Kumquat Butter Cake

I hope when I posted this Kumquat Butter Cake, the word "Kumquat" would not make you jump up saying "Kumquat Again?"  Well, in fact when I text message to my Sister S, she did said it..... Grrrrrr!!

I guess I can called myself the No. 1 Kumquat Lover!  I don't know why, I just loves the citrus aroma and the taste.  It is so delicious.....the jam I made with it, tasted so good on toast, really!!

My family and I loves Butter Cake and in fact I have never posted any butter cake in my blog here.  So here goes for first Butter Cake with Kumquat flavour!   Love it!
I sourced the butter cake recipe from Wendy of Table for 2 ... or more when she posted her Pumpkin Velvety Butter Cake and I made it using kumquat instead pumpkin.

KUMQUAT BUTTER CAKE 
(recipe source with changes from Wendy of Table for 2 .... or more )

Ingredients

200gm sugar
200gm butter
Seeds scraped from 1 vanilla
5 large eggs
300gm cake flour sifted together with 1 tsp baking powder
200gm soft steamed pumpkin flesh (no need to puree )
Handful of pumpkin seeds
1. Preheat oven to 160/180C. Line a 8 inch square pan
2. Beat sugar, butter and vanilla until light and fluffy.
3. Add in eggs, one at a time, beating well after each addition.
4. Add in half of sifted flour, on low speed then beat until well combined.
5. Put in pumpkin and beat until all mushed up.
6. Put in remaining flour and beat until just combined.
7. Pour batter into prepared pan and sprinkle with pumpkin seeds.
8. Bake for 50 minutes or until done when tested with a skewer. - See more at: http://wendyinkk.blogspot.com/2011/01/pumpkin-velvety-butter-cake_26.html#sthash.pCu0FI0k.dpuf

200gm sugar
200gm butter
Seeds scraped from 1 vanilla
5 large eggs
300gm cake flour sifted together with 1 tsp baking powder
200gm soft steamed pumpkin flesh (no need to puree )
Handful of pumpkin seeds
1. Preheat oven to 160/180C. Line a 8 inch square pan
2. Beat sugar, butter and vanilla until light and fluffy.
3. Add in eggs, one at a time, beating well after each addition.
4. Add in half of sifted flour, on low speed then beat until well combined.
5. Put in pumpkin and beat until all mushed up.
6. Put in remaining flour and beat until just combined.
7. Pour batter into prepared pan and sprinkle with pumpkin seeds.
8. Bake for 50 minutes or until done when tested with a skewer. - See more at: http://wendyinkk.blogspot.com/2011/01/pumpkin-velvety-butter-cake_26.html#sthash.pCu0FI0k.dpuf

160gm sugar
200gm butter
1 tsp vanilla extract
5 large eggs
300gm cake flour sifted together with 1 tsp baking powder
200gm sweetened kumquat puree

Method
Preheat oven to 160/180C. Line a 8 inch square pan

In a mixing bowl, beat sugar, butter and vanilla extract until light and fluffy.
Add in the eggs, one at a time, beating well after each addition.
Add in half of sifted flour, on low speed then beat until well combined.

Put in kumquat puree.
Add in remaining flour and beat until just combined.
Pour batter into prepared pan.
Bake for 50 minutes or until done when tested with a skewer. 


Note :  Wendy of Table for Two....or more has advised me that for this Kumquat Butter Cake it is better to add in some baking soda and to reduce 50gm of flour in order the texture of this cake stays buttery moist and soft (in case if you want to make this cake). 

After compiling some photos in my computer, I found out that I have made Kumquat Butter Cake before, (why I can't remember that....I guess I am getting old now), in fact I made it using a bundt pan but I do not know why I did not post it ..... here are some pictures ....

Saw a great info from the Facebook and thought of sharing it with you here.....

 

200gm sugar
200gm butter
Seeds scraped from 1 vanilla
5 large eggs
300gm cake flour sifted together with 1 tsp baking powder
200gm soft steamed pumpkin flesh (no need to puree )
Handful of pumpkin seeds

1. Preheat oven to 160/180C. Line a 8 inch square pan
2. Beat sugar, butter and vanilla until light and fluffy.
3. Add in eggs, one at a time, beating well after each addition.
4. Add in half of sifted flour, on low speed then beat until well combined.
5. Put in pumpkin and beat until all mushed up.
6. Put in remaining flour and beat until just combined.
7. Pour batter into prepared pan and sprinkle with pumpkin seeds.
8. Bake for 50 minutes or until done when tested with a skewer. - See more at: http://wendyinkk.blogspot.com/2011/01/pumpkin-velvety-butter-cake_26.html#sthash.pCu0FI0k.dpuf

200gm sugar
200gm butter
Seeds scraped from 1 vanilla
5 large eggs
300gm cake flour sifted together with 1 tsp baking powder
200gm soft steamed pumpkin flesh (no need to puree )
Handful of pumpkin seeds

1. Preheat oven to 160/180C. Line a 8 inch square pan
2. Beat sugar, butter and vanilla until light and fluffy.
3. Add in eggs, one at a time, beating well after each addition.
4. Add in half of sifted flour, on low speed then beat until well combined.
5. Put in pumpkin and beat until all mushed up.
6. Put in remaining flour and beat until just combined.
7. Pour batter into prepared pan and sprinkle with pumpkin seeds.
8. Bake for 50 minutes or until done when tested with a skewer. - See more at: http://wendyinkk.blogspot.com/2011/01/pumpkin-velvety-butter-cake_26.html#sthash.Xi10iKyY.dpuf

TOSCAKAKA (Swedish Caramel Almond Cake)

Finally life is back to normal now after the non stop baking and cooking for the Chinese New Year.  And I believe everyone had a good time in ushering the Snake year.

What about me?  Hmmm.......I have been lazying around at home though been cooking some good dishes but unfortunately it has been cloudy days during the CNY and not a good time to take good shots.

Well back to my today post, have you heard of a cake called "TOSCAKAKA"?  No?  Me too, until Hui of Butterfly Walz  posted hers and as I read her comments and she rated this cake to be DEEEEELICIOUS!!  I always take her word when she said delicious, means that is delicious and I won't hesitate to think twice whether should I bake it or not.

I wasn't ready to bake this Toscakaka yet because I am still having my "lazy" mood.  Well, I accidentally broke two eggs after paying my groceries shopping hence this cake was being baked; all because of the faulty supermarket trolley!!!

TOSCAKAKA (Swedish Caramel Almond Cake)
Recipe sourced from Hui of Butterfly Waltz

INGREDIENTS 
Cake
70ml milk + 1 tsp lemon juice or white vinegar (= 75ml buttermilk)
3 eggs
150g caster sugar (I used 120g)
1 tsp vanilla extract
150g plain flour, sifted
1 tsp baking powder, sifted
1/4 tsp fine sea salt
75g unsalted butter, melted

Topping
150g flaked almonds, preferably lightly toasted  (I used only 120g)
125g butter
125g light brown sugar (I used 95g AND I still find it sweet for me)
50ml milk
1/2 tsp sea salt
1/2 tsp espresso powder

Cake: 

Whip eggs, caster sugar and vanilla extract on medium high for 5 minutes till mixture is very thick.

Fold in 1/3 sifted flour+baking powder+salt into egg mixture gently using a big spatula. Drizzle and mix in 1/2 the buttermilk. Repeat with the next 1/3 flour+baking powder, the rest of the milk, then the rest of the flour.

Finally drizzle half the melted butter and fold in GENTLY. Repeat with the remaining butter, folding GENTLY and scraping the bottom to ensure mixture is well combined. Pour into a lined 8-9" removable bottom round tin and tap on the counter once to remove air bubbles.

Bake in a preheated oven of 160C/320F for 25-30 minutes or till golden and set.

Topping:

Put toasted almonds, butter, sugar, milk, salt and espresso powder into a saucepan over medium heat and stir as the butter melts. Let it bubble and thicken slightly before removing from heat. Pour almonds over baked cake and spread evenly. Turn oven up to 200C/390F and place cake topped with almonds in. Bake for 8-10 minutes till the topping is browned and bubbling. Remove to cool. Best served when cake is cooled to room temperature.

 After the sponge cake is cooked, pour the caramel almond in and spread evenly over.

                                                                  Bubbling in the oven.

Once the topping is browned and bubbling, you may remove it from the oven.  Let cool before slice.

The verdict, DEEEEEEEEELICIOUS!!   (If you want the topping to be less sweet, do cut down accordingly)

Do give this cake a try if you like crunchy bite on the topping and soft and light on the cake!

I am submitting this post to Chinese New Year Delights 2013 hosted by 

Sonia aka Nasi Lemak Lover

PORK JERKY (BAK KWA) 肉干

During CNY, pork jerky is one of the delicacy that some of us would like to have.  But now, pork jerky is getting more and more expensive, every year the price will increased.    I never knew that we can make pork jerky (or Bak Kwa 肉干) at home.  Isn't that great?  

And moreover what we are going to make at home is the baked and grilled in the oven and not through the BBQ! That is the relieve to me.

When I told my Sister S that I am going to make Pork Jerky, the next thought in her mind is, are you going to set fire outside to BBQ it?  I am sure if you intend to make this and when you tell it to your family you are going to make it, the next instinct the remarks from them would be "Why go all the trouble.... blah blah and later you have to set the BBQ pit to grill it?"

When I saw Sonia of NasiLemakLover  made this Pork Jerky last year, I was really amazed that this can be made at home and also lately few bloggers has made it too! 

Homemade Chinese Pork Jerky (Bak Kwa) 肉干
(recipe source from Sonia of Nasi Lemak Lover)
*makes 9pcs, perfectly for a tray size 13”x13” (4mm height)

Ingredients
450g minced pork (at least with 10% fat)  
100g sugar
1tbsp light soy sauce
1/2tbsp Chinese rice wine 
1/2tbsp fish sauce
1 tbsp oyster sauce
1 tsp dark caramel sauce  
1/8 tsp Chinese five spices powder  (I didn't add this)
A dash of Pepper
1/2 tsp-3/4tsp salt or to taste
2 tbsp honey

Method  
1. Put all ingredients in a big bowl and start mixing them with a pair of chopsticks. Blend and
    stir the mixture in one direction until the meat becomes gluey 
    (very important to stir till gluey otherwise meat will break out). Store in the fridge for 
    several hours.  
2. Spread the marinated minced pork thinly onto the baking tray (using fingers to spread).
3. Bake at pre-heated oven at 160C for 15 - 20mins. Remove from oven. Increase the oven
    temperature to 240c.  
4. Wait to slightly cool, cut into your desired size and shape using scissor, knife or pizza
     cutter, place them in the same baking tray.  
5. Grill (top heat only) one side at 240C for 10mins, remove from oven, flip over another
     side, wait oven back to 240C and grill for 7mins or until golden brown with slight burnt.  

6. Once done, let it cool and enjoy!

**you may store Bak Kwa (at stage 4) in the freezer for later consume. Defrost and grill (stage 5) before serve. It will be even taste perfect if you charcoal grill it. Adjust your oven temperature accordingly, you know your oven better !!

* My tray is 12" x 12" so a little thick in slices.

My Pork Jerky is a little char and burnt.... I guess 240C grilling for 10 minutes is a little too high temperature and too long for grilling!  Will adjust the temperature next time!

BUT.....nevertheless of course, ohhhh.....so delicious and yummy!  So much like the store bought and without the MSG!!

Are you drooling looking at this?  Well, I am...........slurppppp !!

Oh, you don't like pork?  You can try with chicken too!

Thank you Sonia once again for this delicious recipe!

I am submitting this post to Chinese New Year Delights 2013 hosted by

Sonia aka Nasi Lemak Lover

PINEAPPLE ROLLS

The past weeks I had wanted to bake this pineapple tarts or pineapple rolls or whatever you wanted to call it.... I was in thinking should I buy the ready made store bought pineapple filling or should I go ahead to make my own.  Well, the store bought definitely is very sweet and this is why I hesitate to buy it.

Well in the end, when Sonia  posted her best melt in the mouth pineapple tarts, it just make me wanted to make it too .... Moreover, oh...shy to say ..... the Kumquat Nastar Rolls which I made earlier, I almost finished munching away....
  

PINEAPPLE ROLLS 
Recipe sourced from Sonia of Nasi Lemak Lover

Ingredients

350g butter
100g condensed milk
510g plain flour / all purpose flour
2 egg yolks

1 egg yolk +1tsp milk, for egg wash

700g Pineapple filling (homemade or store-bought)

Method
1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough.
4. Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).
5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the
    edges of the dough together and press lightly to seal. Roll it in between your palms to shape it 
    into a roll.
6. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.

OR 
    Put dough into a Nastar mould and press out into strips about 5-6cm long.  Place pineapple 
    filling on the edge of a strip and make a small elongated roll 

7. Bake in preheated oven at 165C (fan forced) for 23mins or till golden brown.
8. Cool on wire racks before storing. 

For Homemade pineapple filling

1.5kg pineapple flesh (from ripe pineapple but not over ripe) , process finely in a food processor

(do not add water)
250g coarse sugar (adjust accordingly)

Method
1. Cook pineapple flesh together with the juices in a wok over medium low heat until water

    reduced, stir from time to time.
2. Add in sugar and cook over low heat till thick, stir from time to time, takes about 1 hour.

Initially I wanted to make the same like Sonia's the (enclosed version) but I had a hard time folding the pineapple filling into the dough and end up the rest of the pineapple in nastar rolls instead.

I love this pineapple tarts or pineapple rolls ..  yummy and delicious!

I am glad I make my own pineapple filling because I can adjust the sugar to my preference.

                  I am submitting this post to Chinese New Year Delights 2013 hosted by
                                                     Sonia aka Nasi Lemak Lover


Thank you Sonia ....this is very yummy!

This post is also link to the event Little Thumbs Up organised by

 Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY.

ALMOND ROCHER

I am still on going baking for the CNY.....

When I saw Wendy of Table of 2....or more posted her Almond Rocher, I told myself no matter what I must find time to do this.  I loves Ferrero Rocher and I guess this Almond Rocher is as yummy as it sounds.  Anything with almond, I am sure to love it.

Here with my Almond Rocher...... and thank you Wendy of Table of 2 .... or more for sharing this heavenly delicious rocher with us.

ALMOND ROCHER

Recipe sourced from Wendy of Table for 2....or more 

Ingredients

300g slivered almonds

100g rice crispies

100g egg white

100g icing sugar

300g dark chocolate

 Method

Preheat oven to 150Celcius and line a large baking sheet with baking paper.

Mix the slivered almonds and rice crispies together.  Set aside.

Mix the egg white and icing sugar.  Add into the slivered almonds and rice crispies and toss to combine.

Pour this mixture into the baking tray and bake for 15 minutes.

Remove from oven and give it a stir and bake for another 10 minutes.  Repeat this step again for 10 minutes (Total baking time is 15 + 10 + 10).  Or bake till crispy.

Let the crispy almonds cool down and break into small loose pieces.  

(I use spoons to break them free).

Meanwhile, melt the dark chocolate (I added some warm milk so the melted chocolate won't be too thick).  Add the almond mixture into the melted chocolate and stir well to combine.

Spoon the rocher mixture into small cupcake liners.  Sprinkle some colour chocolate rice if you wish.

Very...very....yummy and delicious!  
 

 This Almond Rochers makes such a good gift for CNY.... as well as for Valentine's  Day.

  I am submitting this post to Chinese New Year Delights 2013 hosted by

 Sonia aka Nasi Lemak Lover

GARLIC ROASTED PEANUTS

Would you agree with me, whenever CNY is drawing near, we are like going into marathon baking away all sorts of cookies and dishes?

And it seems like 24 hours is just not enough, right?  So many things to prepare for.

Well, today my post is Garlic Roasted Peanuts.  Other than cookies, I guess peanuts are just one of the thing that we shouldn't miss out.  It is great for snack and I am sure everyone loves to have peanuts to bite and munch.

Previously I just would buy the ready roasted pack of peanuts  after I saw Wendy of Table for 2....or more  posted this Garlic Roasted Peanuts, I thought I would like to give it a try.

It is good for a change to make this at home as this version is baked in the oven rather than the usual deep fried.

Do hop over to Wendy's blog for her recipe.

I only used less than 1/2 bulb of garlic....as I might not stand the garlicky breath smell after I have eaten this! Hee....hee.....  
and I gambled it of putting 1/2 tbsp salt and the end result is just ok for me.  Or am I a salty person?  No..no... I think the type of salt I am using is.....let me check it out later.....

Golden brown.... peanuts or "Fa Sang"

                                  Anyone.....Kacang,.....kacang putih......?  hee...hee.....

   I am submitting this post to Chinese New Year Delights 2013 hosted by 

Sonia aka Nasi Lemak Lover

SUJI / GHEE COOKIES

I thought I won't be baking anymore cookies for the CNY but I still have some ghee left and thought of finished it off.

I have browsed through the "New Year Cookies cookbook" and this Suji/Ghee Cookies was highly recommended by the Editor's Choice so I guess this must be good.  
My previous Almond Cookies was  from this same recipe book and was also highly recommended by the Editor's Choice.

Yes, indeed this Suji/Ghee cookies is yummy because of the added ground almond.  

SUJI / GHEE COOKIES

Recipe sourced from “New Year Cookies” Cookbook by Alan Ooi 

Ingredients

A

80g icing sugar

¼ tsp salt

160g plain flour

50g almond flour

B

110g ghee/clarified butter

For Glazing:

1 egg yolk (beaten)

For Decoration

Some red or greed candied sprinkles (I don’t have this so I just dot with red colour and some red chocolate rice)

Method

Combine ingredients A in a mixing bowl.  Add in ingredient B and mix to a soft dough.

Cover with a piece of clean kitchen towel or plastic wrap.  Rest dough for 4 hours.

Pinch a small piece of dough and roll into rounds, OR roll dough out on floured surface and cut out designs with cookie cutters.

Arrange on greased or lined baking tray.  Glaze cookies and top with coloured sprinkles

Bake at preheated oven at 170C for 15 minutes until lightly browned.
Cool well.

Well, if you still want to bake more cookies for the CNY, this Suji/Ghee Cookies is quite good as it was recommended by the Editor's Choice of that Y3K Cookbooks - New Year Cookies cookbook.  

And also this cookies is good for the elderly who has biting problems (hee...hee...) as this is soft and melt in the mouth!

  I am submitting this post to Chinese New Year Delights 2013 hosted by

 Sonia aka Nasi Lemak Lover