apricot and walnut quickbread

i planned to bake this cake for families in kuantan
tapi apakan daya hajat tak kesampaian
manusia merancang tapi hanya Allah yang menentukan..

malam sebelumnya lubang sinki tersumbat
bukan setakat tersumbat biasa..
air bertakung dan bila dipam bertambah membuak2 keluar
pinggan dan periuk yg sedia ada belum dibasuh dah bertapuk
by 11pm, usaha masih buntu.. maka tidur lebih diperlukan.
alhamdulillah.. esoknya cik abe minta tlg pak eddy..
sekejap saja dah selesai. tapi diriku masih diopis!
slps pulang kerja.. slps solat maghrib.. terus gerak ke kuantan
memang tak sempat nak bake apa2! :(

hari ni balas dendam.. lepas gian
saya bakar kek ni.. dan jugak cocoa brownies
tapi siapa yg nak makan nih?? adehhh....
btw, this is an award winning - blue ribbon cake
tertanya2 jugak.. sedap sungguh ka?

sumber: gracehillbandb <-- its a motel website and its very beautiful (the motel)!

• 1 C Sugar <-- i reduce to 3/4C
• 2 Tbsp Soft Butter
• 1 Egg
• ¾ C Orange Juice with Extra Pulp <-- abt 1large orange
• 2 C Flour
• 2 tsp Baking Powder
• ¼ tsp Soda
• 1 tsp Salt
• ¾ C Chopped Walnuts
• 6 oz Dried Apricots

1. Dice up apricots, then pour boiling water over them and let set for 30 minutes.
2. Cream butter and sugar. Add egg and beat, then orange juice and beat.
3. Add flour, baking powder, soda and salt and mix.
4. Drain apricots and blot well. Hand stir in apricots and walnuts.
5. Grease and flour bread pan. Put wax paper on bottom.
6. Bake at 350 for 65 to 70 minutes. Test with toothpick. Let cool for 20 minutes before flipping out of pan.

verdict:
less butter. less sugar. less egg. my husband asked: is this a healthy cake? i dunno! but i hope so :)
the fact that he ate one whole slice makes me happy (he rarely eat a cake. let alone one slice)
eh, dah cut & paste resepi in english, cakap omputeh plak :p
kek ni sangat2 berbeza drp kek biasa. padat dgn apricot & walnut.. nothing like a butter cake. and its better to eat not on the day its made.. macam kari mamak pulak. simpan dulu.. makan esok, lagi umph!

almond apricot cake

dalam dok fikir nak bawak apa utk meeting dgn staff
opismate usulkan buat kek yg ada apple, apricot & nuts..
tak puas agaknya makan kek apple, apricot & walnut haritu ;)
bila tgk kek ni dlm foodbuzz, dia terus tergoda!
(gambar2nya mmg lawa bangat!)
tapi dia taknak glaze/ icing..
saya cadang nak tabur baki gula+cinnamon
tapi silap percaturan..
tabur sebelum bakar
maka jadilah kerak hitam manis!

sebelum tu..
dok belek & telek resepi nigelslater's almond apricot cake
the volcano cake that i never got to taste..
hmm.. tanpa raising agent.. rasa macam lagi sedap
but the execution is a bit troublesome.
kensel. jalankan projek yg diusulkan saja.

sumber: foodbuzz

• 1 cup butter, at room temperature
• 3/4 cup sugar
• 4 eggs, at room temperature
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1 1/4 cups almond flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup diced fresh apricot (or dry apricot soaked in hot water for 10 minutes) <-- i soaked in hot tea

1. In a medium bowl cream together the butter and sugar until well combined and creamy. Add the eggs one at a time, beating for 30 seconds after each addition. Stir in the vanilla and almond extract.
2. To the butter mixture all all at once the almond flour, all-purpose flour, baking powder, baking soda, and salt. Mix on low speed until the mixture is smooth. Fold in the chopped apricots.
3. Spread the batter into the prepared pan and bake for 35 to 45 minutes, or until the cake springs back when gently pressed in the center and the edges pull away from the sides of the pan. After 30 minutes you may need to loosely cover the top of the cake with foil to prevent over-browning. Allow the cake to cool in the pan for 15 minutes, then turn the cake out into a wire rack to cool completely.

notes:
am actually experimenting or rather re-trying the use of almond extract.
i used 1/4tsp in tiramisu and i really truly regret it!
now, am using it in a cake but..
i think am gonna trow it away.. (the extract. not the cake).
the taste of 1/4tsp almond extract in 1/2kg cake is so overpowering!
ok. am exaggerating.. its just a remote taste.
tapi tetap rasa macam ubat!!!
ai-kenot-go-lah!

apart from the weird-medicinal taste
the cake is soft & moist!
if i were to make this again..
i'll opt out the almond extract/ essence.
definitely!

apple, apricot and walnut quickbread

i shall call this cake a 2am cake!
brg2 dah keluarkan sebelum 10pm
tapi pembuatannya dilaksanakan pada jam 2pagi!
ok ok.. no big deal.. others who take orders also bake at wee hours
but am not taking orders.. just doing it out of excitement to feed my officemates

am really happy to see them munching the cake.. to their heart content
haha.. ayat yg sgt over! :p
but i think my boss really like it..
he kept coming to the pantry looking for it.
how do you feel when ppl like what you've prepared?
happy-ness.. hilang rasa mengantuk dek tak cukup tidur :)

sumber: the big baking book
bahan2:

• 225g tepung wholemeal
• 1sdk baking powder
• secubit garam
• 175g gula perang <-- saya kurangkan ke 150g
• 115g marjerin sunflower, lembut, pada suhu bilik
• 2biji telur, dipukul sedikit
• sebiji oren, diparut kulitnya dan diambil jusnya ~ 50ml
• 1biji apple, dipotong dadu kecil
• 50g apricot kering, dipotong kecil
• 50g walnut, dipotong kecil

tatacara:

1. panaskan oven 180C dan lapik loyang gris paper atau grease & tabur tepung pada loaf pan 9X5inci.
2. ayak tepung wholemeal, baking powder dan garam. tuang sisa2 wholemeal kedalam mangkuk tepung tadi. masukkan gula, marjerin, telur serta jus dan kulit oren. pukul menggunakan mixer. (saya pukul guna senduk je. hand mixer dah sedekah kat adik).
3. masukkan apricot, apple dan walnut dan gaul sebati.
4. tuangkan kedalam loyang dan bakar selama 1jam.

hmm.. do you think this cake is healthy?
100% wholemeal flour + fruits = healthy?
am not sure..

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!



lumberjack cake

thank you mr.internet.. thank you ms.worldwideweb.. thank you google-sir..
without you.. i would never come across the ever luscious red velvet cake..
without you.. i would never know lumberjack does exist in a CAKE-form!

apa yang saya tahu selama ni..
lumberjack ni.. term utk orang yg kerja 'logging'
zaman dulukala.. tatkala me'logging' guna kapak..
(terus terbayang matsaleh pakai baju kotak2 dgn jeans bawak kapak panjang)

anyway, back to the cake..
(which i couldnt find the source of history)
i made this cake out of curiosity - of the taste of course
(its fully loaded with fruits & topped with coconut mixture)
and for the farewell party one of the lecturers..
who has worked as hard as the lumberjack!

THANK YOU DR. RIZA!

& ALL THE BEST TO YOU!

sumber: nzwomansweekly & notquitenigella
bahan2:
cake

• 2biji apple, kupas kulit dan potong dadu
• 1cwn kurma, buang biji dan potong kecil <-- kurma saya cukup 1/2cwn saja
• 1/2cwn apricot kering <-- optional. saya letak jugak
• 1sdk baking soda
• 3/4cwn air panas mendidih
• 1cwn gula <-- saya guna 1/2cwn gula perang + 1/2cwn gula castor (reduce 1sdb each)
• 1cwn minyak jagung
• 2biji telur
• 1sdk esen vanilla
• 1 1/2cwn tepung
• 1sdk baking powder
• 1/2sdk garam

topping

• 60g butter
• 1/2cwn gula perang
• 1/2cwn susu
• 1sdk esen vanilla
• 1/2cwn shredded coconut <-- saya guna 1cwn dessicated coconut

tatacara:

1. panaskan oven 180C dan gris loyang springform 9inci.
2. potong dadu/ kecil buah apple, kurma dan apricot. masukkan buah2 kedalam air panas dan masukkan soda. didihkan semula air.. tutup api setelah mendidih dan biar sejuk pada suhu bilik.
3. pukul minyak, gula dan telur dalam mixer hingga kembang (dalam 3minit). masukkan esen vanilla.
4. masukkan adunan buah tadi dan kaupbalikkan hingga sebati.
5. ayak tepung, baking powder dan garam kedalam adunan dan kaupbalik hingga sebati.
6. tuang kedalam loyang dan bakar 40-45minit.
7. sementara kek masak, buat topping dulu: masukkan butter, gula, susu dan vanilla kedalam periuk kecil dan masak atas api kecil hingga butter cair dan gula sebati. masukkan coconut dan gaul sebati. tutup api.
8. setelah kek masak, keluarkan kek dari oven dan ratakan topping keatas permukaan kek dan bakar lagi 20-30minit atau hingga keperangan.
9. sisipkan pisau pada keliling kek dan buka springform pan perlahan2. 
10. sejukkan kek pada suhu bilik sebelum dipotong.

update:
i got to taste just a bite..
wow! its moist & flavorful!
the tart-ness of the apples is covered by the sweetness of the dates
and the crunchiness of the topping makes it outstanding!
no wonder the lecturers literally licking their plate (ayat yg sgt over :p)



dried apricot muffins

ok. i lied.
the real name was: dried cherry buns
but i use dried apricot
and i does not look like a bun at all!
so, tell me now.. sapa tipu sapa?

boleh agak tak lokasi background tu?

sumber resepi: buku BAKING
bahan2:

• 3oz dried apricot, potong kecil2
• 4oz yogurt
• 2oz butter
• 3oz gula <-- saya guna molasses 2.5oz
• 1 biji telur
• 1/2sdk vanilla
• 3.5oz tepung
• 1sdk baking powder
• 1/2sdk baking soda
• 1/8sdk garam <-- tak perlu letak jika guna butter bergaram

tatacara:

1. panaskan oven ke 190C dan gris loyang muffins atau lapik dengan kertas cawan.
2. gaulkan dried apricot dalam yogurt. ketepikan dulu.
3. pukul butter dan gula hingga kembang dan pucat. masukkan telur dan vanilla. pukul sebati.
4. ayak tepung, bp, bs dan garam. gaul adunan apricot kedalam tepung.
5. kaupbalikkan adunan tepung+ apricot kedalam adunan butter.
6. tuang kedalam loyang muffins dan bakar 20minit.



bekalan breakfast :)



verdict:

sarapan yang menyihatkan! yeke? :p

anyhow, the texture is so soft! 

tq to the yogurt existence :)

tapi yang musykilnya.. molasses matsaleh ni..
semuanya cecair & warna hitam!
cek kena tipu ka??

inilah molasses yang saya guna - beli kat kedai cosway ;)
rupa & rasa macam brown sugar je!
resepi teh 3 lapis tu ada kat sini

apricot bar

the apricot jem is meant for the swiss roll/ roulade
yep! i made the roulade.. i made the apricot jem
but it was not to my liking

the recipe from this big book
is the answer on how to use up the apricot jem
well, the jem recipe is from the same book as well



materials:

• 3oz flour
• 3.5oz brown sugar
• 3oz butter
• apricot jem
• 2tsp corn flour
• 2.5oz sugar
• 2oz chopped walnut

method:

1. preheat oven to 175C and line 8inch square tin <-- i use 9inch springform pan so, i actually increase a bit the flour, brown sugar and butter amount.
2. combine flour, brown sugar and butter and mix with fingertips until it resembles a breadcrumb.
3. transfer the not so dough-y dough to pan and pat it into the pan base with your fingertips
4. bake for 15mins. let it cool.
5. prepare apricot jem or you can use readymade (sugar might not be needed at all)
6. combine apricot jem with corn flour and sugar
7. the consistency should be quite thick & not liquefying
8. sprinkle the chopped walnut on top
9. bake for another 20mins
10. let it cool in the tin before cutting into bars

verdict:
still.. not to my liking. i suppose i can eat dried apricots only. other than that.. my tongue sends a signal to my brain "taste = funny"
but my colleagues love it!
maybe because its different from other bars/ biscuit??