Ferrero rocher butter cake recipe by Kenneth

Stumbled across a ferrero rocher cake recipe from a blog http://kwgls.wordpress.com/2014/03/28/rich-mans-butter-cakeferrero-rocher-butter-cake-or-hazelnut-butter-cake-or-oreo-butter-cake-(金莎牛油蛋糕)/

Thought that it sounds like heaven adding ferrero rocher into a cake!

Hence decided to try baking it and my friends loved it! Only thing was I turned down the temperature a bit too low after the initial 20 minutes bake so my cake took longer to cook. Then I got a bit impatient at the end and turned up the heat above 175 celcius for 10 minutes which resulted the top in looking marginally burnt….well close to tasting like bitter chocolate haha….but it still tasted pretty good and moist! Liked the hazelnut crunch form the ferrero rocher on top of the cake.

Would try it again, hopefully without any mistakes. Forgot the icing sugar on the cake this time!

For those who have been asking for the recipe, please refer to the master of the cake: http://kwgls.wordpress.com/2014/03/28/rich-mans-butter-cakeferrero-rocher-butter-cake-or-hazelnut-butter-cake-or-oreo-butter-cake-(金莎牛油蛋糕)/

You will see step by step pics which will help a lot! 🙂

Btw, I increased the amount of ferrero rocher in the cake from 250g to 300g, just because I am plain greedy and my boyfriend brought back 500g of ferrero rocher rather than 250g, so might as well….

Enjoy!

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Raspberry and double chocolate cake recipe

Bought 7 boxes of raspberries at a reduced price from Waitrose (still in pretty good condition!) and didn’t know what to do with them. Sudden inspiration to bake a double chocolate cake topped with raspberries. I was surprised how well the taste turned out though. When i was cutting the layers, I somehow think that this cake can be split into 3 layers but of course I didn’t have enough cream to do so. Perhaps next time… Got this recipe from a website but the instructions were pretty confusing at one point so I did some rephrasing work on the recipe.

Nevertheless, credits to the original person who made this recipe: http://www.redonline.co.uk/food/recipes/raspberry-and-double-chocolate-cake

Ingredients:

200g self-raising flour
25g cocoa
1 tsp baking powder
225g butter, at room temperature, plus a little extra for greasing
225g caster sugar
4 eggs

For the filling:
200g white chocolate
300ml double cream
1 tsp vanilla extract
300g fresh raspberries

Method

1. Sift the flour, cocoa and baking powder into a bowl. Cream the butter and sugar together in a mixing bowl with a wooden spoon, electric mixer or food processor if you have one.

2. Beat in one egg, then a spoonful of the flour mix, continue adding eggs and flour alternately until it has all been added and the mixture is smooth.

3. Pour the mixture into a lightly buttered 23cm spring form tin, that has been lined with a circle of greaseproof or non-stick baking paper, then bake in a preheated oven, 160°C /325°F /gas mark 3 for 35-40 minutes, or until the top feels firm and a skewer comes out cleanly when inserted into the centre.

4. Leave to cool in the tin for 15 minutes, then loosen the edge and unclip the tin. Loosen the base and transfer to a wire rack to cool completely.

5. When the cake is cold, melt the white chocolate in a bowl set over a saucepan of simmering water. Whip the cream in another bowl then fold in 3/4th of the melted chocolate and the vanilla. Reserve the 1/4th of melted white chocolate for making curls.

6. Peel the lining paper from the cake, then cut into two layers. Put one of the layers on a serving plate, spoon over half the cream then sprinkle with half the raspberries. Add the other cake half and repeat the layers.

7. Drizzle some melted white chocolate from a spoon/disposable piping bag in zigzag lines over the top of the cake and finish with the chilled chocolate curls. Cut into slices to serve.

Lemon madeleines recipe

I love madeleines that I have been dreaming to bake them for a long time (I am talking about years..). Finally decided to buy a madeleine tray today and baked them the moment I got home! I love eating madeleines alongside a cup of tea and dipping the madeleines into a bowl of melted chocolate. TOOOOO delicious…

Anyway, my attempt to bake madeleines was not too bad an attempt. Pretty pleased with the result.

You can watch a youtube video on Gordon ramsay making lemon and poppy seed madeleines:

https://www.youtube.com/watcah?v=jTi8-_ykIx0

Lemon madeleines recipe (makes 29): Adapted from http://recipeyum.com.au/lemon-poppy-seed-madeleines/

Ingredients:

6 eggs

160g sugar

160g self raising flour

150g butter

zest of a lemon

Steps:

Melt the butter gently in a pan.

Crack the eggs in a large bowl. Whisk together with sugar until incorporated and mixture becomes thick and light in colour.

Sift and fold the flour into the mixture.

Add lemon zest and mix everything together.

When the butter is slightly cooled, pour into the batter and gently combine to make a batter.

Butter a madeleine tray and lightly dust some flour onto tray.

Pour the mixture into the tray until the top.

Bake at 180 celcius for 10-12 minutes.

Remove from tray and serve warm.

You can add poppy seeds into the madeleines. To do this, fold in the poppy seeds after you have fold in the flour, then add the lemon zest. I could not find my poppy seeds so just had to do without them.

Courgette cake with cream cheese and lime frosting

Another inspiration while dining at Kember and Jones cafe in Glasgow. I once tried a courgette cake and fell in love with it. Never did I thought that a courgette would make such a good combination with lime/lemon.

Decided to try baking it tonight and sure it was a hit! I love how moist the cake is. The cream cheese sure did work wonders on the taste buds as well. Courgette is not as wet as cucumber which probably explains why the recipe works.

Would definitely make this cake again for my work colleagues next!

Definitely a keeper! 

Courgette cake with cream cheese and lime frosting recipe: (Rephrased slightly from http://allrecipes.co.uk/recipe/33416/courgette-and-lime-cake.aspx)


  • For the Cake
  • 3 medium eggs
  • 125ml vegetable oil
  • 150g caster sugar
  • 225g self-raising flour
  • 1/2 teaspoon bicarbonate soda
  • 1/2 teaspoon baking powder
  • 250g courgette, finely grated


  • For the icing
  • 400g cream cheese
  • 175g icing sugar
  • 2 tablespoons lime juice
  • 40g pistachio nuts (finely chopped)
  • 1 tablespoon lime zest

 

Method 

  1. Preheat oven to 180 C / 160 C fan / Gas 4. Grease and line two 9 inch springform cake tins.
  2. Beat together the eggs, oil and sugar in a large bowl until creamy. Sift in the flour, bicarbonate soda and baking powder and beat well. Stir in the grated courgettes until well combined. Divide the mixture into the cake tins.
  3. Bake in the middle of the oven for 25 to 30 minutes.
  4. Remove the cakes from the oven and carefully turn out onto a wire rack. Carefully peel off the paper lining and leave to cool.
  5. For the icing, beat the cream cheese in a bowl until smooth. Sift in the icing sugar and stir in the lime juice.
  6. Use a bread knife to level one of the cakes if necessary. Use 2/3 of the icing to sandwich the 2 cakes together, the levelled one on the bottom, and use the remaining icing to cover the top of the cake. Sprinkle with the pistachio nuts and lime zest.

Lemon and poppy seed cake recipe

Lemon and poppy seed cake recipe

Having slightly more free time this week…actually, I have been baking because it is almost the end of the rotation before I move on to the next one. Been a really busy 6 months….feel that I am constantly on call and working 12 hour shifts most days.

Anyway, I can finally post this recipe from Hummingbird which was pretty popular and well received. Wiped clean off the plate in no time!

Inspired to make a lemon and poppy seed cake because of Kember and Jones cafe (which is one of my fav cafe in west end Glasgow)  who serves a really irresistable poppy seed cake.

Recipe for lemon and poppy seed cake by Hummingbird recipe book:

Ingredients:

85g unsalted butter at room temperature

245g caster sugar

grated zest of 1 1/2 unwaxed lemons

15g poppy seeds, plus extra to decorate

165ml whole milk

235g plain flour

2 tsp baking powder

1/2 tsp salt

3 egg whites

Lemon syrup:

freshly squeezed juice and zest of 1 lemon

50g caster sugar

Lemon glaze:

freshly squeezed juice of 1 lemon

250g icing sugar, sifted

a 24-cm ring mould, greased and dusted with flour

Steps:

1) Preheat the oven to 170 degrees (325 farenheit) Gas 3.

2) Put the butter, sugar, lemon zest and poppy seeds in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated (don’t worry if the mixture looks slightly split). Slowly add the milk and continue to beat until incorporated (don’t worry if the mixture looks slightly split)

3) In a separate bowl combine the flour, baking powder and salt. Add the flour mixture to the butter mixture in 3 additions, scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Beat thoroughly until all the ingredients are well incorporated and the mixture is light and fluffy.

4) In a separate bowl, whisk the egg whites with a handheld electric whisk until stiff peaks form. Using a metal spoon, fold the whisked egg whites into the cake mixture until well mixed but do not overmix. Pour into the prepared ring mould and smooth over with a palette knife. Bake in the preheated oven for about 30 minutes, or until the sponge bounces back when touched.

For the lemon syrup:

While the cake is baking, put the lemon juice and zest, sugar and 100ml water in a small saucepan and bring to the boil over low heat. Raise the heat and boil until it has reduced by half, or until it has a thin syrup consistency. When the hot cake comes out of the oven, pour the syrup all over the top. Leave to cool slightly in the mould before turning out onto a wire cooling rack to cool completely.

For the lemon glaze:

Mix the lemon juice and icing sugar in a bowl until smooth. It should be thick but pourable – a little water or more sugar to thin or thicken as necessary.

When the cake is cold, put it on a cake stand, pour the glaze over it and decorate with poppy seeds.

Orange chiffon cake with strawberry and lychee cream layers recipe

It has been a long time since I posted a recipe. Had been experimenting twice just to get the baking timing right.

I have to say that I really love the sponge. Orange flavour rather than normal plain sponge. I then tried to layer the bottom two layers with strawberries and the top layer with lychee.

My attempt in layering the cakes together….

After the creaming process, doesn’t look too bad eh…

Recipe for orange chiffon sponge with strawberries and lychee:

Ingredients:

A:

8 egg white

half a tsp cream tartar

1 tsp of caster sugar

B:

7 egg yolk

250g caster sugar

1 pinch of salt

2 tbsp orange zest

150ml orange juice

250g plain flour sieved together with 1 tsp of baking powder

150g corn oil.

Steps for B ingredients:

Beat egg yolk with caster sugar and salt at high speed until light and fluffy.

Add in orange zest and beat the mixture again for another 30 seconds.

At medium speed, add in the orange juice slowly until the mixture incorporates together.

Using a spatula, mix the flour with the mixture.

Lastly, mix in the corn oil until incorporated.

Whisk all the ingredients of A together until stiff peak

Add B into A and fold them together gently until evenly mixed.

Divide the mixture between two 9 inch springform cake tin.

Bake each cake tin for approximately 23-25 minutes.

When baked finished, leave it to cool.

Remove the sponge from the cake tin. Sponge from one cake tin can be divided into 2 layers using a serrated knife.

Whip approximately 1000ml of whip cream and layer them as you wish. You can use any fruits as you wish. I kind of like strawberries, longan, rambutan, lychee in the layers. Cream the whole cake with patience and it’s done! Use grated dark chocolate for the sides.

Tiramisu cheesecake recipe

I have a little story to tell..

A distant memory…

Happened when I was a year 2 medical student.

When the real baking first started…

It was because of somebody’s birthday, and through the massive encouragement from one of my housemates, I decided to bravely accept the challenge of baking my first ever cake which turned out to be successful. I only tried baking twice prior to this and both attempts were nothing but complete failure. The defeated me actually made a promise to myself that I will never ever bake again. I was baking only for the sake of baking. Why bake when cakes fail, ingredients wasted, and everything goes into the bin just because nobody wanted to eat the cakes.

I was extremely defeated..

until..

It was his birthday. One of my housemate, who is an excellent cook himself, told me that the best way to touch a person’s heart is to bake from the heart.

Hence, I baked my first ever cake – Tiramisu cheesecake.

Decided on this cheesecake because it wasn’t too technical.

and seem to be achievable.

and so I continued since, to bake and cook from the heart…before I realised that I was starting to get pretty good at it and enjoy it thoroughly!

The only thing I can say now to the person is, thank you very much for being there one chapter of my life, or I would never have gone this far and realise that I can achieve what I once thought was the impossible.

People come into your life, for a reason, a season.. to share, to grow, to learn. They give you an unbelievable amount of joy, but only for a season. The people you meet, help create who you are, teaching you how to love, opened your eyes to things, discover things that you never once knew. They guide you, support you emotionally, spiritually and physically. When they walked away, their work is done. We move on.

That’s my little story.

I will now share the recipe of the first cake I ever made, which to me, was delicious although simple.

Tiramisu cheesecake without the alcohol version:

Serves 6,

For the base:

85g butter, plus more for the pan

175g ginger biscuits, crushed

50g pecans, finely chopped

For the filling:

175g plain chocolate

150ml double cream

225g mascarpone cheese

1 tbsp cold strong black coffee

50g caster sugar

To decorate:

25g plain chocolate

225g mascarpone cheese

100g thick Greek yoghurt

25g pecans, roughly chopped

cocoa, for sprinkling

Steps:

1. Make the base: Melt the butter in a pan and stir in the crushed biscuits and pecans. Press into the base of a lightly greased 17.5cm/7 inch round fluted flan pan. Chill.

2. Make the filling: Melt the chocolate in a bowl set over a pan of simmering water; allow to cool slightly. Whip the cream until stiff. Beat the mascarpone in a bowl with the coffee, sugar and chocolate. Gently fold in the cream. Pour into the flan pan and smooth the top. Chill until firm.

3. Meanwhile, melt the chocolate for decoration in a  bowl over a pan of simmering water; allow to cool.

4. Transfer the cheesecake onto a serving plate. Mix together the mascarpone and yoghurt and swirl over the top of the cheesecake. Drizzle over the chocolate and sprinkle liberally with the pecans and cocoa.