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I wanted a plain coffee cake for tea. It reminded me of the simple recipe I had bookmarked from La vie est belle earlier this week. Well, mine did not turn out light and fluffy as in her lovely pics. 

Still it was dense and moist with the nice rich taste of condensed milk she mentions in her post. Not overly sweet as I would expect for a cake using sweetened condensed milk as the prime ingredient. I recommend this with a glass of Nescafe frappé.

CONDENSED MILK CAKE

 

Ingredients:

4 eggs, at room temperature

1 cup all purpose flour

½ tbs baking powder

50g unsalted butter, melted and cooled

1 can (395g) sweetened condensed milk

2 tbs unprocessed cocoa + 2 tbs hot water

Icing sugar, for dusting

Method:

  • Preheat the oven to 180ºC/350ºF.
  • Grease and line a 9″ cake pan with parchment paper.
  • Place butter, condensed milk and eggs in a large bowl.
  • Whisk till butter gets incorporated for 1 minute.
  • Sift over flour and baking powder. Fold in carefully with a metal spoon. Batter will be quite runny.
  • In a small bowl, dissolve cocoa in hot water and add 1/3 of cake batter to this. Mix well till cocoa is well combined.
  • Pour batter into pan alternating between the chocolate and white cake mixture to give a marble effect.
  • Bake for 45 minutes until a skewer inserted into centre of cake comes out clean. My cake did not rise too much.
  • Cool completely on wire rack before serving. You can dust the cake with icing sugar if you wish.

 As you can notice from the recipe, I tried to marble the cake but the colours diffused into each other and I failed to achieve the desired look 😦 Hmm I’ll try again but for now lemme enjoy my piece of cake.

Oh wait! I’ll share the iced coffee/frappé recipe before I leave [If you dnt buy Nescafe this should give you a good excuse to do so].

NESCAFE CLASSIC FRAPPE

Ingredients:

2 tsp Nescafe Classic

2 tsp sugar [white or brown]

3 blocks of ice

50 ml cold water

100 ml cold milk

Method:

  • Put coffee, sugar and 1 block of ice in a shaker.
  • Gently close shaker and shake until the sugar dissolves.
  • Pour this foam into a tall glass [250ml] over more ice.
  • Add the milk. Stir and serve with a straw.

There are other coffee recipes on the Nescafe website that can be of interest to you. Now you won’t have to skip your usual dose of caffeine on a stifling hot summer day 🙂

This year’s 14th Feb calls for a double celebration, Valentine’s day along with Chinese New Year.  The Year of the Tiger has been deemed as being more auspicious compared to the past one by local astrologers. I’d like to wish a Happy New Year to all my chinese friends out there!

CNY gives me the opportunity of buying new ingredients I would otherwise not find on supermarket shelves. Sik Yuen had interesting stuff like preserved plums, sunflower seeds, dried mushrooms, nori/seaweed and many more. I could not overlook the traditional nian gao or gato lacire, a sweet brown cake made of glutinous rice that has to be steamed for no less than 6 hours!

Laziness got the better of me today as I abandonned my original idea of making spring rolls for something less taxing. Chinese cupcakes from my dear friend Cindy’s blog sounded perfect for a sweet start. I hope she does not mind that I reproduce her recipe here. I made only 7 small cakes and they were all gone at breakfast.

 CHINESE ‘SMILING’ CUPCAKES

Ingredients:
1 2/3 cups glutinous rice flour
1/2 cup sugar
2/3 cup warm water
Zest of 1 orange or coconut powder
Food coloring of your choice

Method:

  • Fill a quarter of your pressure cooker with water and hang your steamer basket above the water.
  • Place your moulds in the steamer basket. Cindy recommends using chinese cups she calls chia bi.
  • Bring water in the pressure cooker to a boil and leave it for about 10 mins for the moulds to heat up.

  • In a large bowl, mix all the ingredients and beat well until sugar dissolves. I used liquid food colouring.
  • I guess if you use powdered colouring you’ll achieve the nice speckled effect as in Cindy’s cupcakes.
  • Carefully pour mixture into hot cups. I filled the cups directly without removing them from the steamer.

  • Close pressure cooker and steam for about 1/2 hour. Do not check on the cakes during the first 20 minutes.
  • This will prevent them from rising nicely. My cakes were not as nice looking as Cindy’s but very much edible.
  • For the original recipe visit Mijo Recipes. The measurements are given in weight [grams] instead of US cups.

After I was done with my smiling cupcakes… In case you are wondering why they are called smiling, the name refers to the cracked flower-like top of these cupcakes. I hope to achieve the perfect blossoms I see in the streets of Chinatown someday.

Well, after I was done with them I was itching to make smthing chocolatey. It’s been a while since I last did a chocolate dessert and I could think of no better excuse than Valentine’s day. I don’t really believe in the V-day tradition of roses, chocolate and expensive heart shaped gifts. But when it comes to food, I can always pretend and go along with the faked niceties.

V-day is indeed the best time to stock on chocolate. With sales in every supermarket you can be certain to get variety as well as interesting prices. What I had to rule out from my shopping list was definitely strawberries. My usual punnet of Rs50 was displayed at an astonishing Rs200 in a heart shaped box! Argh!

My molten chocolate cakes did not turn out with a molten centre afterall :S All thanks to an unexpected visitor I had to attend to during the short baking time. By the time she left my molten cakes looked more like squashed cupcakes but were nevertheless soft and incredibly chocolatey. I’ll put this on my try-again recipe list and hope I get luckier in my second attempt.

V-DAY CHOCOLATE CUPCAKES

Ingredients:

50g good quality dark chocolate

1/4 cup butter, at room temperature

1/8 cup caster sugar

1 whole egg, at room temperature

1 egg yolk, at room temperature

1 tsp all purpose flour

Method:

  • Prepare the moulds by greasing with butter and dusting with cocoa powder instead of flour or icing sugar.
  • This prevents residual flour from leaving unsightly marks when turning out hot cakes. Tap out excess cocoa.
  • It is best to use heat-resistant cups, e.g. ramekins used for soufflé or crème brûlée. Pre-heat oven to 450 oF.
  • Break chocolate into pieces. Melt it along with butter in a microwave-safe bowl on high power for about 30-60s.
  • In a large bowl, beat egg, egg yolk and sugar till light & fluffy. Gradually add chocolate mixture to eggs.
  • Sift over flour and gently fold in till combined. Batter will be thin and runny. Divide batter between ramekins.
  • Bake for 7-10 minutes or less if using a muffin pan. Remove from oven and invert hot cake over serving plate.
  • Stand for 10 minutes, then run a knife along sides to unmould. The sides should be set and the centre soft.
  • Dust top of cake lightly with icing sugar. Serve warm with whipping cream and strawberries. Makes 2 servings.

Recipe from Martha Stewart: V-day Ideas by Ralph Rucci

If  you have no one to share this with today, make it for yourself. Or save the recipe and maybe you’ll find smone to make it for next year! Share the food and spread the love 😉

Baking was not on my to-do list today. I went to bed late expecting to get up later than usual and spend the day lazing around with my new book. It’s a paperback I picked up from a Friends in Hope book sale. The NGO holds a regular charity sale at Phoenix Les Halles and has a wide range of books at interesting prices. I got an old edition of What to Expect – The First Year for only Rs75! Why don’t you check if they have smthing for you?

Well I never got to start on the book. Not until well past breakfast. On waking up I was greeted by a large bowl of lumpy batter sitting on my kitchen counter. Seems that smone did not get his/her pancake mixture quite right. I was asked by the rest of the family if I could somehow rescue the remaining batter. Terribly hard task given I had no clue what was already present in the mixture.

The end result of the original ‘pancake’ mixture was so disastrous that I was not allowed to post it here :S Just to give you an idea, the first few attempts had the apparently ok-looking batter stuck fast to the hot HEAVILY GREASED NON STICK girdle. I decided not to waste what was left of it and ruled out the idea of proceeding further with pancakes.

I wondered if I could smhow convert them into muffins. Banana muffins are a favourite of mine especially at breakfast. I love them with a moist crumb and a faint hint of cinnamon. I could not see how I could whip up the soupy mixture into nice, fluffy muffins. Or nice, fluffy anything :S

At last I mashed in a left-over banana, mixed in an extra 1/2 cup of SR Flour and 2 tbs yoghurt + 1 tbs golden syrup to get a good dropping consistency. This I spooned into a muffin pan lined with foil cups. I added a sprinkling of sesame seeds on top and popped them in the oven to bake at 1500C.

This is how they turned out after being baked for 1/2 hour. Not bad eh? I really like the mushroom look.  They were something of a cross between a floury scone and a quick bread. More like a soft chewy bun. Guess they can be improved with a raspberry or apricot jam filling. Or simply a dash of PB!

This is the story of how breakfast pancakes ended up as mini buns for afternoon tea on a rainy Monday 😉 

Btw I wish to congratulate all those who passed their Higher School Certificate Exam. You can go through the list of laureates on IslandCrisis.net. Watch out for the detailed list in tomorrow’s papers.

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PrerrnaMirchi
Mauritius

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