Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts

Thursday, 16 July 2015

Are You One of Those Who Don't Take Cakes with Eggs Simply Because You Are Health Conscious, Vegetarian or Allergic To It? Try This Simple and Easy to Make Eggless Kurma (Date) Cake

Are you health conscious?  Do not favor eggs, allergic to it or just being a vegetarian?  Love cakes but most commercial cakes have eggs? Fret not! You still can savour your favorite cakes with this simple and easy to make eggless cake.  Besides, it's cheap too if you make it yourself.

Honestly speaking, I have never eaten eggless cakes and when I chanced upon Eggless Cakes & Cookies cookbook by Jamie Jong, and out of curiosity, I just bought the book.  After looking through some of the recipes in the book, I told hubby that all the recipes are actually quite healthy.  Hubby asked me to try one of the recipes and without any hesitation, I chose the easiest recipes and modified it accordingly.  As I still have some kurma (dates) bought during this Ramadan month, I decided to use some. However, after the cake is baked, the slices of kurma sunk to the bottom. Ah... no big deal anyway.  Surprisingly, the cake is moist, soft and fluffy! 

Eggless Kurma Cake
Ingredients :
- 250gm self-raising flour (sifted)
- 170gm unsalted butter (softened)
- 100gm castor sugar
- 120ml evaporated milk
- 5 pcs (or more) kurmas (sliced thinly)  

Method :
1) Cream butter and sugar till light and creamy.
2) Then, gradually add evaporated milk and beat well.
3)  Fold in sifted flour.
4)  Stir in kurma and mix well.
5)  Pour mixture into a greased 7" cake tin.
6)  Bake in preheated oven at 160° C for 1 hour or till cooked.

Isn't this egg free cake is easy peasy to make?  Give this a try and you will be glad you did it!
Healthy and guilt free cake for your family
Here I wish all my Muslim readers 
"Selamat Hari Raya Adilfitri"
Dengan Ingatan Tulus Ikhlas
Maaf Zahir Batin

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Friday, 13 March 2015

Easy Peasy and Hassle-Free Apple Cinnamon Muffins

Yes, I am back after being MIA for about a month due to unavoidable circumstances.  Well... work and family is still my top priority and especially when there's a deadline to meet and you are rushing for an urgent project.  
To my fellow bloggers, I will visit your cyberhome as soon as possible whenever I am available and here's a very easy to follow muffins for those who are always in a hurry to prepare something healthy yet yummy for your family.
 

Apple Cinnamon Muffins
Adapted from Cupcakes & Muffins (page 220) with minor modification in red
Ingredients :
- 250g  all-purpose flour
- 1 tbsp baking soda
- 1.5 tsp (1 tbsp) ground cinnamon + extra, for dusting
- 110g caster sugar
- 2 eggs lightly beaten
- 250ml milk
- 160ml light olive oil
- 2 ripe pears (apple) peeled, cored and diced



Method :
1)  Preheat oven to 200. Prepare 18 paper liners in standard muffin pans.
2)  Whisk together flour, baking soda, cinnamon and sugar in a large mixing bowl.
3)  Combine egg, milk and oil, then stir into the dry ingredients until just combined.
4)  Gently fold in two-thirds of apple.
5)  Spoon into prepared pans and top each muffins with remaining apple.
6)  Dust with extra cinnamon and bake for 20 minutes or until golden brown and the center of a muffin springs back when pressed.
7)  Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Apple and Cinnamon ~ complement each other beautifully
Quick yet yummylicious muffins just perfect for breakfast or tea-time


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Monday, 17 November 2014

Quick and Easy Strawberry Muffins

Who doesn't like strawberries???? I am sure most of us love strawberries. We can serve strawberries in anyway we like, be it sweet or savory bakes or dishes. Strawberry jam is our favorite jam. Whenever hubby happens to see strawberries on offer, he is sure to buy some for us and also for me to make jam. In case you also like homemade strawberry jam, you can also try this very easy homemade jam.

That day, I happened to see one of the many recipes which I have bookmarked in one of my many cook books collection. It's blueberry muffins which seemed to be so easy. (In fact, this recipe has been in my KIV files for quite sometimes and it just slipped my mind until I by chanced saw it, hehehe...) But, I did not have any blueberries. Strawberries?? YES, there were some in the fridge. So, what I did was to substitute it with strawberries.

Well, I am glad I substituted it with strawberries

This Quick and Easy Strawberry Muffins is great when you have unexpected guests, and also ideal for satisfying a craving for baked treats.


Quick and Easy Strawberry Muffins
Recipe adapted from Popular Cupcakes & Muffins (Bluberrry Muffins page 102)
Ingredients :  (my modification in red)
- 250gm all-purpose flour
- 2 tsp baking powder
- 110gm superfine sugar
- 125gm fresh strawberries (cut into small pieces)
- 160ml milk
- 125g butter (melted)
- 1 egg (lightly beaten)
- cut 6 strawberries into half (make 12 pcs)
- some icing sugar 

cut fresh strawberries
Method :
1)  Preheat oven to 180°C. Grease a standard muffin pan or line with paper liners.
2)  Sift flour, baking powder and sugar into a large bowl.  Stir in strawberries.  Make a well in center of dry ingredients.
3)  Combine milk, butter and egg.  Mix into dry ingredients, until just combined.
4)  Spoon mixture into prepared pan until to two-thirds full. Arrange halved strawberry on top of the batter.  Bake for 15 to 20 minutes, until skewer inserted in the center of a muffin tests clean.
5)  Cool in pan for 10 minutes, then transfer to a wire rack to cook completely.
6)  Sprinkle some icing sugar onto the muffins.
Goes well with a cup of hot tea or coffee
If you like strawberries as well as muffins, then this recipe is a keeper
Have a fabulous week ahead and happy baking!




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Tuesday, 7 October 2014

Mulberry Yogurt Cake and Health Benefits of Mulberry

We love mulberries, especially homegrown ones.  Fresh mulberries are succulent and delicious. Besides having it fresh, you can also make jam or dessert with these very delicious fruits.  The whole plant of mulberry is edible and it has many health benefits.

My delicious and succulent homegrown mulberries

Facts About Mulberries:
Mulberries are a natural food colorants due to their rich dark potential color and can be used as a natural food dye instead of toxic synthetic artificial dyes that can cause many health problems. Mulberries are considered an important food remedy in Chinese medicine and are a traditional folk remedy in many countries where mulberries have been eaten for hundreds of years. Mulberries are also an ancient fruit of Asia and known in medicinal folklore as a remedy for ringworm, insomnia, arthritis, and tapeworm.

Health Benefits of Mulberries:
1) Great source of Nutrients – Mulberries are an excellent source of vitamin B, vitamin C, vitamin K, and iron. They are also a good source of dietary fiber, protein, riboflavin, phosphorus, magnesium, folic acid, and potassium. These vitamins are function as co-factors and help body in the metabolism of carbohydrates, proteins and fats.

2) Antioxidant - Mulberries contain antioxidant powers that lessen the damage caused by free radicals. According to the University of Texas Health Science Center – mulberries contain one special antioxidant that has recently been touted for its anti-aging and longevity abilities –“Resveratrol. Resveratrol is an polyphenol flavonoid antioxidant that is also found in red grapes a red wine. The power of the antioxidants in mulberries can also help to prevent cancer and aid in treatment of existing cancer.

3) Anti-Inflammatory - Practitioners of traditional Chinese medicine have used mulberry as a remedy for inflammation. A recent Romanian study discovered that a curcumin and mulberry leaf combination may be a new lead into natural remedies for inflammation.

4) Lower Your Blood Pressure - According to the March 2008 issue of the “American Journal of Clinical Nutrition” mulberries health benefits include a positive affect on blood circulation and lower your blood pressure, make you less susceptible to blood clots, strokes, help to prevent heart disease, and lower cholesterol.

5) Weight Loss Benefits - Mulberries can help you lose weight because 1 cup of raw mulberries has only 60 calories, is high in fiber, and has a high water content.

6) Immune System Support – Mulberries are beneficial for the immune system. They contain alkaloids that activate macrophages. Macrophages are white blood cells that stimulate the immune system, putting it on high active alert against health threats.

7) Retina Protection for your Eyes – Mulberries contain Zea-xanthin, an important dietary carotenoid selectively concentrates into the retinal macula lutea, where it thought to provide antioxidant functions and protects the retina from the harmful ultraviolet rays through light-filtering actions.

8) Help Anemia – Because of their high iron content mulberry juice may help those that suffer from anemia.

9) Regulates Blood Sugar –This amazing fruit helps to regulate the blood sugar levels and prevents diabetes. More formal research is needed, but mulberry is thought to contain compounds that support balanced blood sugar levels. Traditional medicine in China, Trinidad and Tobago have all used mulberry leaves to promote balanced blood sugar levels.

10) Good for Digestion – Because mulberries are high in fiber it acts as a mild laxative.Eating mulberries on an empty stomach with a glass of water helps to treat constipation. Adding mulberries to your regular diet can help to prevent indigestion.


For more info on mulberry, please click -->here  
We used to eat mulberries fresh or make it into juice or dessert, however, this time I choose to make cake with it.  I am glad I give this a try as it turned our very delicious and this recipe is a keeper too!
This recipe is adapted from Lovely Butter Cakes page 20 with some minor modifications in red.
Ingredients :
- 150g margarine (I used butter)
- 130g caster sugar (I used 120g)
- 3 eggs
- 200g self-raising flour
- 50g blackcurrant (I used 60g  mulberries)
- 100g yogurt

Method :

1)  Beat butter and sugar till light and fluffy.
2)  Add eggs one at a time, beating well after each addition.
3)  Fold in self-raising flour in batches and mix well.
4)  Lastly pour in yogurt and mulberries and mix.
5)  Pour batter into 8x3x3 baking mould.
6) Bake at preheated oven at 170c for 40 minutes or till skewer inserted comes out clean.
Great for tea time or breakfast




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Monday, 11 August 2014

Zucchini Carrot Loaf

When I first saw Phong Hong's Zucchini bread, I told myself, wow, this is great! Why???? Well, I like zucchini and another main reason is that this recipe is healthy and so easy to make. Being so excited, I baked it the following day and I am glad that I did it without any procrastination. We like the bread/cake so much that I baked it again for a karaoke session with a group of childhood friends.
However, for this get-together, instead of a loaf, I baked it into 'cupcakes'; reason was for easy handling and besides, this is also great as party food.
The loaf is soft and moist and taste like a cake
However, the 'cupcake' is not too moist and soft and taste more like bread
Which one do you like?

Zucchine Bread
Recipe source : adapted from Phong Hong (with some minor modification)

Ingredients :
- 1/2 cup olive oil
- 200g self-raising flour
- 50g sugar (due to the addition of raisins, I reduced the sugar)
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1tsp ground nutmeg
- 1 cup grated zucchini
- 1 cup grated carrot
- 1 cup of mixed raisins

Method :
1. In a large bowl, mix sugar, eggs and vanilla until well combined.
2. Stir in the grated zucchini and carrot. Then followed by the oil. Mix till well blended.
3. Sift in flour 1/3 at a time over no. 2 and mix well.
4. Add raisins, cinnamon and nutmeg.  Mix well.
5. Pour batter into a lined or greased 4" x 9" x 3" loaf pan or cupcake/muffin cups.
6. Bake in a preheated oven at 160C for 40 to 45 minutes (for loaf) or 180C for 20 minutes (for muffin or cupcake cups) or until cooked; depending on individual oven temperature.
7. Let cool in pan for about 10 mins before unmoulding onto a wire rack to cool completely.

Do head over to Phong Hong's Bake for her original recipe. Do give this a try and you will love it.

The loaf tasted like fruit cake


Whereas the 'cupcakes' is more towards like bread


It tastes even better after one or two days


Do have a great week ahead and cheers :)



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