Blueberry & Orange Square Cake

This is my family favourite cake at the moment. It’s really light and tasty perfect for afternoon tea. I love the combination of the blueberry with extra hint of parmesan cheese. Then I used both rind and juice of orange. The result was yummy, it was even yummier the next day.
Ingredients:
2 cups self rising flour
1½ cups fresh blueberry
1 squeeze of sunkist cara cara orange
2 zest of orange
1 tbsp orange extract
¼ tsp baking soda
¼ tsp baking powder
3-4 tbsp freshly grated parmesan cheese
3/4 cup granulated sugar
1 cup milk powder
1 cup melted unsalted butter
3 organic eggs
black sugar syrup
Preparation:

1. Preheat oven to 180°C, prepare 9x9 inch square baking tin by greasing with butter. Line the base of tin with baking parchment cut to fit. Place flour, baking soda, baking powder, eggs, sugar, butter, extract and milk into the mixing bowl.

2. Beat in electric mixer, add the juice a little at a time. 

3. Whisk for a couple of minutes until pale and creamy.

4. Now add the cheese, blueberry and orange zest.

5. Gently fold the batter mixture using a spatula. Be careful not to crush the blueberry and do not over mix.

6. Pour the batter mixture into tin.

7. Drizzle the black sugar syrup on top of the batter mixture.

8. Place on the middle shelf of preheated oven.

9. Bake for 40-50 minutes, until risen and golden brown. If you’re still not sure, insert a skewer in the center. If it comes out clean, the cake is cooked through.

10. Remove the cake from the oven and leave in the tin, leave to cool completely.

11. Then run a knife around the edge to loosen it. Peel off the baking parchment, then cut the cake into squares.

12. Put the square cakes on a serving plates, drizzle some powder sugar if necessary.

Pineapple & Hazelnut Loaf Cake

Ingredients:
300g caramelized pineapple, coarsely chopped and 10-12 thinly sliced for the toppings
2 cups self rising flour, sifted
¾ cup unsalted melted butter
3 eggs
100g granulated white sugar
¼ tsp baking powder
½ tsp salt
3 tbsp whip cream
2 tbsp ice wine
a handful of hazelnut
For the Caramel Glaze:
3 tbsp ice wine
2 tbsp water
1-2 tbsp butter
4 tbsp asian brown sugar
Preparation:

1. Meanwhile, crushed the hazelnut in a mortar and pestle. Then preheat oven at 180-160°C. Grease a 9 inches loaf tin and sprinkle with a little flour to coat, shaking out the excess flour.

2. Put the butter in electric mixing bowl and whisk until creamy.

3. Add the cream, ice wine, sugar and eggs, whisking all together.

4. Add the flour, baking powder and salt. Beat thoroughly until smooth.

5. Add the coarsely chopped pineapple, then stir gently by using spatula.

6. Spoon the batter into prepared pan.

7. Place the thinly sliced pineapple evenly over the top of the batter and sprinkle the crushed hazelnut.

8. Bake in the preheated oven at 1 hour and 15-20 minutes until a skewer inserted into the center comes out clean.

9.  Remove from the oven and set aside.

10. Meanwhile, heat the sugar, water, ice wine and butter in a saucepan. Bring to a boil over medium heat for 5 minutes or until the butter has melted and sugar dissolved.

11. Drizzle the caramel over the warm cake to glaze and leave for a few minutes before turning out onto a wire rack.

12. Let cool completely before serving.

Fresh Black Velvet Apricot And Blueberry Cake

I adore apricots, and yet, its very difficult to find fresh apricot in Taiwan until one day I found this black velvet apricots in Costco. They look more like plums than apricots, but there is a hint of apricot in them. I literally took the available ingredients on my stock cabinet and see what I can do about this fruit and to figure out if I think the ingredients will come together. Went straight to the kitchen and started baking. I never tried this recipe before and I have to say, they were fantastic. Right out of the oven, the apricots it provides an authentic fruit flavor they were soft and the batter was fluffy, and just the right sweetness.
Ingredients:
1½ cups all purpose flour
6pcs fresh black velvet apricots
100g fresh blueberry
¾ cup caster sugar
3 organic eggs, beaten
2 squeeze lime juice + lime zest
¾ cup unsalted butter, softened
¼ tsp baking soda
½ tsp baking powder
½ tsp refined salt
1 tbsp vanilla extract
For The Caramel Glaze:
5 tbsp unsalted butter
½ cup muscavado sugar
3 tbsp champagne cognac
Preparation:

1. At first preheat oven to 180°C. Grease a 20cm non-stick round pan. Then peel the apricots, core and cut into halves, set aside.

2. Sift together the flour, salt, baking powder, baking soda  into a mixing bowl. 

3. Add the sugar, butter, eggs, vanilla extract, lime zest and juice. Mix well until the batter is smooth.

4. Spoon the batter mixture into pan.

5. Arrange the fresh apricots then spread the blueberry over the top of batter and apricots.

6. Place in the preheated oven and bake  for 50 minutes or 1 hour until risen and skewer inserted in the center comes out clean.

7. Remove from the oven, let it cool, then transfer carefully onto a serving plate or cake.

8. Meanwhile, put the sugar, butter and champagne cognac into heavy-bottom pan.

9. Heat gently until melted, then bring to a boil, stirring constantly until it turns to a deep golden caramel color, or until the mixture thickens.

10. Pour quickly into the cake, making sure to pour extra into the crevices around the apricots.

11. Its moist, delicious cake isn't that temptation! Trust me, it tastes way better than it looks.

12. Slice the cake to reveal apricots and oozing caramel. This doesn’t need any ice cream, though whipped cream would be a pretty.

Cheesecake In Citrus Lemon Flavor

You can buy a boxed version of cheesecake in all bakery store. But if you can make your own cheesecake right from scratch using a great ingredients allow you to be in complete control to produce a perfect balance to this rich cake. Cooking skills or not, this is the easiest food you actually make yourself. I included these because anyone can make a very tasty, delicious and fresh homemade cheesecake.
Ingredients:
600g cream cheesecake
75ml unsalted melted butter plus extra for greasing
1 finely grated orange zest
1 finely grated lemon zest
1 lemon juice
4 tbsp plain flour, sifted
½ tsp salt
1 tbsp vanilla extract
300g  Mc vities digestives whole wheat cracker biscuits
1 tbsp granulated brown sugar
5 egg yolks, beaten
1 cups heavy cream
1 cups granulated white sugar or you can add more sugar if desired.
Preparation:

 

1. Preheat the oven to 200°C. Grease a 20x20cm inches round, heart or any loose bottom or spring form cake pan. In a food processor pulse the crackers and ground until resembles coarse meal.

2. Place into a mixing bowl, mix the cracker crumbs, 1 tbsp brown sugar and melted butter until evenly moistened. 

3. Press the cracker mixture into the bottom of the prepared pan.

4. Bake in the preheated oven for 10-15 minutes.

5. Then remove from the oven and let it cool.

6. In electric stand mixture, blend the cream until smooth. Then gradually add the sugar and flour, whisk until just incorporated. 

7. Add the vanilla extract and lemon juice, then pour the egg yolks at a time. The finally add the heavy cream, whisk until just combined.

8. Reduce to low speed and beat with orange and lemon zest until evenly incorporated. Do not over mix.

9. Pour the cream cheese mixture into the prepared pan and smooth the surface.

10.Reduced the heat at 180°C and bake in the for about 40-45 minutes. Or until the edges have nicely puffed and the surface of the cheesecake. Turn off the oven and keep the cheesecake inside and let it cool for 3 hours.

11. When the cheesecake is done, cover and chill in the fridge overnight.

12. Slice a knife around the edge of the pan and place into a serving plate. Cut into slices and serve some cranberry, raspberry, strawberry or any fruit compote can compliment the cake, if desired.