Awesome Yam Cake…

Preparation Time: 2 hours

Cooking Time: 1 hour

Serving for 10 to 15 persons

Ingredients

300 g Rice Flour

600 g Yam

1 Tbsp Dim Sum Flour

300 g Pork

300 g Dried Shrimp

300 g Chinese Sausage

8  Dried Shitake mushrooms

1 tsp five spices powder

6 bowls of hot water

1 Tbsp pork oil/lard (can use shallot and garlic oil for substitute)

3 tsp salt

2 tsp sugar

2 tsp sesame oil

Method

1. Cut the yam in cubes of 2 cm X 2 cm, use oil to stir fry for about 3 mins. Remove from wok and add 5 spices powder to marinate for about 30 mins.

2. Mix the yam with the lard and steam for 20 mins.

3. Heat wok and stir fried the dried shrimp, mushroom and pork for about 10 mins.

4. Add rice flour and tim sum flour in a bowl. Add salt, sugar and sesame oil and mix with 3 bowls of hot water.

5. Remove the yam from the steamer, add the dried shrimp, mushroom and pork with the 3 bowls of hot water and flour mixture.

6. Mix them well and pour over a tray and steam for about 1 hour.

7. Remove the cooked yam cake and add shallot and garlic oil on the top of the cake.

Let’s get CHEEZeeeeee… cake

Preparation Time: 40 mins

Ingredients for cream cheese mixture

500 g cream cheese

60 g caster sugar

2 cans (about 900 g) of crushed pineapple

1 Tbsp freshly squeezed lemon juice

300 g thickening cream (whipped)

2 Tbsp gelatine powder, mixed with 5Tbsp water and double-boiled until dissolved

Ingredients for base

150 g digestive biscuit (crushed)

100 g melted butter

50 g cashew nuts (crushed)

Method

For Base: Mix the crushed biscuit with cashew nuts and melted butter. Press into a 8″ round spring form baking tin. Chill base in fridge for 20 minutes or leave it outside until the base is firmed.

For whipped cream: Whipped the thickening cream till rich. Leave it in the fridge to chill before use.

For cream cheese mixture: Mix cream cheese and sugar to beat until smooth. Add pineapple crushed and stir well.

Add gelatine, cream cheese mix and thickening cream on to base.

Chill in fridge for at least 3 hours.

Cheezzzzzz Cake

Preparation Time: 30 mins

Serving for 10 persons

Ingredients

8 oz cream cheese

half cup sugar

250 ml sour cream

4 tsp gelatine

450 g crushed pineapple

10 – 12 Digestive biscuits

3 oz melted butter

Method for base

1. Crushed biscuits into fine pieces.

2. Spread on tin base and add melted butter.

3. To speed up the process, put the base in the fridge for 15 mins.

Method for Cream Cheese

1. Cream cheese with sugar.

2. Add quarter cup of hot water to gelatine.

3. Add sour cream and pineapple crush to cream cheese.

4. Mix it well and add gelatine.

5. Pour over the tin with the biscuit base.

For tastier base, add 50g of roasted crushed unsalted cashew nuts.

Oreo Cheese Cake

Preparation Time: 30 mins

Baking Time: 60 mins

Ingrdients

12 Oreo cookies (crushed finely)

10 Oreo cookies (chopped coarsely)

38g melted butter

1 (8 oz) Cream Cheese

50g sugar

2 eggs

½ cup sour cream

1 tsp vanilla essence

 

Method

 

1. Mix finely crushed Oreo cookies with butter in a bowl. Press on the bottom of the springboard pan. Put in the freezer to allow it to set

 

2. Beat cream cheese with sugar until creamy

 

3. Beat eggs, sour cream and vanilla

 

4. Fold in finely crushed cookies

 

5. Spread mixture on the crust

 

6. Bake at 170 degree Celsius for 60 minutes (use foil to cover the top to avoid burnt)

Butter cake with Semolina

Preparation Time: 1 hour 20 mins

Baking Time: 20 to 30 mins

Ingredients

250g unsalted butter

1 tsp salt

250g eggs

250g self raising flour

50g semolina flour

250g sugar

1 tsp vanilla essence

Method:

1. Cream butter and sugar for 30 minutes.

2. Add eggs, vanilla essence and mix with a mixer for another 30 minutes.

3. Sieve semolina and self raising flour.

4. Fold the flour in the mixture.

5. Heat oven 10 minutes before baking at 180 – 200 degrees celsius.

6. Bake cake for 20 to 30 minutes.

Cream Cheese Pound Cake

Preparation Time: 15 mins

Baking Time: 60 mins

Ingredients

3½ cups self raising flour

1½ cups sugar

6 eggs

8 oz cream cheese

¾ cup butter

1 tsp vanilla essence

A pinch of salt

Method

1. Sieve the flour into a mixing bowl

2. Add sugar, eggs, cream cheese, butter, salt and vanilla essence

3. Mix well and beat using a mixer at low speed for 5 mins

4. Heat the oven

5. Pour the mixture in a 9 inch tray and bake for 60 mins or until centre is firm

6. Use a stainless steel pin to check to make sure the centre of the cake is well baked

Fruit Cake

Let’s start the New Year with this awesome recipe…..

Ingredients

8 oz soft flour

8 0z butter

4 eggs

1 tsp baking powder

1 Tbsp honey

1 Tbsp condensed milk

2 oz chopped almond

1 tsp mix spice (apple)

half orange and lemon juice, about 2 oz

half orange and lemon zest or rind

5 oz sugar

8 oz currants

8 oz raisins

8 oz sultanas

Preparation of fruits

Soak the currants, raisins and sultanas with brandy for at least 2 weeks. Preferably 1 month with ¼ to ½ a bottle of brandy.

Method

1. Whisk the eggs and sugar till fluffy.

2. Cream the butter till light and fluffy.

3. Add condensed milk, honey, orange and lemon juice into the butter.

4. Add the egg mixture slowly to the cream butter mixture.

5. Sieve the flour, baking powder and mix spice together.

6. Add ½ flour to butter mixture to ½ mixed fruit and slowly add the rest of the flour and mixed fruit.

7. Bake in moderate heat at 150 degrees for 1 hour.

8. Bake in lower heat at 100 degrees for 30 mins.

 

Butter Cake

Baking Time: 30 – 45 mins at 250 degrees

Preparation Time: 1 hour 10 mins

Ingredients

250 g butter

200 to 250 g sugar (depends on your sweet tooth …. :p)

250 g eggs

250 g self raising flour

1 tsp vanilla essence

Method

1. Cut butter into cubes and add sugar in mixing bowl

2. Beat mixture at medium speed for 1 hour till light and creamy

3. Beat eggs, add in butter mixture with vanilla essence and beat for another 2 mins

4. Sift flour and fold in the mixture

5. Heat oven at 250 degrees before baking cake for at least 45 mins

Sinful French Chocolate Cake

Preparation and baking: 60 mins

Serving for 10 – 15

Ingredients

9 ounces Bittersweet/Semi-sweet Chocolate Chip (Recommend to use Hershey)

8 ounces Unsalted Butter

100g Fine Sugar

2 Tbsp Brandy

5 Eggs

1 Tbsp Plain Flour

Method

1. Preheat oven to 180 and put a tin of hot water. This tin has to be larger than the spring form tin.

2. Grease a 23 X 5 cm spring form tim.

3. Line bottom with non-stick baking paper and grease the paper.

4. Wrap bottom and side of tin in foil to prevent water seeping into cake.

Preparation of Chocolate mixture

1. In a saucepan, over a low fire, melt chocolate, butter and sugar. Stir frequently until smooth. Cool slightly and stir in the brandy.

Preparation of Cake mixture

1. In a large mixing bowl, beat eggs lightly for 1 min.

2. Fold in flour and then the chocolate mixture.

3. Pour it into spring form tin.

4. Put it into the tin filled with boiling water.

5. Bake for 40 mins.

This is best serve every time warm and with vanilla/chocolate ice cream.