Category: Fruit

Japanese Sponge Strawberry Swissroll

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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

My Biggest Project : Rainbow Cake

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Processed with VSCOcam with t1 preset

Layer cakes were never a specialty of mine, but when the opportunity came up to make something special for a first birthday, I just couldn’t resist! If you follow me on instagram (@lianneelow) I’m sure you’ve seen endless photos of Paige who turned one last year. I love her like she’s my own, so I wanted to do something special for her as well!

Stacking the layers

Rainbow was the theme of her party, so inevitably, the only cake I could think of was rainbow cake! Being ambitious, I also wanted to make all 7 layers out of natural colouring and flavouring. So after much research, I came up with the flavours and decided to give it a try. As much as I wanted natural colouring, the colours of the fruits just didn’t stand out as much as I wanted to after being baked, so for the actual cake, I decided to put a drop or two of colouring paste just to make it pop!

Cupcake pops

On a side note (just cause the word pop reminded me haha), I also made some cupcake pops for the party! Though it was time consuming to make them, I enjoyed every single moment – from molding them into their shapes, dipping them into melted chocolate (like yummeh!) and to sprinkling them with 100’s and 1000’s! Could totally imagine a kid doing it as a fun activity too! Hehe

plan drawn

So here’s a draw up of my plan: 7 flavours and all stacked and iced with my favourite cream cheese frosting! Mmmmm!

I wasn’t too worried about baking the 7 individual layers, I was more worried about constructing it and how high it would actually be! It was definitely the highest cake I’ve made in my life!  The only thing I was really worried about was transporting the cake to the party as I was going to be driving alone! I think my life was shortened about 10 years in that 10 minutes of driving! Haha

It was all worth it though, to see the faces lit up at the party and hearing all the compliments from the guests! Definitely made my day! The next thing that made my heart beat really quickly was the cutting of the cake and revealing to see if there were 7 distinct layers. And….

Revealing the layers inside

TADAH!!! (: I couldn’t be happier with how it turned out! I’m sure I let out a loud sigh of relief the moment I took the first slice of cake out and served it! A happy dance was definitely in order! Hehe  I have to admit, there were some layers that I was probably a bit too heavy with the colouring towards the end (was going colour happy haha), cause I really wanted the colours to stand out. But please know that you can always cut that down to your own preference, or you can just cut that out too!

Rainbow Cake 

Ingredients : (20 cm round baking tin, repeat 7 times)

120g plain flour

80g caster sugar

40g unsalted butter, room temperature

120ml milk

1 tsp baking powder

1 tsp vanilla paste

1 egg

Wilton icing food gels (I used a toothpick to add the colours)

For the different layers : (add food gel colouring till desired colour or leave it out if you wish)

Red – 3/4 cup fresh raspberry, mashed + red food gel

Pink – 3/4 cup fresh strawberries, mashed

Purple – 3/4 cup blackberries, mashed + purple food gel

Blue – 3/4 cup blueberries, mashed + blue food gel

Green – Zest of 2 limes, 3 tbs juice + green food gel

 Yellow – Zest of 2 lemons, 3 tbs juice + yellow food gel

Orange – Zest of 1 naval orange, 3 tbs juice + orange food gel

Steps : 

1) For each layer of cake : Grease and line the baking tin with baking paper. Preheat oven to 165 degrees celcius.

2) In a medium bowl, combine the plain flour and baking powder. In a mixing bowl, add the butter, sugar, egg and vanilla paste and mix till pale and fluffy. Alternate the flour mixture with milk (flour,milk,flour) until well combined.

3) Fold in the flavouring and colouring for each layer. Careful not to over mix.

the red layer - raspberry

4) Pour the batter into the prepared baking tin and tap it on the counter to allow all the air bubbles to come to the surface. Bake for 18 mins or until the skewer comes out clean. Allow the layers of cake to cool completely before assembling.

The yellow layer - lemon

Cream Cheese Icing (From the Hummingbird Bakery Cookbook)

900g icing sugar

375g cream cheese

150g unsalted butter, softened

Steps :

1) Beat the icing sugar and butter in a mixing bowl until well combined.

2) Add the cream cheese in one go and beat until completely incorporated. Turn the mixer up to medium high, and beat until it’s light and fluffy (about 5 minutes). Do not over beat as it will turn runny.

Cream cheese icing

3) To assemble : Place the red cake layer at the bottom, place 2 heap tbs of cream cheese icing on the cake and spread it out uniformly using a palette knife. Place the orange layer on top and repeat the process. Once you reach the top layer (pink), frost the top and side of the cake till it’s smooth and even.

Rainbow cake success!

Enjoy! (: I love how I could actually taste the fruits in every single layer, and they actually do work well together although it’s impossible to fit all 7 layers in one bite! haha

Paige eating the cake

It was such an honour that my cake is the first cake Paige has eaten (:  How pretty is her dress!

Happy 1st birthday Paige

It is many months after the actual birthday, but happy 1st birthday Paige! Can’t believe how quick it has been and she’s such a big girl now! (:

Paige and Us

I can’t wait till I am able to make my own bub’s cake and I will definitely be more than happy to make this cake again!

Have a good mid week everyone! (:

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

{Quick & Easy} Fig Jam

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Fig Jam

As promise, I decided to share the recipe for fig jam I used to have with my scones! You will realise it’s so easy and something you can do in less than 30 minutes! Be warned though, cause this is VERY ADDICTIVE! haha Once you’ve tried a spoonful, you would want to have another, and another, and another!

chopped dried figs

Another plus point is that this recipe uses dried figs, so you can make this all year round! Trust me, you would definitely want a bottle of this in your fridge all the time. hehe I’ve had it on my scones, croissants, with cookies and of course, on it’s own! YUMMO! Just can’t get enough! (:

Fig jam bottled

So quickly get a packet of dried figs and make some jam now! (:

Dried Fig Jam (adapted from Tastespotting)

250g dried figs, chopped into quarters

1 cup of water

1 tsp lemon juice

Ingredients

Steps :

1) In a small heavy base pot, place the dried figs and water and bring it to a boil. Lower the heat and allow it to simmer for about 20 minutes, or until the figs are plumped up.

2) Turn off the heat and pour the mixture into a blender. Add the lemon juice and blend till smooth with a spreadable consistency. Be careful when blending as the mixture is very hot! If it’s too thick, just add more water, 1 tsp at a time.

Blending it into a spreadable paste

3) Allow the mixture to cool, and then place it in an air tight bottle, and keep it refrigerated. It can last up to 2 weeks.

Fig jam

Enjoy! (: If you’re like me, take a spoon and dig in immediately! hehe Simple, quick, delicious and addictive! Cannot get any better!

Have a great week ahead everyone!

Remember to always cook and bake with love!

Banana-rama

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There is just something magical about banana bread. By now, you would know that I am obsessed with banana anything. So far, I’ve made them in a few forms – muffins & cakes. So now it’s time to add on to the list! Recently, Miss D posted her 100th post that had 2 banana bread recipes. I was lucky enough to taste test one of them and got hooked to it ever since!

So when I had time on a Saturday morning and some very ripe bananas lying around in the fruit basket, I decided to get my bum out of the sofa and get the baking going. I was so glad I did! The house was filled with the yummy smell of baked banana bread and it’s the best smell in the world! Can’t have enough of it!

Though I was having hayfever, it just felt good being able to be in the kitchen and think about nothing but bake! The kitchen is definitely my remedy. hehe The Mr absolutely loved it! Cause I gave 3/4 of the first one to the weightlifters, the mr only had a small piece to himself. He asked me to make another for him. So I made it twice over the weekend. It was really moist and fluffy. Perfect with a cup of coffee or tea (: Will definitely perk me up in the afternoons!

Walnut, Chocolate and Maple Banana Bread (Adapted from Never Too Sweet For Me & Taste)

125g unsalted butter, room temperature

115g caster sugar

2 tbs maple syrup

2 eggs, room temperature

3 large bananas (about 1 cup), mashed

70g chopped walnuts

50g dark chocolate chips

3/4 cup plain flour

3/4 cup self-raising flour

1/2 tsp bi-carbonate of soda

Steps :

1) Preheat oven to 180 degrees celcius. Grease the loaf pan well with butter.

2) In an electric mixer, beat the butter, sugar and maple syrup until light and fluffy. (Don’t rush this step to ensure a smooth batter)

3) Add eggs, one at a time until just combined. Then add the mashed bananas and slowly add the flours and bicarbonate of soda. Mix until just combined, be careful not to over mix it or it will not be fluffy.

4) Spoon mixture into the buttered loaf pan and smooth the top. Place in oven and bake for 40-45 minutes, or until the top is golden brown and the toothpick comes out clean after being inserted. Allow it to cool in the pan for 5 minutes before turning it out on a cooling rack.

Serve warm and enjoy with a hot cuppa and if you want to be more indulgent, drizzle it with more maple syrup and with a small piece of butter (:

PS : For step to step pictures, head over to Miss D’s post! Thanks dearie for sharing the recipe! 

Remember to always cook and bake with love! 

Lemony Blessings

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I always considered our lives very blessed. We always get what we want and we have constant love, care and support from our family. What more can we ask for? But God is amazing. I came home one day after work and found a few bright yellow round things in our garden. My first thought was : someone has been throwing tennis balls into our backyard? haha But when I got a closer look, they were lemons that fell off our neighbour’s lemon tree! (: The winds and rain were so strong, the lemons flew into our backyard! What blessings! Showers of blessings indeed!

So what do you do when you suddenly have a whole bunch of lemons? Make lemon meringue cupcakes filled with luciuus and tangy lemon curd, of course! It’s been a cupcake I have been wanting to make for the longest time. Ever since the first Junior Masterchef when Isabella made her beautiful cupcakes for the Mystery Box challenge! So I decided to make the curd a day before, and wake up early on a Saturday morning to make these gorgeous small cakes.

I started bright and early, so much so that I could try two cake recipes! I was drawn to the recipe on Gourmet Traveller (September 2011 Issue) that was from the Rockpool Bar & Grill. So I couldn’t resist making them. I just had to make both cakes. They were very different. Not just in the type of ingredients used, the way it’s made and also the texture. The cakes using Isabella’s recipe turned out soft and fluffy. But the ones from the Rockpool’s recipe turned out slightly denser and gooey-er (see above). I really couldn’t choose between the two! Both were delicious!

What I really like about Isabella’s recipe is that she didn’t use butter in her cupcakes, so you could practically whip it up really quickly! You don’t have to wait for the butter to soften, which is definitely a plus! And I would like to say that it is healthier. MAYBE. haha But well, regardless. They were both delicious! Just depends on what texture you like more. So I’m going to share both recipes, and you can decide which you like more! (:

*Note : I used the same lemon curd and Italian meringue for both cupcakes and the recipes below are more than enough for all the 24 cupcakes made (12 from each cupcake recipe). 

Lemon Meringue Cupcakes

Lemon Curd (adapted from Gourmet Traveller – Rockpool Bar & Grill)

5 eggs

155ml lemon juice

1 tbs lemon zest

180g caster sugar

150g butter

*Cupcake 1 (adapted from Gourmet Traveller – Rockpool Bar & Grill)

155g caster sugar

155g butter

155g self-raising flour

1 tbs lemon zest

1 tsp vanilla paste

75ml milk

Italian Meringue (adapted from Gourmet Traveller – Rockpool Bar & Grill)

200g caster sugar

80ml water

140g egg whites

1/2 tsp cream of tartar

Steps :

1) For the lemon curd : Whisk the eggs in a large bowl, then strain them through a sieve. In a heavy-based saucepan, add the butter, lemon juice, sugar and zest. Stir until the butter is melted and sugar is fully dissolved. Add a little of the lemon mixture to the eggs to warm it up, then gradually add it back into the saucepan, stirring continuously.

2) Cook the mixture over low heat, stirring continuously and scraping the base of the saucepan until it thickens and coats the back of a wooden spoon. This will take about 8 minutes and make sure the mixture doesnt boil or else it will curdle. Allow the mixture to cool completely, before covering it and put it in the fridge until it is chilled. (At least an hour, but I prefer to make it a day before, and let it chill overnight). This is enough for the 24 cupcakes I made, and leftovers could be kept in an airtight container in a fridge, up to 2 weeks.

3) For cupcakes* : Preheat oven to 180 degrees celcius, and line a 12-cupcake tray with liners. In a mixer, beat the butter on medium speed for a couple of minutes, before adding the sugar. Beat the sugar and butter until light and fluffy. Add the eggs, one at a time, and mix until the mixture is smooth. Add the lemon zest and vanilla paste and mix it for another 2 minutes. On low speed, add the flour and milk (alternately) until just combined. Careful not to overbeat the mixture. Divide the mixture evenly into the cupcake liners and smooth the top out. Bake the cupcakes for 15-20 minutes, until the tops are golden brown. Turn them out onto a wire rack and allow them to cool completely. (For Isabella’s recipe, please see below)

4) For the Italian meringue : Combine the caster sugar and water in a small saucepan over medium heat and sitr the mixture until the sugar has completely dissolved. Increase the heat to medium-high, and allow the sugar mixture to reach a soft-boil stage, without stirring (about 121 degrees celcius on a candy thermometer).

5) In a mixer, whisk the egg whites with the cream of tar tar until soft peaks form. On medium speed, slowly and carefully pour the hot sugar syrup into the whipped egg whites. Continue to whisk the mixture on medium speed until the mixing bowl feels cool, and the egg whites are thick and glossy. Fill a pipping bag and use immediately.

6) To assemble : Cut a whole in the middle of the cupcakes, big enough to fill 2 tsp of lemon curd. Fill a pipping back with the lemon curd and gently fill the holes up. Pipe the Italian meringue onto each cupcake, making sure you cover the curd completely. Using a kitchen blowtorch, carefully brown the meringue before serving.

*Cupcake 2 (adapted from Junior Masterchef – Isabella’s Recipe)

1 cup thickened cream

3/4 cup caster sugar

2 eggs, lightly beaten

1 1/2 cups self-raising flour

1 tbs lemon zest

Steps : 

1) For cupcakes* : Place cream, sugar and eggs in a mixing bowl and whisk until smooth. Gradually add the flour (1/2 cup at a time) and zest and continue to whisk until thick and smooth. Spoon the mixture into the cupcake liners and bake for 15-18 minutes. Turn over on a wire rack and allow it to cool completely before filling them up with the lemon curd and topping with the Italian meringue (recipe and steps as stated above).

ENJOY!

Fig, Walnut and Almond Biscotti

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I’ve not had much biscotti, but I loved it every time I had the chance to have one. My most recent biscotti experience is at Hare & Grace, and I had it their creme brulee which was quite a different experience. But it did provide a crunch to the creamy, rich dessert, which by now you would know is a good thing for me! (: Plus I saw one of the foodies on tweeter make her own biscotti a while back, and have been wanting to make my own ever since!

I’m addicted to figs. When I went to Auckland in April, my aunt had a fig tree and I could just head down to the garden and pluck one or maybe 4 to have it when I was craving it. How awesome is that? hehe So of course, I made the Mr plant a fig tree in our garden hehe and hopefully we will get figs soon! *fingers crossed* So of course, when I was deciding on what I wanted in my biscotti, figs just came to my mind! Trust me, it was so difficult to resist popping one of those beautiful figs in my mouth, cause I needed every single one of them in the packet! haha But I’m so glad I did, cause the biscotti came out packed filled with figs, and it was super yums!

So I looked through my endless list of bookmarked recipes, and found a fig and walnut biscotti recipe by the super talented Brown Eyed Baker! And I knew her recipe would definitely be yummy cause she is Italian! Who would know how to make a better biscotti than an Italian herself? hehe I was really excited, and there wasn’t a better day to make it but Friday, especially when I’m off work early! hehe PERFECT!

Note : I really like this recipe because it doesn’t need butter, which means you can start making it as soon as you get home from work, without worrying if the butter is the right softness! hehe Also, you can switch the kind of dried fruit and nuts you want as well, so you can make it according to how you like it! A clear winner to me (:

Fig, Walnut & Almond Biscotti (adapted from The Brown Eyed Baker)

1 3/4 cups plain flour

3/4 cups dark brown sugar

2 tsp baking powder

3/4 tsp fleur de sel (you can replace this with coarse salt)

3 eggs

1 tsp vanilla paste

1 tbs orange zest (I used a navel orange)

375g dried figs, cut into quarters

1 cup chopped walnuts

1/2 cup slivered almonds

Steps :

1) Preheat oven to 160 degrees celcius. Line a baking sheet with Silpat or baking paper and set aside.

2) In a large bowl, mix the flour, dark brown sugar, baking powder, fluer de sel until well combined. In a mixing bowl, whisk the eggs until they become thick and pale yellow. Then add the orange zest and vanilla paste and mix it well.

3) Fold the egg mixture into the flour mixture until combined. Then mix in the dried figs and nuts.

4) Turn the dough onto a well-floured surface and divide it into two. With floured hands, shape it into logs, about 2 1/2 inches wide and 8-10 inches long. Place the logs onto the prepared Silpat/baking paper.

5) Place in the oven and bake until the dough is firm but gives slightly when pressed. This will take about 25-30 minutes. Transfer the logs onto a wire rack and let it cool for 10-15 minutes. Do not rush to cut the logs, especially when they are still warm, as they will crumble and break apart! Reduce the oven to 150 degrees celcius.

6) Once the logs are cooled, cut them into 1/2 inch slices. Place the slices on the Silpat and bake for 7 minutes on each side. Transfer the slices onto the wire rack to cool completely. Store in an airtight container and ENJOY! (:

ps : I was lucky enough to have a bottle of this in my pantry, but I’m sure using normal sea salt would do the job as well! (: 

 

Lychee Cheesecake In A Jar

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I’ve been wanting to do this for the longest time. Making a dessert in a jar that is. I’ve been really amused by the whole concept and also totally in love with how the desserts turn out. You don’t even need to decorate it much, just place a ribbon around the mouth of the jar and place it with a spoon, viola! (: You have a beautiful looking dessert on the table. Perfect for a dinner party or even gifts for friends!

I had a block of cream cheese sitting in my fridge for the longest time, and have been wanting to make something with it. I wanted to make some japanese cheesecake, but decided to make something new instead. So searching my pantry, I found a tin of lychees and decided to use them!

Lychees are definitely one of my favourite fruits. But it’s so difficult to find the fresh version here, even if they sell it, it’s so crazy expensive! haha So I always have a tin of lychees sitting in my pantry. (: I have to admit, i’ve not had cream cheese with lychees before, but I suppose, it should go well with a sweet fruit puree. Right? hehe So here goes nothing!

I did a bit of research and found a recipe that sounded easy and the product looked absolutely gorgeous, so I just had to give it a try. The only downside to this recipe? Is that I have to wait for the cheesecake to set, before being able to indulge in them! haha But I am a firm believer of delayed gratification! This is one dessert that is definitely worth the wait! (:

Oh yes! I did add a bit of lychee liquor, which I always have in my pantry, just to make it a little boozy! hehe But definitely not enough to taste it. hehe Almost no effect at all.

Lychee Cheesecake in a Jar (adapted from Honest Vanilla)

For the base :

100g digestive biscuits

40g short bread

60g butter, melted

For the lychee cheese layer :

500g cream cheese

300g thicken cream

240g lychees, drained and reserve syrup

100ml lychee syrup

1 tbs lychee liquor

50g sugar

3 tsp powdered gelatine

Steps : 

This recipe is enough for 6 jars and a 6-inch springform pan.

1) Break the digestive biscuits and the shortbread by sealing them in a ziplock bag and crushing them using a rolling pin. Make sure you get them quite finely.

2) Pour the crushed biscuits in a bowl, and pour the melted butter over them evenly. Combine both butter and  biscuits are well combined and press them evenly at the bottom of the jars and springform pan. Set and chill in the fridge while preparing the lychee cheese layer.

3) In a small pot, heat the lychee syrup till it just comes to a boil. Take it off the heat and add the gelatine. Stir until it dissolves completely. Set aside to cool.

4) Puree the lychees in a blender until there are less visible chunks. Add the lychee liquor and mix it well.

5) Whisk the cream cheese in a mixing bowl with the sugar until smooth, then add the lychee puree. In another bowl, whip the cream to a soft peak and gently fold it into the cream cheese and lychee mixture.

6) Once it’s well combined and smooth, add the gelatine mixture and fill a piping bag with the lychee cheese mixture. Slowly pipe it into the jars. Pour the rest of the mixture into the springform pan. Set to chill in the fridge for at least 4 hours. (I recommend leaving it in the fridge overnight.) 

7) To serve, top it with a bit more buttered crumbs, and a lychee. I added half a strawberry for more crunch and texture! Also, pour 1 tsp of lychee syrup on top just before serving for extra sweetness!

ENJOY!

Note to self : Definitely add a little bit more next time! hehe Of course, you can leave it out if you want a kid-friendly version! hehe

Chocolate Brioche French Toast with Caramelised Banana

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So it’s the weekend! And weekends only mean one thing for the mr and I – BRUNCH! It’s something we both look forward to every week. On some weekends, I try to make something for brunch instead of heading out. So I thought you might too! (:

I of course couldn’t wait till the weekend to make this. My nut, Alicia, was here on a holiday and living with us, so I really wanted to make something nice for her for brekkie. Something sweet. I guess nothing beats having a dessert for brekkie does it? Something sweet to start the day going! (:

We were at Queen Victoria Market the Tuesday that just passed and we bought a chocolate brioche from one of the bakeries in the market. The only thing that came to mind when thinking of how to utilise the brioche was french toast! Just imagine the chocolate in between the dough will be melted and be molten when you bite into it. Mmmmm. Just like spreading nutella on bread!

I don’t know about you, but I absolutely adore caramelised bananas. I could have them on my pancakes, crepes and of course on my french toasts! The caramelised bananas acted as a sauce so that the dish won’t feel too dry. It was really easy to make it as well! Just 4 simple ingredients and viola! Caramelised bananas in no time!

Nothing is more comforting than a crispy layer of french toast and a warm, pillowy middle. That’s the way I like my french toast, how bout you? Share with me how you like your french toast! hehe

Chocolate Brioche French Toast With Caramelised Banana (Adapted from Steamy Kitchen)

Caramelised Banana

113g unsalted butter

1/2 cup dark brown sugar

2 tbs water

2 ripe bananas, sliced in an angle

Steps :

1) In a saucepan, heat the butter over medium heat until it has completely melted. Add the dark brown sugar and stir until the sugar has completely melted into the butter.

2) Add the water and whisk till smoothly and well combined. Cover and set aside.

3) When the french toast is ready, add the bananas into the sauce and cook over low heat for 3 minutes. Don’t cook it for more than that as the bananas will go all soft and lose their bite.

Chocolate Brioche French Toast

1 loaf chocolate brioche, sliced thickly (could use any kind of brioche or challah will work too)

3 whole eggs

2 egg yolks

1/2 whole milk

1/4 cup thickened cream

1 tsp vanilla paste

1 tbs caster sugar

2 tsp unsalted butter

Steps :

1) Whisk the eggs and egg yolks in a large bowl, add the milk, cream, vanilla paste and caster sugar and whisk till well combined and all the sugar have dissolved.

2) Dip the bread and turn it a few times to make sure the bread slices are well coated and soaked until they have been completely moistened by the custard.

3) Heat a non-stick pan on medium and melt a tsp of unsalted butter. Work in batches (I fried 4 at a time), cook each side of the bread until it’s golden brown. This will take about 3-4 minutes per side. Add the other tsp of butter when needed between batches.

4) To plate : Place and stack the french toast (mine was 2 layers, and 2 in each layer) then top each stack with the caramelised bananas and the sauce.

ENJOY! Have a great weekend! (:

Sour Cream Maple Banana Cake

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What’s your favourite childhood cake that you still can’t get enough of now? For me, the banana cake from the neighbourhood bakery would be the clear winner! The moist and soft texture of the cake, and every bite is just full of banana-y goodness! I’ve made a few banana cakes before but nothing came close to those I had when I was back in Singapore. It either came out too dense, or too burnt or too dry.

I came upon a recipe from Meeta of What’s For Lunch Honey? while blog hopping and saw a recipe I just couldn’t resist trying out. I wasn’t sure if it would turn out like those from back home, but it was definitely worth a shot! Especially since it’s also an upside down cake, and I’m kinda into that now, after making my upside down mandarin cake. haha

The recipe calls for maple syrup. I walked the aisles of the supermarket and contemplated on the maple flavoured syrup, as I never really wanted to spend almost $10aud on a bottle of pure maple syrup. But I decided to spoil ourselves and got a bottle of the real stuff and boy was I glad I did. It adds a unusual nutty flavour to the cake, which was perfect! The sour cream made the cake really soft and moist. And nothing could beat the smell of banana cake baking in the oven. It fills the whole house with the yummy aroma which makes you wanna dive your fork into it immediately once it’s taken out of the oven!

 I felt that this cake was a slightly healthier version as it has way less sugar and butter as compared to the mandarin one (well, I would like to think that! haha). Though they were both really yummy, this just brought me back to my childhood, and felt like I was back in Singapore for that 30 minutes of tea time. haha Yes, yes. I have to admit, I am really home sick. But I’ll be fine. (: Nothing a banana cake couldn’t fix!

So thank you so much Meeta, for sharing this awesome recipe. It’s definitely a keeper, and my mum has made me promise to make this for her when I get back at the end of the year! (:

Sour Cream Maple Banana Cake (Adapted from What’s For Lunch Honey?)

Ingredients : 

5 ripe bananas (3 for the base of the tin, and mash the other 2)

100g unsalted butter, plus extra to butter the tin

9 tbs maple syrup

200g dark brown sugar

4 eggs

1 tsp vanilla bean paste

300g plain flour

1 tsp baking powder

1 tsp bicarbonate soda

200g sour cream

Steps :

1) Preheat the oven to 160 degrees celcius and butter a 20 x 20 square tin well. Pour 5 tablespoons of maple syrup into the tin and swirl it around to make sure the base of the tin is well coated.

2) Slice 3 bananas into half length-wise and lay them, cut side down, in the tin.

3) In a mixing bowl, cream the butter with the dark brown sugar until light and fluffy. Add the eggs, one at a time, then add the vanilla paste and the mashed bananas. Mix until well combined. In a separate mixing bowl, combine the flour, baking powder and bicarbonate soda. Fold the flour mixture into the butter mixture with a spatula, then stir in the sour cream.

4) Carefully spoon the mixture into the tin, making sure the bananas at the base do not get displaced. Bake for 45 mins, then open the oven door and place a piece of aluminum foil over the top of the tin so that it doesn’t get burnt. Bake it for a further 5-10mins until a skewer comes out clean after being inserted into the middle of the cake.

5) Take the cake out and poke the top all over with a fork. Spoon the last 4 tablespoons of maple syrup over the top and allow it to be soaked through (about 5 mins).

6) Use a knife to run through the sides of the tin, careful not to cut into the cake, then place a large plate over the baking tin and carefully over-turn the cake. Voila!

7) Serve warm with a scoop of vanilla ice cream. ENJOY!

This is one recipe I can be certain everyone would enjoy! Especially those of you who are like me, who absolutely loves banana cake! The old school bakery ones! NOMS!

Upside Down Mandarin Cake

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It’s been so long since I baked anything. And I think my poor Kitchenaid felt really neglected. But the packing, unpacking and moving has made it almost impossible to get any proper baking done. But now that we’ve settled in, I just had to put my little red engine to work and bake something.

It’s the mandarin season right now and I really wanted to use them. I don’t usually use much citrus fruits in my baking, in fact the first time I did and attempted to make a orange and poppyseed cake, it failed miserably. haha So I was really worried and nervous about how this was going to turn out.

Especially making an upside down cake, you never will know how it will turn out or if it will even be successful until you turn the baking tin upside down. I held my breath from the time I placed a plate over the baking tin, and over-turning it. Only after hearing the “plop” sound did I let out a sigh of relief! That turned into a smile or a grin rather, after I lifted up the tin and found a beautiful flower-like arrangement of mandarins on top of a dense but soft buttery cake. Mmm mm mm!

I couldn’t be happier with how it turned out! Especially since I was never a cake-baking person. I’m more suited to baking cupcakes! So this was a real accomplishment for me. (: *phew*

So head down to the nearest supermarket and get yourself some mandarins! You’ll definitely enjoy this like we did! Especially when it’s warmed and served with a scoop of ice cream and topping with a touch of nutella! NOMS!

Upside Down Mandarin Cake (adapted from Martha Stewart Living, January 2009)

Ingredients :

6-7 Mandarins, peels and segmented

226g unsalted butter, softened

2 tsp vanilla bean paste

1 1/2 cups caster sugar

3 tbs freshly squeezed orange juice

1 1/3 cups, plus 1tbs of all purpose flour, sifted

1 1/2 tsp baking powder

1/2 tsp salt

1 tbs orange zest

2 large eggs, room temperature

1/2 cup whole milk

Steps :

1) Preheat oven to 175 degrees celcius. In a large pot of water, boil the mandarin segments for 3 minutes, drain and dry them on some paper towel.

2) Place 113g of butter in a 9-inch round baking tin. Mix 1 tsp of vanilla paste and 1/2 cup of sugar, then sprinkle over butter. Place in the oven until the butter has completely melted. This would take about 7 minutes. Carefully add 2 tbs of orange juice, mix till well combined.

3) Arrange the mandarin segments in a flower-like pattern starting from the middle and spiraling outwards. Set aside while making the cake batter.

4) Whisk flour, baking powder, and salt in a medium bowl. Cream zest, remaining butter, 1 cup of sugar, and 1 tsp of vanilla paste in a mixer until light and fluffy. With the mixer running, add the eggs one at a time, beating well after each addition. Reduce speed to low. Add half of the flour mixture, then the milk and the remaining 1 tbs of orange juice. Beat in the remaining flour mixture.

5) Gently spoon the batter on top of the mandarin, and spread evenly. Bake the cake till it’s golden brown and when the cake tester comes out clean when inserted into the middle. This will take about 45-50 minutes. Allow the cake to cool in the tin on a wire rack.

6) Run a knife around the edge of the tin to loosen the cake. Place the plate on top and invert the tin. You can let it cool before you eat, or have it slightly warm with a scoop of ice cream! ENJOY!

The Mr absolutely loved the cake ! It’s no wonder how he now has a sweet tooth huh? (: