kek pandan syawal di bulan syaaban

bismillahirrahmanirraheem..
assalamu'alaikum wrt wbt

kebiasaannya di awal pagi sebelum masuk opis saya..
saya akan lepak di dean's opis, di tempat kakpah..
sembang2.. belek2 majalah.. kunyah2..
pagi khamis yg lalu saya membelek majalah keluarga julai 2012
kulit luarnya gambar mawi & family
sampai di bahagian resepi, ternampak resepi kek pandan syawal
kakpah kata: nanti buatkan kek ni utk kakpah.
beres! tunggu saya beli santan kat pasar tani okeh!
tak payah tunggu syawal.. di bulan syaaban pun kita boleh buat :)
so, saya salin resepi atas kertas yg terselit dalam henbeg.
semalam bila nak buat.. sedikit konpius.. eh.. takdak butter! takdak minyak!
sambil berdoa.. saya bertawakkal 'ala Allah semata2..
alhamdulillah.. jadik molek ja :)
pagi tadi belek resepi sekali lagi.. snap teruslah!
ya. konfem apa yg saya salin tu betul..

kek ni rasanya sangat klasik!
macam bahulu yang sangat sangat lembut!
sudah tentu anak dara saya yg suka kek klasik suka :)

resepi dibawah ni ya..

bahan2:

• 1cwn santan
• 2 1/2 tepung gandum
• 2 sdt baking powder
• 1 1/4cwn gula <-- saya guna 1cwn shj
• 4 butir telur
• sedikit perisa pandan serta pewarna hijau <-- saya letak perisa sahaja.

tatacara:

1. gris loyang dan alas dengan kertas baking. (saya rasa loyang 10inci sesuai dgn adunan ni. saya guna loyang 8inci 4segi + 4 ketul loyang 4segi kecik2) 
2. ayak tepung bersama baking powder. (saya tambah secubit garam)
3. satukan santan dan perisa pandan serta pewarna hijau.
4. pukul gula + telur hingga kembang (sampai warna cream dan gebu)
5. masukkan tepung dan santan secara berselang seli. cukup sekadar kaupbalikkan hingga sebati. (saya guna mixer pada kelajuan paling perlahan)
6. tuang adunan ke dalam loyang dan bakar selama 25minit atau sehingga kek masak. 

sugee square

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

sumber: alongroz of homekreation

• 1½ cup Plain Flour*
• 2 tsp Baking Powder* (* sifted)
• 1 cup Sugee (semolina flour)
• ½ cup Caster Sugar
• 200g Butter
• 2 Eggs
• 2 tsp Vanilla Essence (VE)
• Your preferred Jam (i used strawberry jam)

1. Preheat oven 170C.
2. Mix the first 4 ingredients.
3. Rub in butter, eggs & VE until well mixed.
4. Spread 1/2 portion into a greased tin.
5. Spread jam & top with the remaining batter.
6. Bake 20-25 min.

the batter is quite thick.. i was a bit sceptical.. yeke nih?? macam batter sekuk raya pun ada.. dekat 10round dok ulang baca resepi.. konfem mmg takde benda basah lain yg tertinggal.. so, pepandai je tambah 1Tbs susu.. nak tambah lebih2 tak berani.. alhamdulillah.. menjadik la jugak.. :D
separuh bagi kat mak.. buat makan petang. separuh lagi bagi member masa pergi kenduri rumah dia.
bila dah balik rumah baru teringat. aiseh.. lupa nak snap! dan2 tu msg kat adik suruh snap.. itulah hasilnya.. snap guna BB dia..

blueberry marble yogurt cake

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt,

he did it again! siapa lagi kalau bukan encik suami tersayang.. ;)
this time is a yogurt.
when am at the office, he called and asked..
"aboh kat giant. ummi nak aboh beli apa?" <-- kecek kelate :D
yogurt is one of the item in the very short list.
later in the evening.. boy oh-boy!
i was so shocked to see 1.5L yogurt tub in my fridge!
hampir terjerit, hampir terlompat, hampir ketawa.. dan hampir meleleh air mata
pitam! macam mana mau abiskan ni?????
anyone care to have some yogurt? :D
i think i'll buy some berries.. and turn it to berry-yogurt.
or maybe make some yogurt drink?
well.. the list is quite endless.. rajin tak rajin je.. kan?
anyway, since the yogurt is plentiful.. i made a yogurt cake for my mil

blueberry marble yogurt cake
adapted from chocolateandzucchini

• 2eggs
• 1cup yogurt
• 3/4cup sugar <-- the cake is not sweet at all
• 1/3cup vegetable oil
• 1tsp vanilla
• 1/4cup orange juice <-- i added
• 2cups flour
• 1 1/2tsp baking powder
• 1/2tsp baking soda
• pinch of salt <-- if you insist to measure, use 1/8tsp
• 1/4cup blueberry jam

1. preheat oven to 180C. grease 9inch round cake pan. i use 8inch square cake pan.
2. in a large mixing bowl, combine wet ingredients: eggs, yogurt, vanilla, oil.
3. in another bowl, combine dry ingredients: flour, BP, BS and salt.
4. stir dry ingredients into wet until just combined.
5. pour half of the batter into cake pan. drop 4spoonful of blueberry jam and swirl. pour the balance batter and drop spoons of blueberry jam and swirl to your heart content.
6. bake for 35-40minutes until top is golden brown. you might have to tent with aluminium foil to avoid the cake too brownish or crack.

i actually made another batch of yogurt bun and this time, using mixer instead of BM. it took more than 2 hours to raise an inch. i knew something was wrong but i proceeded anyway. and true to my instinct.. another failure! the buns are edible but they were as tough as my husband's muscles. what is wrong with me and yogurt bun??? no chemistry? sedey tau!

anyhow, this blueberry marble yogurt cake is lovely.
lovely to see. lovely to eat. lovely for tea :)
its not a sweet cake and the sweet tinge of blueberry jam complement it very well.
alhamdulillah.. and mil love it as well. i guess :p

update:
i made again this morning.. for staff meeting as well for usrah
i try to add 1/4cup of orange juice and the cake is softer & much fluffier.
i also used almost 1cup of brown sugar. better sweetness this time.. before this the cake is not sweet at all but this time, there's a very slight hint of sweetness which i prefer.

cream cheese pound cake

bismillahirrahmanirraheem..
assalamu'alaikum wrm wbt

kek ini dibuat sempena farewell
seorang teman sepejabat
yang bakal bercuti bersalin
dan bakal bekerjasama dgn industri
selama satu tahun!
am gonna miss u so much gee!!!
*sob* *sob*

sumber: the little teochew

• 195g all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 150g unsalted butter, room temperature
• 140g package cream cheese, room temperature
• 200g castor sugar <-- i reduced to 175g
• 3 large eggs, room temperature
• 1/2 tsp pure vanilla extract <-- i replaced with 1tsp lemon juice
• Zest of a lemon or orange

1. Preheat oven to 175°C and place rack in center of oven. Butter and line an 8-inch round cake tin. I used a 6-inch square cake tin and it was too small, resulting in the top doming and cracking. If you are using a square tin, a 7-inch one should be just right. <-- i use 8x4 loaf pan and got extra 3 mini loaf size. i think it should be enough.. in 8x4 as mine is quite short loaf cake.

* A side note: If a recipe calls for round tins, and you want to use square ones, always remember to use 1-inch smaller ... for the simple reason that square tins hold more batter than round ones of the same size.

1. In a large bowl, sift together the flour, baking powder, baking soda and salt.
2. In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth. Add the sugar, in three additions, beating well after each addition. Continue beating on medium-high speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest and beat until incorporated.
3. Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.
4. Bake for about 50 mins. Do check at the 30 min-mark for over-browning.
5. Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from the pan and cool completely. (The cake is cooled in the pan first for about 20 minutes so the cake has time to set. The cake may collapse if you try to remove it from the pan too soon.)
6. This cake will keep several days at room temperature and one week when refrigerated. Can also be frozen.

one short loaf cake :D

matsaleh's recipes are very sweet.. and normally i would reduce the sugar amount.. and i know it would compensate the texture of the cake.. so i googled the effects and found this info from tlc. hmm.. 10-15% reduction wont affect much. so.. i think my cake is reasonable good in texture and sweetness.

basbousa

assalamu'alaikum wrm. wbt.
bismillahirrahmanirraheem..

asalnya saya jumpa basbousa ni dalam turkishcookbook.com
tapi sudahnya ikut resepi lain dari kitsch in the kitchen
kenapa?
sebab saspen tengok air gula banyak sangat
terus terbayangkan wad diabetic kat hospital kb!

tapi bila dah siap. baru faham.. kenapa perlu air gula sebanyak itu
ia diperlukan utk melembabkan kek yang kering
resepi yang saya cuba, memang keknya agak kering..
mungkin sebab kekurangan air gula?
atau mungkin sebab saya 'gelenya' tambah baking time?

basbousa
sumber: kitcsh in the kitchen
For the cake

• 2 1/2 cups coarse semolina
• 1 cup dessicated coconut
• 1 cup (220g) caster sugar
• 1/2 cup (75g) self-raising flour
• 200g thick yoghurt
• 200g unsalted butter, melted
• 1 teaspoon vanilla extract
• 25-30 blanched almonds
• milk, if required

For the syrup

• 1 1/2 cups (330g) sugar
• 1 cup (250ml) water
• 1 teaspoon lemon juice
• 1 teaspoon rosewater

1. Preheat the oven to 190°C (375°F), grease and line the base of a 30cm x 20cm x 4cm (12" x 8" x 1") baking tin.
2. Mix the semolina, coconut, flour, yoghurt,melted butter, and vanilla in a bowl. The mixture should be stiff but not dry, if it is too difficult to stir add a little milk.
3. Spread the mixture into the baking pan, then cut it diagonally into diamonds about 5cm (1") wide. Place an almond in the centre of each diamond.
4. Bake the cake for 30 - 40 minutes, or until golden on top. <-- i baked for 1hour. might be another reason why the cake is quite dry.
5. Whilst the cake is cooking, begin the syrup. Combine the sugar and water in a small saucepan over medium heat, stirring until all the sugar has dissolved. Bring the mixture to the boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and stir in the lemon juice and rosewater.
6. Pour the syrup slowly all over the cake. 

nectarine cake with cinnamon-nut topping

dah lama tercari2 buah nectarine ni
bulan puasa hari tu cik abe ada beli kat pasar haram korea
tapi dia pun tak tau buah apa
cik adik dengan pandai2nya meneka: peach kot ni?
sedap bangat! manis & rangup..
sabtu lepas terjumpa kat MBG wangsawalk..
baru kutahu.. loh.. kok ini namanya nectarine! :p
apalagi.. terus sambar 4biji RM10

sumber

tapi tekak ni tak berapa sedap. perit & pahit ja..
hidung pulak tersumbat rapat.. cuma bernafas melalui satu serombong..
memanglah kurang perasaan dalam menikmati makanan
tapi buat jugak sebab dah lama kepingin nak rasa kek ni
sudahnya.. satu slice pun tak boleh nak habis :(

tekstur buah yg rangup jadi lembik.. nyaman ja kat tekak yg perit ni..

tapi terlebih bakar.. rangup bangat! susah tekak yang perit nak telan. huhuhu..

sumber: cake keepers cake by lauren chattman
(memang tak rugi beli buku ni! kek simple ja tp best!)

 For The Topping :

• 1 cup plus 1 tablespoon sugar <-- i put 1/4cup brown sugar <-- hasilnya kek hitam!
• 1/2 teaspoon ground cinnamon
• 1/3 cup walnuts or pecans, finely chopped

For The Cake :

• 1 cup unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup sugar <-- saya guna 3/4cwn
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 5 medium ripe nectarines, halved, pitted and peeled <-- saya guna 3 biji dan belah 4

Make the Topping:

1. Preheat the oven to 375F. Grease the inside of a 10-inch round springform pan.
2. Combine sugar, cinnamon, and the nuts in a small bowl. Set aside.

 Make The Cake :

1. Combine the flour, baking powder and salt in a medium mixing bowl.
2. Combine the sugar and butter in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. With the mixer on low, add the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla. Add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition.
3. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Arrange the nectarines, cut side down, on top of the batter. Sprinkle with the topping. Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let the cake cool in the pan on a wire rack for 10 minutes. Release the sides of the pan and use a large spatula to slide the cake from the pan bottom to a wire rack. Cool completely, cut into wedges, and serve.
4. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.

strawberry coffee cake

setelah berjaya "mensaspenkan" majikannya..
telpon tak berjawab, mesej tak berbalas sehari sblm jadual kepulangannya
akhirnya bibik saya berjaya memujuk hati majikannya..
dengan membawa pulang berjambak2 buah strawberry dari bandung
weeehu! sukanya!! gumbira tak terkata!
tapi aduhai.. lupa lah pulak stoberi ni tak tahan lama
semalam saya nekad nak korbankan jugak buat kek
1/3 dah kasik kak shidah..
ada baki lagi 1/3 tapi masih belum ada perancangan..
any idea?

sumber: allrecipes.com

• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup milk
• 2 tablespoons butter, melted
• 1 1/2 cups sliced fresh strawberries

TOPPING:

• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup cold butter
• 1/4 cup chopped pecans <-- ganti dgn walnuts

Directions:

1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Top with strawberries.
2. For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans if desired; sprinkle over strawberries.
3. Bake at 375 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

super-delicious wholewheat carrot cake

theres bundles of carrots that has been sitting idle for almost 2weeks
which i only remember when i see this post from bakeforhappykids
i have that same book.. and had bookmarked this recipe for quite some time
but i was too tired to do it last nite.
today i got extra energy (from eating lotsof durian i suppose!)
i baked this carrot cake for tomorrow's meeting
which has been postponed again and again..
due to so many unforeseen circumstances..
i suppose we might just as well cancel the whole agenda!

i wonder what makes this cake "super-delicious"
isit because it uses butter instead of oil??

source: cake keeper cakes by lauren chattman

• 1/2 cup unsalted butter, melted and cooled
• 1 cup firmly packed light brown sugar <-- i use 3/4cups
• 2 eggs
• 1/4 cup milk
• 1 cup all purpose flour
• 1/3 cup whole wheat flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup chopped walnuts
• 1/2 cup dark rasins
• 2 cup peeled and grated carrots (about 4 carrots)

1. Preheat the oven to 180°C. Coat an 8 inch square baking pan with cooking spray and dust with flour, knocking out any extra.  
2. Whisk together the butter and brown sugar in a large mixing bowl. Whisk in the eggs and then the milk. Stir in both flours, baking powder, ground cinnamon, and salt until combined. Stir in the walnuts, raisins and carrots.
3. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until golden and a toothpick inserted in the center comes out clean, 35 to 40 min. Let the cake cool in the pan for about 15 min, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Cut into 9 squares and serve.
4. Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

its actually done by my 8yo son. senang bangat! no mixer neede. only a bowl and a spatula.
hmm.. on 2nd thought.. resepi carrot cake yg lain pun senang jugak. cuma leceh nk grate carrot tu ja.. i did the grating & the rest, is done by luqman. happy betui anak teruna tu dapat tolong ummi buat kek. hehe..

suka tgk gambar ni.. luqman lompat tak gerak kedepan pun.. dok lompat setempat sbb lumpur melekat! hehe..

update:
hohoho.. this is really super delicious carrot cake!
and love by many (konon! padahal yg makan geng meeting ja :p)
but seriously, this is the best carrot cake i ever had - so far
a definite keeper!

cinnamon roll cake

semalam cik abe pegi beli brg2 kat giant
tapi by the time dia balik.. dah hampir 11pm
its my bedtime oredi!
pagi tadi lepas subuh terasa bersemangat nak bake
turun dapur tgk bahan2 dah cukup belaka
terus on baking mode ;)

sumber: the girl who ate everything

Cake:

• 3 cups flour
• ¼ teaspoon salt
• 1 cup sugar
• 4 teaspoons baking powder
• 1 ½ cups milk
• 2 eggs
• 2 teaspoons vanilla
• 1/2 cup (1 stick) real butter, melted

Topping:

• 1 cup (2 sticks) real butter, softened
• 1/2 cup brown sugar1/2 cup dark brown sugar
• 2 tablespoons flour
• 1 tablespoon cinnamon
• 3/4 cup chopped pecans, optional <-- i use walnuts

Glaze:

• 2 cups powdered sugar
• 4 - 5 tablespoons milk <-- i added abt 7tbs
• 1 teaspoon vanilla

Preparation:

1. Preheat oven to 350 degrees.
2. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. 
3. Once combined well, slowly stir in the 1/2 cup melted butter. 
4. Pour batter into a greased 9 x 13 inch baking pan. 
5. In a large bowl, mix the 2 sticks of softened butter, sugars, flour, cinnamon and pecans (if using) until well combined. Drop evenly over cake batter by the tablespoonsful and use a knife to marble/swirl through the cake.
6. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. You want to make sure it’s done.
7. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. 
8. Serve warm or at room temperature.

before glazing

just a light glaze.. so its less sweet compared to the thick glaze. i think!
the glaze will harden and it will be like a crust covering the cake

verdict:

it is cinnamon roll.. of course it is manis leting! 

but i loike!! :D

the cake is soft and moist.. 

kekadang tergeget kacang.. uuu.. crunchy! 

i think i would add more nuts if i were to make it again..

pst.. my dean attended the meeting and he had 4 servings of this cake!

err.. ore kelate sah2 suka kue manis2 dok? :p

dates and walnuts snacking cake

k.shidah shared this link in her fb..
the actual name for this cake is food for the gods
which i think is too extreme.. and unsuitable
senang cakap.. bedo'oh!
itu yg sukasuki hati ja nk tukar nama :p

saya buat sebagai bekal makan atas bas nanti
tapi termasin! boleh gitu?
sprinkle garam macam sprinkle dalam kari
udahle guna salted butter.. hasilnya.. hamek kau!

tapi tekstur kek ni sgt lembut dan gebu!
put the saltiness aside, it tasted so good!!

source: pingspickings
bahan2:

• 1 1/4cwn tepung
• 1/2sdk baking powder
• 1/2sdk baking soda
• 1/4sdk garam <-- kalau guna salted butter pls omit this
• 8oz butter, dilembutkan pada suhu bilik
• 1cwn gula pereang <-- saya kurangkan 1sdb
• 3biji telur
• 1/2sdk vanilla
• 1sdb molasses <-- saya guna black treacle
• 1sdb madu
• 1/2cwn walnuts, dicincang
• 1/2cwn pecan, dicincang <-- saya guna 1cwn walnuts
• 1cwn kurma, buang biji dan dicincang

tatacara:

1. panaskan oven 170C dan gris loyang 9x13inci.
2. sebatikan bahan2 kering: tepung, bp, soda dan garam. keluarkan 1/4cwn dan masukkan kurma kedalamnya.
3. pukul butter dan gula hingga kembang. masukkan telur sebiji demi sebiji. masukkan vanilla.
4. masukkan molasses dan madu. pukul hingga sebati.
5. masukkan tepung, kurma yang bertepung dan walnuts. kaupbalikkan hingga sebati.
6. tuang kedalam loyang. ratakan dan bakar selama 20-25minit.
7. tunggu sejuk baru potong.

kata ping: Serve as is or wrap individually with colored cellophane (that's how it's traditionally presented) <-- i presume this tradition is in philippine.. since ping is a pinay ;)

plum tray bake with cheesecake ripple

i purchased strawberries last week
and i kept it in the freezer
when i want to use it yesterday
the berries are beautiful but soft!
it taste weird too.. :(
how do one keep their strawberries?
or is this fruit is not meant to be frozen??

i was lucky the plums are still available
so, plum traybake it is!
its for today's meeting with the staff ;)

source: wendyinkk

Cream cheese mixture

• 125gm cream cheese
• 2 Tbsp sugar
• 1 tsp vanilla extract

Cake batter

• 120gm butter
• 120gm soft brown sugar
• 2 eggs
• ½ tsp vanilla extract
• 140gm all purpose flour
• 1/ 2 tsp baking powder
• 200gm raspberries and strawberries <-- 2plums - stoned and roughly chopped

1. Rinse fruits and set aside to air dry.
2. Fully line a 8 inch shallow square pan with overlapping baking paper.
3. Preheat oven to 160(fan)/180C.
4. Sift flour with baking powder, set aside.
5. Beat cream cheese, vanilla and sugar until creamy, put into a plastic bag.
6. Cut the strawberries and tear raspberries into halves.
7. Cream butter and brown sugar until light and fluffy.
8. Add in eggs one by one, beating well after each addition. Beat in vanilla extract.
9. Put in half of sifted flour and beat until combined and beat in the balance of flour.
10. Put 40% of the batter into the lined pan, spread it around.
11. Snip a corner (abt 8mm) off the plastic bag with cream cheese in it. Squirt ½ the cream cheese all over the spread out batter.
12. Arrange half the fruits over the batter. Gently press them in.
13. Dollop remaining batter over fruits, press and spread the batter over the fruit.
14. Squirt the balance of cream cheese over cake and arrange the balance of fruits. Gently press the fruits in.
15. Bake for 35 minutes or until skewer comes out clean.

update:
this is one of my favorite recipe by far!
its full of flavor! one can never get enough with just a square.
i'll make it again. definitely. insyaallah..

oatmeal chocolate chip cake

i made this for no reason.
saja gatal tangan nak bake.
kebetulan cik abe dah beli foods for dinner
kebetulan budak2 melepak tgk vcd instead of main kat luar
terasa janggal pulak dok kat dapur tak buat apa2
(hahaha.. macamla rajin sangat! :p)

sumber: buku cake keepers cake
bahan2:

• 1cwn rolled oats
• 3/4cwn air panas mendidih
• 1 1/2cwn tepung
• 1 1/2sdk baking powder
• 1/2sdk serbuk cinnamon
• 1/4sdk garam 
• 1/2cwn butter
• 1cwn gula perang
• 1/2cwn gula pasir <-- tak letak
• 2biji telur
• 1 1/2sdk vanilla
• 1cwn chocolate chips
• 1cwn walnuts, dipotong kecil2 <-- saya letak 1/2cwn saja

tatacara:

1. panaskan oven 170C. gris dan tepungkan loyang 4segi 8inci.
2. tuangkan air panas kedalam oats. ketepikan dan biar sejuk.
3. sebatikan bahan2 kering: tepung, bp, cinnamon dan garam. ketepikan dulu.
4. pukul butter dan gula hingga kembang dan sebati. masukkan telur satu demi satu. masukkan vanilla. masukkan oats.
5. masukkan tepung dan gaul sebati.
6. masukkan chocolate chips dam walnut dan gaul sebati. 
7. tuang kedalam loyang dan bakar 50-55minit.

verdict:
i think the flour (yg dpt free hasil cik abe main tarik tali during the kids sports day- hahaha.. i just realized.. tak releven langsung! tarik tali dapat hadiah tepung!) tak elok.. bau macam hapak! the cake taste weird too.. i was thinking it might be the oat. tapi bila buat tart.. it smells the same! haisshhhhhhh!!! rugi!!!! should i throw the whole cake away????

spiced orange and cranberry snacking cake

saya masih belum jemu membelek buku ni..
the recipes are very simple yet, very interesting (at least to me :D)
resepinya banyak guna buah dan rempah
kali ni saya cuba resepi spiced orange cranberry cake
utk dibawa kerumah amati hayati di puchong..

sumber: cake keeper cakes & kat sini pun ada
bahan2:

• 1/2cwn butter tak bergaram
• 3/4cwn gula
• 1sdb parutan kulit oren
• 1/4cwn fresh orange juice
• 2biji telur, dipukul sedikit
• 1/2cwn sour cream
• 1sdk vanilla
• 1 1/2cwn tepung kek
• 1sdk baking powder (bp)
• 1/2sdk baking soda
• 1/4sdk garam
• 1/4sdk serbuk bunga cengkih
• 1cwn buah cranberry kering <-- lebih kurang 100g

dah tinggal seciput baru sempat snap.. dgn  tangan yg terketar2 :(

tatacara:

1. panaskan oven 175C. gris dan tepungkan loyang kek 4segi bersaiz 8inci.
2. pukul butter & gula hingga kembang dan gebu. masukkan parutan kulit oren dan sebatikan.
3. satukan bahan2 basah dalam mangkuk kecil: telur, sour cream, vanilla dan jus oren. masukkan kedalam adunan butter dan pukul sebati.
4. satukan bahan2 kering: tepung, bp, soda, garam & serbuk cengkih. masukkan kedalam mixer sedikit demi sedikit dan pukul pada kelajuan sederhana perlahan hingga sebati.
5. kaupbalikkan buah cranberry kedalam adunan.
6. tuang adunan kedalam loyang dan bakar selama 35-40minit.

masa tengah buat, bau cengkih agak kuat. tapi bila kek dah siap.. tak bau langsung! dan tak rasa sangat! kalau taktau ada letak cengkih memang takkan perasan.. tapi mmg sedap bangat kek ni :D. harum.. (bau oren), teksturnya lembut.. dan bila tergigit cranberry tu rasa macam wow! hahaha.. tak gheti nk describe :p