Skip to main content
logo
Food Advertising by

Fruit Pastry Cake ~ Revisited


I made this again for a friend's birthday.  I doubled the recipe and made it into a 9 inch square cake.  As it's thicker and bigger the cake took an extra 10 mins. baking time and do remember to cover it with foil for the remaining 15 mins.  As it is now, compared to my previous post, this cake is more brown. 



Before and after baking.



After applying some 'make-up' ..... it certainly  looks pretty!




Do check out the  Recipe from here.

Comments

  1. Cheah...what a great friend you are..I also wish I have someone to bake a birthday cake for me for once :p Your cake looks great :) and I am sure your friend is happy with it :)

    ReplyDelete
  2. wow Cheah!! this cake looks so good.. i m sure your friend loves it very much!

    ReplyDelete
  3. everyone seems to love making this cake. I got to make one too...hmmm Yours look really good :D

    ReplyDelete
  4. Looking at your beautiful cake makes me want to make one again:D This is a very nice cake indeed, my family love it very much.

    ReplyDelete
  5. your friends lucky to have you as a good baker!

    ReplyDelete
  6. I will try and make this cake one day too :0

    ReplyDelete
  7. Elin
    Yes,my friend liked it!

    Claire
    Yes, luckily it was big enough to be shared!

    Zoe
    Yes, welcome aboard!

    Jeannie
    Since your family likes it, no harm in baking another!

    Sonia
    I think a home baked cake is a suitable present for a birthday.

    Penny
    Yes, try it and you won't regret!

    ReplyDelete
  8. Cheah, I love to bake this cake too! Not one time but three times... ;DD

    ReplyDelete
  9. this is a cake that best to bake for friends, delicious and pretty look. You are such a good friend, wish I have friend like you can cook and bake so well.

    ReplyDelete
  10. very pretty indeed! I bet it taste even better!

    ReplyDelete
  11. wow, i havent thought of this cake for a while. thanks for the reminder, i shall revisit it soon enuff!

    ReplyDelete
  12. Anncoo
    This cake is truly addictive, tastewise and also it's pretty!

    Jess
    I'm just experimenting with my cooking and baking to keep myself occupied! Lots of room to improve and learn from other bloggers!

    3 hungry tummies
    This cake tastes great as it's not overly sweet.

    Sanjeeta
    Thank you.

    crustabakes
    Thanks for dropping by! Will hop over to your blog soon!

    ReplyDelete
  13. It's Christmas when I see this cake.

    ReplyDelete
  14. Love the 2nd pic, gorgeous cake!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hup Toh Soh (Chinese Walnut Biscuits) ~ CNY 2020 核桃酥

These Hup Toh Soh (Chinese Walnut Biscuits) are without hup toh/walnuts.  I do remember from young that the traditional Hup Toh Soh that I ate those days were quite big, around 4 inches in diameter or because I was small and to me everything looked big!  They were made with lard and were very crunchy but there wasn't any trace of hup toh in them and nobody asked why.   Although these biscuits are without walnuts, they are still crunchy and yummy.  If you are allergic to nuts, this is a recipe for you.  Give this a try for the coming Chinese New Year.
However, if you would like to have a recipe of  Hup Toh Soh with walnuts, do hop in 'here'.





Hup Toh Soh  (Chinese Walnut Biscuits)  ~   CNY 2020  核桃酥

Ingredients
300 gm plain flour                                                                        100 gm caster sugar125 ml vegetable oil (may need a bit more or a bit less)1/8 tsp salt1 tsp baking powder1 tsp sodium bicarbonate1 egg beaten to glazeMethod Sieve flour with the ba…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Nestum Raisin Cookies ~ CNY 2020 麦片葡萄干饼干

There is a huge variety of cookies come every Chinese New Year and this time I'm sharing with you a very simple and easy to make Nestum Raisin Cookies.  The ingredients are very basic for any cookie recipe but the star ingredient is of course, Nestum.  Crunchy and crispy Nestum Raisin Cookies to serve your guests this Chinese New Year and I hope you will like it!



Nestum Raisin Cookies ~  CNY 2020   麦片葡萄干饼干
Ingredients
250 gm butter140 gm caster sugar280 gm self-raising flour1 egg yolk40 gm Nestum60 gm raisins1/2 tsp vanillaa pinch of saltMore Nestum to coatMethod Beat butter and sugar till creamy, add in the egg yolk and vanilla, mix well.Sift in the flour, add in the nestum and raisins.  Mix well.Pinch some dough about the size of a 20 cent coin, lightly roll onto some Nestum to coat and place onto a parchment lined baking tray, about an inch apart.Bake in a preheated oven @ 180 deg.C for about 10 to 15 mins.  Let cool for a minute before removing onto a wire rack to cool completely…