Easy Peasy Apple Cake October 17, 2007Posted by thelazychef in Cakes.
Wow… I’ve been MIA for quite some time now!
Well, school has been crazy. Final year is really taking a toll on me. And it is preventing me from enjoying one of my fav hobbies: baking… 😦
I do bake a cake every once in a while, but I have not really tried many new recipes recently…
And so, I have nothing much to share because of that!
Anyway, this apple cake I got here is really yummy…
But I won’t be sharing this recipe because it’s my aunt’s recipe and I didn’t get permission to share it publicly!
But all I can say is that this cake is super easy peasy to make because it doesn’t require the use of a mixer! haha….(Just the kind of cake a lazy girl like me would like!)
And it tastes fantastic!
I baked one on Sunday and it was gone almost immediately! 😀
Enjoy the pics for now… I’ll check if I can share the recipe here. 😉
Till then, have a good day everyone!
Refreshing Lemon Cake July 14, 2007Posted by thelazychef in Cakes.
I took a long hiatus again!
Well, I’ve currently undergoing my internship at an engineering company and have literally very little energy left when I get home. haha…
But this week, I celebrated my bday 🙂 and decided to bake something nice for my colleagues and friends. It was so good that they finished the share that I saved for my family! And so, to appease my family, as I’m typing this post, there’s another one baking in the oven! (And the whole house smells heavenly now!!!!)
I chanced upon this recipe on KC(by ilovebaking) and decided to give it a go!
What a good choice! The cake was delicious! And the lemon frosting was a great compliment to the moist citrusy cake!
Give it a try when you’re free! Its a relatively simple recipe with great results!
Refreshing Lemon Cake
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
250 grams butter (1 bar)
3/4 cup sugar
grated zest from 1 large lemon
200 ml sour cream
1/2 cup sifted icing sugar
2 tablespoons melted butter
3 teaspoons lemon juice
1. Preheat oven to 180C. Thoroughly butter and flour a 9-inch bundt pan; tap pan on edge of sink to shake out excess flour.
Set pan aside.2. Sift flour, baking powder and salt into a medium bowl; set aside.
3. In bowl of an electric mixer, cream butter and sugar at low speed until blended, then beat at medium until mixture is very fluffy (about 6 minutes). Beat in eggs, 1 at a time, scraping down side of bowl after each addition.
4. Add lemon zest and blend. Add flour mixture to creamed mixture alternately with sour cream and scraping down side of bowl after each addition.
5. Pour batter into prepared pan; bake in preheated oven until a wooden pick inserted in center of cake comes out clean (about 50 mins to 1 hour).
Cool in pan 20 minutes. Meanwhile, prepare Lemon Glaze. Turn out cake onto a platter; drizzle evenly with glaze.
thelazychef ‘s notes:
1. Original recipe calls for 1 cup of sour cream which should be about 250ml of sour cream, but our supermarkets sells only 200ml tubs of sour cream! And so, I took a chance and used 200ml instead. It turned out fine. So if you have 250ml available, you may use 250ml instead.
2. If you love more lemon frosting on top, by all means, make another batch!
3. Original recipe calls for 2 cups of sugar. I REFUSED to use that much sugar because its so sinful! And so, the 1st time I made it, I used slightly less than 1 cup of sugar and still felt that it could have been less sweet (maybe its my low tolerance for sugar!). And so, if you prefer your cake to be sweeter, please adjust accordingly. I used 3/4 cup of sugar for my 2nd cake and when I licked the cake batter(heh… I love licking left-over cake batter! Its a gd preview of the actual cake!), it tasted less sweet than the prev. cake.
Oriental Lasagne April 12, 2007Posted by thelazychef in Asian Delight, Cakes.
And yes! I’m backkkkk….
Haha… I’m sorry for disappearing for such a long time. Been extremely busy with school. And though I’ve baked a couple of times since I last updated, I don’t have the time to sit down and do the collages and post the recipes!
Anyway, this is one of the more recent recipe that I tried… Its fantastic! And very easy to make! Fantastic for fellow lazy chefs out there. 🙂
When I first stumbled upon this recipe by Rusti at Kitchencapers, I was extremely intrigued by it! Firstly, because this uses cream crackers in a very unique way! I eat my cream crackers either with cheese or kaya, or dunk them into my milo or coffee… I never imagine that I could use cream crackers to make a dish!
Unlike the traditional Italian lasagne, which has layers of pasta sheets and a tomato meat filling, this dish has layers of cream crackers and meat! I guess thats why its called ‘Oriental Lasagne’!
This simple and very filling dish’s main ingredients are cream crackers, eggs, evaporated milk and meat. I used luncheon meat this time. But you can put in almost any other types of meat. Like minced chicken, pork, beef, or Spam, or even vegetarian style(with potatoes, tofu, mixed vegs…). I mentioned that its very filling because I just had a small slice and I felt very full after that(but then again, I’m a mouse when it comes to eating… haha!)
Give this dish a try… Its very simple and doesn’t need baking! Serve this warm and with your favourite chili sauce or ketchup! Yum! 真好吃!
Blueberry Lemon Cheesecake October 23, 2006Posted by thelazychef in Cakes.
Sorry for the delay in this posting!!!
1: I made 2 cheesecakes, first one on thursday, and I couldn’t cut it up because Mummy was bringing it for a gathering, and the second one on Sat, which I cut up on Sunday(to take pics and for Mummy to give away-she gave half to her friend)
2: I fell ill yesterday after lunch and have been having high fever. Am feeling much better now, so no worries. Just need more rest… 🙂
And yes, back to the cheesecake.
I was only supposed to bake one cake this week, but since there were left over ingredients, I decided to bake another(since the whole family love it!)…
I first tried this recipe a year back(before I started this blog) and I have been reminding myself that the next time I bake this, I have to use an 8-inch springform pan(I’m currently using a 9-inch) otherwise, my cake would be flat! Guess what? This time, I tried to look for an 8-inch but the baking shops ran out of them(due to all the festivities)! And so. Flat cheesecake again. 😦
But thank goodness, the cake was well received by the ladies at my mum’s gathering and yes, it still tastes wonderful.
The tangy taste from the lemon complements the sweet blueberry jam. And though the cheese portion was ultra-rich, the thick biscuit crust helped to tone it down.
I adapted this recipe from Irene’s version…
What you need!
250g digestive biscuits
375g cream cheese
110g castor sugar
2 medium eggs
60ml lemon juice(from 1 and 1/2 small lemons)
100ml dairy whipping cream
1 tbsp cornflour, sifted
Grated rind from 1 lemon
100g blueberry filling(Available from Phoon Huat!)
What to do!
1) Prepare a 8 inch loose bottom or springform round cake tin. Wrap loose base of tin with aluminium foil or parchment paper.
2) To prepare base, melt butter . Use a little of the melted butter to lightly grease bottom and sides of cake tin.
3) Place biscuits in food processor and process until finely crushed. Transfer to a bowl. Add melted butter and stir until crumbs are moistened by butter. Transfer crumbs to the prepared cake tin. Press crumbs until it is flat and compact.
4) Preheat oven at 180 degC. Place the tin with the crumbs into the oven and bake for 10~12 minutes.
5)Cream cheese and castor sugar until light and smooth. Add eggs one at a time, incorporate it well into cream cheese mixture after each addition. Do not overbeat the eggs.
6) Add juice and whipping cream. Beat well.
7) Finally, fold sifted cornflour and grated rind into batter.
8.) Pour cream cheese mixture over biscuit base. Tap sides of cake tin a little to break large, noticeable air bubbles on the surface of filling.
9) Bake cheesecake using top and bottom heat of oven at 170degC for 40 mins or until surface of cheesecake is just set/cooked. The whole baking should take about 35-40 minutes.
10) Leave to cool. Run a thin knife blade carefully around inside rim of tin to loosen the sides of cheesecake. Remove cheesecake from cake tin. Unwrap aluminium foil from base of cake tin. Transfer the whole cheesecake, with the aluminium foil, to a cake board. Wrap aluminium foil over the cake board. Refrigerate cheesecake overnight.
11) Decorate top of cheesecake with blueberry filling.
PS: This is what a springform pan looks like:
The mini version… September 16, 2006Posted by thelazychef in Cakes.
If you’ve been a faithful reader of my blog… you would have remembered my steamed moist chocolate cake… I often rave about this one(to friends and family)because it is deliciously moist and ulterly yummy…
Well, I have been into all things small and cute recently… must be my work with my new interest(just started my jewellery blog, selling my little darlings!)
And so, I decided to recreate my all-time fav chocolate cake in a mini-version! And instead of adding chocolate sauce on top, I added mini chocolate chips into the cakes…
A great pop-in-your-mouth size and still amazingly delicious. Mmmm…
Just follow the same recipe as the
huge standard version, but this time, add chocolate chips into the batter, and steam them for 8 to 10 minutes. Simple as that!
Baby Pandan Chiffon Cake May 25, 2006Posted by thelazychef in Cakes.
Aren’t the cakes so cute? haha… they are real petite in real life. And they’re simple to make too!I just found them not sweet enough… But overall, the replies I got were pretty positive. 🙂 This recipe yield 60 baby cakes. So half the recipe if you don’t want too many cakes… 😛
210 gm sugar
Pandan juice 25 cc(add additional green colouring!) or 1 tbsp of pandan paste
300 gm plain flour
1 tsp of baking powder
1/2 tsp salt
250 ml of thick coconut milk
2 tsp ovalette
Fresh shredded coconut 1 pkt(250g)
1/4 tsp salt
1 tsp tapioca/corn flour
Steam shredded coconut for about 5 to 8 mins.
After steaming, add in salt and tapioca/corn flour and mix well. (Taste to check if you want it to be more saltier)
Place some steamed coconut into the base of a mould.
Use another mould to push the coconut into the mould and press hard on it. Do the same for all the moulds.
Beat eggs with sugar and ovalette until white and fluffy.
Mix the coconut milk, pandan juice/paste, green colour and salt in a cup.
Mix the baking powder with the flour.
Add the coconut milk and flour alternatively into the egg mixture and mix well.
Spoon mixture into prepared mould and steam on big fire for 8-10 mins.
(Original recipe from LeeLee(hugbear) from KC, I adapted it slightly…(: )
These are the moulds which I used to create this little jewels! You can get them from any baking shop or shop that sells plastic ware and home ware.
Bullseye Cheesecake May 15, 2006Posted by thelazychef in Cakes.
Ok, so exams are over. Why am I not churning enough more yummilicious stuff?
Well, I still have school from 9am-5pm every (week)day! 😦 We have project work for 5 weeks and it isn’t easy at all! Sucks all my energy and by the time I get home, I just wanna stone and relax…
Went for a gathering last Fri and I decided to give Lori’s Bull’s-eye Cheesecake a try after seeing it on fellow foodie, shebakesandshecooks’s site… I’m a big big fan of cheesecake and after hearing all the raves, I had to give it a try! And boy, it was good!
Just that I may separate 1/3 of the original of the original batter for the chocolate portion instead as I found the cake far too chocolate-y. But then again, I’m a purist… hehe, I like my cheesecake plain! So, I’m gonna make Lori’s original cheesecake soon… Since the cake tastes so good!
Anyway, if you need the recipe, its available from the Lori’s link above… 🙂
(PS: I made simple fruit tartlets for Mother’s Day for my mummy, aunties and grandma, but, before I had the chance to take a decent picture, they were all gobbled up! But fret not, I’m making it again for my mum’s friends later this week, so I’ll post about it soon! Stay tuned!)
*edit: I understand that Lori’s link is not working anymore. I will try and dig out the recipe and post it here soon! :D*
Steamed Moist Chocolate Cake February 6, 2006Posted by thelazychef in Cakes.
I blogged and posted this recipe on my home blog. But since this is my foodie blog, i decided to move it here instead! (I’ll slowly move the recipes over from my main blog! Please be patient!)
What you need
3/4 bar of butter (1 bar= 250g)
1 cup of castor sugar
1/2 can of Full Cream Evaporated Milk (about 200g)
2 Eggs,lightly beaten with a folk
1 cup of Plain flour
1/2 cup of Cocoa powder
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Vanilla Extract or 1 tsp Vanilla essence
What to do!
1. Combine castor sugar,evaporated milk,vanilla extract or essence and butter in a saucepan.
2. Stir over low heat until sugar is dissolved and butter is melted,off fire and keep warm.
3. Add the beaten eggs into the slightly cold Evaporated milk mixture and stir till well mix.
4. Sift the flour,cocoa powder,baking powder and baking soda into a large mixing bowl then pour the eggs mixture over the flour and stir till well mix (cake batter should be runny).
5. Heat up the steamer.
6. Lined and greased a 8 or 9 inch baking pan.
7. Pour the batter into prepared pan and place the pans into the steamer and cover the top of the pan loosely with a piece of aluminium foil.
8. Steam over medium heat for 45 mins.
9. Cool the cake in pan before turning out for further decoration.
Chocolate fudge Topping
1/2 can of Condense milk
1/2 tsp of Vanilla extract or 1 tsp Vanilla essence
1/4 cup Corn oil
1/6 cup Cocoa powder,sifted
1/16 tsp Salt (Okay, this is just a small pinch of salt)
1. Combine the sifted cocoa powder,condense milk and oil.
2. Stir over low heat till thicken (stirring all the time).
3. Add in salt and vanilla extract or essence.
4. Cool the chocolate topping a little before spreading on the cake.
1. I did not line the cake pan, but i greased the pan generously.
2. Boil a kettle of water and keep it as stand-by while steaming the cake. This is to top up the water in the steamer if it dries up…(This is optional, but i find it useful…)
3. You can substitute the butter in the cake with corn oil. The cake would turn out more moist but with butter, the cake would be more fragrant.
4. With a metal spoon fluff up the flour in the bag,and lightly spoon it into the measuring cup while held over a sheet of waxed paper or the flour canister. Let the flour heap up and overflow. Do not tap or shake the cup to level it. When the flour is over the top,use the flat side of a knife or spatula to sweep off the excess flour so it is level with the top of the cup.
(Recipe is from Dralion from Kitchencapers.net, slightly adapted by me!)