Banana Coconut Milk Cake.....

Other recipe from me....kali ni I baked kek pisang emas tau...bukan sebarang kek pisang ya tuan-tuan dan puan-puan sekalian. I bubuh santan segar dalam aduanan ini...oh!!! sungguh harum sedap sekali baunya bila kek ini dibakar! Rasanya pun sungguh sedap dan moist sekali...Siap ada my friend kat FB minta I buatkan untuk dia satu bila I postkan gambar kek pisang di FB....:-))

BANANA COCONUT MILK CAKE RECIPE...

Bahan-bahannya:-)

2 cawan tepung gandum
1 cawan gula
1/2 cawan minyak masak
1/2 cawan santan segar
6 biji pisang emas yang ranum
1 sudu kecil baking powder
1/2 sudu kecil soda bikarbonat
secubit garam
sedikit esen vanila
3 biji telur
sedikit coklat emulco ataupun serbuk koko


Cara-cara penyediaannya:-)

Ayak tepung gandum bersama baking powder dan soda bikarbonat
Selepas itu, lenyek pisang dan campur sedikit dengan garam, ketepikan
Kemudian, pukul telur bersama gula hingga kembang.
Setelah adunan telur sudah kembang, masukkan pisang yang telah dilenyek tadi bersama minyak masak, kacau sebati
Selepas itu masukan tepung sedikit demi sedikit dan masukkan pula susu segar dan esen vanila
Kacau sebati menggunakan spatula atau senduk kayu.
Ambil kira-kira 2 senduk adunan kek, dan campurkan dengan coklat emulco atau serbuk koko,
kacau sebati dan ketepikan.
Curah baki adunan kek pisang di dalam acuan bulat 8 inc
Loyang tu sapu buter dulu dan alas dasar loyang degn kertas baking
Kalau nak tabur tepung pun boleh tapi jgn lupa ketuk2 loyang dan buang baki tepung tu.
Kemudian curah pula adunan coklat, lorekkan perlahan dengan menggunakan garpu
Bakar kek pada suhu 170 darjah celcius selama 60 minit,
Setelah siap di bakar, sejukkan kek.

Rainbow Caramel Cake....

Eh!!!! Rainbow Cake lagi ke? Bukan tau tapi kali ni Kek Puding Karamel ya tuan puan semua.....tapi I buat ala-ala Rainbow gitu!...ada jugak rupa macam aiskrim Paddle Pop jugak la...maybe sebab combination color nya kut......anyway! kek ini sangat sedap, lembut dan gebu la....makan masa suam-suam atau telah disejukkan pun sodap!!!!

KEK PUDING KARAMEL

Bahan-bahan

• Karamel
• 60g gula
  
• 2 sudu besar air
• Puding
• 2 biji telur
• 400ml susu cair@segar
  
• 35g gula
• sedikit esen vanila
• Kek span
• 70g tepung gandum
• 60g gula halus
• 2 biji telur
• 20g mentega- dicairkan
• 20ml air
• 
  

Cara-cara

1. Sapukan loyang dengan butter lembut. Panaskan oven ke 170 degree.
   
2. Sediakan karamel: Panaskan gula sehingga jadi warna perang. Kemudian tambah 2 sudu besar air. Tutup api. Tuangkan semasa masih panas-panas ke dalam loyang.
3. Sediakan puding: Campurkan semua bahan. Kacau dengan perlahan-lahan supaya tak berbuih.Tapiskan ke dalam loyang karamel tadi.
4. Sediakan kek span: Asingkan putih dan kuning telur. Pukul telur putih dengan separuh gula (30g) sehingga kembang.

1. Pukul pula telur kuning dengan separuh gula(30g) lagi sehingga jadi bentuk krim.
2. Campurkan kedua-dua adunan telur tadi. Pukul dengan perlahan-lahan sehingga sebati.
3. Ayak tepung ke dalam adunan telur. Kacau dengan spatula dengan kaedah kaup balik.
4. Akhir sekali masukkan butter yang telah dicairkan. Kacau sehingga sebati.
5. Bahagi adunan kepada beberapa bahagian dan warnakan ikut pilihan masing2.
   
6. Tuangkan adunan kek tadi secara berselang seli ke dalam loyang puding tadi. (adunan kek span ni akan terapung di permukaan adunan puding.. so puding tu tak payah kukus or bakar dulu.)
   
7. Masukkan air suam ke dalam dulang oven. Bakar selama 40 minit atau sehingga masak.
8. Sejukkan dulu sebelum keluarkan puding/kek dari loyang.

Rainbow Cake yang berwarna-warni...

Dah lama betul telur putih I tu duduk bertapa dalam peti sejuk....agak makan minggu jugak la. So, telur putih itu I sudah jadikan Rainbow Cake....yeayyy!!! sangat puas hati dengan hasilnya dan my 3Es pun teruja dengan Rainbow Cake ini...sangat sesuai kalau dibuat birthday cake 'kan.....

Ni resepi Rainbow Cake ya....
Rainbow Cake

Adapted from Dorie Greenspan

Ingredients

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk or buttermilk
4 large egg whites ( I guna 6 biji telur putih)
¾ cup sugar (Resepi asal guna 1 1/2 cawan ya)
2 teaspoons grated lemon zest
125gm unsalted butter, softened
1/2 teaspoon pure lemon extract
Gel or powder food coloring (ikut suka korang ya!)
2 tsp vanilla essence (I tambah sendiri ya)


1. Preheat the oven to 375 degrees F and put a rack in the middle or upper third of the oven. Butter two 5 inch pans and line with buttered parchment paper.
2. Sift together the flour, baking powder, and salt. In another bowl, whisk together the egg whites and buttermilk. I whisked the mixture using hand for about 1 minute.
3. Cream the butter and sugar in a mixer on medium speed for a full 3 minutes until very light and fluffy.
Beat in half of the egg-buttermilk mixture, then flour mixture, then the last of the egg-buttermilk mixture, and finally the last of the flour, beating until the batter is smooth. Beat the entire batter on medium high for two minutes until completely smooth and mixed.
4. Divide the batter in 6, dye each batter with different colour. Bake 20 minutes, rotating halfway through, or until a thin knife inserted in the middle comes out clean. Cool in the pans five minutes, then turn out onto a cooling rack. To ensure moistness, once the cakes are cooled, wrap immediately and chill.

For the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
4 ounces mascarpone cheese, at room temperature
1 cup powdered sugar
1 tablespoon vanilla extract


To make the frosting: Using the whisk attachment, whip the butter and cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

Hitam-hitam si tampuk manis....

......sungguh la hitam rupa mu, tapi sedap bila dimakan....

Resepi Muffin Coklat yang simple sangat-sangat....

Kek Coklat Si Hitam Manis
Bahan A
2 cawan air
250 g mentega
35 g serbuk koko
1 sudu teh soda bikarbonat
1 1/2 cawan gula castor

Bahan B
4 biji telur
3 cawan tepung naik sendiri

Cara membuatnya
1. Campurkan semua bahan A dalam periuk dan hangatkan di atas api, sampai gula dan mentega cair.
2. Angkat dan biarkan sejuk.
3. Masukkan telur, pukul dengan pemukul elektrik.
4. Masukkan tepung sedikit demi sedikit dan pukul sampai sebati.
5. Tuang adunan dalam loyang / bekas kek cawan
6. Bakar 40 minit (kek), 25 minit (cupcakes), api atas bawah tanpa kipas dengan suhu 180 darjah selsius.
7. Boleh hias dengan coklat ganache atau cream cheese.

Sicilian Orange Cake...

Beli this bundt pan kat Jucso sebab murah. So, cubalah bakar cake guna bundt pan ni....Cake I tak berapa comel sangat la....tapi kira ok la....Dulu I pernah buat this cake...tapi dalam bentuk cuppies, this time I buat dalam bundt pan pulak...:-)) Resepi kat sini ya!

macam kena sopak je cake I ni je 'kan.....

tangan My Youngest E nak interprem jugak tuuuuuu....

Banana Cake yang sedap!!!!

Sungguh sedap sekali banana cake ni. Lagi sedap kalau makan keesokkan harinya...lagi moist gitu! I baked this banana cake before sahur pada hari Jumaat. Then bawa ke rumah my mama sebab nak berbuka puasa beramai-ramai.......so, u guys....cubalah la yea kalau ada pisang yang terlebih2 kat rumah u all tu.....:-))

Resepi Banana Cake Yummy!!!!

BAHAN-BAHANNYA :-)

250 g tepung gandum*
1 camca teh soda bicarbonate*
1/2 camca teh garam halus*(*digaul rata dan diayak)
150 g gula halus
5 biji telur gred A
225 g mentega, dicairkan dan biar sejuk
300 g pisang emas + 1 camca teh vanilla, dilenyek halus

Cara penyediaannya:-)

1. Panaskan oven pada suhu 170C. Lenser bund-pan dengan mentega, tabur tepung rata dan ketuk keluar lebihan tepung. Ketepikan.
2. Putar gula dengan telur (kesemuanya) dan putar dengan kelajuan tinggi hingga adunan naik dan pekat (seperti adunan baulu). Perlahankan speed dan masukkan pisang lecek, gaul rata
3. Masukkan tepung berselang seli dengan mentega cair tadi. Buat hingga siap dan gaul rata. Tuang dalam tin yang telah disediakan. Bakar 5o minit atau hingga masak, mengikut oven masing2.
4. Uji kek dengan cake tester di bahagian tengah kek, jika keluar bersih, tanda kek dah masak. Biar kan kek sejuk sedikit, longgar2kan dari tin dan terbalikkan. Sejukkan sepenuhnya atas jaringan sebelum dihidang..

Dark Chocolate Cake...

Baked this cake for makan-makan after Majlis Tahlil & bacaan Yaasin di office petang tadi....

DARK CHOCOLATE CAKE

Ingredients

• 2 cups boiling water
• 1 cup unsweetened cocoa powder
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 1/4 cups white sugar
• 4 eggs
• 1 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Source : Allrecipes.com

Pandan Cheese Cake...

Gara- gara semalam tak bake...today I baked okay!....Selongkar apa yang ada dalam fridge...guna je apa yang ada....maka terhasillah this Pandan Cheese Cake....rasanya sedap...omputih kata just nice gitu!...

Resepi Pandan Cheese Cake....

BAHAN-BAHANNYA :-)
200 ml susu segar
4 keping slice cheese
70 g mentega
70 g gula halus
70 g tepung gandum, diayak
4 biji telur
1 tspn pandan flavour
Sedikit pewarna hijau
1 tspn vanilla

CARA-CARA PENYEDIAANNYA :-)

Potongkan slice cheese dan masukkan ke dalam susu segar, panaskan susu dan kacau hingga keju larut, masukkan mentega, pandan flavour dan sedikit pewarna hijau, kacau rata dan sejukkan (guna kaedah double-boiler ya)

Putih dan kuning telur diasingkan, pukul kuning telur hingga pucat dan masukkan no. 1, kacau rata. Masukkan tepung dan gaul hingga sebati. Ketepikan.

Putar putih telur hingga berbuih, masukkan gula halus dan putar hingga menjadi meringue. Kaup balik meringue ke dalam no.2 dan masukkan esen vanilla, gaul hingga rata.

Tuang dalam tin yang telah disapu mentega, letak tin dalam bekas lain dan tuang sedikit air hangat (kalau guna tin spring foam, sila balut bawah tin dengan aluminium foil, utk mengelakkan air masuk).

Bakar dalam oven yang telah dipanaskan pada suhu 170C selama 20 minit, kemudian turunkan suhu kepada 140C dan bakar lagi selama 40 minit. Bila masak, keluarkan kek dari tin dan sejukkan sebelum dipotong dan dimakan!

Middle E merupakan co-chef I tau....sentiasa menyibukkan dirinya bila I baked!.....Rasanya tak lama lagi Middle E boleh bake cake for me one fine day...just tunggu je la....:-))

Devil's Food Chocolate Cake.....

Make this DFCC for my senior kat University dulu.....last minute order but I managed to bake this DFCC...itupun sebab bahan-bahan ada kat rumah. Recipe kat bawah ya.....

Devil’s Food Cake
From Cupcakes by Shelly Kaldunski

1 cup flour
¼ cup unsweetened cocoa powder
¾ tsp baking soda
¼ tsp salt (add only if you use unsalted butter)

½ cup coarse white sugar
½ cup brown sugar
4 tbs unsalted butter (I used salted butter), 4 tbs is approx 60gm
1 large egg
1 tsp vanilla
½ cup lukewarm water
¼ cup buttermilk (if you dont have butter milk, just add ½ tbs vinegar to ½ cup of milk, let it stand for 5-10 minutes)

Method
1. Sift flour, cocoa powder, baking soda and salt in a bowl.
2. Cream butter, white sugar and brown sugar until light and fluffy.
3. Add egg and vanilla, beat until combined.
4. Add flour mixture, alternate with water and buttermilk, beat on low speed.
5. Beat for another 30 sec until combined.

Chocolate Ganache
250gm dark chocolate
250ml whipping cream
A pinch of salt
1 tbs butter

Method
1. Heat whipping cream using double boiler until bubble. Add chopped dark chocolate, stir until melted, add butter and salt.
2. Let it cool, keep it refrigerated for at least 1 hour.

Lemon Cake...

I ingat nak baked Sicilian Orange Cake...tapi yang ada dalam freezer I hanyalah ada lemon. So, I just tweak the original recipe dengan orange to lemon.....I baked this cake jam 5 pagi tau gara-gara teringin nak makan masa buka puasa sehari sebelum tu.....Rasa? Sedap tau...recipe kat sini ya...just orange ditukarkan dengan lemon....Happy Baking!!!

Lebihan cake ni, I bawa ke office...buat jamu kengkawan!

Molten Chocolate BabyCakes....

I memang suka dengan Nigella Lawson tau. Masak main campak-campak je dan pasti hasilnya boleh kasi orang meleleh air liur gitu......dah minah tu seksi....pergh!!!! I like...:-)) This recipe I amik daripada buku dia Nigella's How To Be A Domestic Goddes....

Kunun-kununnya I ni berangan macam Nigella Lawson la...I wish I can cook and bake like her.....Okay...malas nak coleteh banyak-banyak....ni recipe dia...selamat mencuba!!!

Molten Chocolate Babycakes

Ingredients

50g soft butter

350g best dark chocolate

150g caster sugar

4 large eggs

1 tsp vanilla extract

50g plain flour

pudding moulds

Method

1. Preheat oven at 200C, grease moulds with butter and line with baking paper.

2.Melt dark chocolate and let cool.

3.Beat butter and sugar. Add in vanilla, add in eggs one by one.

4.Pour the melted dark chocolate and lastly fold in flour. Divide equally amongst moulds.

5.To bake I warmed my baking tray first in the oven while the oven was heating. Then, I quickly took out the baking tray and arrange the moulds filled up with the batter.

6. Bake for about 10 to 12 minutes.

This dessert is best served warm with vanilla ice cream...marvellous!!!!

Old Fashioned Chocolate Cake....

• • My best friend, Ainy minta I tolong buatkan chocolate cake for somebody yang celebrate birthday last Friday. Last minute order but still managed to bake this chocolate cake. I buat sikit kelainan dengan meletakkan filling blueberry di antara layer chocolate cake ini dan barulah disalut dengan chocolate frosting....recipe ada kat bawa ni ya....:-))
  • 
    

    Ingredients

    • 1 cup butter
    • 1 cup water
    • 4 tablespoons unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour

• 1/2 cup butter
• 4 tablespoons unsweetened cocoa powder
• 1/3 cup buttermilk
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 pinch salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, melt 1 cup of butter. Stir in 1 cup water and 4 tablespoons cocoa powder. Remove from heat and set aside.
2. In a medium bowl, dissolve the baking soda in 1/2 cup of buttermilk. Stir in the eggs and vanilla. Mix in the cooled cocoa mixture.
3. In a large bowl, sift together the flour, sugar, cinnamon and salt. Make a well in the center and pour in the cocoa buttermilk mixture. Stir until blended. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Ice the cake with Buttermilk Pecan Icing while it's still warm.
4. For the icing: In a large saucepan, melt 1/2 cup butter with 4 tablespoons cocoa. Stir in 1/3 cup buttermilk, and heat until almost boiling. Stir in confectioners' sugar, vanilla, salt and pecans. Remove from heat. Mix well and pour over warm cake.

Source : Allrecipes

Sicilian Orange Cuppies...

Actually resepi ni untuk cake...tapi saje-saje je I buatkan dalam bentuk cuppies....Lagi senang nak ngap....dan takmenyesal I buat this cuppies dan pasti akan buat lagi. Semua orang kat rumah ni suka!!!......Nak resepi...sila-sila

Resepi SICILIAN ORANGE CUPPIES......

Sicilian Orange Cake Recipe
(Adapted from Rick Stein's Mediterranean Escape)
Makes 1 x 22-cm cake, to serve about 8

Ingredients

250 g lightly salted butter, at room temperature, plus extra for greasing

250 g caster sugar

4 medium eggs

1 1/2 tsp finely grated orange zest

250 g self raising flour

85 ml freshly squeezed orange juice

For the icing:

125 g icing sugar

5 tsp freshly squeezed orange juice

Method

1. Preheat the oven to 170C. Grease and line a 22-cm clip-sided round cake with non-stick baking paper.
2. Using an electric whisk, cream the butter and sugar together for 4-5 minutes until very pale. Beat in the eggs, one at a time, beating very well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice.
3. Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 45-50 minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.
4. Leave the cake, in its tin, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.
5. For the icing, sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices, and store any leftovers in an airtight container.

Adalah 6 ketul cuppies yang I letakkan choc chips...request from Eldest & Middle E. I makan seketul....sedap jugak tuuuuuu....

Layan bersama secawan Earl Grey Tea.....:-))

Buttermilk Chocolate Cake for Mr E....

I buat this chocolate cake just for Mr E sempena his birthday last week.....This chocolate cake almost perfect la pada anak tekak I....tak caya...cubalah buat tau!!!! NI resepinya...

Resepi Buttermilk Chocolate Cake..

Bahan-banhannya :-))

2 cups flour

2 cups sugar

1 1/2 tsp baking soda

1 cup buttermilk

1 cup vege oil

1 tsp salt

1 cup boiling water

2 medium eggs

1 1/2 tsp vanilla

Cara-caranya:-)

1. Panaskan oven 300"F (slow bake for chococale cake recipe tau)...

2. Siapkan pan 9"x3"...

3. Whisk semua bahan2 tersebut dengan kelajuan yang sederhana dan tambahkan kelajuan sehingga batter menjadi lembut dan sebati...

4. Masukkan batter ke dalam pan.

5. Bakar selama 1 jam....after that check cake..kalau dicucuk..dan ada cake yang melekat kat lidi..blom masak, tapi kalau takde yang melekat..dah masak la tu...

6. Sejukkan cake dan sapukan choc ganache serta hiaskan dengan white or dark choc serta strawberry di atasnya....

My Choc Butter Cake...

Butter cake adalah cake yang easy peasy untuk dibuat....pastu pulak rasanya pasti tidak mengecewakan. Kali ni I bereksperimen untuk menghasilkan Choc Butter Cake pula......nak resepi....ambil la...:-))

Resepi My Choc Butter Cake...

Bahan-bahannya:-)

170g butter

150g castor sugar

3 eggs

170g flour

1/4 tsp baking powder

40g choc cooking

40ml fresh milk

1/8 tsp baking soda

Cara-cara penyediaannya:-)

1. Panaskan oven 180'C

2. Siapkan pan

3. Cairkan choc cooking bersama-sama fresh milk secara double boil.

4. Then, masukkan soda. Sejukkan.

5. Whisk butter, sugar until kembang then masukkan eggs one by one okay!

6. Masukkan pula flour, baking powder ke dalam no 5 then kacau sehingga sebati.

7. Bahagikan batter kepada 2 bahagian: 1 bahagian masukkan batter choc cooking dan 1 bahagian dibiarkan kaler asal ya.

8. Masukkan kedua2 batter tadi ke dalam pan dan dibakar selama 30 minit.

9. Dah masak, biarkan sejuk dan ready utk dimakan....

Selamat Mencuba!

Hummingbird Cake

So lovely nama cake ni....Hummingbird Cake. Another easy peasy cake from me. So simple but delish gitu....tak perlu guna mixer bagai pun.....Sangat sesuai untuk birthday, anniversary atau any event....happy baking!

Hummingbird Cake Recipe...

Ingredients

• 2 cups self-raising flour
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon ground cinnamon
• 1 cup brown sugar
• 1/2 cup desiccated coconut
• 1/2 cup pecan nuts, chopped
• 2 eggs, lightly beaten
• 1 cup mashed banana (you will need 2 large, ripe bananas)
• 3/4 cup sunflower oil or canola oil
• 450g can crushed pineapple in natural juice, well drained

• Cream cheese icing

• 60g butter, chopped
• 125g light spreadable cream cheese
• 1/2 teaspoon vanilla essence
• 1 1/2 cups pure icing sugar, sifted
• toasted shredded coconut or chopped pecan nuts

Method

1. Preheat oven to 180°C. Grease and line the base of a 6cm deep, 22cm (base) springform cake pan.

2. Sift flour, bicarbonate of soda and cinnamon into a large bowl. Add sugar, coconut and pecans. Stir to combine.

3. Combine eggs, banana and oil in a large jug. Add egg mixture and pineapple to flour mixture. Using a large metal spoon, gently stir to combine. 4 Spoon batter into pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan for 5 minutes. Release side and transfer to a wire rack to cool completely.

4. Make cream cheese icing Using an electric mixer, beat butter, cream cheese, vanilla and icing sugar until smooth.

5. Spread icing over cake. Sprinkle with toasted coconut. Slice and serve.

Notes

• Variation: This cake is also delicious topped with a butterscotch icing: beat 185g light spreadable cream cheese, 1 teaspoon vanilla essence, 1 cup pure icing sugar and 1/2 cup dark brown sugar until smooth.

  Source : Taste.com.au