Tuesday, May 10, 2011

Condensed Milk Pound Cake

Apart from the slight wet lines that is seen at the bottom of the cake, the crumbs are really fine and the cake tastes great! :)

Thanks to Table for 2 or more for sharing the recipe. :)

Condensed Milk Pound Cake
Adapted from: Table for 2 or more and baking fiends unite!

Ingredients (Makes an 8-inch loaf)
120 g unsalted butter
45 g sugar
1/4 tsp salt
1 1/2 tsp vanilla essence
1/2 cup (125 ml) condensed milk
120 g cake flour
3/4 tsp baking powder
2 large eggs

1. Sift cake flour and baking powder together. Set aside.
2. Beat butter and sugar with an electric mixer till light and fluffy for about 2 minutes.
3. Add in salt and vanilla essence and beat well.
4. Add in condensed milk and beat till well-combined.
5. Using the mixer on low speed, add the flour mixture in 3 additions. Mix till the batter is smooth.
6. Add in eggs one at a time, beating well after each addition. Mix till the batter is smooth.
7. Bake in a preheated oven at 175°C for 1 hour.

Sunday, May 8, 2011

Dried Plum Muffins

At the back of my mind, I remembered that I have some dried figs at home. But when I was preparing the ingredients, I couldn't find it! Well, since I have already melted the butter and juice, I continued on and substituted with dried plums. Lesson learnt: To check all the ingredients before baking! :P

Thanks to Happy Home Baking for sharing the recipe. :) I made some modifications to the recipe to make Dried Plum Muffins.

Dried Plum Muffins
Adapted from: Happy Home Baking

Ingredients (Makes 5)
15 g dried plums
45 g unsalted butter
125 ml apple juice
Lemon zest, grated from 1/2 lemon
157.5g plain flour
1 1/4 tsp baking powder
1/4 teaspoon salt
50 g castor sugar
30 g brown sugar
1 large egg, lightly beaten
1/4 teaspoon vanilla essence

1. Heat apple juice and butter in a saucepan over low heat until the butter is melted.
2. Remove from heat and add in the dried plums and lemon zest. Leave to cool until the plums are softened, about 1 hour.
3. Preheat oven to 190°C. Grease muffin cups with butter or line with muffin liners.
4. In a mixing bowl, stir together the flour, sugars, salt and baking powder.
5. Make a well in the centre and add the cooled plum mixture, eggs and vanilla. Stir until just combined. Do not over-mix, the batter will be slightly lumpy.
6. Spoon the batter into muffin cups, filling to the rim of the cup.
7. Bake for 20 - 25 minutes, until golden, and the skewer inserted into the centre comes out clean.
8. Transfer the muffin pan to a cooling rack and let it cool for 5 mins. Unmold the muffins and cool completely.