Sugee Cake

This sugee cake recipe is from Aunt Abby who is an elderly friend of my Mum. I've known Aunty Abby since I was a young girl in primary school. Aunt Abby was a lovely, friendly lady whom we met through our church in Malaysia. She always had a smile and her sugee cake was one of the best around. Aunt Abby always made sugee cake at Christmas as gifts for friends.

Sugee cake is a buttery cake made with fine semolina, almond meal and many many egg yolks (10 in total). Certainly not a cake for those who are conscious of what they eat. Yet, a small piece with a cup of tea is simply perfect.

I have converted the recipe below to metrics but also left the imperial measurements.

240gm caster sugar (8oz)

170gm sugee (fine semolina) (6oz)

57gm almond meal (2oz)

283 gm butter (10oz)

1 tbsp brandy

10 egg yolks

4 egg whites

57gm plain flour (2 oz)

1 tsp baking powder

1. Heat oven to moderate temperature 160C (120C for my oven).
2. Line base of a 9 inch square baking pan and grease the base and sides of pan. (optional: dust the pan with a little flour)
3. Cream butter and ½ quantity of sugar.
4. Beat the egg yolks with the remaining sugar
5. Beat the egg whites till stiff.
6. Fold in sugee to the butter and sugar mixture, then fold in the egg yolk mixture.
7. Lastly, fold in the almond meal, flour, brandy followed by beaten egg white.
8. Pour mixture into prepared baking pan.
9. Bake for 45 mins till inserted skewer comes out clean. Top of cake is golden brown. Let cake cool in pan for 10 minutes then cool totally on wire rack.

You can use the remaining egg whites in an omelette or meringues.

Simple and Delicious Chocolate Cake (recipe by Celia from Fig Jam & Lime Cordial)

A few weeks ago, Celia who owns the blog Fig Jam and Lime Cordial published a recipe for "A Really Good Chocolate Cake". I read the recipe and it looked simple. Anything that does not require the Kitchenaid mixer is simple to me.

I had all the ingredients except for unsweetened natural cocoa. I only had Nestle's Plaistowe Dutch Processed Cocoa in the pantry, but decided to give it a go.

The cake is simple delicious and light. I made the chocolate icing in the microwave, first time ever as I usually follow the method in Celia's recipe placing a bowl over a saucepan of simmering water.

Everyone loved the cake. It's great for morning or afternoon teas or anytime at all really. Who can say no to chocolate cake?

P.S. I forgot to take a photo of the whole cake, this was all that's left.

French Almond Cake

Just before Christmas last year whilst I was watching the final episode of Homeland for this season and being on FB (yes! I multi-task), I saw this amazing photo of this almond cake on Facebook; baked by my girlfriend Jo. OMG!! I wanted to have a piece there and then, with vanilla ice cream or double cream. It was absolutely wicked. I have a weakness for anything baked with almonds in them. Jo was quick to share the recipe when I asked her (thanks a mil Jo!) which I bookmarked to bake at a later date.

I baked this beautiful and tasty cake to take with us when we visited our friends in the Southern Highlands.

This one's for you Jo, for always being so kind and generous to share recipes and cooking/baking tips.

Mango Trifle

Summer means mangoes. Therefore it's appropriate that I made a Mango Trifle as dessert for our Christmas lunch with family.

The first step to assembling this trifle is to make the sponge cake. I have been using this Women's Weekly recipe for years to make the perfect sponge cake. You can also use the sponge cake to make tiramisu or Classic Victoria sandwich.

4 eggs, at room temperature (this is important)
165gm (3/4 cup) caster sugar
2/3 cup plain flour
50gm (1/3 cup) corn flour
1 teaspoon baking powder

1. Put eggs into a small bowl of electric mixer, beat on medium to high speed until mixture is thick and creamy. Mixture will rise almost to the top of the bowl; beating time is for 5 to 8 minutes.
2. Gradually beat in sugar, beat until sugar is dissolved.
3. Sift dry ingredients several times (I usually do about 6 times) so that all ingredients are thoroughly combined. Using a metal spoon, gently fold in the dry ingredients into the egg mixture.
4. Do this lightly and quickly, to ensure the airy sponge mixture is not broken down, but make sure all the flour is mixed in.
5. Pour mixture evenly into two well-greased deep 20cm round cake pans. Some champion sponge cake makers will weigh their pans after pouring in the mixture to ensure the weight is equal. 
6. Bake at 140-160C (fan-forced oven) for 20-25 minutes. To test if cake is ready, it will shrink slightly from the sides or when top is pressed with fingertips, it will spring back lightly and fingertips leave no impression. 
7. Cover a wire rack with a clean tea towel, turn the cakes out from tin immediately when cooked.
8. Carefully invert cake so tops are uppermost.
9. When cakes are completely cool, cut into cubes for trifle. 

Now to assemble the trifle together.  Use a trifle bowl if you have one, else any glass bowl, preferably round will do.

100gm Mango jelly crystals
Mangoes, cut into thick slices
Sweet sherry to sprinkle over sponge cake
300ml carton pure cream, whipped
Almond flakes, toasted
Sliced peaches, canned
Strawberries - sliced

Double thick custard - 450ml

1. Make jelly according to directions on packet, refrigerate until jelly is just beginning to set.
2. Cut the sponge cake into squares. Line the base of the bowl and sides of the bowl. 
3. Sprinkle sweet sherry over the cake. 
4. Pour partly set jelly over the sponge cake. Refrigerate until jelly is set.
5. Place mangoes over the jelly; spread evenly with custard.
6. Before serving top with whipped cream then refrigerate.
7. Decorate the top with sliced peaches and strawberries. Sprinkle the top with toasted almond flakes. 

Malaysian Monday #12 - Seri Muka

I have wanted to make this Nyonya kueh for some time, but have always been worried about failure.
I decided to bite the bullet on the weekend and give it a go. As usual, before I start, I will look through my recipe books and online recipes to read and choose which is the best.

The recipe and method I used is a combo from Agnes Chang and Lily's blog post. It was not that difficult to make after all. Taste wise, all in the family gave it a thumbs up. My only disappointments were the firmness of the top layer and the uneven surface which I was trying to avoid by keeping a low heat whilst steaming the top layer.

I will have to give this another go to try for a smooth surface.

I am submitting this post as part of July 2012's Muhibbah Monday - organised by Test for Skewer, 3 Hungry Tummies and Just As Delish.

Malaysian Monday #11 - Steamed Yam Cake (Wu Tao Ko)

When someone gives you yam from their garden, you make....

Chris' uncle grows yams in his garden. This practice hails back to when the family was living in PNG many many years ago. Yam or taro is a staple in his family's diet, especially during the war. Uncle Claude's yams are the best I have tasted in Sydney. Winter is usually harvest season so Uncle Claude will be sharing his yield with all of us. While Chris loves braised yam with pork (kao yoke), I prefer to turn the yam into steamed yam cake or wu tao ko. 

Batter
300gm rice flour
1 handful corn flour
6 cups water

Mix the above together.

Yam
500gm yam - cut into cubes
2 cloves garlic, chopped finely
5 spice powder - 1/4 teaspoon
Salt and pepper to season

Garnish
300gm minced pork - marinate with light soy, pepper and sesame oil for 1 hour
1 clove garlic, chopped finely
dried prawns - rehydrated and minced finely (optional)
preserved vegetable, chopped finely
Thick/dark soy sauce
Ground white pepper for seasoning
spring onions/shallots, sliced finely to garnish
red chilli, sliced finely to garnish

1. Oil a 25cm steaming tray with oil.
2. Heat the wok. Add about 2-3 tablespoons of oil, then add the chopped garlic and fry till golden. Add in the cubed yams and five spice powder.  Fry till fragrant.
3. Add in the batter mix and stir to mix well with the yam. Season with salt and pepper.
4. Lower the heat and cook until batter starts to thicken. 
5. Transfer the yam mix to the oiled tray. 
6. Steam the mix for 40-45 minutes.
7. When ready, set aside to cool.
8. To make the garnish, heat the wok, add about 1 tablespoon of oil, followed by the chopped garlic. Fry till golden brown.
9. Add in the minced pork, dried prawns (if using) and chopped preserved vegetables.Add the dark/thick soy sauce and pepper. Fry the mix till fragrant. Remove from heat and set aside.
10. To garnish, spread the cooked minced pork mix, sliced spring onions and red chilli.
11. Ensure the yam cake is properly cooled before serving with chilli sauce or sweet sauce.
    
    To make the sweet sauce, add some hot water to hoi sin sauce to thin the sauce.

I am submitting this post as part of July 2012's Muhibbah Monday - organised by Test for Skewer, 3 Hungry Tummies and Just As Delish.

Madeleines

I saw a photo of pretty Madeleines posted in this month's MasterChef magazine by Belinda Jeffrey. It tempted me to try to make these cute little cakes our friends who were dropping by for afternoon tea. 

 3 eggs

1/3 cup (75g) caster sugar

Grated rind of 1 lemon

1/2 cup (75g) self-raising flour, sifted

75g unsalted butter, melted

Icing sugar, to dust

1. Preheat oven to 190°C. Grease an 18-hole madeleine pan.
   Place eggs, sugar and lemon in an electric mixer and beat until thick
   and pale. Gently fold in flour, then butter.


2. Spoon into pan and bake for 8-10 minutes or until
   golden. Cool slightly before turning out onto a wire rack. Dust with
   icing sugar to serve.

Banana, Cranberry and Apple Bread

I love banana bread but usually find the ones at the shops or cafe a little too sweet. Often, there is not much actual banana in there; the flavour is more from the essence. This is a different version with added cranberries or craisins (tangy) and grated apple (sweetness). The grated apple also keeps the bread moist.

You can freeze this bread for reheat later. Great for lunchboxes and breakfast.

I reduced the quantity of sugar to 2/3 cup and substituted white sugar with brown sugar. The brown sugar gave it a caramel flavour too.

Sandra's Baby Shower

I made this buttery orange cupcakes for my colleague Sandra. She is taking 12 months maternity leave to look after her first baby and enjoy motherhood. Good luck Sandra and Matt, enjoy this new chapter of your married life.

Cherry Clafoutis

This is a rustic looking French country dessert from the Limousin region which I came across whilst researching for suitable recipes to make for the recent Spring Fair at school. I was curious to find out more and came across this simple recipe on RetroMummy's blog. Reviewing the recipe, it looked quite easy to make for a week-night dessert. It's like a custard pudding with pitted cherries covered with a thin batter and baked in the oven. It's best eaten warm when out from the oven.

1 jar cherries, stemmed and pitted
3 large eggs
1/2 cup sugar
2tsp vanilla
1/2 cup flour
3/4 cup full cream milk
1/2 cup cream
extra icing/caster sugar to serve

Whisk eggs until foamy, about 2 minutes, add in sugar and whisk for a further minute. Add vanilla, flour and whisk for a further minute or two. While mixing pour in the milk and cream and whisk for a further minute. Tap bowl on counter to remove some bubbles then strain the mixture and pour over the cherries. Bake 35-40 minutes in a 180 degrees oven until slightly golden and cooked in the centre. Top with icing or caster sugar sprinkled over the top. 

Thanks Corrie for the easy recipe (which she altered to suit a Thermomix too!

Date and Walnut Loaf

I love recipes where I don't have to pull out my Kitchenaid mixer. Quick and easy mixes are the best when one is short of time. We finished off half the loaf for afternoon tea today, melt in the mouth when warm and spread with some butter.

60gm butter, room temperature
1 cup (250ml) boiling water
1 cup (180gm) pitted dates, chopped
1/2 teaspoon bicarbonate of soda
1 cup (220gm) firmly packed brown sugar
2 cups (500gm) self raising flour
1/2 cup (60gm) walnuts, coarsely chopped
1 egg, beaten lightly

1. Pre-heat oven to 180C (160C for fan-forced oven).
2. Line a loaf pan with baking paper.
3. Stir the butter and water into a medium sized saucepan over low heat until butter melts. Remove from heat and stir in dates and bicarbonate soda. Then add remaining ingredients. Spoon the mixture into the lined loaf pan.
4. Bake in the oven for 45 minutes. When ready, remove from oven and stand in pan for 5-10 minutes before gently turning on to a wire rack to cool.

Easy Chocolate Cake

I found this recipe on Nicole's blog - Planning with Kids. Nicole has a great blog where she writes about her family life with five children in Melbourne. Besides sharing recipes, Nicole also writes about creating family budgets, where the best parks in Melbourne, how to travel with kids etc. Do pop over and visit her blog.

This recipe is easy to follow and you don't need to use the mixer if you prefer to hand-stir the batter. I made this cake for tomorrow's morning tea when I am at work and hubby is home with our girls.

Cake tastes delicious with a cup of tea or coffee especially warm from the oven.

Melt and Mix Banana Bread

I found so many banana bread recipes on the web. Whilst searching, I found this Melt and Mix Banana Bread recipe on Retromummy's blog which used maple syrup. I love reading Retromummy's blog. Corrie is a mother of four children under 5, with 1 set of twins. She is also a keen crafter who quilts, sews, knits, crochets and cross-stiches. On top of all that, she is also enjoys making delicious and easy home-cooked meals, cakes and muffins for her young family. I take my hat off to her.

I made this before our weekend away in the country to take with us for breakfast or snacks.
I like the idea of adding maple syrup, the aroma when baking is beautiful.

Dutch Apple Cake

I came across this recipe by Rachel Allen on the Lifestyle Food Channel website. It looked easy to make and I had all the ingredients at home, so I gave it a go. This is my 1st attempt with one of her recipes. I know she has her cooking shows are screened on Lifestyle Food, but I have never watched them, mainly because the show times does not suit.

Rachel Allen hails from Dublin, Ireland. She has four best-selling cookery books including Rachel's Favourite Food at Home, Rachel's Food for Living and Rachel's Bake. She also teaches at Ballymaloe Cookery School where she studied when she was 18. The BBC have given her the title "Irish Cooking Queen". I had a browse through her recipes on her website, and they look simple and easy to follow for home-cook. The recipes do not call for hard to get ingredients which can be a challenge for home-cooks like me. I have bookmarked a few recipes for later such as Strawberry and Rhubarb Crumble, Red Velvet Cake (always wanted to try this), Italian Hazelnut Cake, Fresh Fruit Sorbets and Chicken Pie with Bacon and Peas to name a few. So many to choose from.

Rachel even has an iPhone app which you can buy from iTunes.

2 eggs
175g  caster sugar, plus 15g extra sugar, for sprinkling
1/2 tsp vanilla extract 

85gm butter
75ml  milk
125g plain flour
½ tsp ground cinnamon
2 ¼ tsp baking powder
2 small (or 1 large) cooking apples

double cream to serve, optional

1. Preheat the oven to 180ºC . Line the sides and base of the cake tin (20 x 20cm (8 x 8in) square cake tin) with baking paper.
2. Using an electric whisk, whisk the eggs, 175g  caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (this will take about 5 minutes).
3. Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface.
4. Peel and core the apples and cut into thin slices, then arrange them over the batter. They will sink to the bottom (this is meant to happen!). Sprinkle with the remaining sugar and bake in the oven for 10 minutes. Reduce the oven temperature to 160ºC , Gas mark 4 and bake for a further 20–25 minutes or until well risen and golden brown.
5. Allow to cool in the tin, cut into squares and serve warm. It is delicious with ice-cream or cream!

Zweefers, Fairy Meadow

There was a lovely surprise waiting for us when we returned from church this morning. Our good friend, Kevin from Wollongong, had dropped a lovely, scrumptious cake for Caitlin's birthday (which she celebrated a couple of weeks ago). Kevin, our ever thoughtful friend, bought the cake from Zweefers bakery, located in Fairy Meadow.

Thanks Kevin! It was a pity you were unable to join us for afternoon tea. Another good find in Wollongong.

Banana Bread

We love banana bread. It's great for breakfast, in lunchboxes and afternoon tea. It's easy to make (no mixer required), especially when the bananas are freckled with brown/black spots and sitting untouched in the fruit bowl.

1 3/4 cups  plain flour
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp bicarbonate of soda
2/3 firmly packed cup dark brown sugar
100g walnuts (and 50gm extra to sprinkle on top)
3 large over-ripe bananas
2 large eggs, lightly whisked
1 tsp vanilla extract
100g unsalted butter, melted, cooled

1. Preheat the oven to 175°C (120C for my oven). Take a 11cm x 22cm loaf pan and line base and 2 long sides with a sheet of baking paper, leaving 2cm overhanging.
2. Sift flour, cinnamon, baking powder, soda and 1/2 teaspoon salt into a bowl with the brown sugar, then add the nuts.
3. In a separate bowl, mash the bananas with a fork, then stir in the eggs, vanilla extract and cooled melted butter. Using a rubber spatula, fold the wet ingredients into the dry ingredients until they are just combined.
4. Scrape the batter into prepared pan. Place in the oven and bake for 1 hour or until golden brown and a skewer inserted in the centre comes out clean. C
5. Cool the loaf in pan 10 minutes, then turn out onto a wire rack to cool. Cut into 8-10 slices.
   
   P.S. I have also used this recipe and baked in muffin pans.
   
   
   

Chocolate Sour Cream Cake

Margaret Fulton, a famous celebrity cook and author of many cookbooks in Australia. She is viewed as one of the first great Australian cooks. Her first cookbook, The Margaret Fulton Cookbook, was published in 1968 and became an instant success. Over 1.5 million copies have sold and it remains in print.

In this week's edition of Good Living, published in Tuesday's SMH paper, the cover story was about Margaret Fulton and her five essential recipes for a quick feed, family feast, alternatives and celebrations. The five recipes are:

• Omelette
• French roast chicken dinner
• Crispy potatoes with roasted capsicum
• Nicoise salad
• Sour cream chocolate cake.

Quite simple recipes to follow. Since I was home today, I taught Ashleigh how to make the sour cream chocolate cake. As Margaret mentioned in the article, the sour cream does give the cake a certain lightness to it. I also think the egg whites make a difference too. Definitely a keeper this recipe and so easy to make.
We tweaked the recipe a little with chocolate ganache on top and omitted the almond flakes (which were optional).

Choc sour cream cake with choc ganache

Chocolate Espresso Cake

I made this cake on the weekend for a friend's tea party. The smell of chocolate and coffee wafting from the oven whilst baking was heavenly. It tastes delicious, light with a crunchy edge. Beautiful with a cup of tea or coffee. 

Chocolate Espresso Cake

200gm good-quality dark chocolate (70% cocoa solids, chopped)
1 tbsp strong prepared espresso coffee
1 tbsp rum or brandy
150gm (2/3 cup) caster sugar
150gm unsalted butter
90gm (3/4 cup) almond or hazelnut meal* (I used hazelnut meal)
5 eggs, separated
Icing sugar, for dusting

1. Preheat the oven to 180C (120C for my oven). Grease and flour a 24cm round cake pan (note: I used a 22cm spring-form pan).
2. Place the chocolate, coffee, rum or brandy, caster sugar and butter in a heatproof bowl set over a pan of simmering water until butter and chocolate have melted. Remove from heat and stir until combined.
3. Add almond or hazelnut meal and mix well. Using electric beaters, beat in the egg yolks, one at a time.
4. Beat the egg whites in a separate bowl until soft peaks form. Stir a couple of spoonfuls into the chocolate mixture to lighten it, before gently folding in the rest.
5. Pour into the pan and bake for 40 minutes or until a skewer inserted into the centre comes out clean. (Cover with foil if it's browning too quickly).
6. Cool cake in the pan before removing. Don't worry if the crust falls and collapses, it's perfectly natural.
7. Dust with icing sugar to serve.

Serves 6-8.

P.S> It was so good, I made another cake on Sunday to take into work. 

Marble Cake

Ashleigh's school held their annual Spring Fair this weekend. At the fair, there are  many stalls selling items from cakes, gift baskets, vintage stuff, preserves and sauces, lollies, showbags, books plus games alley, plaster painting... you get the picture.

I made a Marble Cake as my contribution to the cake stall, which is always run by the families from the Kindergarten class.

180gm butter, softened
1 tsp vanilla essence
3/4 cup caster sugar
2 eggs, room temperature
1 1/2 cup self-raising flour, sifted
1/2 cup milk
pink food colouring
2 tablespoons cocoa
1 tablespoon milk, extra

1. Lightly grease a 20cm ring cake pan.Heat the oven to moderate temperature (120C for my oven).
   
2. Beat butter, essence and caster sugar in a small bowl with electric mixer until mixture is light and fluffy. Add eggs 1 at a time, beating well after additions.
3. Fold in sifted flour and milk in 2 batches. Divide mixture evenly between 3 bowls.
4. Tint mixture pink in 1 bowl, mix well. Stir sifted cocoa and extra-milk into second bowl, mix well.
5. Drop spoonfuls of each of the 3 mixtures into prepared pan. Run a knife through cake mixture for a marbled effect.
6. Bake in the oven for about 40 minutes. Test with skewer. Stand cake for 5 minutes before turning onto wire rack to cool.

Icing
90gm butter
1 cup icing sugar
1 1/2 tablespoons milk
pink food colouring

1.  Beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk in 2 batches. 
2. Divide the icing into two separate bowls; use colouring to tint mixture  pink in 1 bowl.
3. Drop alternate spoonfuls of pink and white icing on top of the cold cake. 
4. Use a spatula, swirl icing to give marble effect.

Notes:

• This cake can be made a day ahead and is suitable for freezing.
• Store in an airtight container. 

Lemon and Pistachio Cake

On the 21 August 2010, Australia held an election to vote for a new Federal Government.  Whilst watching the commentary on tv and also waiting for the results, I decided to make a cake.

Here's another recipe from my favourite magazine, Delicious. Each month when the magazine arrives, I will go through it and place post-it notes on recipes that I want to try. This new recipe is from the September 2010's issue. It's a recipe by Belinda Jeffrey in a Greek series.

If you like the recipe, send an email to charmainewan@gmail.com