Cinnamon Poached Pear Cake

Poached pear again... Yesterday is all about poached pear... malas nak masak... and i found its fun cook this dessert... even i ate this for dinner... hehhehe... Asalnya i just poached pear in sugar n cinnamon je.... then suddenly i teringat i pernah tgk poached pear cake... but tak ingat kat mana or in web... but i never it this b4.

So sementara tunggu pear masak... i brows cari2 resepi for this... i found few... but semua pakai almond flour.... i don't have almond flour on hand. Look at the Ingredients... and method... its like a simple vanilla cake batter... but using almond flour... And i try to make it simple... not using the recipe i read at internet... but i some ingredients measurement as a guidline.... combine the method of making a cake n souffle...

Well.. finally its turn out so good... unexpected with soft, creamy cake... very light and airy... n its just nice with the poached pear..... Here the recipe.... hehehehe.... cuba sekali pasti nak 2 kali...

Ingredients :
make about 4 serving

For Poached Pears

• 4 pears - peel n scored (i tak scored pun... kekekeke)
  
• 1 cup of sugar
• 2 cinnamon stick
• 4 cloves
• 3 star anise
• 4 cups of water

For cake filling

• 3/4 cup superfine sugar
• 4 tbsp butter - room temperature
• 2 tsp vanilla extract
• 3/4 cup cooking cream or whipping cream
• 2 eggs - separated egg yolks and egg whites
• 1 1/4 cup flour - sifted
• 2 tsp baking powder

Method :

Poached Pear :

Place the pears, sugar, spices and water in a pot. cover and simmer over low heat for 20 minutes, or until pear just tender. Remove from the liquid n let it cool.

Cakes :

Preheat oven at 170 C. Mix sugar, butter, vanilla, cream, egg yolks and flour in a large bowl. Beat this mixture until smooth.

In another bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the batter and fold until combine. Do not over mix.

Spoon the batter into ramekins until 1/2 full. top with a poached pear and press down until the pear touches the bottom.

Bake for 30 minutes or until the cake batter firm up and turn to golden brown color. Remove from oven and let rest for few minutes b4 serving.

To serve : Dust cinnamon powder on top and serve hot.

The Healthy Carrot Cake

Ingredients

• 240 grams carrots (grated)
• 120 grams pineapples (tinned, drained and chopped)
• 60 grams raisins (lightly chopped)
• 60 grams walnuts (toasted, cooled and chopped coarsely)
• 240 grams self-raising flour
• 1/4 teaspoons cinnamon powder
• 1/4 teaspoons nutmeg powder
• 1/2 teaspoons baking soda
• 1/2 teaspoons baking powder
• 1/2 teaspoons vanilla essence (add to eggs)
• 3 eggs
• 210 grams castor sugar
• 180 ml cooking oil

Method

Sift the flour with soda and baking powder. Add castor sugar.

Whisk eggs until frothy in a separate bowl. Add in vanilla essence.

Pour egg mixture into the flour and stir well. Then add grated carrots followed by cooking oil. Add in the chopped pineapples and stir well.

Then add in the raisins and walnuts.

Pour mixture into a greased and floured tray and bake in a preheated oven at 170°C for 45 minutes.

Remove from oven and allow to stand to cool

moist chocolate cake (2nd version of topping)

the basic cake ingredients n topping (chocolate ganache) still the same with the older post....

just change of the topping deco...

replace the strawberry n choc shaving with grated white chocolate (n make it like a ball) - make about 8 ball n 8 whole roasted almond yang dah disapu dengan sedikit olive oil to get the shiny look....

The moist chocolate cake (stim)

This cake yang buat my friend dreaming of day n night... kalau buat cake ni.. kena buat extra... kalau tak tapau tak sah...

Bahan2 :

100g sebuk koko *

250g gula pasir *

1 tin susu cair *

200g minyak masak *

250g susu pekat manis *

4 biji telur

150g tepung gandum }

1 tspn soda bikarbonat } gaul rata n tapis

1 tspn baking powder }

cara2 :

- campurkan kesemua bahan * dan panaskan di atas api perlahan... kacau hingga licin (semua gula n serbuk koko larut). tak perlu mendidih.

- pukul telur hingga kembang, masukkan bahan *, kacau rata. masukkan tepung gandum . kacau rata.

- stim dalam loyang bulat diameter 10 X 3 inch dengan api sederhana selama 90 minit.

* tutup loyang dengan aluminium foil supaya air tak menitik ke dalam adunan kek.

Cochocalte ganache :

bahan2 :

1 cup of chocolate cooking

1/3 cup of butter

1/4 part of cream (whip cream)

double boil all the ingredients.... n coat on top of the cold (to room temperature) chocolate cake... decorate with the srawberry or white chocolate grated n almond.

Red Valvet Cake

Last night... after having a good dinner (Laksam) with my good friends.... and after chit chat... an later on tak leh nak tido, mula lah kepala ni ligat memikirkan nak buat apa untuk isi masa.. That time dah already 3am. jadilah this acctidentally red valvet cake... even tak cukup coloring... n i saw sirap ros, just add the syrup to get the more valvety color. the color turn out not bad... but not as red as using pure red food coloring. And the cake lebih moist sikit coz of syrup.

here is the recipe ( not the recipe using syrup,...hehhehehe)

Ingredients :

2 1/2 cups (250 g) all purpose flour - sifted
1/2 tsp salt - powdered
2 tbsp (20g) cocoa powder - sifted
2 tbsp red food coloring (if not enough red, add more)
1/2 cup (150 g) unsalted butter (at room temperature)
1 1/2 cups (300 g ) of caster sugar
2 large eggs
1 cup (240 ml) of buttermilk
1 tsp vanilla extract
1 tsp baking soda
2 tsp baking powder
1 tsp white vinegar

For frosting ;
250g cream cheese - softened at room temperature
2 cups icing sugar

1 tsp vanilla extract

2/3 (160 ml) of whipping cream

2 of 7 inch baking pan (grease n layered with perchment paper at bottom)


Method :

1. Preheat oven at 180 C
2. Combine sifted flour, cocoa powder, salt and baking powder in a bowl.
3. Mix food coloring with buttermilk, stir until mix well mix.
4. In a large bowl, beat 1/2 of butter and sugar until smooth, add egg one each time. turn the mixer speed to high and beat until smooth.
5. Turn the mixer speed to low, add in 1/2 of flour, 1/2 buttermilk. Beat. Add in vanilla extract n repeat, do not over mix.
6. In a small bowl, stir in baking soda with vinegar and fold into the cake mixture. mix well.
7. Divide the batter evenly into cake pan. bake until cook about 30 - 40 minutes or insert a stick into cake and come out clean.
8. Let the cake cool for about 10 minutes, an refrigerated about 10 more minutes before slice it.
9. Layer the cake n frosting evenly. and coat the whole cake with frosting, garnish with red velvet cake crumbs.

Cake Frosting :

whisk cream cheese until smooth. Add icing sugar, vanilla extract and whipping cream, beat until smooth and fluffy

Note :

• for the frosting, u can add butter instead of cream, but frosting will be slightly thicker.
• u can make 1/2 of this recipe measurement for size 5 inch (use 2 of 5 inch baking pan)

cake, after slicing

layered with cream cheese frosting

cake crumbs for decoration

final touch.. skirting frosting

We bring this cake to our trip at Redang... hmmm sampai sana rasa macam tak cukup la pulak....