Italian Apple Cake

I was inspired by Ann to attempt this Italian Apple Cake as I was hooked when I saw the layers of apple in her cupcakes. I didn't make cupcakes though but pour all the batter into a springform pan to make a whole cake instead. I waited eagerly for the cake to cool before cutting it up to see how the apples will appear and was delighted with the result. Thanks for sharing this recipe, Ann.

This is a cake for all occasions and serves well with a pot of plain hot tea. To make this whole cake, I made 1.1/2 of the following recipe.

Recipe for Italian Apple Cake (Adapted from Anncoojournal)

Ingredients

270 gm butter
200 gm caster sugar
270 gm plain flour
3/4 tsp baking powder
1.1/2 tsp cinnamon
3/4 tsp vanilla
6 green apples, cored and sliced with skin intact
4.1/2 eggs, lightly beaten

Method

Cream butter, sugar and vanilla till light and creamy.
Add in eggs little by little.
Fold in the sifted flour, cinnamon and baking powder by hand.
Add in the sliced apples and mix well into the flour mixture.
Pour the batter into a lightly greased and flour dusted 23 cm springform pan.
Bake for 50 mins., till golden brown and use a skewer to test if it comes out clean.
Remove from oven, let cool in pan before unmoulding and cooling it completely on a wire rack.

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade. Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last. It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!

Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence. Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of Kai Chai Paeng. However, I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.

Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root. I like that the lotus root stays crunchy and blends well with the equally crispy wood ear fungus. A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...

No-Frills Recipes ... cooking, baking & excerpts on travel

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