Author: Ting-a-ling

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 …

Gluten-free peanut butter cookies

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My love for peanut butter is about the same as my love for dark chocolates. I know that it is a little disgusting, but I eat peanut butter by the tablespoons straight from the jar. Do not freak out because I have my own personal bottle of peanut butter, so that contaminated bottle belongs solely to me. Ever since I’ve discovered natural peanut butter (Pic’s peanut butter to be specific), I could no longer go back to the usual peanut butter. One of my friends made this peanut butter cookie for placement a couple of weeks ago and I loved it so much that I asked her for the recipe. It does not require any flour at all! In fact, its like baking peanut butter and adding chocolate chips into it. When it comes to baking, do not use natural peanut butter, instead use the usual commercial type of peanut butter. This cookie is so easy to make and does not require resting the dough over night that it can be made as and when …

THE chocolate cake

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I ran out of titles for chocolate cakes. I was thinking… the old fashion chocolate cake? The classic chocolate cake? Or maybe just THE CHOCOLATE CAKE? If you have any ideas, feel free to share. As some of you may know, my baked goods can be purchased at Hangry Ting and this is one of my signature cakes. To me, what makes a good chocolate cake is the texture – it must be moist, light and fluffy. Once you have a good chocolate cake batter, you can pretty much use it for any occasion and with any kind of frosting. This batter is super easy to make and it goes well with cream cheese frosting, chocolate ganache and even whipped chocolate cream. Ingredients for the cake  200g unsalted butter (room temperature) 150g caster sugar 3 eggs 150ml buttermilk 1 tbsp honey 220g self-raising flour 1/2 tsp salt 40g cocoa powder 1 tsp vanilla essence 1 punnet of strawberries (optional) 50g dark chocolate melted Ingredients for the frosting 300ml whipping cream 50g caster sugar 2 tbsp cocoa powder …

Chocolate pound cake

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Baking has always been my therapy. I bake when I’m happy, sad, stressed or bored. Lately, I’ve been feeling out of sorts. Just didn’t feel like baking or doing anything. Even my yoga practice has gone out the window; from practicing six times a week, it became twice a week and sometimes I can’t even complete the whole primary series. To get myself out of this rut, I’ve decided that I shall make a nostalgic cake – chocolate pound cake. My earliest memory of chocolate pound cake is actually Sara Lee Chocolate Pound cake. It can be found in supermarkets. As a child, I loved that cake – I probably won’t like it as much now but back then, it was such a treat to get a slice of that cake. It was one of my favourite snacks growing up and I would always ask my parents to get it when they went to the supermarket. I usually find that the simpler the cake, the more beautiful it is. It is also a reminder to enjoy …