Orange Butter Cake

Teringat sangat nak makan orange cake. Especially bila tengok zmin (classmate masa kat ssp dulu) asyik bake orange cake je. Walaupun  I don't feel really well, still paksa jugak diri to bake.

Setelah Puasa menggoogle, I decided on this recipe, with a little tweaking, as always.

Orange butter cake 

Ingredients: 

250 gram salted butter – room temperature
100 gram sugar
270 gram self raising flour
4 large eggs
Zest of an orange
100ml of freshly squeezed  orange juice 

1. Grease and line an 8” round baking pan. Preheat oven to 350 degree F.
2. Cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition until mixture is light and fluffy. Add in the orange zest.
3. Slow down the mixer and slowly add in the flour. Finally stir in orange juice. Mix until well combined.
4. Turn out mixture into prepared tin. Level out mixture at the sides but allow a shallow well in the centre. This is to enable the cake to level up evenly during baking.
5. Bake for 50-55 minutes or until cooked through when tested with a skewer.

Kentucky Butter Cake Version 2

Oleh kerana baru2 ni borong French butter banyak from Hero, maka, kena la merajinkan diri buat kek kan. Kang ada orang mengamuk and buang those butter, tak ke haru.. Hehe..

Since I am no longer an avid Baker, kena cari recipe yg simple je, yg this makcik can digest and siap kan within 30 mins. Google punya Google, I stumbled upon this recipe again. I did bake this recipe few months /years ago. This time aku decided to make some alteration to the original recipe.

Kentucky Butter Cake

2 1/2 cups flour
1 cups white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk
250gram salted butter
2 teaspoons vanilla extract
4 eggs

Sauce
1/2 cup white sugar
1/3 cup butter
1/4 cup water
2 teaspoons vanilla extract

Directions

Preheat oven to 325 degrees F (160 degrees C).

Grease and flour a 10 inch pan (I did not use a bundt pan because sometimes it'd hard to take the cake out from it)

In a large bowl, mix the flour with the baking soda and baking powder.

In a mixer, beat the sugar, vanilla and butter for 3 minutes until light and fluffy at medium speed. Add the eggs, one at a time, beat until well blended. Alternate between buttermilk and flour mixture in 3 addition, and beat for another 1 min in high speed. Pour batter into prepared pan.

Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.

To Make Butter Sauce:

In a saucepan combine the remaining 1/2 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

Date cake

Lepas Ramadan, kurma memang tak laku especially yg dry ones. Semalam kemas peti sejuk, sayang nak buang kurma sebab it's super food. Maka, terpaksa la aku gagahkan jugak diri menggoogle recipe kek kurma. After reading the reviews, aku jatuh hati pada kek ni. And true enough, the taste, masya Allah... So good!

Date Cake

1 1/2 cups water
1  cup raisins
1 cup dates, pitted and chopped
1 teaspoon baking soda

1/2 cup butter
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
4 tablespoons butter
1/3 cup brown sugar
2 tablespoons heavy cream (I used milk)
1/2 cup chopped walnuts

Directions

Prep

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 X 9 inch square pan.

 In a saucepan, combine water and raisins. Bring to a boil and cook for 5 minutes. Remove from heat and stir in chopped dates and baking soda. Set aside, cool it a bit. 

In a large bowl, cream together 1/2 cup butter and 1/2 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour, salt and date mixture. Pour batter into prepared pan.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven, and set oven to Broil.

Make Topping: In a saucepan, melt 4 tablespoons of butter. Stir in brown sugar, cream and chopped nuts. Spread mixture over warm cake and place under broiler until lightly browned, about 3 minutes. Watch carefully - it burns easily under the broiler. Cool before serving

This cake is so worth it!

Bulgogi Chicken

Lunch tadi, aku pegi to a Korean restaurant kat Ampang Point. Mina suggested bulgogi chicken. Sedap sangat! Tapi a  a bit oily for my taste. So tadi balik  I rumah, aku terus google the recipe sebab nak masak for dinner. Masya Allah... sedap! Iman pun suka sangat. Makan dengan beras pendek (beras jepun).

Chicken Bulgogi

Bahan2

1kg isi ayam - hiris kecil (saya guna 1 ekor ayam 1.6kg, potong 20)
3 labu  bawang besar - potong 8
3 tangkai daun bawang - potong panjang
2 sudu besar bawang putih tumbuk
2 sudu besar minyak masak

Bahan B
2 sudu besar halia tumbuk
3 sudu besar gochujang
2 sudu besar gula perang
2 sudu besar madu
4 sudu besar kicap cair/kicap soup korea
2 sudu besar minyak bijan
2 sudu besar chili flakes (gochugaru)
1 sudu besar serbuk lada hitam
1 sudu besar bijan yg disangai (untuk hiasan)

Cara2

1. Campurkan bahan B dan ayam. perap ayam selama 3 jam didalam peti.

2. Panaskan minyak, masukkan bawang hingga 3/4 garing. Kemudian, masukkan ayam. Masak ayam sehingga garing dan kering. Masukkan daun bawang dan bijan.

3. Makan dengan nasi panas! Sedap!

Note : Aku tak masukkan garam sebab dah cukup masin.

http://crazykoreancooking.com/spicy-chicken-bulgogi

Butter Cake, soft and fluffy

Kalau tengok Cara buat, macam malas je sebab Kena whisk egg whites. But, if you do it, you will be surprised how that simple step can totally revamp how your butter cake taste like.

Butter Cake (mrs ng SK)
From domesticgoddesswannabe

Serves 8

Ingredients

250g Salted Butter, room temperature
4 egg yolks
150g caster sugar
200g self-raising flour, sifted
100ml fresh milk
1 teaspoon vanilla extract
4 egg whites
50g caster sugar

Instructions

In the bowl of a mixer, cream the butter and sugar (150g) until it turns light and fluffy. Scrape the sides of the bowl occasionally. Be patient and let the machine do its work!

Add the egg yolks, one a time and beat it in before adding the next.

Beat in the vanilla extract. Fold in half the flour.

Add the milk and mix. Add the remaining flour and fold until just incorporated.

Scrape the bowl and give the batter one final mix. Set this aside.

In a clean mixing bowl, whisk the egg whites until it turns foamy. Slowly and gradually, add the sugar (50g), whisking all the while. Whisk this until stiff peaks form.Transfer 1/3 of the egg whites into the egg yolk batter. Beat this in.

Gently fold the remaining egg whites in 2 batches until all the egg whites have been incorporated.Pour this into a lined and greased 8×8-inch baking pan.

Bake at 170°C for 45 minutes.When the cake is done (insert a skewer it the cake and if it emerges cleanly it is done), let the cake rest for 5 minutes in the pan before carefully transferring onto a wire rack to cool completely.

Cut into slices and enjoy!