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

These steamed banana cupcakes are very delicious, not only are they soft, but very aromatic.  You can serve them for breakfast or for afternoon tea and they still maintain their soft texture.  If you prefer them a bit warm just steam them for a few minutes and they are ready to go! Banana Steamed Cake ~  蒸香蕉蛋糕  (adapted from 'here' ') Ingredients 225 gm cake flour or plain flour 1 Tbsp baking powder 1/4 tsp bicarbonate of soda 3 'L' eggs 135 gm caster sugar 1/2 tsp vanilla 3 very ripe bananas (mashed) 112 ml vegetable oil a pinch of salt Method Sift together the cake flour, baking powder and bicarbonate of soda, salt, mix well. Beat eggs til foamy at low speed, then slowly add in sugar to combine.  Increase speed to medium for about 5 mins. until mixture is pale and reaches ribbon stage. Add in the mashed bananas and vanilla. Fold in the the flour mixture OR you can sift the flour mixture into the egg mixture, in 3 batches, till j...

A Very Happy New Year to one and All  All the Very Best in 2020 This is my first attempt at baking with spelt flour and I was quite skeptical at the beginning for I do not know how the texture of the cake will turn out.  But after reading through the recipe which calls for about half spelt and half self-raising flour, I have more confidence to give it a go.  Spelt is low in gluten and perhaps that's the reason why the recipe calls for only half spelt flour.  The cake turned out swell and the texture was good, soft and moist. Carrot Walnut Cake with Spelt Flour ~   胡萝卜核桃蛋糕 Ingredients 115 gm wholemeal spelt flour 113 gm self-raising flour 140 gm soft or dark brown sugar 4 large eggs 70 gm walnuts, chopped 70 gm sultanas, chopped 300 gm (about 2 medium size) carrots, grated Zest from 1 orange 1 cup vegetable oil 1 tsp baking powder 1 tsp cinnamon a pinch of salt Icing sugar for dusting (optional) Method Line an 8 in...

In Chinese medicine, Osmanthus is well known to detoxify the body, improve dry skin and reduce phlegm.  I like the sweet and fresh fragrance of the Osmanthus and this is a simple recipe.  It's a dessert, it's a snack, it's a breakfast or anything you want it to be.  Enjoy! Osmanthus Chiffon Cake ~ 桂花戚风蛋糕 Ingredients (A) 6 large egg yolks 120 gm plain flour 3 Tbsp honey 100 ml vegetable oil 240 ml hot water 4 Tbsp Osmanthus flowers (B) 6 large egg whites 120 gm caster sugar 1.1/2 Tbsp or 14 gm cornflour Method Boil 240 ml water together with 4 Tbsp dried Osmanthus flowers.  Strain out 160 ml tea and keep the flowers aside.  Let the tea cool. Sift the plain flour twice. Whisk the egg yolks with honey, then add in oil, Osmanthus tea.  Mix well together and then add in the strained Osmanthus flowers to blend in.  Sift in the flour, mix well. Combine sugar and cornflour. In a clean bowl, beat egg whites till foamy, add in half...

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container. Pandan Ombre Butter Cake ~  班蘭牛油蛋糕 Ingredients (A)                                                  230 gm unsalted butter 140 gm caster sugar 200 gm self-raising flour  4 'L' egg yolks 60 ml milk 1/4 tsp van...

I was so pleased when I saw the nice green colour of this pound cake after I removed it from the oven, for true to the recommendation by the lady at the shop where I usually get my ingredients, she assured me that I won't be disappointed.  Yes, it is green and not pale or brownish.  The homemade red bean paste complimented well with the green tea and the cake stayed moist and soft even after three days kept in an airtight container, refrigerated. Matcha/Green Tea Pound Cake ~  抹茶磅蛋糕  (adapted from 'here'. ) Ingredients 150 gm plain flour 1 Tbsp matcha/green tea 1/4 tsp baking powder 150 gm unsalted butter 3 large eggs 130 gm icing sugar Red bean paste for filling Green tea powder or Icing sugar for dusting Method Sift baking powder with green tea powder and plain flour, set aside. Beat butter with icing sugar till creamy. Add in eggs one at a time till well incorporated. Fold in flour in 2 portions.  Mix well. Pour half ...

Loaded with freshly sliced apples, this yoghurt apple cake is moist and slightly sweet.   Before serving I added a sprinkling of powdered sugar on top, which is the 'icing on the cake'! Yoghurt Apple Cake ~   酸奶苹果蛋糕 Ingredients (A) 4 'L' egg yolks 13 gm caster sugar 20 ml vegetable oil 54 gm plain yoghurt 67 gm plain flour (B) 4 egg whites 27 gm caster sugar 2 apples, cored and sliced without skin Method Sift the plain flour, set aside. Beat egg yolks with sugar, add in oil and yoghurt.  Mix well. Beat egg whites till frothy, gradually add in sugar and beat till stiff peaks, but not dry. Fold 1/3 egg whites into the egg yolk mixture, then pour this into the remaining egg whites, mix in well. Pour the batter into an ungreased 8 inch springform pan, tap the pan to remove air  bubbles. Place and arrange the apple slices onto the cake. Bake in a preheated oven @ 180 deg.C for 50 to 55 mins. till golden brown a...

I think it is more appropriate to name this cake just as 'Topo map cake' for the layers in this cake really look like a map.  Layering this cake can be quite challenging as a great deal of patience is required.  But patience and endurance do pay and after the cake is baked and once you sliced it up, you'll be so pleased to see the pretty layers and the colour combination.  Not only does it look awesome, the texture is good too, soft and moist. Topo Map Cake  ~   地图蛋糕 (adapted from 'here' ) A)  250 gm salted butter       100 gm caster sugar       4 large egg yolks       200 gm self-raising flour       60 ml milk       1 Tbsp matcha powder, sifted       1 tsp vanilla       Cocoa powder for dusting B)  4 large egg whites       50 gm caster sugar Method Beat butter, sugar and vanilla till creamy, add ...

A gluten free cake using only almond meal instead of flour.  Texture is moist, soft, dense but not heavy.  You can serve this with a dollop of mascarpone cheese, fresh berries or a light dusting of icing sugar.  Be patient, let the cake sit overnight and it tastes much better the next day.   A moreish treat and a keeper recipe for sure!     Flourless Orange Almond Cake/Torte  ~  没有面粉橙子杏仁蛋糕 Ingredients 450 gm orange (about 2) big ones 6 large eggs 1 tsp vanilla 220 gm caster sugar 1 tsp baking powder 1/4 tsp salt 250 gm almond meal Method Grease and line the base of a 9 inch springform pan.  Grease and dust the sides with flour. Cover the oranges with cold water, bring to a boil.  Reduce heat and let simmer for 2 hours till very soft.  Drain off the water. Once the oranges are cooled,  cut into small pieces, remove seeds.  Put in a food processor to blend. Add in eggs one @ a...

Fruit pastry cakes have been on the blogosphere some time back and it was then the trend to bake fruit pastry cakes.  One can bake a fruit pastry cake with whatever fruits you fancy, they can be canned fruits, fresh or stone fruits.  As for the post that I'm sharing today, I only used one type of fruit and here I've decorated the cake with just segments of Mandarin orange. Mandarin Orange Fruit Pastry Cake ~   橘子蛋糕    Ingredients  100 gm butter 150 gm caster sugar 2 Tbsp yoghurt or sour cream (I used yoghurt) 3 eggs lightly beaten 1 tsp vanilla 1.1/2 Tbsp lemon juice Zest from 1 lemon 210 gm plain flour, sifted 1 tsp  baking powder pinch of salt Mandarin oranges, segments Snow powder or icing sugar for dusting Method Grease the sides and line the base of an 8 inch spring form pan. Sift flour with baking powder and salt, set aside. Beat butter and sugar till well incorporated, add in yoghurt and beat till light a...

Very often nutmeg is used as a spice to enhance the flavour of food be it in cooking or baking.  A friend who  just returned from Penang, gave me a bottle of nutmeg juice. The tangy juice is made into a syrup which can be used to make a refreshing beverage and here I have added it into this chiffon cake.  Although nutmeg has a good many health benefits but during pregnancy, it's unsafe to be consumed in larger doses other than those found in food, for it may cause miscarriage or birth defects.  Not recommended during breastfeeding. Nutmeg Juice Chiffon Cake ~  豆蔻戚风蛋糕  Ingredients (A) 6 egg yolks 65 gm caster sugar 100 ml canola oil 100 ml warm water 50 ml nutmeg juice 200 gm plain flour 3 tsp baking powder 1/2 tsp salt (B) 6 egg whites 65 gm caster sugar Method Dissolve the nutmeg juice with the 100 ml warm water, set aside. With a ball whisk, whisk the egg yolks with sugar till dissolved, add oil and juice, mix well. Sift in p...

This is yet again another of Mrs. Ng's butter cake recipe which I tweaked to add in lemon juice and orange zest.  Soft, moist and full of citrusy flavour, this cake will last for days.... that is, if it can last that long! Orange-Lemon Butter Cake  ~    橙柠檬牛油蛋糕 Ingredients 200 gm self-raising flour 230 gm butter 4 egg yolks 140 gm caster sugar 20 ml lemon juice (2 Tbsp) 40 ml milk zest from 1 orange a pinch of salt 4 egg whites 40 gm caster sugar Method Sift the self raising flour with a pinch of salt, set aside Beat butter and sugar till light and creamy.  Add in egg yolks one at a time till well mixed. Add in sifted flour alternating with the milk.  Add in the lemon juice and orange zest.  Mix well and set aside. In a clean bowl, beat egg whites till foamy, gradually add in sugar and beat till stiff peaks form but not dry. Fold in 1/3 of  the meringue to the egg yolk mixture, mix well, followed by the remaini...

These delightful light-as-air cakes are based on French Financiers and are super easy to make.  I used the basic recipe but adjusted the ingredients for variations.   These dainty cakes can be served as afternoon tea or just with a cup of hot tea or an after-dinner dessert. Lemony Choc Chip Friands  ~  柠檬巧克力费南雪 Ingredients 80 gm melted butter 120 gm icing sugar 60 gm almond meal (ground almond) 50 gm plain flour, sifted 4 egg whites 45 gm choc chips 2 tsp lemon juice (optional) 1/2 tsp baking powder icing sugar to dust Method Sift flour, icing sugar into a mixing bowl.  Add in almond meal, mix well and make a well in the centre of the mixture. Lightly whisk the egg whites till frothy.  Pour the egg whites, lemon juice into the mixture, followed by the melted butter.  Lightly stir to form a soft batter. Scoop the mixture into the greased and flour dusted Friand pan. Bake in a preheated oven @  180 deg.C for ...