Pineapple Upside Down Cake

It's been ages since I last made Pineapple Upside Down Cake..It was a popular cake in the 1980s. Even now, I find it an impressive cake to serve. When it was baking in the oven, my daughter kept saying that she loved the aroma that filled our kitchen.. Is it the vanilla? Or the pineapple syrup? Well, whatever it is..the good old Pineapple Upside Down Cake will never go out of fashion in my household!

TOPPING

• 1/4 cup butter, melted
• 1/2 cup brown sugar
• 6 pineapple rings
• 18 red cherries

CAKE

• 1 1/2  cups of cake flour
• 2 tsp baking powder
• a pinch of salt
• 1/2 cup butter
• 3/4  cup of sugar
• 2 large eggs
• 1/2  cup of milk
• 1/4 cup of pineapple syrup
• 1 tsp vanilla extract

1. Pour the melted butter topping into a 9 inch cake tin. sprinkle the brown sugar over the butter.
2. Arrange the pineapple rings and cherries over around the bas to fill in the spaces.
3. In a medium sized bowl, sift together the cake flour, baking powder and salt.
4. Beat the sugar and butter together until batter is soft and creamy.
5. Beat in the egg one at a time, beating well in between each addition.
6. Scoop in 1/3 of the  flour mixture into the batter and beat. Then pour in 1/2 the milk. 
7. Then pour in the flour again followed by the milk & pineapple syrup. 
8. Finally finish adding in all the flour.
9. Pour the batter into the cake tin over the pineapple rings.  
10. Bake in a preheated 170ºC oven on the middle rack.
11. Once skewer tested into the cake comes out clean, the cake is ready.
12. Allow the cake to rest for 10 minutes in the pan before turning it over on a wire rack to cool before serving.

desserts

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Pink Lemonade Drizzle Cake

 

I have always loved cake tins. But lately, since my sister got me a rose-shaped cake tin which I have always desired, I got into a cake-tin frenzy, searching for all sorts of designs that would turn out beautiful cakes. Of course a beautiful cake would not mean much without a beautiful~tasting cake. So I got busy trying to develop new recipes to fit my tin! If my oven could talk, I'm pretty sure it will tell me it needs a good rest from all these baking! :-)

·      1 cup butter, softened

·      1 cup caster sugar

·      3 eggs

·      1 cup plain flour, sieved

·      1 tsp baking powder

·      ½ cup milk

·      2 tsp lemon juice

·      2 tsp pink food colouring

·      Juice of 1 lemon mixed with ½ a cup of caster sugar for the drizzle

1.    Beat together the butter & sugar till pale & creamy.

2.    Put in the eggs, one at a time, beating well between each addition.

3.    Mix the flour & baking powder together.

4.    Add the flour mixture into the batter, alternately with the milk, starting and ending with flour.

5.    Mix in the lemon juice.

6.    Swirl in the pink colouring into the batter.

7.    Pour the mixture in a greased tin.

8.    Bake in a preheated 180ºC oven for 45 minutes.

9.    Pour the lemon drizzle over the cake once it comes out of the oven.

10.                  Leave it to cool completely in the tin.

cakes

0

Chocolate Cup Cakes

After a Kids Can Cook class with an enthusiastic group of children, two of the kids & a mum posted these messages on my page.......

Mohd Ikram wrote "Thanks auntie for teaching us how 2 cook lasagne n cup cakes. We enjoyed it. Tq too for kakak Irra n abang. Best....Next time we all join lagi."

Afiqah Anwar wrote "Your class today was awesome!"

and mum Normala Hafiz wrote "Marina, my daughter & niece really enjoyed the class."

Those words of appreciation makes me holding the classes worth every bit the effort.

Ingredients:~

• 3/4 cups flour
• 3/4 cups cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup butter
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla essence
• 1/2 cup buttermilk

Method:~

1. Sieve all the dry ingredients in a bowl.
2. In a mixing bowl, cream the butter & sugar till fluffy.
3. Add eggs one at a time, beating well in between each egg.
4. Add the vanilla essence.
5. Add the dry ingredients alternating with the buttermilk, beginning and ending with the dry ingredients.
6. Pour into the cupcake liners.
7. Bake in a preheated 180ºC oven for 15 minutes.
8. When cool, ice with frosting & decorate as desired.
   

Frosting

Ingredients:~

• 1/2 cup butter
• 1/4 cup cocoa powder
• 2 cups icing sugar
• 2 tbsp milk

Method:~

1. Sieve the icing sugar & cocoa powder together.
2. Add the icing sugar gradually, alternating with milk until it has a smooth consistency.
3. Spread on top of the cooled cupcakes.

tea-time treats

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Red Velvet Cake with Cream Cheese Frosting

I've been wanting to cook Red Velvet Cake for ages......So, it was such a joy for me when I finally did it! I gathered some recipes which I frequently cooked at Cafe Dania, improvised this and that, added this and that....and I got a pretty decent Red Velvet Cake. I am however, on a constant quest for self-improvement, so I'll definitely share with you if I manage to come up with a better recipe! Enjoy this!

Ingredients:~

• 2 1/4 cups flour , sifted
  
• 2 tbsp cocoa powder, sifted
  
• 1 tsp baking powder, sifted
  
• 1 tsp baking soda, sifted
  
• 1/2 tsp salt
• 1 cup milk
• 1 tbsp red food coloring
• 1 tsp vinegar
• 1 tsp vanilla essence
  
• 1 1/2 cups sugar
• 1/2 cup butter
  
• 2 eggs

Frosting:~

• 2 1/2 cups cream cheese
  
• 1/4 cup butter
  
• 1 tablespoon vanilla extract
• 2 cups icing sugar

~Method~
1. Put all the dry ingredients in a bowl.

2. Combine the milk and vinegar together.

3. Beat butter & sugar till it becomes creamy and well blended.

4. Add eggs one at a time, beating in between each addition.

5. Beat in the dry ingredients, alternating with the milk mixture in 3 additions, beginning & ending with flour.

6. Pour in the vanilla essence and the red coloring and mix well.

7. Divide the batter into 2 greased 9" 1 1/2" high round tins.

8. Bake in a preheated 180ºC oven for about 35 minutes or until a tester inserted in the center of the cake comes out clean.

9. Cool on a rack.

~Method for frosting~

1. Beat cream cheese and butter in large bowl until smooth.

2. Put in the vanilla.

3. Add icing sugar and beat until smooth.

4. Place 1 cake layer on a platter. Spread half the frosting over the cake.

5. Top with second layer of cake. Spread with the remaining frosting.

cakes

4

Strawberry-topped Classic Cheesecake

Cheesecakes are always rich, solid and deliciously intense in flavor. That's why I occasionally top my cheesecake with fruits....preferably strawberries as they balance the taste of cheesecakes beautifully!! This is another simple cheesecake recipe which I usually use when I plan to top my cheesecake with fruits.

Ingredients:~

1 cup crushed digestive biscuits

4 cups/1 kg cream cheese

1 1/4 cup sugar

4 eggs

grated rind of 1 lemon

1 tsp vanilla essence

~Method~

1. Press the biscuits on the aluminium foil-layered base of an 8" spring-form tin.

2. Beat the cream cheese till smooth.

3. Put the eggs in one at a time. Beat well between each egg.

4. Add the lemon rind and essence. Beat a little more to incorporate the flavors.

5. Pour into the pressed biscuit.

6. Put the prepared tin in a larger baking tray and place it in a preheated 160ºC oven.

7. Pour enough boiling water to come 1 inch up the sides of the tin.

8. Bake for approximately 1 1/2 hours or until the top is golden brown in color.

9. Cool in the tin.

10.Run a knife around the edge to loosen, then remove the rim of the tin.

11. Chill for about 4 hours. Decorate with strawberries just before serving.

cakes

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Baked Country Cheesecake

There are a thousand different cheesecake recipes out there. There are fluffy cheesecakes, dense cheesecakes, no-base cheesecake, no-bake cheesecake......... I have a penchant for easy, simple recipes which turn out delicious results and make me look like a pro. I like fluffy cheesecakes with a lovely base. I'm pretty sure this is the simplest and most delicious cheesecake recipe ever. This recipe is very very close to the one we used to serve at Cafe Dania and it was a high seller, so I'm betting you are going to love this recipe!

Ingredients for cheesecake base:~
1 1/2 cups plain sweet biscuits, crushed
2 tbsp finely ground almonds
2 tbsp caster sugar
5 tbsp melted butter

Ingredients:~
1 1/2 cups (375gms) cream cheese
3/4 cup sugar
2 eggs
1/2 tsp vanilla essence
1 cup sour cream

~Method for base~
1. Combine the sweet biscuit, crushed almonds and sugar.
2.Pour in melted butter. Mix well.
3. Press into bottom & sides of greased 8inch spring form tin.
4. Bake in a 190ºC oven for 10 minutes.
5. Allow to cool thoroughly.

~Method for cheesecake~
1. Beat cream cheese till soft & smooth.
2. Add in sugar. Beat till well combined.
3. Beat in the eggs, one at a time.
4. Put in the vanilla. Mix it in.
5. Fold in the sour cream.
6.Pour into the prepared crust. Bake in a preheated 190ºC oven for 30 minutes.
7. Turn off the heat and allow the cheesecake to cool in the oven for an hour.
8. Chill before serving.

cakes

0

Jaffa Cake with Chocolate Curls

I absolutely love anything chocolate & I love oranges. So, having both these flavours combined in this Jaffa Cake makes me very happy! The sourness of oranges balances the richness of chocolate which brings a truly beautiful taste to this cake.......


Ingredients to sieve:

• 1 1/2 cups flour
• 2 tsp baking powder
• 1 1/4 tsp baking soda
• 3/4 cups cocoa

• 3/4 cup butter
• 1 1/2 cups sugar
• 4 eggs
• 1 cup milk
• 2 tsp orange oil

Method:

1. Beat sugar & butter till it is light & fluffy.
2. Put in eggs, one at a time. Beat until well mixed, each time.
3. Put in the flour, alternately with milk till it finishes, beginning & ending with flour.
4. Add in the orange oil. Mix in thoroughly.
5. Pour the cake batter into a greased 9 inch cake tin.
6. Bake in a preheated 185 deg oven for 45 minutes or until cake tester comes out clean.
7. Remove the cake from the oven onto a wire rack. Cool to room temperature.
8. Cover the cake with icing & decorate as desired.

Orange-flavoured icing:

• 1 1/2 cup icing sugar
• 2 tbsp butter
• 2 tbsp milk
• 1 tsp orange oil

Put all the icing ingredients into a bowl & mix well till it becomes smooth & shiny..

cakes

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Deliciously Moist Chocolate Cake

If you want to make a really beautiful chocolate cake that is so easy to make & so delicious to eat, this is the recipe. There is practically only two main steps to follow to produce the results you see in this picture. In order for you to begin developing an interest in baking cakes within your child, this recipe is the perfect choice. Your kids will feel like a pro.....


Dry ingredients to sieve:

• 1 3/4 cups plain flour
• 3/4 cups cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda

• 2 cups caster sugar
• 1 tsp salt

Wet ingredients to combine:

• 1 cup fresh milk
• 1/2 cup corn oil
• 2 eggs, beaten
• 1 cup boiling hot water
• 2 tsp vanilla

Method:

1. Mix sugar & salt with the dry ingredients in the mixer.
2. Pour all the wet ingredients into the dry ingredients. Mix it in but do not overbeat.
3. Pour into 2 x 9inch round greased tin.
4. Bake in a preheated 180º C oven for approximately 45 minutes.
5. Place on a wire rack to cool.

Deliciously Moist Chocolate Cake


Chocolate Frosting:

• 1 cup icing sugar, sieved
• 1/2 cup cocoa powder, sieved
• 1 tbsp butter
• 1 tsp vanilla
• 4 tbsp milk

Method for Frosting:

Mix all the ingredients till it becomes smooth & shiny. Pour over cooled cake.
I like to pour the frosting over a hot cake & let the frosting flow but it's harder for handling if you are not used to it!

cakes

2

Moist Mocha Cake

I was in a dilemma about what to cook for my cousin's kenduri...... but I eventually decided that it would be nice to have a Coffee Cake to go with the teh tarik they might serve there. At the last minute, I couldn't resist throwing in some cocoa powder in the batter to make it a Mocha Cake instead!!! Aaaaah.....my weakness!

Ingredients:

• 1 1/2 cups sugar
• 1/2 cup butter
• 2 eggs

Ingredients to sieve together:

1. 1 1/2 cups plain flour
2. 1/4 tsp baking powder
3. 1 tsp bicarbonate of soda

Ingredients to dilute & mix together:

• 1/2 cup cocoa
• 2 tbsp instant coffee
• 3/4 cup boiling water

Method:
1. Cream the butter & sugar till white and fluffy.
2. Put in the eggs, one at a time.
3. Fold in the flour, alternately with the cocoa & coffee mixture.....beginning and ending with flour.
4. Pour into a 12" greased cake tin. Put in a preheated 180º C oven for about 1 hour 25 minutes.
5. Allow to cook on a wire rack.
6. When cool, spread the icing over the cake. Decorate as desired.


Mocha Fudge Icing:

• 2 tbsp butter
• 2 tbsp milk
• 1 tbsp instant coffee powder
• 1 tbsp cocoa powder
• 1 1/2 cups icing sugar

Method for Icing:
1. Melt the butter, milk, coffee powder & cocoa powder in a pan.
2. Remove from flame & allow to cool.
3. Add the icing sugar & beat till smooth & shiny.
4. Spread over cake.

desserts

0

Chocolate Carrot Cake

This is my absolute favourite Carrot Cake recipe. On top of being really easy to make, it is baked with my favourite ingredient... Chocolates!!! Moist, crumbly and has a very delicate texture... Truly divine!!

Ingredients:

• 3/4 cups butter
• 2 tsp grated orange rind
• 3/4 cups caster sugar
• 2 eggs
• 1 tbsp syrup
• 1 1/2 cups coarsely grated carrots
• 1 1/2 cups self raising flour
• 1/2 tsp baking soda
• 1/4 cup cocoa
• 3/4 cup milk

Method:

1. Sieve all dry ingredients together. Put aside.
2. Beat butter & sugar till fluffy & white.
3. Put in egg one at a time, beating in between.
4. Pour in the syrup, orange rind & grated carrots and mix by hand.
5. Put in dry ingredients alternating with milk, starting and ending with the dry ingredients.
6. Pour into a greased 8 inch tin.
7. Pour into a preheated 180 deg oven. Bake for 45 mins - 1 hour.
8. Cool on a rack. Remove from tin.
9. Ice with cream cheese frosting when cake is cool.

Cream Cheese Frosting:

• 1 cup cream cheese
• 2 tbsp butter
• 1 tsp orange rind
• 3 cups icing sugar
• 2 tsp hot water

Method for Frosting:

1. Mix all the ingredients together till smooth.
2. Spread over the cake.

cakes

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Orange Cake

The beauty of this cake is the syrup that is poured over the cake while the cake is hot that gives it the crunchy topping as it cools. I realized over the years that this syrup also protects the cake and maintains it's moisture. Before pouring the syrup over the cake, you may poke a skewer over several places of the cake... Allowing the syrup to absorb into the cake making it more moist... Lovely!

Ingredients:

• 3/4 cup butter
• 1 cup superfine caster sugar
• 3 eggs, beaten
• 1 1/2 cups self-raising flour
• rind of 1 orange

Method:

1. Preheat oven to 180ºC.
2. Beat the butter & sugar till light & fluffy.
3. Gradually beat in the eggs.
4. Fold in the flour and orange rinds.
5. Pour the batter into a greased loaf tin.
6. Bake for approximately 1 hour.
7. Pour the syrup on the hot cake. Leave to cool completely in the tin.

Ingredients for syrup:

• 1/2 cup caster sugar
• juice of 1 lemon

To make the syrup, dissolve the sugar in the lemon juice. Boil gently for 15 seconds. Pour over hot orange cake.

cakes

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