Archive for cakes
I’m going to stick to the recipe I know works, the one I got from Bakerzin’s Dessert Book by Daniel Tay, founder of Bakerzin. Those brownies are so heavenly moist, chocolatey, perfect sweetness and keeps well in the fridge. I still have a bag of fresh macademia nuts bought from the market a few days ago, sprinkles of chopped macademia creates a whole new flavours with touch of nuttiness to this perfect chocolatey bites.
Perfect for my morning coffee and afternoon tea!
* 325 gr all purpose flour
* 5 gr baking powder
* 150 gr cocoa powder (I use Droste & Van Houten)
* 225 gr cream cheese
* 860 gr sugar (a bit too sweet for me, I use 660 gr only)
* 1/2 tsp vanilla essence
* 10 gr salt
* 450 gr unsalted butter (softened)
* 400 gr eggs
* 300 gr chopped macademia
* butter for greasing
1.) Preheat oven 180C or 350F
2.) Sift flour, baking powder, cocoa powder into a bowl
3.) Separately mix sugar & butter till fluffy, then add
vanilla essence, salt & cream cheese till well blended
4.) Fold eggs into cream cheese mixture, then gradually
fold in flour mixture. Add chopped macademia nuts
5.) Lightly grease the pan you’re going to use
Level the batter and bake for 20-25 mnts
(for shallow square pan I use baking sheets)
6.) Unmould & cool brownie. Top with warm chocolate melt
and sprinkles of chopped macademia
** Recipe Source: Just Desserts by Daniel Tay
Closing in to winter, root vegetables are becoming abundant in the local market. Potatoes, daikon, regular and purple carrots, and sweet potatoes. Heavy coal smelling air is also a sign that winter is in the air. The locals still use coals as their main heating. In this part of the world, even heating is still controlled by the government who decides that heater will only be allowed to be turned on at certain times of the day. Thank God we live in a hotel with certain privileges and so much better heating. Winter here can be quite harsh when the temperature drops down to minus 25ish degree celcius.
On the streets, baked sweet potato vendors are everywhere. With RMB1 or about 1 cent USD, you can get a nice big beautiful smelling baked sweet potato with skin charred from being slowly cooked for hours in the big smoky barrel.
I have a couple of fresh sweet potatoes in the kitchen and was thinking to make a dessert. Yups, the cravings for sweets is still there. Bubur Candil had crossed my mind actually, but not sure if he likes it. Maybe it should be a cake with some nice frosting. I found a recipe that looks yummy and settled with that one.
Sweet Potato Cake with palm sugar drizzles
In short, the cake does not taste as what I had in mind. I guess I’m a bit of an old fashioned when it comes to flavours. Sweet potato should taste like sweet potato. Not white chocolate or cream cheese or anything minty. Honestly, how can I swallow something that tastes like a mouthwash in my cake?
Fine, I guess I will stick with “bubur candil” then. I know how it should taste like. Bubur candil brings me back to my late afternoon snacks – that is after shower in front of TV watching cartoons, buka puasa with relatives or treats mom usually brings back after her grocery shopping in the market. Bubur Candil means “home”.
Bubur Candil ~ Sweet Potato Balls in Palm Sugar syrup
drizzled with coconut milk
Let me know if you want to know the recipe 😀