Year: 2016

Orange zucchini loaf

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This spring I was given the biggest zucchini that I’ve ever seen in my life. It came straight out from my uncle’s garden and he passed it to me to make zucchini bread. I’ve already made 4 zucchini bread and only used about 1/3 of the zucchini. Since I had so much zucchini and time in my hands, I’ve tried out four different recipes to see which one tasted the best. The first one was with greek yoghurt, the second with orange juice, the third with coconut milk and the last one with coffee (which turned out really yucky). In the end, the second option tasted the best so I’m going to share that recipe with you today! Orange zucchini loaf Preparation time: 20 min Baking time: 40min or when skewer comes out clean Nutrition per slice (10 servings) Ingredients 200g self-raising flour 50g brown sugar 50g caster sugar 220g zucchini (grated) 1 tsp cinnamon powder 0.25tsp nutmeg powder 1 tsp vanilla essence 2 tbs maple syrup 2 eggs Zest 1 orange 80ml orange juice …

Cinnamon nutella cake

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My latest toy – vintage bundt cake tin from William Sonoma. I’ve been eyeing on this cake tin for quite a while and when it had 20% discount, I knew that I had to get my hands on it (very Singaporean I know). This cake tin is the heaviest tin I’ve ever held but it has such an even heat distribution that cooks the cake beautifully. Today I’ve decided to add one of favourite indulgence into the cake – Nutella. I don’t normally allow myself to buy Nutella because I tend to eat it straight out from the bottle so the only way to finish the chocolate quick is to use it in my baking. I was very generous with the spread of Nutella in the cake and who doesnt love a huge chunk of Nutella in the middle of their cakes? Cinnamon nutella cake Preparation time: 20 min Baking time: 30min or when skewer comes out clean Nutrition per slice (12 servings) Ingredients 120g unsalted butter 100g caster sugar 200g self raising flour 1 tsp …

Orange poppy seed cake

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Spring is here and it’s time to experiment on some light and tangy cakes! I’ve always loved the taste of oranges and I thought hmm… let’s make an orange and poppy cake for tea today. One thing I love to use in my cakes is yoghurt. You can use greek yoghurt or vanilla low-fat yoghurt or even buttermilk – they help to make the cake light and moist. This also means that you can cut down on butter slightly so you’ll feel less guilty when eating! Orange poppy seed cake Preparation time: 20 min Baking time: 40min or when skewer comes out clean Nutrition per slice (8 servings) Ingredients 150g unsalted butter 120g caster sugar 300g self raising flour 3 large eggs 150ml yoghurt 125ml freshly squeezed orange juice – about 1 orange Zest 1 orange 1 tsp vanilla essence 1 tbs poppy seeds Directions Preheat the oven to 160 degrees Grease an 8 inch bundt ring tin Beat the butter and sugar until light and fluffy Add in the 3 eggs gradually, beating throughly …

Baby chocolate eclairs

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For some strange reason, I had a sudden urge to bake yesterday and I thought, let’s try making eclairs for my dinner party later that night. So I dug out a cookbook of mine and went online to watch videos on how to make eclairs. I’ve always thought that eclairs were challenging to make but after trying it out myself, it turned out to be very easy and fool-proof. Things that you need to make eclairs are pipping bags with a large round tip and a middle round tip. I always struggle with pipping bags – just not good with it and I made a mess in the kitchen haha. You also need a flex edge beater to make the eclairs. To make the eclairs, start off by making the custard first as it takes time for the custard to set. To make the custard, mix all the dry ingredients into the milk first before heating the milk up. This allows the corn starch to dissolve. You can use skim milk but honestly whole milk makes the …