Japanese Sponge Strawberry Swissroll

Japanese sponge strawberry swissroll

Good morning dear readers! Firstly I would like to apologise for the long hiatus. It’s been an exciting and eventful coupe of months as we warmly welcome the newest addition to our Ho family (: That’s right! Lochlan Ho was born on the 8th of August and he has been an absolutely blessing and gem to every one around him!

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Having this precious boy in our lives is the best thing that has happened to us (: We can’t love him enough!

But I’m slowly coming back with posts from months back and I hope you can be patient with me as I try and get my routine back in place. Thank you all so much for your constant support, even though I haven’t been posting! It’s very encouraging and makes me wanna get back to it as soon as possible!

Japanese sponge strawberry swissroll

 So to celebrate my return, I decided to share one of my favourite recipes that I’ve baked a few times before bubba arrived! One that was shared by my cousin-in-law and enjoyed by everyone!

I have an obsession with swissrolls and just love making them! Of course, needless to say, I love to eat them too! hehe To date, I’ve made a matcha swissroll with azuki cream, chocolate with cream and fresh raspberries and this has to be my favourite, japanese sponge with fresh strawberries! A light and fluffy sponge that is not too sweet, paired perfectly with fresh strawberries and freshly whipped vanilla bean cream! NOMS! So if you’re a fan of swissrolls, do give this recipe a shot! I’m very sure you will enjoy it as much as I did!

Japanese Sponge Strawberry Swissroll 

3 egg yolks

35g castor sugar

50ml water, room temperature

40ml olive oil

80g cake flour

3 egg whites

30g castor sugar

1 tsp corn flour

200ml whipping cream

1 tsp vanilla bean paste

2 tbs icing sugar

8-10 fresh strawberries, cut into small cubes

fresh strawberries

Steps : 

1) Preheat oven to 160 degrees Celcius. Line the bottom of a 27×27 baking tray with greaseproof paper. Do not line the sides.

2) In a standing mixing bowl, cream the yolks and 35g of sugar until pale. Combine the water and olive oil into a cup and pour into the yolk mixture. Sift the cake flour into the mixture and continue mixing till combined. Set aside.

3) In another clean mixing bowl, whisk egg whites till foamy and add 30g sugar. Add corn flour and continue whisking till firm peaks form.

Stiff peaks

4) Add the whisked egg whites into the yolk batter in 3 portions. Spread the batter into the baking tray. Bake the cake for 14 minutes, turning the cake at the half way mark to ensure even baking.

Combining the egg whites with the egg yolks

 5) Take the cake out of the oven and drop it a few times to reduce the shrinkage. Remove the cake for the baking tray and place it on a flat surface. Cover it with another baking tray to make sure it doesn’t dry out. Allow it to cool completely before filling it.

Japanese sponge cake - baked

6) Whip the cream till stiff peaks form and add the vanilla bean paste. Gently stir the vanilla bean paste till well combined.

7) Release the edges of the baking paper of the cake. Cover the cake with another sheet of baking paper, and flip it over. Slowy and gently remove the baking paper from the bottom of the cake. Place the paper on the bottom again and flip it back, in the upright position. Using a serrated knife, cute of the short edge furthest away from you with a diagonal cut.

8) Place the whipped vanilla bean cream onto the cake and using a spatula spread it out evenly, having a slightly thicker amount on the side closer to you. Add the strawberries evenly onto the cream. Fold the edge of the cake, pushing the paper forward, rolling the cake. Once rolled, wrap the cake with the clean sheet of baking paper, making sure it’s tightly wrapped. Cover with a plastic wrap and allow it to cool in the fridge.

9) To serve, unwrap the cake and place it on a long plate. Sift some icing sugar on top of the cake and slice it to the thickness of your liking. ENJOY!

 japanese sponge strawberry swissroll

Japanese Layered Sponge with Fresh Fruits

If you want to make a layered sponge cake instead of a swissroll, after releasing the cake from the tray, cut it into three even pieces, and layer the first two layers with freshly whipped vanilla bean cream and fresh fruits of your choice! To be honest, I did this only because my sponge kinda broke when I tried to roll it. haha So don’t stress if that happens!

Layered japanese sponge cake

I used fresh strawberries and blueberries! The only thing about the strawberries is that you gotta cut it into similar sizes so the cake will be flat enough for the next layer!

Strawberry layer

How pretty is the colour of the strawberries in contrast with the sponge? I love it! hehe So do give this recipe a try! It’s seriously one of my favourite recipes and a crowd pleaser!

PS : Thanks Liyun for sharing the recipe with me and giving me tips! (:

Remember to always cook and bake with love! Till the next post, xx

Cocoa, Coffee & Walnut Swirl Cake

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I’m in a butter cake phase. I just can’t get enough of it. I think it might be a pregnancy craving. hehe But then, it isn’t a bad craving to have, is it? What could be better than soft and buttery cake? Absolutely nothing! Especially with a hot cuppa – perfect afternoon tea!

Nespresso SG Fortissio Lungo

I was lucky enough to be sent a tube of the new Nespresso flavour – Fortissio Lungo. It’s the first in the Lungo range with a strong intensity (8) and has a richer taste with fuller body. With notes of cereal, the beans are from Central-South America combined with the precious full Arabica Monsoon Malabar from India. I really wanted to make something with this new flavour, and all I can think of is in a form of a butter cake!

Cocoa, coffee & walnut swirl cake

And I love swirls in my cake! hehe It’s fun making them and also so pretty before and after being baked! So I decided a swirled butter came with cocoa, coffee and walnut! Mmmm (:

Cocoa, Coffee & Walnut Swirl Cake

250g self-raising flour, sifted

250g butter, room temperature

100g caster sugar

1 tsp vanilla bean paste

3-4 tsp espresso, cooled to room temperature (I used the Fortissio Lungo)

5 whole eggs, room temperature

1 tbs cocoa powder

140g walnut, roughly chopped and toasted

Ingredients

Steps :

1) Preheat oven to 170 degrees celcius. Butter and line the base of a square baking tin and set aside.

2) In a standing mixing bowl, add the butter and sugar, cream till light and fluffy. Add the vanilla bean paste then add the eggs, one at a time, and beat till well combined.

3) Add the espresso and slowly add the flour and chopped walnuts. Mix till all the flour is well combined, but careful not to over mix it.

4) Take half the mixture and place in a bowl. Sift in the cocoa powder in and mix till well combined.

5) Alternately place the coffee mixture and the cocoa mixture into the baking tin.

Cocoa, coffee and walnut mixture

6) Using a knife, run through the mixture from left to right, then do the same after turning it 90 degrees clockwise. You should get beautiful swirls!

Swirled cake

7) Bake the cake for 40-45 minutes, or until a skewer comes out clean after being inserted to the middle of the cake. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack. Make sure the cake is totally cooled before cutting, or it will crumble!

Cocoa, coffee and walnut swirled cake

This was a big hit in my family and the addition of the walnut made it yummier in my opinion! hehe (: Have a go and let me know what you think!

Remember to always cook and bake with love. Till the next post, xx

Zebra Cake

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Home. I am back in the comfort of my home in Singapore getting ready for the arrival of our little bub, Baby Ho! (: But regardless of which island I’m on, I still always have the itch to bake! Lucky for me, I’m still able to do what I love with the big bump in front of me hehe

SCS Baker's Starter Kit

Also I was fortunately enough to be sent a baker’s starter kit from SCS Butter which was filled with boing essentials that I could use! So off I went to get some SCS butter from the local supermarket and planned what I wanted to make.

Zebra cake

I’ve been wanting to bake a zebra cake for ages, but never got down to making it. Since it’s a butter cake, I thought this would be a perfect time to try it! hehe I was a little nervous as you won’t know how to will actually turn out till you cut it open, almost like a surprise cake! haha So you would be able to see the relieve on my face when I got the first slice out of the bundt! Even though there aren’t as many stripes as I hoped for, I was glad there were at least some! hehe

I absolutely love the texture of the cake baked in a bundt tin – it had a nice crunchy crumb on the outside, soft and fluffy on the inside, not to mention how buttery it was! And to resemble more of the black stripes, I found extra dark chocolate cocoa which turned out almost black!

Extra dark cocoa powder

I actually got quite a shock seeing how dark it was, but it worked out well! hehe

So here’s the recipe and how I made the zebra stripes!

Zebra Cake (adapted from Ambrosia)

340g unsalted butter (I used SCS butter)

453g cake flour

200g caster sugar

4 eggs

1 tsp vanilla bean paste

1/2 tsp salt

1 cup buttermilk

1/2 cup dark cocoa powder

6 tbs water

Steps :

1) Preheat oven to 170 degrees Celcius. Butter/Oil and flour a bundt baking tray well.

2) In a standing mixing bowl, cream the butter and sugar until it’s light and fluffy. Add the eggs one at a time, making sure that each addition is well combined into the mixture. Scrape the sides and the bottom of the mixing bowl when needed.

Adding buttermilk & flour

3) Add the salt and vanillin bean paste and beat for another 30 seconds or so. On low speed, alternate the cake flour and buttermilk until both are very well incorporated. Make sure you start and end with the cake flour. Beat until the mixture is smooth, but careful not to over mix the batter.

Mixing the batter to the cocoa

4) In a medium size bowl, mix the cocoa powder and water. Make sure there’s no lumps. Add 1 generous cup of the cake batter into the bowl and mix till well combined.

Getting ready to make the zebra cake

5) To make the zebra effect, add two heaps spoonful of vanilla batter in the bundt pan, then 1 heap spoonful of the chocolate batter. Continue to alternate the vanilla and chocolate batters until all the batters are used up and the bundt pan is filled. Tap the bundt pan to help in spreading the batters and be more equally distributed.

Steps to making the zebra patterns

Cake ready to be baked!

6) Bake the cake in the middle rack of your oven for 45-50 minutes. The crust will be golden brown and the cake should spring back when lightly touched. To check if the cake is done, stick a toothpick into the cake and it should come out clean. Allow the cake to cool for 10 mins in the bundt pan, then invert it out into a cooling rack. Allow it to cool completely.

Zebra cake

You can dust it with icing sugar, I wish I did, but I ran out of it! ENJOY!

Remember to always cook and bake with love! Thanks SCS for the starter kit once again! Till the next post, xx

Eclair Affair

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High tea. Something I love but I don’t do it too often. Nothing beats sitting around a table of delicious sweets and savouries, sipping on champagne or tea, chatting with a group of your closest girlfriends! I was lucky enough to be invited by Q Strategies to the Lobby Lounge at The Westin for their Eclair Affair with Daisy & Agnes!

Domaine Chandon

There are two options available for this delicious high tea. $49 per person is served with Vittoria coffee, hot chocolate or a selection of Jing Tea. $59 per person includes 1 glass of Domaine Chandon and also with coffee, tea or hot chocolate!

Jing tea

As I couldn’t have the champagne, I decided to order a fruit tea to accompany the 3 tiered spread we were having! I love the different selection of teas there are. There’s black, green, white and fruity! (:

Eclair Affair

And what’s special about this high tea you ask? It’s served with a range of both savoury and sweet eclairs and also some scones! Choux pastry is something I love, especially when it’s thin and buttery. I actually prefer the savoury eclairs more than the sweet ones!

Eclair Affair

The savoury eclairs include :

Mushroom pate with pickled shemiji

Hame, comte cheese, confit tomato and grainy Dijon aioli

Smoked duck, gorgonzola, pear, caramelised walnut and rocket

Prawn, avocado and sweet chilli jam

Goat cheese with pesto

My favourite was the prawn and avocado with the slight kick of the sweet chilli jam. A really good balance of sweet, salty and creamy! YUMMO!

Sweet eclairs

The sweet eclairs include :

Strawberry & Lime

Passionfruit and White Chocolate

Pistachio and Fig

Chocolate & Caramel

I was really excited when I heard about the pistachio and fig, but sadly the one I had wasn’t filled! But I did enjoy the chocolate and caramel one the most! hehe It’s one of my favourite combinations, so definitely can’t go wrong! hehe

Scones

Last but definitely not the least, scones! It wouldn’t be high tea without scones, in my opinion! There’s a serve of vanilla scones and fruit scones! I actually love vanilla scones more with a dollop of cream and jam! Till now, I’m not sure what the right way of having scones. Cream first or jam first? hehe I mix them around and is different every time I have it! hehe

Eclair Affair

So if you’re looking for something different from the usual high tea, so head to the Westin to give this a go! With really comfy sofa seats and a beautiful ambience, it’s definitely somewhere you can consider going with your girlfriends or loved ones! But be quick cause this is only till the 30th of June!

Eclairs are definitely the new cupcakes and macarons! So get in quick! hehe

Disclaimer : I was invited to the Eclair Affair by the Westin and Q Strategies. All thoughts and opinions are based on my experience at the time of the visit. Thank you so much for this wonderful experience and opportunity!

 

Vogue Australia High Tea

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The Spring races are here! And the best way of celebrating this designer fashionista event is to dine in style! hehe The Langham Hotel has collaborated with Vogue Australia to come up with this beautiful designer Vogue High Tea! To me, high tea is a time to get together with your girlfriends to have tea, coffee, champagne and a spread of savouries and sweets! Of course, not forgetting the girly gossipy session to go with! haha Due to all the different work commitments, it’s really hard to arrange a meal, let alone to have High Tea. Fortunately for me, I had a date with the Sweet Queen (Miss D) herself at the Aria Bar & Lounge, The Langham Hotel, for the Vogue High Tea! I was so excited as it’s been a long long time since I had High Tea. Such a treat!

Upon arrival, we were greeted by the warmest and friendliest staff, who brought us to our comfortable sofa seats and served us a flute of Domain Chandon NV Brut! I felt so classy and bubbly for the afternoon! Such a silly billy I am. But it doesn’t take much to make me happy, as you can tell. hehe

Paris tea

Of course, you can’t have a High Tea without having tea, can you? There was an extensive list of tea, but Miss D highly recommended the Paris tea. hehe It’s a blend of black teas with the hints of vanilla, fruit and lemony bergamot. We were told that this was a hot favourite with many customers!

Paris tea

I knew why after my first sip. It was nice and fruity, and and a very subtle taste of vanilla. Not overly tart or sharp. Perfect for the afternoon of treats! How pretty is the colour of the tea?

Hot chocolate

Daisy ordered a hot chocolate to start off, then an earl grey tea after! The hot chocolate was a tad bit too milky, and would be better if it was more chocolatey!

3 tiered displayed

Then the three tiered stand arrived. My eyes inevitably lit up and a wide grin on my face appeared! hehe How pretty is the stand?? I couldn’t wait to dig in!

sandwiches

We started from the bottom of savouries and worked our way to the top. There were 5 types of finger sandwiches : smoked salmon pin wheel, free range chicken, cucumber and cress, egg & mayonnaise, cream cheese & chive! My favourite was the smoked salmon and the chicken! Mmmm (: Thankfully I had a light lunch before, or else I wouldn’t have space for what’s to come! hehe

scones!

The second layer was my favourite of the layers! Freshly baked scones with clotted cream, butter and jam. The scones were absolutely divine! Crumbly outside and fluffy & moist on the inside! Just everything you would love in a scone. I think there is only one thing that goes perfectly well with scones and thats thick and luscious clotted cream! Ooh la la! At this point, there’s this phrase that just keeps ringing in my head “Once it’s on your lips, goes straight to your hips!” haha Well, who cares! It’s scones! Mmmm!

Scones

Now with scones, do you have the jam first or the cream first? To me, it has always been jam first then cream, but just for that day, I decided to try the other way around. To be perfectly honest, either way is still as delicious!!! haha But do you have a preference? hehe

Sweets

The top tier offers a range of beautiful sweets! Definitely was spoilt for choice and we didn’t know where to begin! We decided to start with the chocolate macarons, which were a tad bit too crispy for me. But the chocolate ganache was delish! Then we made our way through the Vogue strawberry eclair, lamington bonbons, lace cookies, very vanilla cupcakes and ended the afternoon with the salted caramel popcorn tarts that were YUMMILICIOUS!

top view of our sweets tier

I apologise for the yellow tinge of my photos! The yellow light was just right above the tier! hehe but this is a top view of our sweets spread. The lace cookie was so pretty! hehe

So dress up, and plan a day with your girlfriends! Head down to the Vogue high tea and enjoy a whole afternoon of indulgence and pampering in style! The high tea is held at the Aria Bar & Lounge in the Langham, from now till the 8th of November, from 10:30am to 4:30pm at $65 per head.

Book soon cause not long to go! (: We all deserve an afternoon like that for sure!

Disclaimer : I was invited by Daisy of Never Too Sweet and Langham to have the Vogue High Tea at the Aria Bar & Lounge, Langham. All thoughts and opinions are based on my experience at the time of the visit. Thanks so much for this opportunity and afternoon treat! 

For A Berry Pink Cause – Ski Yogurt & A Giveaway ! {Winner announced}

Lemon & Berry yogurt mini loaf with cream cheese and yogurt icing

Paying it forward. I always feel that we should always count our blessings and do what we can for people around us. As many of you know, October is Breast Cancer Awareness Month, and I was approached by Keep Left PR to be involved in it. Without any hesitation, I agreed!

Ski Yogurt turning pink

If you’ve walked the yoghurt aisle in the supermarkets, you’ve realised that Ski yoghurt has turned pink! In fact, they have pledged a three-year commitment to the McGrath Foundation and have promised a $350,000 donation to fund a McGrath Foundation Breast Care Nurse in the community. How amazing is that? I’m so honoured to be ask to be part of this Pink event!

lemon & berry mini loaves

Yoghurt has become part of my daily breakfast and morning tea routine, so I was really glad that I was asked to come up with a recipe that incorporates Ski yogurt!

So as I stood in front of the different flavours in the supermarket, my ideas were just popping up!

Close up

As I got a new mini loaf tin, I decided to make some yogurt mini loaves! Just too cute! But to give it a little bit of ZING, I added lemon zest to it! Mmmm.. berries and lemon do make a really good match! The best thing about incorporating yogurt in your cake is that it makes it really moist!

Lemon & berry yogurt mini loaf with a cream cheese yogurt icing

In all honesty, the icing didn’t quite turn out the texture I wanted. I wanted to be able to pipe rows. hehe I tested it out, but it went everywhere! haha So i decided to go with the flow (literally) and let it have some free form! It worked out well, don’t you think so? hehe The addition of the fresh raspberries just made everything pop, giving a subtle tinge of pink reflection on the icing. Without trying to over do the self-praise, I have to be honest and say that this was one of my best cakes I’ve made to date!

mini loaves - light reflection

So here’s the recipe and my humble contribution to the Breast Cancer Awareness Month! (: Hope you all enjoy!

Lemon & Berry Yogurt Mini Loaf with Cream Cheese Yogurt Icing (an original recipe of Food Made With Love)

Lemon & Berry Yogurt Loaf :

1 1/2 cups plain flour

2 tsp baking powder

1/2 tsp salt

300g Ski Wild Strawberry yogurt

1/2 cup castor sugar (plus 1/4 cup for syrup)

3 large eggs

Lemon zest  of 2 lemons

1 tsp vanilla bean paste

1/2 cup olive oil

1/4 cup lemon juice

1/2 cup frozen mixed berries

10 mint/basil leaves, washed and pat dry

Steps :

1) Preheat oven to 170 degrees celcius. In a clean bowl, sift the flour, baking powder and salt. Set aside.

yogurt, sugar and lemon zest

2) In a mixing bowl, combine the yogurt, 1/2 cup of sugar, lemon zest and vanilla bean paste. Mix till well combine then add the eggs, one at a time, making sure each one is well incorporated before adding the next.

3) Add the dry ingredients slowly, 1/2 cup at a time, and make sure it is well combined. Be careful not to over mix.

4) Pour the olive oil into the mixture, and using a spatula, slowly fold it in until everything is combined. Add the frozen berries and fold them in. Don’t worry if they start to “bleed”, just gives the batter a nice swirl of pink/purple!

5) Coat the mini loaf tin with olive oil (I used the olive oil spray) and dust with plain flour. Carefully fill the tin 3/4 way up. Drop them a few times on the bench to even the top and place them in the oven. Bake them for 25 mins, turning them half way to that they are evenly coloured.

6) While the cakes are baking, pour the lemon juice and add the 1/4 cup sugar into a small saucepan. Add the basil/mint leaves into the pot and allow it to come to a boil. Lower the heat and simmer for about 5 mins. Take it off the heat and allow it to cool slightly.

Pouring the lemon mint/basil syrup on the cakes

MIni loaves cooling and soaking up the lemon syrup

7) Once the cakes are done, allow them to cool in the baking tin for 10 mins. Slowly and carefully pour the lemon syrup on the cakes and allow them to absorb completely. Let it cool in the tin completely before taking them out.

Cream Cheese and Yogurt Icing 

1 block of Philadelphia cream cheese, cold

2/3 cup Ski Wild Strawberry yogurt

1-1 1/2 cup pure icing sugar

1 tsp lemon juice

Fresh raspberries, to garnish

Steps :

1) In a mixing bowl, whip up the cream cheese till smooth, then add the yogurt and mix till they come together. Don’t worry if it looks clumpy. Add the icing sugar, 1/2 cup at a time, and taste as you go (YUM!). Stop adding when you feel the sweetness is right! Add the lemon juice and mix until smooth.

2) Using a tablespoon, drop the icing in the middle of the loaf and allow it to flow down. You could use the back of your spoon to help shape it the way you like. Garnish the loaves with fresh raspberries. ENJOY!

Finished product

I had mine with a small glass of intense berry smoothie! hehe and I thought I would share with you my favourite smoothie recipe since it also uses yoghurt! (: So bear with me. The giveaway is up next!

Intense berry smoothie

Intense Berry Smoothie

150g Ski Wild Strawberry Yogurt

150g coconut water

100g frozen mixed berries

Step :

Place all the ingredients in a blender and whizz it up! Easy peasy!

GIVEAWAY TIME!

And now for the part you all have been waiting for! So sorry for the super long post and thank you for being so patient! Keep Left PR has very kindly offered a giveaway! It’s a set of super pretty and cute pink silicone Scullery kitchen utensils worth $47.73! How can you resist?

giveaway

Giveaway

Yes! All 7 items! How awesome is that? I love the striking shade of pink! Ladies, start commenting. Men, start commenting too so you could win these for your loved ones! hehe

How do you get these you ask? Easy!

  • Leave a comment and share with me your favourite way of having yogurt, and what part of the day do you usually have it?
  • This giveaway is only open to Australian residents! (Sorry international readers!)
  • Please join me on my journey! Follow me on Facebook, Instagram and Twitter!
  • You may re-enter daily! One entry a day! (Oh yeah!)
  • Winners will be announced on the 31st of October, Thursday at 8pm!
  • Winners will be picked via random.org and notified on this blog post and via email.

Disclaimer : This post is sponsored by Ski Yoghurt & Keep Left PR. I tasted the Ski’s D’lite Wild Strawberry yoghurt  with compliments of both sponsors, however, the review, opinions are honest and based on my personal taste and preference. The recipe is a Food Made With Love original.

Ski Pink

Remember to always bake and cook with love ! Till the next post, xx

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The winner is…..

TINA! Congrats dearie! (: I will be contacting shortly through email!

winner- random org

Winner

Hope you like your pink kitchen utensils!!! xx

Being Bold – A Recipe & Hudsons Giveaway ! {Winners Announced}

Be Bold

Good afternoon my dear readers! Happy weekend! (: Hope it’s going well and you have lots of fun and yummy things planned ahead of you! Since it’s the start of Spring, I thought it would be a good time to make some new goals!

“Freedom lies in being bold” – Robert Frost

Being bold is about making each day count (be it today, weekly or even for the year), so why not step out of your comfort zone and express your boldness to the world right? hehe The first BOLD thing I’ve decided to do is trying my hardest to make a change in my life – Being healthier and fitter ! My goal couldn’t come in a better time, as Hudsons Coffee also decided to BE BOLD with their launch of a new Barista’s  Choice Blend – A rich and intense flavour with caramel undertones. YUM!

Hudsons Coffee Barista's Choice Blend

I was lucky to receive a a pre-ground take home bag of the new blend and I couldn’t wait to try it! Ever since my brunch at Three Bags Full, I have started a liking to french press coffee! This one wasn’t overly strong on the palette and not too sharp or acidic either! Smooth and a subtle taste of caramel, which the mr loved!

Barista's choice

While enjoying my glass of coffee, I had a eureka moment! I really wanted to use it to bake! One particular ingredient came to mind – Banana! So I decided to combine the banana cake with some espresso, and to add some texture to the cake by adding a pecan streusel on top! I have made lots of banana cakes in the past, but never one with a coffee kick! This is me BEING BOLD (number 2) cause I don’t usually bake coffee cakes! So was really excited about this.

Banana Espresso Pecan Streusel Cake

While making the streusel, I couldn’t stop sneaking teaspoons of it, cause it was so addictive! The combination of pecan and oats were just delish! hehe It could easily be turned into a mixture for granola too!

close up

Although I am trying to get healthier and fitter, I still deserve the occasional treats yes? hehe So I added some dark chocolate chips in the cake to make it more indulgent! Anyway, dark chocolate is suppose to be good for you. I’m pretty sure there’s some scientific findings to back me up on this. haha

Slice of banana espresso pecan streusel cake

This cake was moist, full of flavour, and I just love having the bursts of chocolate and the crunch of the streusel top! Definitely one cake I would bake over and over again! You don’t need a very big piece to enjoy it, as it is quite rich. A small piece with a cup of tea or coffee is perfect!

Banana Espresso Pecan Streusel Cake (A Food Made With Love Original Recipe)

For the streusel :

1/2 cup + 2 tbs plain flour

1/2 cup rolled oats

1/2 cup brown sugar

1 tsp salt

85g unsalted butter

3/4 pecans, roughly chopped

Steps :

1) Mix the flour, rolled oats, brown sugar and salt in a medium bowl.

Adding the dry ingredients to make the streusel

2) Add the butter and rub with your finger tips intul the mixture holds together (my favourite thing to do actually, find it very therapeutic! haha).

3) Add the chopped pecans, mix and set aside in the fridge.

Pecan streusel topping

For the cake :

200g unsalted butter

170g castor sugar

4 eggs

1 tsp vanilla bean paste

4 tbs milk

5-6 tbs espresso (I used the Barista’s Choice Blend from Hudsons Coffee)

2 cups + 3 tbs plain flour

1 tsp bicarbonate soda

1 tsp baking powder

3-4 bananas, mashed

3/4 – 1 cup dark chocolate chips

Steps :

1) Preheat oven to 160 degrees C. Prepare a 26cm by 26cm square tin by lining the bottom and greasing the sides. Set aside.

2) In a mixing bowl, cream the butter and sugar until light and fluffy.

3) Add the eggs, one at a time, and mix until well combined. Add the vanilla bean paste and the mashed bananas. Mix till it is evenly mixed.

4) Mix the espresso and milk in a measuring cup and add it alternately with the plain flour (dry-wet-dry-wet-dry sequence). Careful not to over mix.

5) Pour the mixture into the prepared tin and tap it a few times on the bench to make the top even. Sprinkle the streusel and bake for 1 hour or until the top is golden and the toothpick comes out clean. Cover the cake with foil after 30 mins if it browns too quickly.

Ready to go into the oven

6) All it to cool in the tin for 10 minutes and remove it from the tin to rest it on the cooling rack.

all baked and cooled, ready to be sliced and enjoyed

Enjoy! (: It was my very first cake I was confident enough to bring to work and share with my colleagues, and they loved it! (: I brought it in during recess and it was gone by lunch! The feedback was that the cake was really moist and they really liked the surprise of the chocolate chips! Yippee!

So here comes the exciting bit! Tell me how you are going to BE BOLD and take that first step of making a positive change in your life! I’ve taken two, the first one will be on-going and the second one is completed, so I would love to hear your side of the story!

Hudsons Gift Package

Hudsons Coffee and Keep Left PR has been so generous to provide me with two packs of goodies to give away. Similar to what I received, each pack includes : 2 packets (50g each) of pre-ground Barista’s choice beans, 1 (12 oz) Hudsons Keep Cup and a  $10 voucher to enjoy a hot cuppa when you’re around a Hudsons store! So how do you win this awesome pack?

To enter this giveaway :

  • All you have to do is leave a comment letting me know : What kind of BOLD change(s) you want to make in your life. Remember it can be a daily, weekly or even a year long goal! Come on and let’s #BEBOLD together!
  • This giveaway is only open to Australian residents! (Sorry international readers!)
  • Follow me on Facebook, Instagram & Twitter, and let me know when you’ve done it!
  • Follow Hudsons Coffee on Facebook,  Instagram & Twitter as well!
  • Winners will be drawn on the 22nd of September 2013, Sunday at 8pm!
  • You may re-enter daily, one entry a day (Woohoo!)
  • Winners will be picked via random.org and notified on this blog post and via email.

Good luck and have a great weekend ahead! (:

Remember to always cook and bake with love!

Disclaimer : This post is sponsored by Hudsons Coffee & Keep Left PR. I tasted the Barista’s Blend coffee with compliments of both sponsors, however, the review, opinions are honest and based on my personal taste and preference. The recipe is a Food Made With Love original.

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And the winners are…..

Iron Chef Shellie & Bonnie-Kate !! Congratulations!!!! I will be contacting you through email soon! x

Winner number 21

winner number 21 -  Comment

Winner number 18

Winner number 18 - Comment

Congrats again you two and hope you both enjoy your packages! Thank you everyone for your comments again and till the next post, x