Dutch Apple Pie

A light cake but very tasty …. perfect to company your tea or coffee timeDutch Apple Pie

Ingredients

2 eggs

170 g caster sugar

1/2 teaspoon vanilla extract

6 tablespoons melted butter

70 g  milk

127 g all purpose flour

1/2 teaspoon  ground cinnamon

2 1/4 teaspoons baking powder

2 small or 1 large apples

15 g brown sugar to sprinkle

Directions

1. Preheat the oven to 210 degrees C. Line the sides and base of cake pan with parchment paper.

2. Using an electric whisk or hand held mixer, whisk the eggs, caster sugar, and vanilla extract in a large bowl, until the mixture is thick and mousse-like,  this will take about 5 minutes.

3. And then pour into the mixture : butter and milk , whisking continuously. Sift in the flour, cinnamon, and baking powder, and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared pan, and smooth the surface.

4. Peel the apples, and cut them into thin slices, and then arrange them over the batter. They will sink to the bottom. This is meant to happen! Sprinkle the cake with brown sugar and bake in the oven for 10 minutes. Reduce the oven temperature to 170 degrees c, and bake until well risen and golden brown, about 20 to 25 minutes.

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Walnut Coffee Cake

This was my first attempt to make cake from walnut. I probably won’t do it if only my husband didn’t buy walnut from his co-worker who has walnut-trees and sell it cheaper than in a shop 🙂 Anyway, so I did the baking and it turned out really good. And it’s really easy to make.

Ingredients

4 eggs

225 g self raising flour (or if you are using all purpose flour, add 1 tablespoon of baking powder)

225 g caster sugar

225 g unsalted butter

75 ml coffee (you can use espresso)

150 g chopped walnuts

* For butter cream

250 g unsalted butter

200 g icing (powder) sugar

3-4 tablespoons instant coffee

Directions

1. Greased 2 round cake baking pans with butter

2. Heat up the oven at 180 C

3. Cook the coffee and leave it to cool off

4.  In mixing bowl, combine eggs, sugar and butter. Whisk them well until it’s  smooth (or until there are no lumps)

5. Then add the walnuts and mix them so that they are evenly distributed

6. Pour in the coffee into batter  and stir it until it is thoroughly combined

7. Divide the batter into 2 and pour in each round-baking pan and bake them for 30-35 minutes

8. Make the butter-cream : place the soft butter and powder/icing sugar into a bowl and using an electric mixer, whisk the butter until its light, fluffy and almost white. Then add in the cooled instant coffee.

9. When the cakes are baked, remove from the oven and cool them off. Then remove from the baking pan and transfer them to a cooking rack to completely cool off to room temperature.

10. When they are cool off completely, then it’s ready to put on the butter-cream on the cakes. Put the cream on the top of the cake. You can decorate it as the way you like it.

Banana Cake with Cinnamon Crumb

I don’t know why but I don’t like eating raw banana. It has to be cooked either fried, to make it as fried banana or pisang goreng or baked. Kind of funny I know 🙂 So sometimes I bought some bananas and end up nobody eating it and got bad. So then I have to do something with it. This banana cake is simple but a bit special because I added cinnamon crumb to it. The aroma when  it’s baking is really good! very aromatic! and the taste … also delish! It’s perfect for your afternoon or morning companion with some hot tea or coffee 🙂

Ingredients

3 or 4 medium banana (about 450 g), smashed

230 g all purpose flour

2 eggs

115 g butter, melted and cold

75 g caster sugar

25 g brown sugar

1/4 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 sachet vanilla sugar or 1 teaspoon vanilla extract essence

* For the Cinnamon  crumb

2 teaspoon cinnamon powder

2 tablespoons brown sugar

1 tablespoon butter

1 tablespoon flour

Directions

1.  Preheat the oven at 180 C. Butter the bottom and sides of baking pan size 23 x 10 x 7 or any kind of baking pan you have.

2.  In a  bowl, combine flour, baking powder, baking soda, salt, caster sugar and brown sugar.

3.  In the bowl of an electric mixer, beat the eggs until smooth then add the melted butter and vanilla sugar/essence.  Mix them well for 5 minutes. Then slowly add the smashed banana.  Continue mixing until all mix well. Stop the mixer.

4.  Remove the bowl from the mixer and fold the flour mixture into batter with rubber/wooden spatula.

5.  In a small bowl, mix together all the ingredients for the crumb until mixture resembles coarse cornmeal.

6.  Pour the banana batter into the baking pan and sprinkle on the top with cinnamon crumb.  Bake  for about 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.

Strawberry Jam

Still in edition of cheap strawberry. Since I bought quite a bit of fresh strawberry, somehow I need to use them before they are going bad. So today I decided to make Strawberry Jam. It’s super easy to make and taste also good.

Ingredients

500 g of strawberries
200 g of sugar
1-2 tsp lime juice

Directions

1. Slice the strawberries into small pieces.

2. Mix them with the sugar in a pan and cook over low heat. You can adjust the sweetness based on your taste.

3.  Occasionally stir the mixture to ovoid the burning. After the strawberries have started to soften and break down, cool it off a bit then transfer into  a blender./juicer.  Blend to desired consistency and then pour back into pan and continue cooking over low heat.  Add some lime juice to taste. Make sure it doesn’t burn and stir frequently. Once the mixture is to its desired of thickness, take it of the heat and let it cool.

4. Put the jar  (glass bottle) that you are going to use for storing the jam  in boiling water for a few minutes to sterilize it. Then fill it with the jam right away. Store the jam in the fridge.