Marbled Sicilian Orange Cake

A classic orange cake marbled with chocolate. You can make it plain without the cocoa batter and drizzle with orange icing if you like.

Marbled Sicilian Orange Cake

Adapted from: Bisous A Toi ,The Kitchen Guardian & Nasi Lemak Lover

Ingredients:

250g butter, soft

250g caster sugar *I reduced to 220g

4 medium eggs

250g self-raising flour (or you can use 250g all purpose flour & add 1 tsp baking powder)

1 1/2 tsp finely grated orange zest (or zest from two oranges)

85ml orange juice *I used 100ml

1/2 tbsp 'Sunquick' orange fruit drink concentrate *I added (optional)

1 tsp vanilla, I added

4 tbsp cocoa powder

Method:

1. Preheat oven to 180C. Grease and line a 22cm cake pan. *I preheated at 170C 

2. Using an electrical beater, cream the butter and sugar until light and fluffy. 3. Beat in the eggs, 1 at a time, beating well after each addition, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest and vanilla. Add the flour all at once and mix well, then slowly mix in the orange juice and concentrate (of using).

4. Spoon out a third of the batter and sift in the cocoa powder. Mix well.

5. Pour the remaining two thirds of the batter into the prepared pan. Dollop the cocoa batter on top and swirl with a skewer. Bake in the preheated oven for 45-50mins or until a skewer inserted into the center of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly greased aluminum foil. 

5. Leave the cake, in the pan, to cool on a wire rack, then unmold and serve. 

Note:
I halved the recipe above and baked this cake in a 9X5 inch loaf pan for about 30 mins.

Brown Butter Strawberry Banana Bread

This bread is a case of having overripe bananas and close to squishy, bruised strawberries in the fridge. Yep, this recipe had me at brown butter. It's seriously delicious and decadently moist. A secret to moist banana bread is not to over mix the batter. Treat the batter the same way you would with muffin's. Stir the wet and dry ingredients just until combined. It is meant to be lumpy! Enough talking. Go bake this now!   

Brown Butter Strawberry Banana Bread
Source:Joy the Baker

Ingredients:
6 ounces (110g) unsalted butter, melted and browned to just over 1/2 cup of butter *I used salted
2 cups (250g) all-purpose flour
3/4 cup (150g) brown sugar
1 teaspoon baking soda
1/2 teaspoon salt *I used 1/4 tsp
3/4 teaspoon ground cinnamon *I omit
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup plain yogurt (any fat content) or buttermilk *I used buttermilk
1 1/4 cup mashed banana (from about 3 medium bananas)
1/2 cup diced strawberries plus 1 strawberry very thinly sliced, for topping 

Method:
1. Place a rack in the center of the oven and preheat to 350 degrees F (180C). Grease and flour a 9×5-inch loaf pan and set aside. *My oven runs a little high, so I preheated it at 160C.
2. Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.
3. In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
4. In a medium bowl, whisk together eggs, vanilla extract, and yogurt or buttermilk. Whisk in the mashed bananas. When butter has cooled, whisk in the browned butter.
5. Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold in the diced strawberries. Fold together ingredients, but try not to over stir.
6. Spoon batter into prepared pan and top with thinly sliced strawberries. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. *I baked for 1 hour 
7. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely. Bread will last 4 days, well wrapped at room temperature. This loaf also freezes well. 

Be careful not to over work the batter ok.

Blended Orange Condensed Milk Pound Cake/ Kek Oren Susu Pekat Manis

I know, I know, another one. Yes, I am crazy about condensed milk pound cake. The last time I put an orange twist to it was when I baked them as cupcakes and marbled one with cocoa batter, here. This time, no marbling is involved, just the decadently dense and moist pound cake bursting with citrus goodness. Every slice you eat is like eating a slice of orange, but in cake form. I pureed two oranges this time so I can use them for other recipes and I am already thinking of orange buns and orange sugar cookies. Just a little of this puree goes a long way in terms of flavour and colour too. I like how simple it is to make this orange puree. I've come across recipes that require the orange to be boiled for like 2 hours while in another recipe, the water used to boil the orange needs to be replaced like 3 times. Although this recipe only calls for the orange to be boiled for an hour, I have to say it works to alleviate any bitterness in the fruit. Adding the puree will make the cake denser and it will require a longer baking time. I baked it at a low temperature (165C) for about 1 hour and 10 minutes.    

Orange Condensed Milk Pound Cake
Adapted from: 
baking fiends unite! 
Bisous a Toi

Ingredients:
240gm good quality butter
90gm sugar
1/4 tsp salt
1 cup (304gm) condensed milk
3 tsp vanilla paste *I used 2 tsp vanilla and 1 tsp lemon extract
240gm cake flour *I used all purpose flour
1 1/2 tsp baking powder
4 large eggs
1 orange - I used Valencia orange that weighs about 100g

Method:
Make the orange puree:
1. Pierce the orange with a skewer in some spots. 
2. Put it in a deep pan and cover with water. Bring to the boil, lower the heat, cover and simmer for 1 hour, until soft. Drain, then cool (alternatively, you could put the orange in a crock pot/slow cooker on low heat overnight until soft)
3. Cut the orange in half and discard the pips. 
4. Put the orange, skin and all, in a blender or food processor and puree until smooth and pulpy. Set aside. 

Remove the pips after boiling the orange...

...then puree (skin and all) until smooth.

Make the cake: 

1. Sift cake flour and baking powder together. Set aside.
2. Cream butter and sugar till light and fluffy.
3. Add in salt and vanilla paste and cream well.
4. Pour in condensed milk and orange puree and cream till well combined.
5. Using the mixer on low speed, add in flour in 3 additions. Mix till batter is smooth.
6. Add in eggs one at a time. Make sure it's well mixed and smooth.
7. Pour batter in a greased pan and bake at 165C for 1 hour to 1 hour and 10 minutes or until a skewer inserted at the centre of the cake comes out clean. 

Kek Mentega Oren Susu Pekat Manis
Diolah daripada: 
baking fiends unite! 
Bisous a Toi
Dapur Tanpa Sempadan 

Bahan-bahan:
240 gram mentega berkualiti tinggi 

90 gram gula halus

Secubit garam

1 cawan susu pekat manis

2 sudu kecil esen vanilla

240 gram tepung kek *saya guna tepung gandum
1 1/2 sudu kecil baking powder

4 biji telur gred A

1 biji oren *saya guna buah oren Valencia (kurang lebih 100g)

Cara-cara:
Untuk puri oren:
1. Cucuk buah oren beberapa kali dengan lidi. 
2. Rebus buah oren di dalam periuk dengan air penuh sehingga mendidih. Kemudian, perlahankan api, tutup periuk dan rebus lagi selama 1 jam sehingga buah lembut. Tos dan sejukkan.
3. Potong dua buah oren tadi dan buang bijinya. 
4. Kemudian, kisar buah oren (dengan kulit sekali) di dalam pengisar atau food processor sehingga hancur.

Untuk kek: 

1. Panaskan oven pada suhu 165C, griskan tin kek bersaiz 9 inci dengan mentega dan alas dasarnya dengan kertas minyak, lenser juga kertas tadi. Ayak tepung dan baking powder. Ketepikan. 
2. Putar mentega dengan gula hingga putih.

3. Masukkan esen vanilla dan garam, putar hingga gebu.
4. Tuang susu pekat manis dan puri oren; putar lagi hingga sebati.
5. Perlahankan kelajuan dan masukkan tepung yang telah diayak tadi sedikit demi sedikit hingga habis, putar rata.
6. Akhir sekali masukkan telur satu persatu sambil terus memutar hingga mendapat adunan yang licin.

7. Tuang adunan dalam loyang tadi dan bakar selama 1 jam-1 jam 10 minit atau sehingga masak sempurna.

Apple Soft Pound Cake/ Kek Paun Epal

So I have a few apples in the fridge the other day and I started to imagine what I could do with them. I decided on muffins because I saw some fabulous recipes of apple pie muffins on Pinterest and a streusel topping on a muffin could do no wrong in my eyes. And then I started to get a little bit imaginative and try to be adventurous with those recipes. I was thinking maybe I could use brown butter for the muffin and streusel topping or swirl in some caramel sauce into the batter before baking...or maybe not. I don't think my family could tolerate something that sweet and fancy. They are more butter and pound cakes kinda people. So I decided on this recipe instead. Studded with apples and oh-so-moist and soft, this recipe is a keeper!

Apple Soft Pound Cake
Source: Ancoo Journal

Ingredients:
220g butter (room temperature)
170g sugar
3 large eggs (about 210g) - separated
1 teaspoon vanilla extract
180g plain flour
30g corn flour
1 teaspoon baking powder
250g green apple, peeled and cubed and mix with 1 1/2 tbsp lemon juice *I used red and green apples
Lemon zest from 1 large lemon

My lovely mum helped to prep the ingredients for me and she did so like in a cooking show, so I just had to take a photo. A lazy me would probably just use one container for all the ingredients. 

Method:

1. Spray Non-stick spray evenly in  9 inch bundt pan or line two loaf pans and set aside.
2. Cream butter and sugar till fluffy and pale then add vanilla extract, mix well.
3. Add egg yolks into the batter one at a time and mix well before adding in another then slowly add in egg whites and mix well, stop machine.
4. Sift plain flour, corn flour and baking powder together and fold into butter mixture with a rubber spatula.
5. Lastly pour in lemon zest and apple cubes, mix well.
6. Pour the batter into the prepared pan and place in the preheated oven at 180C and bake for 35-40 mins* or skewer comes out clean. 
7. Leave pound cake to cool in pan for 30 mins and remove cake then place on to rack to cool completely. Chill the cake before slicing it.
*I used a silicone mould to bake my cake and after 40 mins, the centre of my cake is still jiggly. I had to continue baking for another 25 mins at a lowered temperature of 170C.

Kek Paun Epal
Sumber: Ancoo Journal 

Bahan-bahan:
220g mentega (suhu bilik)
170g gula
3 biji telur saiz A (anggaran 210g) - asingkan putih dan kuning telur
1 sudu kecil esen vanilla
180g tepung gandum
30g tepung jagung
1 sudu kecil baking powder
250g epal hijau atau merah - kupas, potong kiub dan gaul dengan 1 1/2 sudu besar jus lemon
Parutan kulit lemon dari sebiji lemon 

Cara-cara:

1. Gris loyang bundt berukuran 9 inci dengan mentega. Ketepikan.
2. Pukul mentega dan gula hingga berkrim, ringan dan gebu. Masukkan esen vanilla dan kacau sebati.
3. Masukkan kuning telur satu persatu dan pukul hingga sebati. Selepas itu, masukkan putih telur sedikit demi sedikit dan pukul lagi hingga adunan ringan dan gebu.
4. Satukan tepung gandum, tepung jagung dan baking powder dan ayak ke dalam adunan. Kacau dengan kaedah kaup balik menggunakan spatula.
5. Akhir sekali, masukkan epal yang dipotong kiub tadi dan parutan kulit lemon. Kacau sebati.
6. Tuang adunan ke dalam loyang dan bakar dalam oven yang telah dipanaskan pada suhu 180C selama 35-40 minit* atau sehingga masak sempurna. 
7. Sejukkan kek di dalam loyang selama30 minit sebelum dikeluarkan dan dipotong.  
*Saya guna bekas silikon untuk bakar kek. Selepas 40 minit, bahagian tengah kek masih tak masak. Saya sambung bakar selama 25 minit lagi pada suhu 170C sampai kek betul-betul masak.

Strawberry Custard Teacake/ Kek Strawberry Kastard

 

Moist crumb scented with citrus goodness (of orange zest and juice) and nutty almond, layered with creamy, velvety vanilla custard and topped with tart strawberries plus more almond - what more could you ask for in a cake? Go make this now!

Strawberry and Custard Teacake
Source: The Austalian Women's Weekly

Ingredients: 
250g butter, softened

2 tablespoons finely grated orange rind
1 1/2 cups (330g) caster sugar *I used 270g
4 eggs
1 1/2 cups (225g) self-raising flour, sifted
1/2 cup (75g) plain flour, sifted
2 tablespoons fresh orange juice *I used 3 1/2 tbsp
1/2 cup (60g) ground almonds (almond meal)
150g fresh or frozen raspberries *I used strawberry
1/4 cup (20g) flaked almonds *I used nibbed almond
icing sugar, thickened cream for serving

CUSTARD
2 tablespoons custard powder
1/4 cup (55g) caster sugar
1 cup (250ml) milk
20g butter, chopped
1 teaspoon vanilla extract

Method: 

1. CUSTARD: Combine the custard powder and sugar in a small saucepan; gradually stir in the milk. Cook, stirring, until mixture boils and thickens. Remove from heat, stir in butter and vanilla. Press a piece of plastic wrap over the surface of the custard to prevent a skin forming; Refrigerate until cold.
2. Preheat oven to 170°C (150°C fan-forced). Grease a deep 22cm springform cake pan. Line base and side with baking paper.
3. Beat butter, rind and sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time. Gradually fold in combined sifted flours, orange juice, then almond meal.
4. Spread two-thirds of the cake mixture into the prepared pan. Dollop small spoonfuls of custard over cake mixture. Spoon the remaining cake mixture over custard: carefully spread with spatula to completely cover the custard. Sprinkle over raspberries, then flaked almonds.
5. Bake for about 1 hour 25 minutes or until cooked when tested. Cool cake in pan. Transfer cake to cake stand and dust with sifted icing sugar. Serve with thickened cream, if desired.

*Suitable to freeze. Not suitable to microwave.

 

Kek Kastard Strawberry 
Sumber: The Austalian Women's Weekly

Bahan-bahan: 
250g mentega, suhu bilik

2 sudu besar parutan kulit oren (orange zest)
1 1/2 cawan (330g) gula kaster *saya guna 270g
4 biji telur
1 1/2 cawan (225g) tepung naik sendiri, diayak
1/2 cawan (75g) tepung gandum, diayak
2 sudu besar jus oren segar *saya guna 3 1/2 sb
1/2 cawan (60g) serbuk badam (badam dikisar halus)
150g strawberry segar
1/4 cawan (20g) kepingan badam

KASTARD
2 sudu besar serbuk kastard
1/4 cawan (55g) gula kaster
1 cawan (250ml) susu segar
20g mentega, didadu
1 sudu kecil esen vanilla

Cara-cara: 
1. KASTARD: Satukan serbuk kastard, gula dan susu dalam kuali. Kacau atas api sederhana hingga pekat. Alihkan dari dapur dan masukkan mentega dan esen vanilla. Sejukkan.
2. Panaskan oven kepada suhu 170°C (150°C fan-forced). Griskan springform pan berukuran 22cm dan alas dengan baking paper.
3. Dalam mangkuk besar, pukul mentega, parutan kulit oren dan gula hingga ringan dan gebu. Selepas itu, masukkan kedua-dua tepung yang diayak, jus oren segar dan serbuk badam. Kacau sebati dengan kaedah kaup balik. Gradually fold in combined sifted flours, orange juice, then almond meal.
4. Tuang 2/3 daripada adunan kek ke dalam springform pan tadi dan ratakan. Tuang kastard yang telah sejuk, ratakan. Selepas itu, masukkan adunan kek selebihnya dan akhir sekali tabur strawberry dan kepingan badam. 
5. Bakar selama 1 jam 25 minit atau sehingga masak sepenuhnya. Sejukkan kek di dalam loyang. 

Condensed Milk Pound Marble Cake/ Kek Marble Susu Pekat Manis

Seriously, I swear by this recipe. Bake this countless times, in different guises. It's the same recipe for the orange pound cupcake and marbled loaf I made before.  I'm forever grateful for finding this recipe on the fabulous Kak Rima's blog Bisous a Toi. The fantastic Che Mat Gebu of dapur tanpa sempadan too has tried this great recipe. If you don't trust me, you have two baking greats' stamp of approval on this recipe. You MUST try this, like now!

Condensed Milk Pound Marble Cake
Sources: 
baking fiends unite! 
Bisous a Toi
dapur tanpa sempadan

Ingredients:
240gm good quality butter
90gm sugar
1/4 tsp salt
1 cup (304gm) condensed milk
3 tsp vanilla paste *I used 2 tsp vanilla extract
240gm cake flour *I used all-purpose flour
1 1/2 tsp baking powder
4 large eggs
3 tbsp cocoa powder / 1 tbsp chocolate emulco 

Method:
1. Sift cake flour and baking powder together. Set aside.
2. Cream butter and sugar till light and fluffy.
3. Add in salt and vanilla paste and cream well.
4. Pour in condensed milk and cream till well combined.
5. Using the mixer on low speed, add in flour in 3 additions. Mix till batter is smooth.
6. Add in eggs one at a time. Make sure it's well mixed and smooth. 

7. For marbled effect, take out about a third of the batter and add in the cocoa powder or emulco. Pour in the remaining batter into a greased pan. Drop in the cocoa batter dollop by dollop and swirl with a chopstick or knife to achieve that marble effect. 
8. Bake at 175C for 1 hour. *I followed Kak Rima and baked mine at 170C for 45 mins.  

Kek Pound Susu Pekat

Sumber: 

baking fiends unite! 

Bisous a Toi

dapur tanpa sempadan

Bahan-bahan:
240 gram mentega berkualiti tinggi 

90 gram gula halus

Secubit garam

1 cawan susu pekat manis

2 sudu kecil esen vanilla

240 gram tepung kek *saya guna tepung gandum
1 1/2 sudu kecil baking powder

4 biji telur gred A

3 sudu besar serbuk koko / 1 sudu besar chocolate emulco 

Cara-cara:

1. Panaskan oven pada suhu 170C, griskan tin kek bersaiz 9 inci dengan mentega dan alas dasarnya dengan kertas minyak, lenser juga kertas tadi. Ayak tepung dan baking powder. Ketepikan. 
2. Putar mentega dengan gula hingga putih.

3. Masukkan esen vanilla dan garam, putar hingga gebu.
4. Tuang susu pekat manis dan putar lagi hingga sebati.
5. Perlahankan kelajuan dan masukkan tepung yang telah diayak tadi sedikit demi sedikit hingga habis, putar rata.
6. Akhir sekali masukkan telur satu persatu sambil terus memutar hingga mendapat adunan yang licin.

7. Untuk buat marble, keluarkan 1/3 daripada adunan tadi dan masukkan serbuk koko atau emulco. Tuang adunan selebihnya ke dalam loyang tadi. Selepas itu, masukkan adunan koko dan lorekkan dengan chopstick.  

8. Bakar selama 45 minit hingga 1 jam atau sehingga masak sempurna. 

Upside Down Apple Baby Cakes / Kek Epal Upside Down

 

This is a variation of the Apple Loaf Cake I've made before with the same recipe from Kak Yani. This time around, I did not cook the apples beforehand, bake them in a muffin pan and add apple slices and brown sugar at the bottom. I insist on using brown sugar to sprinkle at the bottom of the pan since it imparts more flavour once caramelised and for appearance sake too. The best part for me is the caramelised apples. Yum!

Upside Down Apple Baby Cakes

Original Recipe : MyResipi

Ingredients

• 3 apples - peeled and cored (1 apple is cut into cubes, another two thinly sliced) *I used royal gala
• 80g caster sugar
• a pinch of cinnamon (if you like)
• 100g butter - at room temperature
• 2 eggs
• 1 teaspoon vanilla extract (better if you have apple extract)
• 100ml plain yogurt (you may use fresh milk, fresh/whipping cream or buttermilk)
• 150g all-purpose flour
• 1 teaspoon baking powder 
• Some brown sugar for sprinkling 

Method:

1. Preheat the oven at 170C.
2. Cream the butter and sugar until pale.
3. Beat in the eggs and vanilla extract.
4. Mix in the plain yogurt.
5. Sift in the flour, baking powder and cinnamon. 
6. Fold in the cubed apples and mix well. 
7. Grease a 12-hole muffin pan with butter generously. Sprinkle about a teaspoon (or more) of brown sugar in each hole of the muffin tray. Arrange the thinly sliced apples at the bottom and sides of the muffin hole. Then, spoon in the cake batter evenly in each hole.
8. Bake the cakes for about 25 mins. 
9. Once cooled, turn the pan upside down to release the cakes. 

Kek Epal Upside Down

Sumber : MyResipi

Bahan-bahan

• 3 biji epal - dikupas dan dibuang bahagian tengah (1 biji epal dipotong kiub; dua lagi epal dipotong nipis-nipis)
• 80g gula kaster
• secubit serbuk kulit kayu manis (optional)
• 100g mentega- suhu bilik
• 2 biji telur
• 1 sudu kecil esen vanila (atau esen epal)
• 100ml yogurt (boleh diganti dengan susu segar, fresh/whipping cream atau buttermilk)
• 150g tepung gandum
• 1 sudu kecil baking powder 
• Gula perang untuk ditabur

Cara-cara:

1. Panaskan oven pada suhu 170C.
2. Pukul mentega dan gula hingga berkrim.
3. Masukkan telur dan esen vanilla. Pukul hingga kembang
4. Masukkan yogurt dan kacau.
5. Ayak tepung dan baking powder ke dalam adunan. 
6. Masukkan epal yang dipotong kiub tadi dan gaul secara kaup balik hingga sebati. 
7. Sapu loyang muffin dengan butter. Tabur sedikit gula perang (anggaran 1 sudu kecil) ke dalam setiap lubang muffin. Susun kepingan epal yang dipotong nipis tadi di dalam setiap lubang muffin dan tuang adunan kek sama rata.  
8. Bakar selama 25 minit atau hingga masak sempurna.  
9. Sejukkan kan kek dahulu sebelum dikeluarkan daripada loyang. 

Super Moist Caramel Banana Cake

Caramel and banana can do no wrong in my eyes. When we marry those two, what do we get? Heaven in your mouth! I knew this recipe is right for me when I saw it on Kak Nor's Secubit Garam and I was right indeed.

Super Moist Caramel Banana Cake

Original Recipe : K.Fida Myr

Taken from: Kak Nor Secubit Garam

Ingredients
Banana Caramel:
1 cup mashed banana (about 2 bananas, 240 g) 
1 cup superfine sugar (200 g) *I used 180g brown sugar
125 g butter
1 tsp baking soda
2 tbspfresh milk *I used plain yogurt
~ ~ ~ ~ ~
2 large eggs
1 1/2 cups self-raising flour (200 g) - sifted
1tsp ovalette (cake stabilizer) *optional. I omit this

Method:
1.Cook all the ingredients for the banana caramel on medium heat until caramelise. Keep a watchful eye and stir occasionally as the mixture might be frothy due to addition of baking soda. Once caramelised, cool the mixture.

Banana Caramel

2.Beat the eggs and ovalette (if using).
3.Mix in the banana caramel. 
4.Fold in the sifted flour. Mix well.

5.Pour batter in a greased loaf pan.

6.Bake in a preheated oven at 160C for about 45 mins or until cooked through. You can also spoon the batter into "12 muffin tray and bake at 180C for 20 mins.

Super Moist Caramel Banana Cake

Resipi : K.Fida Myr

Sumber: Kak Nor Secubit Garam

Bahan-bahan
Bahan A:
1 cawan pisang lecek (240 g) *lebih pun xpe, lebih kurang dua biji pisang
1 cawan gula halus (200 g) *saya guna 180g gula perang
125 g mentega
1 sk bicarbonate soda
2 sb susu segar *saya guna yogurt
~ ~ ~ ~ ~
2 biji telur saiz A
1 1/2 cawan tepung naik sendiri (200 g) diayak
1sk ovalet (resepi asal tiada) *x guna. habis stok

Cara-cara
1.Masak bahan A atas api hingga berkaramel. Sejukkan .
2.Pukul telur dan ovalet hingga gebu.
3.Masukkan banana caramel tadi. Gaul sebati. 
4.Masukan tepung sambil dikaup balik hingga adunan sebati.

5.Tuang adunan ke dalam loyang yg beralas dan gris.

6.Bakar dalam oven yang telah dipanaskan dulu pada suhu 160C selama 45 min atau hingga masak. Adunan boleh juga dibakar dalam loyang muffin dan dibakar pada suhu 180C selama 20 minit.

Semolina and Raisin Butter Cake/ Kek Suji Kismis

As I have previously mentioned before, my family is a big fan of butter cakes. Pound cakes always get their approval, like these Orange Condensed Milk Pound Cake, Orange Almond Buttermilk Pound Cake and Apple Loaf Cake which I have previously baked. This time around, I would like to share a classic butter cake recipe which is a favourite in the family too - Semolina Butter Cake. This is simply a plain butter cake and as you might have guessed it, with added semolina. The semolina gives this cake an interesting texture and a little bit of crunch as you bite into the semolina. This recipe is taken from a very old 'Keluarga' magazine, which we no longer have by now. But countless times baking it makes the recipe stays in our mind, thank god. 

Semolina Butter Cake

Ingredients:

100g semolina
50g raisins
150g fresh milk
250gm good quality butter
220gm caster sugar
4 large eggs
1 tsp vanilla extract
250gm flour
1 tsp baking powder

Method:

1. Combine the semolina, raisins and milk in a container. Set it aside for about 30 mins to let the semolina absorb all the liquid and plump up.
2. Sift cake flour and baking powder together. Set aside.
3. Cream butter and sugar till light and fluffy.
4. Add in eggs one at a time. Make sure it's well mixed and smooth.
5. Add in vanilla extract and cream well. 
6. Using the mixer on low speed, add in flour in 3 additions. Mix till batter is smooth. Fold in the semolina mixture.
7. Put the batter batter in a greased 9-inch pan and bake at 180C for 45 mins or until a skewer inserted into the centre of the cake comes out clean.  

Kek Suji Kismis

Bahan-bahan: 

100g suji 

50g kismis hitam 

150g susu segar

250gm mentega

220gm gula kastor

4 biji telur
1 sudu kecil esen vanilla
250gm tepung gandum
1 sudu kecil serbuk penaik/ baking powder

Cara-cara:
1. Satukan suji, susu dan kismis dalam satu bekas dan biar selama 30 minit hingga suji kembang.
2. Ayak tepung dan serbuk penaik. Ketepikan.
3. Pukul mentega dan gula sampai berkrim.
4. Masukkan telur satu persatu dan pukul hingga kembang.
5. Masukkan esen vanilla.
6. Masukkan tepung yang telah diayak tadi dan kacau sebati. Akhir sekali, masukkan campuran suji dan kismis tadi dan kacau.
7. Bakar adunan dalam bekas 9 inci pada suhu 180C selama 45 minit atau sehingga masak sempurna.