Month: July 2018

Mini maple syrup bundt cakes

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I bought this William Sonoma mini bundt cake tin last year and to be honest, I struggle with it. The cakes do turn out pretty but it is so difficult to clean. I literally use a tooth brush and spend 15 minutes trying to get rid of all the scraps. An absolute nightmare. Besides the washing up, I had lost count of the number of times when my cake got destroyed by getting stuck to the pan. Hence, I rarely use this cake pan. The ingredient of the week is maple syrup. Today, I’ve decided to take the chance to use this difficult cake pan and this time I made sure that I greased the pan properly with oil and flour. Despite my efforts, there were bits and pieces of the cake that got stuck again. Although it does not look perfect, it tasted perfect! Ingredients 100g almond meal 100g self raising flour 50g caster sugar 60ml maple syrup 2 eggs lightly beaten 100g melted butter (unsalted) 1/2 tsp vanilla essence 1/2 tsp cinnamon powder …

Nutella swirl scone roll

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Another Donna Hay recipe – I am obviously obsessed about it. I’ve been picking out recipes to try every week. The original recipe for this was a chocolate swirl scone roll. Instead of using chocolate chips, I’ve decided to use Nutella instead because who doesn’t love Nutella? I actually tried this recipe twice. The first time I really struggled with the texture of the dough – it was extremely sticky and I couldn’t roll it properly without adding more flour. Also, I was very greedy with the chocolate and it ended up more like a Nutella stuffed scone than a Nutella swirl scone. My second attempt with the scone roll was a success. I added more flour to the dough and placed the dough on the floured surface and using a rolling pin (remember to lightly flour the pin), I rolled it out once – making sure that it’s almost like a rectangular shape about 1cm in height. I then used a butter knife and evenly spread the Nutella across it. I was less greedy …

White chocolate coconut cookies

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I think I have too much time on my hands for my current placement. I’ve been baking 4-5 times a week. This was one of my baking projects last week. I love making cookie doughs whenever I am free so that I can freeze the dough and roll it out whenever I feel like having it. Remember, cookie dough taste better when rested overnight. To make this cookie, I used Donna Hay’s recipe again. The first time I made the cookie, it tasted really good but I didn’t like the texture. I found it a bit too hard so I used melted butter and raw cane sugar to soften the cookie. The cookie is now the perfect texture for me and I absolutely love it! Ingredients 125g unsalted butter (melted) 150g raw cane sugar 1 tsp vanilla essence 1 egg 150g plain flour 150g self-raising flour 80g desiccated coconut 100g white chocolate chips Directions  Preparation time: 15 min Baking time: 15 min Cream the melted butter together with the sugar until a uniform mixture In low speed, …

Sweet potato chocolate cake

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My weekend baking project – Sweet potato chocolate cake. Once again, I was recipe hunting on Donna Hay and I came across this recipe. I found it really interesting because firstly, it does not require any oil or butter. Secondly, there was no refined sugar added – the sweetness of the cake comes from the sweet potato and pitted dates. Since sweet potatoes were on specials this week, I’ve decided to give it a try. I made a couple of changes to the recipe. I used plain flour, cocoa powder and pitted dates instead of buckwheat flour, raw cocoa powder and fresh dates. I found it strange to boil the sweet potatoes because a lot of the sweetness would be lost into the water so I steamed the potatoes instead. Even doing so, I found the batter to be lacking in flavour. So I added honey into the cake batter and it made a huge difference! I would say that this cake has got to be the healthiest cake I’ve ever made and it tasted …