & vanilla icecream.
avoid it if you are watching your diet :p

nota:
resepi asal ada chocolate sauce but i didn make it.
baru beli hershey choc sauce plus simply mim lam sin :p

nigella oreo brownies

dah lama tak buat brownies..
bila tgk resepi dalam ovenhaven terus terinspirasi
am so gonna make this!
kebetulan choc couveture masih berbaki..
kebetulan oreo ada sepeket lagi..
kebetulan tepung pun ada banyak itu saja!
banyak la dia punya kebetulan
:p

mak kata oreo tu nampak mcm ulat!

sumber resepi: ovenhaven
bahan2:

• 185g butter
• 185g coklat couveture
• 3biji telur
• 200g gula
• 112g tepung

tatacara:

1. panaskan oven 180C dan gris loyang 8x8inci & alas dgn foil/ baking paper.
2. cairkan coklat & butter dan biar sejuk.
3. pukul telur & gula. masukkan adunan coklat dan pukul sebati.
4. kaupbalikkan tepung. kaupbalikkan oreao. tuang dalam loyang.
5. bakar 20-25minit. do not overbake.

verdict:
huwaaaaaaaaaaa!!!!!!!!!!!! saya overbake-lah!!
sebab bakar lemon coconut quickbread skali dgn brownies ni..
brownies dok layer bawah.. stlh 25minit still runny & tak masak..
tambah punya tambah masa.. langsung overbake! uhuhuhuhuhu..
tapi rasanya sedap jugak.. cuma tak ooey-gooey as i expect :(

lemon coconut bread

bagi saya bread is roti yang ber-yis.
tajuk diatas jauh panggang dari api
xdak rupa roti. takdak guna yis.
its more like quickbread..
nak tukar panggil lemon coconut quickbread-lah!

buat utk bawak ke rumah mak..
utk jamu tamu yg datang visit newborn baby fahri
dan sangat gumbira kerana resepi ni guna lemon 2 bijik!!
lemon tinggal sebijik saja lagi.. yay!
(tapi tepung, gula, butter semua dah licin!!!)










sumber resepi: notesfrommyfooddiary
bahan2:

• 2 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon lemon zest
• 3/4 cup sweetened coconut <-- i use dessicated coconut (unsweetened)
• 2 tablespoons vegetable oil
• 2 eggs
• 3/4 cup milk
• 1/4 cup lemon juice

tatacara:

1. Preheat oven to 350 degree F. Grease one 9×5-inch loaf.
2. Stir together flour, sugar, baking powder, salt, and lemon zest in a large bowl. Stir in coconut.
3. Beat oil, eggs, and milk with an electric mixer in a separate bowl until frothy. Stir in lemon juice.
4. Pour mixture over dry ingredients and stir until just combined. Spoon into prepared pan.
5. Bake in preheated oven for 70-80 minutes or until a cake tester inserted in the center comes out clean.

icing:

• 1 1/2 cups confectioners’ sugar
• 2-3 tablespoons lemon juice

1. Stir confectioners’ sugar with 2 tablespoons lemon juice in a bowl with a wooden spatula. Add more lemon juice if it’s too stiff.
2. When the cake is done, let it cool in pan over rack for 10 minutes. Remove pan and let it cool completely on rack before icing it.

verdict:
lemak lemak berlemon. dappp!!!

apple popovers

lepas subuh terus ketik hp jengok joyofbaking.com
carik resepi breakfast la konon2..
entah mimpi apa la smlm..
bangun pagi mengada-ngada plak :p

belek2 resepi apple popover ni mcm senang..
(dan memang senang je pun)
kebetulan ada lagi 3bijik apple hijau dok tergolek2
apalagi.. lps solat terus mula operasi :)

sumber resepi: joyofbaking.com
bahan2:

• 3biji apple hijau, buang kulit dan potong nipis 
• 2sdb butter
• 2sdb gula
• 1/4sdk serbuk cinnamon
• 3biji telur
• 1/2cwn susu
• 1sdk vanilla
• 1/2cwn tepung
• secubit garam
• 2sdb butter, dicairkan
• 2sdb gula

tatacara:

1. panaskan oven 220C. 
2. dalam periuk sedang, panaskan butter. masukkan apple, gula dan cinnamon dan masak hingga apple lembut. tuang kedalam bekas bakar.
3. dalam blender/ food processor, blend kesemua bahan dari telur hingga gula. 
4. tuang keatas apple tadi.
5. bakar 20minit.
6. serve dgn aiskrim/ cream/ gula aising.

verdict:

rasa dia macam clafoutis! mmg bahan pun sama sebijik cuma sukatan lain sikit. 

rasa apple masam yg di'sauteed' dgn gula+cinnamon mmg best! <-- this is where it differs from clafoutis

eggless date & walnut muffins

opismate mintak buatkan muffin kurma & letak kacang banyak2
sebab kurma ada sekotak kat opis tu..
(xtahu sapa yg bagi masa bulan puasa hari tu)
dan opismate ni mmg hantu kacang! :p

makanya.. sblm balik smlm dah ngadap en.gugel..
akhirnya settled dgn resepi eggles muffins ni..

sumber: usmasala
bahan2:

• 1/2cwn kurma, buang bijik & carik2 sikit
• 1/4cwn air panas
• 1/2cwn buttermilk
• 1/2sdk vanilla
• 60g butter
• 1/2cwn gula aising
• 1cwn tepung
• 1/2cwn tepung jagung
• 1sdk baking powder
• 1/2sdk baking soda
• 1/2sdk serbuk cinnamon
• 1/4sdk garam
• 1/2cwn crushed walnut

tatacara:

1. panaskan oven 190C & susun muffins cup dalam loyang
2. sebatikan kurma & air panas dan biar sekejap. kemudian lenyek2 kurma. ketepikan dulu.
3. ayak tepung2, bs, bp, cinnamon dan garam. ketepikan sekejap.
4. pukul butter dan gula hingga kembang dan warna pucat.
5. masukkan buttermilk & vanilla kedalam kurma paste dan kemudian masukkan kedalam adunan butter dan pukul sebati.
6. kaupbalikkan bahan basah (butter+kurma+etc) kedalam tepung.
7. masukkan walnut dan gaul agak2 sebati.
8. tuang kedalam muffins cup dan bakar 20minit.

verdict:

tgk gambar asal kat blog tu mcm tak menarik ja..

dan agak saspen sbb x pernah buat muffins guna gula aising.. 

dan ada tepung jagung!

hasilnya....

muffins paling tak manis gula! <-- yg saya pernah buat & rasa

lembut je.. dan enak dimakan sebagai breakfast :)

more nuts sprinkle on top
(nampak macam pasir pulak!)

 

sticky date pudding with butterscotch sauce

jgn tertipu dgn nama pudding tu..
puding matsaleh (esp uk & europe) bukan macam kita..
yg guna agar2.. atau guna tepung kastad..

en.wiki kata:
"In the United Kingdom and some Commonwealth countries, pudding refers to rich, fairly homogeneous starch- or dairy-based desserts such as rice pudding and Christmas pudding, or, informally, any dessert."


"In the United States, pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, though it may also refer to other types such as bread and rice pudding"

"pudding" ni saya buat sebab kesian tgk kurma..
dok sorang2 dalam peti ais dah lama..
dari bulan puasa.. sampai dah nak raya haji..

takdak orang yg berminat dengan dia

sumber resepi: thelittleteochew

bahan2:

• 270g kurma (dah dibuang bijinya)
• 1 1/4cwn air
• 60g butter
• 1sdk baking soda
• 2biji telur
• 1sdk vanilla
• 1 1/4cwn tepung naik sendiri
• 2/3cwn gula perang (saya kurangkan sikit)

tatacara:

1. masak air+kurma dalam periuk kecil hingga mendidih. bila dah mendidih, masukkan butter dan soda dan tutup api. kacau hingga butter cair & semua adunan sebati.
2. panaskan oven ke 180C dan gris loyang muffin (12cavity) & tabur tepung/ lapik dgn kertas.
3. mash kurma (dalam periuk) hingga agak2 hancur. dan masukkan telur yang di kacau sedikit & vanilla kedalam kurma tadi.
4. dalam mangkuk sedang, sebatikankan tepung & gula. tuang adunan kurma kedalam tepung+gula dan kacau sebati.
5. tuang adunan kedalam loyang muffin dan bakar 30minit.

kuah butterscotch: (buat masa pudding tgh dlm oven)

saya buat separuh dr resepi dibawah..

• 185g whipping cream
• 165g gula perang
• 150g butter
• 1/4sdk vanilla
• secubit garam

1. masak kesemua bahan diatas hingga pekat tapi jgn sampai gula hangus.
2. selepas pudding siap, cucuk pudding dgn lidi dan tuang sedikit kuah keatas pudding.
3. serve pudding dgn kuah butterscotch.

verdict:

dah kurang gula sana sini tp masih manis.. manis kurma agaknya..

tapi tetap yummeh! tak cukup makan seketul.. ;D

lemon feather sponge cake

dear hubby bought home lemons when i sms-ed to buy lemon juice
kalau sebijik dua takpa jugak.. ini 5bijik!!
what am i going to do with 5lemons??? lemonade?
budak2 tak minum pun :(

alhamdulillah..
semalam dah selamat korbankan sebiji

sumber resepi: deliaonline.com
bahan2:

• 5oz tepung gandum
• 1oz tepung jagung
• 2sdk baking powder
• 1/4sdk garam
• 2biji telur
• 5oz gula
• 3fl oz minyak
• 3fl oz air
• 1biji lemon, parut kulit & ambil jusnya

tatacara:

1. panaskan oven 180C dan gris 2 loyang 7inci dan lapik kertas.
2. ayak bahan2 kering: tepung, bp dan garam. gaulkan gula bersama2 bahan kering.
3. asingkan telur.
4. sebatikan kuning telur dgn minyak dan air. tuang kedalam bahan kering bersama2 parutan kulit lemon dan jus lemon.
5. pukul putih telur hingga stiff peak.
6. kaupbalikkan putih telur kedalam adunan kuning telur+tepung tadi.
7. tuang kedalam loyang dan bakar 40minit atau sehingga "springy" bila disentuh permukaannya.

hye there!

verdict:

saya kurangkan gula so terasa pahit2 lemon tu..

tapi bolehla nak makan..

sedap jugak sponge cake ni..

esp. bila dah disapu jem stoberi :)

apple brown butter bettys

niat asal nak habiskan few pieces of strawberries
makanya.. mencari2 resepi stoberilah smlm..
jumpa resepi strawberry brown butter bettys dlm smittenkitchen
tapi akhirnya, ikut original resepi which is guna apples
sebab stoberi ada 4ketui je pun :p

bahan2:

• 2biji apple hijau, potong cube
• 168g butter (saya guna 150g)
• 1sdk gula castor
• 6keping roti putih
• 1/4cwn gula perang
• 1/2cwn serbuk roti (breadcrumbs)
• 1/2sdk serbuk kayu manis

tatacara:

1. cairkan butter dalam periuk kecil. bila dah cair, kecilkan api dan terus kacau hingga berwarna perang baru tutup api.
2. sapu sedikit butter tadi kedalam muffins pan (6 cavity saja). dan sprinkle 1sdk gula castor kedalam keenam-enam cavity tadi.
3. potong buang kulit roti dan lenyekkan roti dengan penggelek (lupa la nama dia!). sapu permukaan roti depan belakang dengan butter tadi dan susun dalam loyang muffin yang dah digris & gula.
4. dalam mangkuk sedang, gaulkan apple bersama2 gula perang, serbuk roti & serbuk kayu manis. tuang brown butter dan gaul sebati. 
5. senduk adunan apple kedalam acuan roti.
6. cover dgn aluminium foil dan bakar 15minit. uncover dan sambung bakar lagi 10-15minit.
7. serve dgn whipped cream (kami makan camtu ja)

verdict:

agak berminyak sbb butter banyak sgt kot? 

tapi sedap la jugak ;)

chocolate hazelnut friands

the egg whites has been frozen for more than a month, i think.
so, after 5pm i searched for friands recipe.. since i like it so much ;)
the taste is very different from your normal cake - sponge or butter
well.. its more buttery but its light & airy
and when u munch u'll feel the nuts
mcm rangup2 tapi tak rangup, crunchy2 tapi takla sangat
aiya.. am really bad at describing things & taste!

asal friands adalah dari financiers (france) yg bermaksud gold bar
tapi kalau dah di coklatkan.. jadi coklat bar ajalah ye :p
and normally it uses almond meal..
since i have abundance of hazelnuts..
i just follow through the recipe.. using hazelnut meal

resepi dari 80breakfasts
bahan2:

• 1cwn hazelnut meal (tepung hazelnut atau grind sendiri hazelnut hingga hancur)
• 1/2cwn tepung
• 1/4cwn serbuk koko
• 1/2sdk baking powder
• 1 2/3cwn gula aising <-- saya kurangkan jadi 1 1/3cwn
• 5biji putih telur
• 200g butter, dicairkan & biar sejuk suhu bilik

tatacara:

1. panaskan oven 160C dan gris loyang friands (muffin pan pun boleh. saya guna loyang tartlet)
2. ayak tepung, koko, baking powder dan gula aising kedalam mangkuk.
3. gaulkan hazelnut meal bersama2 tepung yg dah diayak.
4. kacau putih telur dgn garfu (sikit2 ja) dan gaulkan dgn adunan tepung+hazelnut tadi.
5. masukkan butter cair dan gaul sebati.
6. tuang kedalam loyang dan bakar selama 15-20minit atau sehingga springy bila disentuh.

verdict:

told ya. its different kinda cake & its yummeh!

whatmore its in chocolate form. double yummeh!

honey poppy seed cake

i set my eyes on this cake
just because i wanna try again using the silicon pan
i have tried it before
and the cake sticks to the mould!
tensi sungguh!
this time around..
i greased like nobody's business. lencun! haha..
and flour it sampai jadi mcm tepung gomak. pueh ati!
and the result..

alhamdulillah...........
santek je keluarnya :)

i think the cake looks sexy! :p

sumber resepi: technicolor kitchen
bahan2:

• 184g unsalted butter
• 144g gula castor
• 3sdb madu
• 2biji telur
• 225g tepung
• 1sdk baking powder
• secubit garam
• 3sdb poppy seeds

tatacara:

1. panaskan oven 180C dan gris loyang muffin.
2. ayak tepung, baking powser dan garam. ketepikan.
3. pukul butter, gula dan madu hingga gebu dan warna pucat.
4. masukkan telur satu demi satu.
5. masukkan tepung dan poppy seeds dan gaul sebati.
6. senduk kedalam acuan dan bakar 15-20minit.

verdict:
tis. is one soft buttery cake with a hint of honey taste.
tis. is so sedap! and so kenyang!

feeling happy by just looking at it!

double trouble chocolate cake

introducing...

the devil's food chocolate cake
and..

the moistest chocolate cake

yg devil's tu.. buat utk opismate..
dia mintakkan buat besdey kek utk anak dara dia
yg moist tu.. buat utk santapan sendiri..
sebab kecoq tgk devil's cake masa dia dok dlm oven :p

resepi devil's food choc cake disedut dari blog sis rima
resepi moist chocolate cake intai kat blog puan hana
lebih kurang je dua2 kek nih.. resepi sgt2 similar
rasa pun lebih kurang je.. :)
devil's food choc cake
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. 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.

the assembly

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

nota:

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

moist choc cake

bahan2:

• 1cwn tepung
• 1/3cwn serbuk koko
• 1sdk baking soda
• 1/4sdk garam
• 1cwn gula castor
• 1/2cwn minyak jagung 
• 1biji telur
• 1sdk vanilla
• 1/2cwn buttermilk
• 1/2cwn air panas
• 1/4cwn susu pekat (tambah ikut hana)

tatacara:

1. panaskan oven 160C dan gris loyang (saya guna loyang 8inci).
2. ayak tepung, soda dan garam. ketepikan.
3. pukul gula dan minyak. masukkan telur. kacau.
4. masukkan serbuk koko. masukkan buttermilk. kacau.
5. masukkan air panas dan esen vanilla.
6. akhir sekali masukkan tepung dan gaul sebati.
7. tuang kedalam loyang dan bakar 30-35minit.

nota:

• saya guna tatacara spt buat devils food choc cake. selang seli masuk bahan kering & bahan basah. 
• saya cuba bakar guna kaedah bain-marie (lebih kurang steam jugak) dan bakar selama 45minit. alhamdulillah.. jadi molek kek tu.
• ada lebihan cream cheese & ganache sikit so, saya curah atas moist choc cake ni.. 

verdict:

moist choc cake memang sgt moist! 

bila topup dgn cream cheese & ganache.. 

mak aii.. slrrppp.. tak sabaq rasa nk balik rumah
sbb nak makan lagi dan lagi dan lagiiiiiiiii....

nyamm.. nyamm..!

baked egg custard

masa buat banana walnut chiffon cake last week
ada sedikit kecelakaan berlaku
(over sungguh ayat itu!)
yang sebenarnya.. saya terlebih pukul putih telur
tgh tunggu putih telur tu dari soft peak ke stiff peak..
anak teruna kecil minta dipakaikan seluarnya
bila jengok semula.. dah over-beat! off to the drain.. :((
maka.. saya terpaksa korbankan putih telur yg lain
maka.. baki kuning telur saya sejukbekukan sampai lupa!

sementara teringat.. pulang saja dari ofis tadi..
saya keluarkan dulu the frozen yolks
kemudian mengadap encik gugel: leftover egg yolks
hati tertawan pada resepi dari taste.com.au
sebab egg yolk yg ada cuma 4biji :p
(oh! sangat comel ramekin pink itu!)

bahan2:

• 1cwn susu cair <-- saya guna low fat milk (itu ja yg ada)
• 1cwn air
• 4biji kuning telur
• 1/3cwn gula <-- saya kurangkan 1tbs (mcmla ada efek :p)
• 1/2sdk vanilla
• serbuk pala utk sprinkles <-- tak letak (tak minat perasaan pala itu!)

tatacara:

1. panaskan oven 160C.
2. panaskan air + susu dlm periuk kecil hingga berbuih2 ditepi/ bibir periuk (jgn sampai didih).
3. dalam mangkuk sedang, pukul kuning telur. masukkan gula dan vanilla. pukul sebati hingga gula hancur.
4. tuang susu panas perlahan2 kedalam mangkuk sambil mengacau adunan.
5. tuang adunan kedalam ramekins (mangkuk kecil2) dan tabur serbuk pala.
6. bakar secara bain-marie selama 45minit atau sehingga hujung pisau tajam yg dicocok keluar bersih.

verdict:
senang bangat!
anak dara pun hairan.. ummi buat apa ni cepat sangat? ;)
dah siap terus ngapp 2 mangkuk kecil ramekins.. tak sabaq2 nak rasa..
rasanya.. mcm puding yg sgt2 lembut.. memang rasa telur tp tak hanyir & sedap ditekak..

jumlah kalori? oh! jangan ditanya!
alamak!!! my cholesterol level!
duh! dah selamat 2 mangkuk baru teringat..
:-s

chocolate-hazelnut swirl bread

saya mula gelisah bila stok kunyahan dah zero
yg suka mengunyah hanyalah saya & anak kecik yg belum 2thn..
belum 2thn dia dah pandai buka peti ais.. cari kek..
memang anak ummi :D

resepi yg dicari = chocolate hazelnut bread
kenapa? sebab stok hazelnut masih berbaki 3/4kg!
maka jumpalah resepi dari chefinyou ni..
yang berasal dari tasteofhome

sebenarnya bukan roti pun ni..
tis is a quick bread..
matsaleh ni memang suka konpiuskan orang kan?
:p

topping terkopek sket.. :(

bahan2:
• 1/2 cup butter, softened
• 1 cup sugar
• 4 egg whites <-- saya guna 2eggs
• 1 teaspoon almond extract <-- i reduced to 1/2tsp
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (8 ounces) thickened plain fat free yogurt

TOPPING
• 1/3 cup finely chopped hazelnuts <-- my hazelnuts are finely grinded
• 1/3 cup miniature semisweet chocolate chips
• 3 tablespoons sugar
• 3/4 teaspoon ground cinnamon

tatacara:

1. In a large bowl, cream butter and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition and then beat in extracts.
3. Combine the flour, baking powder, baking soda and salt
4. Gradually add to the creamed mixture. Alternately with yogurt.
5. Pour half of the batter into a greased 9-in. x 5-in. loaf pan.
6. Combine topping ingredients; sprinkle two-thirds over the batter. Top with remaining batter.
7. Sprinkle with remaining topping; press down lightly.
8. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean.
9. Cool for 10 minutes before removing from pan to a wire rack.

dok panas lagi tu.. tp x tahan godaan!

verdict:

huiii.. harum semerbak bau rumahku di tengah2 malam syahdu..

sememangnya dah sedia maklum.. kek yg ada yogurt/ sour cream memang lembut teksturnya..

tapi yang ini lagi spesial sbb ada ribbons of chocolate+hazelnut+cinnamon sprinkle..

macam makan chocolate+cinnamon roll tapi versi kek.. i loike!

black forest trifle

dah laaama simpan resepi ni..
baru semalam terlaksana..

kalau namanya black forest..
harus ada kek coklat + black cherries + cream
macam tu lah jugak asas lapisan2 trifle ni..

sumber resepi: topsyturvymum
(saya buat separuh drp resepi dibawah)

lapisan pertama (bawah sekali):
kek coklat 

1. potong (sukahati) & susun dalam bekas.

lapisan kedua:
black cherries

• 2tin black cherries
• 1 1/2sdb air panas
• 2sdk gelatin (saya guna halagel)

1. asingkan 1 1/2cwn sirap dari tin cherry dalam mangkuk
2. campur air panas dgn gelatin, kacau hingga larut
3. campur gelatin dalam sirap tadi
4. tuang atas kek dan tabur cherries
5. sejukkan dalam peti ais selama 30minit

lapisan ketiga:

chocolate pudding 

• 2/3cwn tepung jagung
• 1/3cwn gula castor
• 2 1/2cwn susu segar
• 200g dark chocolate

1. campur tepung jagung & gula dalam periuk
2. tuang susu perlahan2 dan masak hingga kental (lama jugok nih!)
3. tutup api. masukkan dark coklat, kacau sampai larut
4. tuang atas lapisan kedua
5. sejukkan dalam peti ais selama 15minit

lapisan keempat:

cream

• 2x250 cream cheese (2 ketul)
• 1/3cwn gula
• 300ml thickened cream

1. pukul cream cheese & gula hingga lembut dan sebati
2. masukkan cream. pukul sebati
3. tuang atas lapisan ketiga. tutup bekas.
4. sejukkan dalam peti ais selama 4-6jam. 
5. taburkan roasted almonds/ hazelnuts/ coklat.

tadaaaa!!!!!!!!!!!!

mekasih TTM!

mmg lezat sangat2!

lps meeting tinggal suku bekas..

boss lama masuk opis jengok pigeon hole..
jemput dia makan..
siap tapau utk anaknya!

italian hazelnut cake

kek ni langsung tak guna tepung!
maka.. saya mengimaginasinya..
maybe it's like choc torte with almond ground
tapi hasil mahsulnya..
beza! sungguh berbeza..
kek ni sangat2 lembut dan manja!
nyaris patah masa saya transfer ke pinggan
saspen sungguh!
:-s

resepi dari dailydelicious
(sila rujuk blog tersebut utk cara2 pembuatan yg lebih terperinci)

bahan2:

• 200g hazelnut (yg masih ada kulit)
• 1sdk baking powder
• 50g dark chocolate
• 100g butter, dilembutkan (pada suhu bilik)
• 5biji telur, diasingkan
• 175g gula castor <-- saya patut kurangkan 150g :(
• 1sdk vanilla
• secubit garam

tatacara:

1. gris loyang springform dengan butter dan lapik dgn kertas.
2. panaskan oven ke 170C
3. dalam food processor, grind hazelnut bersama2 baking powder dan dark coklat hingga halus.
4. masukkan butter dan gaul sebati.
5. dalam mangkuk berasingan, pukul kuning telur bersama gula hingga berwarna pucat dan 'moussey'.
6. masukkan adunan hazelnut kedalam kuning telur. masukkan vanilla. gaul sebati.
7. pukul putih telur bersama garam hingga terbentuk puncak keras (stiff peak).
8. kaupbalikkan putih telur sediki demi sedikit (dalam 3kali) kedalam adunan kuning telur.
9. tuang adunan kedalam loyang dan bakar selama 55-70minit atau sehingga lidi dicucuk keluar bersih (saya guna loyang 9inci, bakar 60minit)

tis. is a birthday cake.

so, i made a frosting..

a nutella frosting to go with tis hazelnut cake.

resepi dari sini (dibawah adalah separuh resepi):

• 1/2cwn gula aising 
• 1/2cwn nutella
• 38g butter, lembut
• 1/2sdk vanilla
• 1/6cwn heavy cream/ susu

1. pukul 4 bahan pertama hingga gebu. masukkan heavy cream dan pukul sebati hingga kembang.

verdict:

memang kek lembut tapi sangat manis!!!!!!!!!!!! manis melompat2!

frosting asal pun manis jugak!
jadi, saya tambah 1/6cwn cream & 1sdk serbuk koko
and yes! it taste like a nutella cake. even without the nutella frosting.

nutella = sedap ;)

banana walnut chiffon cake

pisang dah masuk freezer sejak sblm raya
keluar masuk freezer ada dalam 3kali
asal2 nak buat puding/ talam
tapi asik tak berkesempatan!
sampai takdak hati & perasaan nak buat

semalam godek2 resepi pisang..
tak jumpa yang betul2 menambat hati
tapi bila jumpa resepi banana chiffon cake
yes! semangat melonjak2!
sebab si anak dara ada minta buatkan chiffon cake
dan pisang itu harus dikorbankan segera!

resepi dari blog tested&tasted

bahan2:
(A)

• 4biji kuning telur
• 40g gula castor
• 1/4sdk garam
• 50g minyak <-- saya guna minyak jagung
• 150g pisang hancur (mashed banana)

(B)

• 120g tepung kek
• 1/2sdk baking powder
• 1/8sdk baking soda

(C)

• 4biji putih telur
• 1/2sdk cream of tartar
• 40g gula castor

40g toasted walnut (optional)

tatacara:

1. ayak bahan (B) dan ketepikan.
2. whisk kuning telur dan gula hingga gula larut. masukkan garam, minyak dan pisang hancur dan gaul sebati.
3. kaupbalikkan bahan (B) kedalam mangkuk adunan (A).
4. panaskan oven ke suhu 170C.
5. pukul putih telur hingga berbuih2 dan masukkan cream of tartar. masukkan gula sedikit demi sedikit dan pukul hingga puncak keras (stiff peak) terbentuk.
6. kaupbalikkan 1/3adunan putih telur kedalam adunan kuning telur tadi.
7. dah sebati, sambung lagi 1/3 adunan dan seterusnya sehingga habis.
8. masukkan walnut dan gaul sebati <-- saya tak buat sbb si anak dara tak suka kacang
9. tuang adunan kedalam loyang <-- saya tabur walnut atas loyang
10. bakar selama 40minit
11. dah siap dibakar, keluarkan loyang dan tonggengkan loyang tersebut
12. dah sejuk baru sisip pisau dicelah2 loyang utk mengeluarkan kek

verdict:
lembut.. & moist!

rosemary-baked chicken with potatoes

the first chicken post! :p
i found this recipe in ovenhaven blog
sungguh tak boleh tahan godaan..
rasa macam nak serbu balik buat dan2 tu jugak!

otw balik rumah dr ofis baru realize.. paprika xdak!
and it is the most important ingredient!
cemanala boleh lupa amek dari ofis tadi??

a friend gave paprika as a souvenir frm holland
tapi lupa nak bawak balik!!!
mujur ada jual di pkm (pasar kecil mlwt)
i heart u pkm!!
u name it - they have it!

baki dinner.. buat bekalan lunch esok

bahan2:

• 2tbs olive oil
• 1tbs paprika powder
• 1 1/2tsp rosemary leaves
• 1tsp salt
• 1/2tsp black pepper
• 6 chicken thighs <-- saya lambak potongan2 kecil ayam ~ 8ketul
• 2 potatoes, medium size, potong 1/4 <-- saya potong kecik2 (bite size) terus

tatacara:

1. panaskan oven ke 220C <-- saya guna grill function
2. gaulkan olive oil, paprika, rosemary, salt & black pepper bersama2 ayam & kentang
3. bakar kentang dulu ~15minit
4. ketepikan kentang dan masukkan ayam & bakar lagi 25-30minit.

nota:
sebab dah potong semua kecik2.. saya lambakkan semua sekali dalam oven dan bakar ~ 20minit.
kentang dah cukup lembut dan yummy.

siap satu lauk sambil sediakan sayur & ikan sweet&sour :)
simple yet healthy & satisfying.

timakasih ovenhaven for sharing!

chocolate pound cake by tish boyle

it never occurs to me that i never made a chocolate pound cake before..
until i saw this recipe in thelittleteochew blog
yep!
i was craving for this kinda choc cake!
since dear hubby brought home a tub of vanilla ice-cream

tanpa berlengah masa.. balik dari ofis terus godek2 dapur
(luckily, cik abe already buy us dinner - my buka puasa treat :) )
but i made half portion only..
(itupun jenoh nak habiskan!)
the recipe below is original, full portion
taken from thelittleteochew

- 1.5 cups (181g) all-purpose flour
- 1/2 cup (57g) cake flour
- 1 cup (92g) Dutch-processed cocoa powder
- 2.25 teaspoons baking powder
- 1/2 teaspoon salt
- 1.5 cups (340g) unsalted butter, softened
- 2.5 cups (500g) granulated sugar (sorry, I just couldn't! I reduced this to 380g)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup (242g) sour cream (or crème fraîche) <-- i use 1cup of natural yogurt

1. Position a rack in the center of the oven and preheat the oven to 325 degrees F. Grease the inside of a 10-inch Bundt pan (i use loaf pan only). Dust with flour.
2. Sift the flours, cocoa powder, baking powder, and salt into a medium bowl. Set aside.
3. In a bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually beat in the sugar. Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
4. In a small bowl, stir the vanilla extract into the sour cream. If your mixer has a splatter shield attachment, attach it now. At the low speed, add the dry ingredients to the butter mixture in 3 additions, alternating with the sour cream mixture in 2 additions and mixing just until blended. Scrape the batter into the prepared pan and smooth the top.
5. Bake the cake for 65 to 75 minutes, until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Then invert the cake onto the rack and let it cool completely.

 verdict:

potong masa masih panas2.. tambah 2scoops of vanilla icecream..

kenyang sampai esok!

tis one cake has a deep choc taste.. with soft+crumbly texture..

anyhow.. it does not fully satisfy my craving-lah!

i should've made flourless choc cake :|


update:
it does satisfy my craving!! after 24hrs in fridge..
it became muddy & dense & very2 chocolatey. yumms!
pengajaran: lain kali sabar lebih sikit.. jgn terus ngap masa kek masih panas :p

mocha marble cheesecake

dah lama tak buat cheesecake..
tergoda sungguh tgk ms.rima punya ciskek
have a look at her blog
her piccas & recipes are amazing!



with choc ganache topping.. yumms!












bahan2:

• 300gm digestive biscuit
• 20g cocoa powder
• 1 1/2sdk nescaffe
• 150g butter, dicairkan

atau

• 2cwn biskut koko (oreo tanpa intinya)
• 1 1/2sdk nescaffe
• 100g butter, dicairkan

filling:

• 700g cream cheese <-- saya guna 500g saja :(
• 100g gula
• 2biji telur
• 1 1/2sdk esen vanilla
• 50g coklat, dicairkan
• 1sdk nescaffe + 2sdb air panas

tatacara:

1. utk dasar kek: biskut dihancurkan dan gaul bersama bahan2 lain. tekan rata pada dasar springform pan hingga naik ketepi. sejukkan dalam peti ais hingga keras.
2. panaskan oven ke 160C.
3. utk filling: pukul cream cheese hingga lembut dalam 30s dan masukkan gula dan pukul sebati.
4. masukkan telur satu demi satu dan vanilla.
5. senduk keluar 1cwn adunan cheese dan gaulkan bersama coklat cair & bancuhan kopi.
6. tuangkan adunan cheese keatas dasar biskut. kemudian tuangkan adunan cheese+mocha. buat marble efek menggunakan chopstick/ lidi.
7. bakar secara bain-marie selama 1jam.
8. setelah kek siap dibakar, biarkan ia sejuk dalam oven dulu.. lebih kurang 30minit. baru keluarkan ke suhu bilik.
9. simpan sejuk dalam peti ais sebelum dihidangkan.

nota:
saya tambah topping chocolate ganache (milk choc+heavy cream)
& ada sedikit olahan dr resepi asal sebenarnya sbb bahan tak cukup:

• 500g cream cheese
• 1cwn sour cream
• 3sdb tepung
• 3biji telur
• yang lain2 sama saja..

verdict:
alhamdulillah menjadik jugak..
bawa kek ni ke open house yaya
kawan2 yaya kata sedap.. licin licau!

baked rosemary-garlic potatoes

saya jumpa resepi carbo comfort ni terus tergoda nak buat..
malam tu.. budak2 makan spaghetti.. ummi makan potatoes
alhamdulillah... kenyang!

very fulfilling dinner!

resepi dari blog ovenhaven

bahan2:

• 2 biji kentang, saiz sederhana, tak perlu buang kulit
• 2-3sdk minyak sayur
• 1sdk garam
• 1sdk rosemary kering
• 1/2sdk serbuk lada hitam
• 3ulas bawang putih, diketuk hancur (crushed)

tatacara:

1. panaskan oven ke 220C.
2. bersihkan kentang dan potong bite-sized. toskan supaya kering.
3. campurkan bahan2 seasoning: minyak, garam, rosemary & lada hitam dan gaulkan kentang bersama bahan2 seasoning tadi.
4. tabur/ ratakan kentang atas dulang (single layer sahaja-jgn bertindan) dan taburkan bawang putih diantara kentang tersebut.
5. bakar 25-30minit (saya grill 35minit.. sikit lagi nak hangit tapi saya suka! :p)

verdict:
sedap! & kenyang betul!
mana taknya.. saya guna 4bijik kentang - gandakan keseluruhan resepi..
kemudian habiskan sorang2.. buruk lantak sungguh!

fruit pastry cake

kek ni saya buat pukul 130am
utk department meeting pagi ini..
dah lama berhajat nak buat..
dari sblm puasa..
tertangguh sampai lepas raya
sukanya bila dapat buat!
cuma syahdu stoberi xdak..
just make do with peach & prune only

resepi asal tgk di happyhomebaking
saya betul2 terinspirasi tgk dia buat kek & roti
belajar sendiri.. experimen sendiri.. sampai jadi!
yg saya pulak.. sibuk cuba itu ini
satu kepakaran pun x wujud!

resepi.. nnti saya update
off to office 1st!

c&p directly from happyhomebaking:


Ingredients:

• 100g butter, soften at room temperature 
• 200g caster sugar 
• 50g sour cream 
• 3 eggs, lightly beaten, room temperature
• 1 teaspoon pure vanilla extract 
• 1 teaspoon lemon or orange zest
• 210g plain flour 
• 1 teaspoon baking powder
• 500g fruits* tossed with 2 tablespoon sugar*

(You can use strawberries, blueberries, peaches, bananas, oranges, pears, apples, pineapple, or any other fruits that are not too juicy. I omitted the sugar and used as much fruits, either fresh or canned, as needed to fill the top of the cake)


Method:

1. Wash, cut (chunks or slices, as desired) and drain fruits, toss with sugar (if desired) and set aside. (if using canned fruits, wash the fruits to remove the syrup, omit the sugar).
2. Grease (with butter) and flour the side of a 9" round pan or a 8" square pan and line the base with parchment paper.
3. With an electric mixer, cream butter, sugar and sour cream (or yogurt) till light and fluffy.
4. Dribble in the eggs gradually and beat till incorporated in the batter. (The mixture may appear slightly curdled.)
5. Add vanilla extract and zest. Mix to combine.
6. Sieve over flour and baking powder and mix till smooth. (To avoid getting flour all over my work surface, I mixed the flour into the batter using a spatula, just a few strokes will do, then I used the electric mixer to mix the batter till smooth.)
7. Pour batter into prepared pan and smooth out the top with a spatula.
8. Arrange fruits on top, don’t press the fruits down into the batter. Decorate the fruits as desired.
9. Bake in pre-heat oven at 180degC for 60-70 minutes or until a skewer comes out clean when inserted into the cake. Cover the top with foil in the last 15 mins of baking to prevent the top from getting over browned.
10. Leave the cake to cool in the pan for about 5~10 mins. Unmold and transfer to wire rack to let cool completely. Dust the cake with some icing sugar if desired.

Recipe source: adapted from here and here.