Home
Ingredient
Top 5 dishes made from (OR 1/2 cup) Caster Sugar
1 . Rum Raisin (Sultana) Pound Cake with Chocolate Ganache
Rum Raisin (Sultana) Pound Cake with Chocolate Ganache
Today I baked a Rum Raisin Pound Cake. And the cake brought back a wonderful memory of the Japanese Chocolate called ‘Rummy.’ It is certainly a very alcoholic Chocolate that contains Rum-steeped Raisins and Chocolate Ganache inside. I can’t remember when was the last time I ate it. I decided to coat the cake with Chocolate Ganache, and it was a brilliant idea. The cake was absolutely delicious.
Ingredient
2-3 tablespoons
Rum
125 g
Butter
3
Eggs
125 g
Self-Raising Flour
100 g
Dark Chocolate
50 ml
Thickened Cream
Cooking instructions
* Step 1
Place Dried Sultanas OR Raisins in a heat-proof bowl, add Rum, mix to combine, and heat in the microwave for 1 minute to warm up, then set aside for a few hours at least, occasionally mixing. *Note: Without warming them up, set aside overnight.
* Step 2
Preheat oven to 170℃. Grease a loaf tin and line the base and sides with baking paper.
* Step 3
Beat soften Butter and Sugar in a mixing bowl until creamy. Add Eggs, one at a time, beating well. Add Rum-soaked Sultanas (OR Raisins) and Self-Raising Flour, and combine well.
* Step 4
Spoon the mixture into prepared loaf tin and smooth the surface. Bake for 35 to 40 minutes OR until cooked through. Cool in the tin for 5 to 10 minutes before turning onto a cooling rack because the cake is fragile.
* Step 5
To make Chocolate Ganache, place Dark Chocolate and Cream in a heat-proof bowl, and heat in the microwave for 30 seconds OR until Chocolate melts. Stir until smooth, and cool until firm enough to spread.
* Step 6
Spread the Chocolate Ganache over the cooled cake.
Note: if there is a photo you can click to enlarge it
2 . Brandy Pound Cake
Brandy Pound Cake
My ‘Basic Pound Cake’ recipe requires 125g of Butter, Sugar, Eggs and Self-Raising Flour, not 1 pound of each. That’s the best amount for my cake tin. You can alter the recipe as you like. The rule of this type of cake is to maintain the 1:1:1:1 ratio. Based on the basic recipe, you can create a variety of cakes. Today I added Brandy. A lot of it. So, this cake is for grown-ups only.
Ingredient
125 g
Butter
1 tablespoon
Brandy
125 g
Self-Raising Flour
Cooking instructions
* Step 1
Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
* Step 2
Beat the softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy.
* Step 3
Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy.
* Step 4
Add Self-Raising Flour and 1 tablespoon Brandy, and mix with a spatula or large metal spoon until just combined. DO NOT over-mix.
* Step 5
Spoon the mixture into the loaf tin and smooth the surface. *Note: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack.
* Step 6
Bake in preheated oven for 30 to 35 minutes or until cooked through. Brush Extra Brandy over the cake evenly. Leave the cake in the tin until completely cool.
* Step 7
When cooled, wrap with plastic food wrap, and leave it in a cool place for at least 1 day. Then enjoy it.
Note: if there is a photo you can click to enlarge it
3 . Almond Tart
Almond Tart
This recipe is actually almost identical to my ‘Fruit Tart’. I simply increased the amount of Almond Cream to fill the tart case, and covered it with Almond Flakes. This is a very simple tart. If you use a smaller tart pan, I recommend my ‘Easiest Sweet Shortcrust Pastry’. Almond Cream can be made with about same amount of Butter, Sugar, Eggs and Almond Meal. It would be easy for you to alter the amount.
Ingredient
4 tablespoons (1/4 cup)
Sugar
125 g
Butter
1
Egg
125 g
Butter *softened
1/2 cup
Almond Flakes
Cooking instructions
* Step 1
To make Shortcrust Pastry, combine Plain Flour and Sugar in a mixing bowl, cut Butter into small cubes and add to the bowl, and rub in with fingertips until the mixture resembles breadcrumbs. Add lightly beaten Egg and mix to combine. Knead the dough gently and shape into a disc. Wrap in plastic food warp sheet and refrigerate for 20 to 30 minutes to firm up.
* Step 2
*Note: You might prefer making this Shortcrust Pastry like Cookie Dough. Beat softened Butter and Sugar until smooth. Beat in Egg and mix well, add Flour and mix to combine, then knead gently and shape into a disc. You need to refrigerate for a longer time to firm it up.
* Step 3
Roll the dough to 3-4mm thickness and transfer to a loose base tart pan. Trim off the extra dough. Use a fork to make lots of holes. *Note: This process can be tricky. DO NOT worry about it. You can patch up any tears. Just cover the tart pan evenly.
* Step 4
Preheat the Oven to 170℃.
* Step 5
To make Almond Cream, mix softened Butter and Caster Sugar until smooth, add Eggs, one at a time, and mix until creamy, then add Almond Meal, and mix well. Spread this Almond Cream evenly over the pastry, and cover with Almond Flakes.
* Step 6
Bake for 40 minutes OR until cooked through. When top gets too dark, cover with a sheet of foil. Cool completely. Dust with Icing Sugar before serve.
Note: if there is a photo you can click to enlarge it
4 . Cranberry Orange Pound Cake
Cranberry Orange Pound Cake
I bought a bag of Dried Cranberries without realising I had a bag of Dried Cranberries in my pantry. I made the old ones into a compote and used the new ones for this cake. I always tend to use Cranberries and Orange together as I believe they are a good match. And again I made this cake based on my ‘Basic Pound Cake’, that is absolutely versatile. Adding extra ingredients to it, you can make endless variations. The cake was delicious. I only regret that I could have used the Cranberry Compote for this cake.
Ingredient
1/2 cup
Dried Cranberries
1 tablespoon
Grand Marnier OR 1/2 teaspoon Vanilla Extract
125 g
Self-Raising Flour
Cooking instructions
* Step 1
Soak Dried Cranberries in warm water for 10 minutes, then drain well.
* Step 2
Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
* Step 3
Beat softened Butter in a mixing bowl with a whisk or an electric mixer until smooth. Add Sugar and beat until creamy.
* Step 4
Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy.
* Step 5
Add Orange Zest and Grand Marnier (OR Vanilla), and mix to combine. Gently fold in Self-Raising Flour with a spatula or large metal spoon until just combined. DO NOT over-mix.
* Step 6
Spoon the mixture into the loaf tin and smooth the surface. *Note: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack.
* Step 7
Bake in preheated oven for 30 to 35 minutes or until cooked through. Stand the cake in the tin for 5 minutes as it is very soft, then turn onto a wire rack to cool.
Note: if there is a photo you can click to enlarge it
5 . Avocado Pound Cake
Avocado Pound Cake
My ‘Basic Pound Cake’ recipe requires 125g of each Butter, Sugar, Eggs and Self-Raising Flour (OR Plain Flour & Baking Powder). I replaced Butter with 1 Avocado, which was about 125g when mashed. I didn’t add any Oil at all. The cake is moist and the texture is almost the same but obviously not oily at all. Please note that you can hardly taste Avocado in this cake.
Ingredient
1 pinch
Salt
1 tablespoon
Lemon Juice
1/2 teaspoon
Vanilla Extract
125 g
Self-Raising Flour
Cooking instructions
* Step 1
Preheat oven to 170°C. Line the base and sides of a loaf tin with baking paper.
* Step 2
Mash Avocado in a mixing bowl with a whisk, add Sugar, Salt, Lemon Juice and Vanilla, and mix well.
* Step 3
Add Eggs, one at a time, mixing well after each addition. Sift in Flour and gently mix with a spatula or large metal spoon until just combined.
* Step 4
Spoon the mixture into the loaf tin and smooth the surface. *Note: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack. However, the batter could be too soft to do that.
* Step 5
Bake in preheated oven for 30 to 35 minutes or until cooked through. Turn onto a wire rack to cool.
Note: if there is a photo you can click to enlarge it
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See moreSimilar articlesự
Copyright © 2024 Cookcic