As promised in my previous posting, here are the recipes of the cakes I baked last weekend. Go try them! It is not that difficult to bake :) it can be quite a therapeutic exercise. Hope you will enjoy the results! :)
Banana Walnut Cake
(makes 2 loaf tins or about 24 muffin-sized cakes)
Preparation time: 10-15 mins
Baking time: ~ 45 mins
250g butter
1 cup sugar
3 eggs
1 tsp vanilla essence
4 medium bananas
100g walnuts
1 tsp baking soda
150ml milk
2 cup self-raising flour
2 tsps dark rum (optional)
Preparation and Notes:
1. Soften the butter so that it is easier to beat. The fastest way is to put it in microwave oven for say 30 secs (if you have just brought it out of the fridge). Be careful not to melt it!
2. If the eggs are big, 2 will be sufficient.
3. Mash up the bananas. If smaller ones, use 5-6 or up to your preference. For me, I like a little more than enough :) No banana essence is added so sufficient bananas are important to have that banana taste.
4. Walnuts can be either left as whole, chopped or crushed... depends on individuals' preference. I like it chopped but when I'm lazy, I just throw in the whole walnuts.
5. Sieve the self-raising flour and baking soda.
6. You can substitute sugar for brown sugar. If you like it less sweet, then add less than 1 cup.
7. Rum makes the cake a little more tastier. Without it is fine too.
Method
1. Preheat the oven to 180 degree celsius.
2. Using a beater (handheld ones are easier to use) mix the butter and sugar in a mixing bowl until the mixture is well mixed or pale yellow in colour.
3. Add in the eggs and vanilla essence. Mix well.
4. Using a metal spoon, add in the mashed bananas and mix well.
5. Add the walnuts and mix well.
6. Using the metal spoon, fold in a third of the sieved flour (with baking soda in it) and a third of the milk with the 8-figure method, i.e. folding and mixing and 'drawing' 8 with the spoon as you fold in. Repeat the same with the remaining flour and milk. Ensure that they are mixed properly. The result should be quite smooth.
7. Add the rum if you prefer.
8. Place mixture into the load tins or muffin size trays. If you wish, you can place some sliced bananas on top to enhance the look :)
9. Bake them for about 45 mins in the preheated oven. Check if the cakes are ready by poking a wooden stick (toothpick will do the trick too) into the middle of the cake. If the stick comes out clean, then it means the cake is done!
Almond Blueberry Cake
(makes 2 loaf tins or about 15 muffin-sized cakes)
Preparation time: 5-10 mins
Baking time: ~ 45 mins
200g butter
1 cup sugar
1 tsp almond essence
2 eggs
100g grounded (or chopped) almonds
100g blueberries
1 cup plain flour
Preparation and Notes:
(Similar to that of the banana walnut cake above)
Method
1. Preheat the oven to 180 degree celsius.
2. Using a beater, mix the butter and sugar in a mixing bowl until the mixture is well mixed or pale yellow in colour.
3. Add in the eggs and vanilla essence. Mix well.
4. Using a metal spoon, add in the almonds and mix well.
5. Add the blueberries and mix well.
6. Using the metal spoon, fold in a third of the sieved flour and a third of the milk with the 8-figure method. Repeat the same with the remaining flour and milk.
7. Place mixture into muffin size trays or cake tin.
9. Bake them for about 45 mins in the preheated oven.
Banana Walnut Cake
(makes 2 loaf tins or about 24 muffin-sized cakes)
Preparation time: 10-15 mins
Baking time: ~ 45 mins
250g butter
1 cup sugar
3 eggs
1 tsp vanilla essence
4 medium bananas
100g walnuts
1 tsp baking soda
150ml milk
2 cup self-raising flour
2 tsps dark rum (optional)
Preparation and Notes:
1. Soften the butter so that it is easier to beat. The fastest way is to put it in microwave oven for say 30 secs (if you have just brought it out of the fridge). Be careful not to melt it!
2. If the eggs are big, 2 will be sufficient.
3. Mash up the bananas. If smaller ones, use 5-6 or up to your preference. For me, I like a little more than enough :) No banana essence is added so sufficient bananas are important to have that banana taste.
4. Walnuts can be either left as whole, chopped or crushed... depends on individuals' preference. I like it chopped but when I'm lazy, I just throw in the whole walnuts.
5. Sieve the self-raising flour and baking soda.
6. You can substitute sugar for brown sugar. If you like it less sweet, then add less than 1 cup.
7. Rum makes the cake a little more tastier. Without it is fine too.
Method
1. Preheat the oven to 180 degree celsius.
2. Using a beater (handheld ones are easier to use) mix the butter and sugar in a mixing bowl until the mixture is well mixed or pale yellow in colour.
3. Add in the eggs and vanilla essence. Mix well.
4. Using a metal spoon, add in the mashed bananas and mix well.
5. Add the walnuts and mix well.
6. Using the metal spoon, fold in a third of the sieved flour (with baking soda in it) and a third of the milk with the 8-figure method, i.e. folding and mixing and 'drawing' 8 with the spoon as you fold in. Repeat the same with the remaining flour and milk. Ensure that they are mixed properly. The result should be quite smooth.
7. Add the rum if you prefer.
8. Place mixture into the load tins or muffin size trays. If you wish, you can place some sliced bananas on top to enhance the look :)
9. Bake them for about 45 mins in the preheated oven. Check if the cakes are ready by poking a wooden stick (toothpick will do the trick too) into the middle of the cake. If the stick comes out clean, then it means the cake is done!
Almond Blueberry Cake
(makes 2 loaf tins or about 15 muffin-sized cakes)
Preparation time: 5-10 mins
Baking time: ~ 45 mins
200g butter
1 cup sugar
1 tsp almond essence
2 eggs
100g grounded (or chopped) almonds
100g blueberries
1 cup plain flour
Preparation and Notes:
(Similar to that of the banana walnut cake above)
Method
1. Preheat the oven to 180 degree celsius.
2. Using a beater, mix the butter and sugar in a mixing bowl until the mixture is well mixed or pale yellow in colour.
3. Add in the eggs and vanilla essence. Mix well.
4. Using a metal spoon, add in the almonds and mix well.
5. Add the blueberries and mix well.
6. Using the metal spoon, fold in a third of the sieved flour and a third of the milk with the 8-figure method. Repeat the same with the remaining flour and milk.
7. Place mixture into muffin size trays or cake tin.
9. Bake them for about 45 mins in the preheated oven.
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