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Ingredient
Top 5 dishes made from Eggs *must be at room temperature
1 . Orange Pound Cake
Orange Pound Cake
This is another variation of my Pound Cake. I added Zest and Juice of 1 fresh Orange. It can be baked in a round cake tin, but it always cracks. It is better to bake it in a loaf tin, so that the centre crack actually looks good. I drizzled with Orange Icing for the above Photo. For the photo below, I brushed with Orange & Grand Marnier Syrup while the cake was still hot. You can simply dust with Icing Sugar.
Ingredient
125 g
Butter
2 tablespoons
Caster Sugar
1/2 cup
Icing Sugar *about 60g
1 tablespoon
Orange Juice *1 tablespoon is 15ml
2 tablespoons
Orange Juice
2 tablespoons
Grand Marnier *OR Cointreau, Brandy, Whisky, etc
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 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 Orange Zest and combine, then add Orange Juice and Self-Raising Flour, and mix with a spatula or large metal spoon until just combined. DO NOT over-mix. *Note: The batter should be thick. Add some extra Self-Raising Flour if too soft.
* 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 35 to 40 minutes or until cooked through. Transfer to a wire rack and cool. *Note: Cover with a sheet of foil if the top gets too dark.
* Step 7
*Orange Icing: Mix Orange Icing ingredients in a small bowl and mix well until smooth. If it is not soft enough, add extra a few drops Orange Juice. If it is too soft, add extra Icing Sugar. Drizzle the Icing over the completely cooled cake.
* Step 8
*Orange Syrup: Make Orange Syrup while the cake is being baked. Mix the ingredients in a small bowl, and warm in the microwave, so that Sugar will dissolve quicker. When the cake is baked, brush the Orange Syrup over the hot cake, and leave the cake in the tin until cool.
Note: if there is a photo you can click to enlarge it
2 . Gingerbread Pound Cake
Gingerbread Pound Cake
I have been trying to use up a jar of Molasses, that I bought to make Gingerbread many months ago. Today I made a Pound Cake using the ingredients that I use to make Gingerbread. To make ‘Basic Pound Cake’, I use 125g of each Butter, Sugar, Eggs and Flour. I altered the amount of Sugar and Flour for this cake and I am quite happy with the result. This cake has the same aromatic Gingerbread flavour. I enjoyed it with a nice cup of tea. *Note: The real colour of this cake is darker than it looks in the photo.
Ingredient
125 g
Butter *softened
1/2 cup
Brown Sugar *firmly packed
1 pinch
Salt
1 teaspoon
Vanilla Extract
1/4 cup
Molasses
1 cup
Self-Raising Flour
2 teaspoons
Ground Ginger
1 teaspoon
Ground Cinnamon
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 or an electric mixer until smooth. Add Brown Sugar and Salt, 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 Vanilla Extract and Molasses, mix to combine, then add Self-Raising Flour, Ginger and Cinnamon, and use a spatula or large metal spoon to mix until just combined.
* 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 35 to 40 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 and cool.
Note: if there is a photo you can click to enlarge it
3 . Condensed Milk & Lemon Pound Cake
Condensed Milk & Lemon Pound Cake
If you have some leftover Condensed Milk and you need to use it up, you can add it to cake batter. Today I added it to Pound Cake batter. As I also added Lemon Juice, I needed to add more Flour. The cake turned out a lot larger than normal. You may wish to add Lemon Icing on top.
Ingredient
125 g
Butter
1/2 cup
Condensed Milk
Cooking instructions
* Step 1
Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper. *Note: This cake will rise quite high.
* 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 Condensed Milk and Lemon Zest, and mix to combine. Add Lemon Juice and Self-Raising Flour, and mix with a spatula or large metal spoon until just combined. DO NOT over-mix. *Note: If too soft, add extra 1-2 tablespoons Flour.
* 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 35 to 40 minutes or until cooked through. Transfer to a wire rack and cool.
* Step 7
*Note: You may wish to add Lemon Icing. Lemon Icing can be made by mixing 1/2 cup Icing Sugar and 2 to 3 teaspoons Lemon Juice.
Note: if there is a photo you can click to enlarge it
4 . Grated Apple Pound Cake
Grated Apple Pound Cake
This Pound Cake is slightly sour. The sourness comes from Apples. You don’t see Apple pieces in this cake, because the Apples were finely grated. As a lot of juice comes out of Apples, you might need to add extra Flour. The cake tastes better when cold, and it stays moist for a few days, but it won’t last long at our place.
Ingredient
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. Add Eggs, one at a time, beating well after each addition.
* Step 3
Peel Apples and finely grate them. Add the grated Apples and Flour to the mixture, and combine well. *Note: You might need to add extra Flour as this batter should be thick.
* 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.
* Step 5
Bake for 40 minutes or until cooked through. Stand the cake in the tin for 5 minutes as this cake is fragile, then turn onto a wire rack to cool.
Note: if there is a photo you can click to enlarge it
5 . Azuki & Rum Pound Cake
Azuki & Rum Pound Cake
On the other day, I was making Pound Cake. I decided to add ‘Tsubu-an’ (Sweet Azuki Paste) as I often add extra ingredients to it. For a flavour, I decided to add Rum instead of Vanilla. Then an accident happened!
Ingredient
1/3 cup
Caster Sugar
125 g
Self-Raising Flour
1 tablespoons
Rum *plus extra 2 tablespoons to brush
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. Add Eggs, one at a time, beating well after each addition.
* Step 3
Add Rum and Flour, and combine. Then add ‘Tsubu-an’ (Sweet Azuki Paste) and roughly combine.
* 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.
* Step 5
Bake for 40 to 45 minutes or until cooked through. Brush extra Rum over the hot cake, stand the cake in the pan for 5 minutes as this cake is fragile, then turn onto a wire rack to cool.
Note: if there is a photo you can click to enlarge it
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