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Ingredient
Top 5 dishes made from Butter *cut into small pieces, softened at room temperature
1 . ‘Kinako’ Pound Cake
‘Kinako’ Pound Cake
‘Kinako’ is Japanese name for Finely Ground Roasted Soy Beans. It is often used for cooking and baking, but you might be unfamiliar with it. ‘Kinako’ is 100% Soy Beans and it’s a natural protein powder. Many people add it to drinks, yoghurt, etc. I have shared the recipe of my memorable childhood snack ‘Kinako Macaroni’. I love ‘Kinako’. Today I added it to Pound Cake. It tasted very Japanese.
Ingredient
3/4 cup
Caster Sugar
1 pinch
Salt
3/4 cup
Self-Raising Flour
1/2 teaspoon
Baking Powder
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 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
Fold in Self-Raising Flour, ‘Kinako’, Baking Powder and Cinnamon with a spatula or large metal spoon until just combined. Add Marron Glacé OR ‘Amanattō’ if you add some, and combine evenly. *Note: It might be a good idea to cut Marron Glacé coarsely before you add them.
* 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 45 to 50 minutes or until cooked through. If the top gets too dark, cover with a sheet of foil. 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
2 . Orange Marmalade & Whisky Pound Cake
Orange Marmalade & Whisky Pound Cake
At Christmas time every year, my husband’s Auntie Joan kindly gives us her homemade Marmalade. We don’t eat it much, but her Marmalade is perfect for this cake. This cake is only for grown-ups because it is alcoholic as I added Whisky to the batter and brushed with extra Whisky on top. I believe Whisky works best with Orange Marmalade, but Brandy OR Rum would be good, too.
Ingredient
1/3 cup
Caster Sugar
1 tablespoon
Whisky *plus extra 2-3 tablespoon 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 softened Butter in a mixing bowl with a whisk or an electric mixer 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 Marmalade and 1 tablespoon Whisky, 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 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. Brush extra Whisky 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.
* Step 7
*Note: Rest the cake until completely cooled, OR even longer, so that Whisky soaks in and the cake tastes nicer.
Note: if there is a photo you can click to enlarge it
3 . 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
4 . Matcha Pound Cake
Matcha Pound Cake
My Basic Pound Cake recipe is easy to remember. You would need 125g of each Butter, Sugar, Eggs and Self-Raising Flour (OR Plain Flour & Baking Powder). By adding extra ingredients to it, you can make a variety of Pound Cakes. Today I added Matcha Powder and Rum. White Chocolate Chips OR Walnuts can be added.
Ingredient
1 tablespoon
Rum *OR 1/2 teaspoon Vanilla Extract
125 g
Self-Raising Flour
1-2 tablespoons
Matcha Powder *Today I added 1 & 1/2 tablespoons
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 Rum (OR Vanilla) and mix well. Sift in Flour and Matcha Powder, and gently 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. 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 . Pumpkin Pound Cake
Pumpkin Pound Cake
As my Pumpkin Doughnuts were so successful, I wanted to bake a Pumpkin Cake. I looked for the recipes. Many of them require a lot of Spices. I decided to use my own Pound Cake recipe. I didn’t add any spices, but I added Rum. I think I could have added Rum Steeped Sultanas. Maybe next time…
Ingredient
1 tablespoon
Rum
1/2 cup
pureed Cooked Pumpkin
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, pureed Pumpkin and Flour, and mix to combine. If the batter is too soft, add extra 2 to 4 tablespoons Flour. It should be fairly firm batter.
* 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
Sprinkle with some Pepitas (Pumpkin Seeds) and bake for 40 to 45 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
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