Butter Cake | Soft Simple Yummy
Every now and then, something as simple as this Butter Cake makes an otherwise dull day into something to look forward to. It is so easy to make, and you probably already have all the required ingredients in your pantry already! You can dream it up and serve it within an hour. This cake is perfect with a cup of tea or coffee. It also makes for a simple base cake to decorate with fondant or buttercream. You can make cupcakes with the batter too. To play around with the recipe you can add grated orange or lemon zest to the batter.
Butter based cakes become denser upon refrigeration. Although I dont mind this at all, you might want to let it come to room temperature if taken out of the fridge.
I dedicate this recipe to my friend Afrah 🙂
Kek Lapis – Indonesian Layer Cake
Kek Lapis – Indonesian Layer Cake, although not difficult to make is certainly a labour of love. Each layer of cake batter is precisely measured and baked under the watchful eye till light brown and then this process is repeated patiently, till all the batter is used up!
This is my 4th attempt at making this delicious ‘layered’ version of butter cake. Some versions use only egg yolk. This version however uses whites as well. Quite pleased with the results. Next time, I think I will make the video on this. I love to see how the layers peel away from each other. Anyone will appreciate the effort, if you make this cake. And it is so yummy with some coffee or tea! This Indonesian Cake is very popular in Singapore and Malaysia too!
Spanish Orange Cake | Gluten free and Fat free
This ‘ Spanish Orange Cake ‘ is one of my favorite Gluten free recipes! The cake is so moist and light at the same time. It’s perfect at tea time or with a cup of coffee. Invite the girls over for this one! Very easy to make. This cake uses unpeeled oranges that have been boiled till very soft, the day before. The cold oranges are then crushed after removing any pith (white fibrous part) or pits (seeds) to prevent the cake from tasting bitter. Boiling the orange actually boosts the orange flavor which sort of dissipates while bakingif you use freshly crushed orange (I tried). If you love Orange desserts , you will love this cake!
I love recipes with some added mystery and intrigue to them, don’t you? Unravelling the secrets to how world famous dishes came into existence. Imagining how the original was and how it compares to the current standards.. I find it all so exciting!
The Black Forest Cake, one of the most celebrated cakes in the world, dates back to the 16th century. Known as Schwarzwälder Kirschtorte in Germany, its country of origin. Quite a tongue twister, eh? Schwarzwälder kirsch torte, translated means Black Forest Cherry Torte or Gateau in German.
The cake is presumed to be named after the Black Forest (Schwarzwald) mountain range in Southwestern Germany, perhaps because it evokes a mysterious dark fantasy, born from the ‘fairy tale’ like forest ranges. The name might also be connected to the specialty liquor known as Schwarzwälder Kirsch(wasser) which is indigenous to that mountainous region. Distilled from tart cherries, this unique ingredient, with its distinct ‘cherry pit’ flavor and alcoholic content gives the cake its rich flavour.
Although Kirsch is the traditional liquor used in this cake and is mandatory in Germany, in many countries like North America, India and the Middle East, it is made with rum or without alcohol. The main components are chocolate sponge cake, with layers of whipped cream and cherry ( canned, glaced, fresh OR maraschino). The cake is also lavishly decorated with piped cream, cherries and chocolate shavings.
This is my version of the delectable Black Forest! I use a combination of vanilla and chocolate whipped cream, fresh and glaced cherries, dark chocolate shavings and the best, softest delicious chocolate sponge cake ever! It remains moist and you will not miss the missing alcohol or heavy fruity syrup. What I love about this cake, is that you don’t even have to be a pro at decorating, the cake looks beautiful nonetheless. Follow my video tutorial to make this perfect, delicious Black Forest Cake! SCROLL DOWN to watch the VIDEO.
Homemade Burger Buns
Home Made Burger Buns. You know they really aren’t that hard to make. Even if you are new to bread making. Most of the hassle lies in the waiting for the dough to rise. I have made these buns over a dozen times, and they have never failed. I made them in different sizes. With and without sesame seeds, because Nunu is allergic to sesame seeds. The girls like these buns freshly baked with butter too! The buns are soft and chewy with the perfect crumb.
And here’s how my Burger looks, homemade bun and all.
Hummingbird Cake – One Glorious Cake
One thing is for sure, this cake will make you hum with delight. Is that why it is called the Hummingbird Cake? It was actually named so, in a 1978 edition of Southern Living Magazine. There is however, no explanation offered about the name. Could it be that its moist delicious sweetness attracts you to it like em hummers? Who knows? What is important my dear foodies out there, is that it truly is delicious!
The classic recipe consists of an awesome large 3 tiered cake. Pineapple, Banana, Pecans and Cream Cheese Vanilla Frosting.
There are some theories that the recipe originated in Jamaica : where a recipe was published in 1969 called the Doctor Bird Cake. The ‘Doctor Bird’ is a type of hummingbird, indigenous to Jamaica and is the National Bird of Jamaica. So it is quite fitting. This cake is said to have the same ingredients.
However, having shot to fame in the Southern Living Issue, being one of its most requested recipe. And having won many ribbons at many a country fair – It is one of the youngest members in ‘Southern Cakes’ repertoire. It is indeed famous for being a Southern Favorite!
I have changed the recipe a bit because I truly don’t believe it needs to be as sweet as the original.. it is still very sweet. And delicious… if I didn’t mention that earlier 😉
I love this cake because it is one of those easy stir and bake cakes, you don’t need a fancy mixer or beater for this.
Baklava with Pistachio and Cashew Nut
I reach for my favorite Mediterranean sweet, Baklava – happy and feeling naughty all at the same time. The calories are scary to say the least. However they are so ridiculously delicious, I just can’t resist them! A little bit of indulgence is a good thing – once in a while. What’s your guilty pleasure? Please share your food indulgences here.
This Baklava with Pistachio and Cashew Nut consists of flaky, crumbly, buttery filo pastry, layered with a buttery, nutty mixture sweetened with an Orange Blossom Water scented Sugar Syrup.