A simple and tangy cake that is light, delicious and a definite crowd pleaser. This cake is also perfect for events such as potlucks, picnics and parties. Easy to make and easy to eat, it is no wonder that this sweet treat is such a joy.
This cake is perfect eaten as it is, on its own. It can be eaten at any temperature and will still taste just as delicious. For a special and more sinful treat, heat up a portion of this cake in the microwave and eat it hot with either vanilla ice cream, or freshly whipped cream.
As blueberries are not too sour, it is the most ideal berry to be used in this lemon cake recipe. Blackberries and strawberries may be used instead, but may produce slightly less than ideal results. Raspberries however, are the next best alternative. The tart flavor and intense crimson color of raspberries can produce an amazing raspberry lemon cake as well. Which is perfect for those who love tangy flavored food and desserts.
Inspired by the iconic Hong Kong style French toast, this western-influenced Custard French Toast is a great way to use up stale bread or to impress that someone. Think breakfast in bed . Somehow, I can always find extra slices of sandwich bread in the fridge so French toast is a regular breakfast item in the morning.
Loaded with a homemade custard filling, which could be made ahead, putting it together is as easy as eating it. I love to use milk bread for the toast but regular bread works just as well.
A recent trip to a local mall inspired me to try out this Chocolate Dutch Baby Pancake. Dutch Baby pancake, also known as German pancake, is a batter made with eggs, sugar, flour and milk served over breakfast. Available in both savory and sweet versions, they are typically baked and served in cast iron pans. I actually made this as an afternoon snack.
The toppings on the Dutch baby pancake are pretty much up to your own preference. Since I’ve a jar of Nutella sitting in my pantry, what better way to use it than to drizzle a good generous amount over this large fluffy pancake?
If you don’t have a cast iron pan, fret not. You could still make this in a round baking tin (like me!).
Dutch Baby Pancakes are usually served in a cast iron pan.
I used around baking tin.
The Dutch baby pancake puffed up gloriously during the baking process, it was truly a show-stopping sight. Don’t be alarmed if it deflates once you take it out of the oven, that’s how it is supposed to be.
Ingredients: 3 eggs – room temperature 150 ml milk – room temperature 1 tsp vanilla extract 75 g all-purpose flour 1 tsp baking powder 4 tbsp sugar Pinch of salt 45 g unsalted butter – melted
Toppings: Nutella spread / melted dark chocolate Blueberries / strawberries (feel free to substitute with sliced bananas) Granola / chopped nuts (optional) Icing sugar
Mention kaya Jam in Southeast Asia and everyone will tell you how decadent and sinfully delicious it is. A popular breakfast spread on white bread or toast, it is a perfect way to enjoy this coconut custard jam.
This nonya kaya recipe is verbally given to me by my Dad. It was only recently I discovered my Dad was in charge of making kaya for the families at the tender age of 10. The original recipe was 10 eggs : 1 kati sugar : 1 kati coconut milk (1 kati = 600 g). To be honest, I was kind of mortified with the measurements but I’m sure no one gives a damn about diabetes back then.
I played around with the measurements and reduced the quantity to 8 eggs : 200 g sugar : 500 g coconut milk. My taste testers (including Dad) highly approved the taste and texture of this improved formula except it was still a little too sweet on the palate. I further reduced the quantity of the sugar and was rewarded with a silky smooth aromatic kaya that is not cloyingly sweet.
As the cast of making kaya is only that few ingredients, it makes sense to get good quality eggs and coconut milk. It is also imperative to keep stirring the kaya for the first 30 – 45 mins CONSTANTLY, yes constantly so that the jam will be super smooth and lump free.
Once the kaya is starting to thicken, you could stir it occasionally. The total cooking time for this batch of kaya is 1 hr and 15 mins. Depending on the quantity, the cooking time might differ slightly.
Today’s post is dedicated to my dearest sis-in-law who is a huge fan of kaya. Since she is residing in LA, I hope she’ll be able to satisfy her kaya craving by making some of her own with this easy recipe.