in my studio | category

Jan
30
2016

jaffa mousse cake

JAFFA MOUSSE CAKE RECIPE

Cake Base
Adapted from, myself! Literally just tasted and go!

Ingredients

1/2 cup flour
1/2 cup almond meal
1/4 cup sugar
60g melted unsalted butter (more or less)
pinch of salt

Method

Preheat oven at 160 degrees, fan forced. Line the bottom and sides of a pan with baking paper.

Mix all the ingredients in a bowl, then press into the pan base. Bake for 10minutes. Cool.

Chocolate Jaffa Mousse
Adapted from My Kitchen Rules, with slight changes

Ingredients

225g dark chocolate
1 sachet of gelatine, mix with 1/4cup boiled water
300ml thickened cream
1 tbs orange juice, squeezed and sift pulp out
3 tsp orange essence (more or less to taste)

Method

To make mousse, melt chocolate in a heatproof bowl over a saucepan of simmering water. Set aside.

In a small saucepan, bring 1/4 cup water to a boil and mix in gelatine until dissolves. Let it cool slightly.

Meanwhile, whip the cream until soft peaks form.

Add the gelatine into the chocolate mixture.

Add orange juice and essence to whipped cream and mix evenly.

Then gradually fold in the cream into the chocolate gelatine mixture.

Spread over cooled cake in pan. Refrigerate for 3 hours or until set.

3 lovely comments
Category: cake, chocolate, desserts, halal, in my kitchen

Jul
09
2015

I’ve never made a creme caramel before so the perfectionist in me, searched high and low for that what could be the perfect creme caramel! Some use milk, some use cream and some use condensed milk. So I thought I’d try the condensed milk recipe, after all, who doesn’t like condensed milk? :)

After chilling it, I was super anxious to turn it upside down to see if it had worked to be a success, or a disaster. Oh my! The relief I felt as I was cutting through this silky smooth custard pudding (whilst I was fasting) was such a joy! I just had to cut a slice for photos purposes before taking this baby out to an iftar we were invited to last night.

RECIPE FOR CREME CARAMEL/LECHE FLAN
Adapted from Russian Filipino Kitchen, with slight modifications

Prep time: 10 mins
Bake time: 45mins
Chilled time: 2hours (min)

Ingredients

Sugar caramel:
½ cup white sugar
2 tbsp water

Egg Custard:
4 eggs
1 can sweetened condensed milk
1 can evaporated milk
1.5 teaspoon pure vanilla essence

Method

1. Preheat oven to 160 degrees, fan forced.

2. Combine sugar and water in a stainless steel sauce pan and dissolve on low heat. Stir until it melts, then increase the heat and stop stirring. Keep an eye as the sugar starts to turn light brown, turn off heat and mix evenly. Transfer quickly to 5 ramekins, or I’ve used a square baking tray 20x20cm.

3. Add sweetened condensed milk, evaporated milk, eggs, and vanilla extract into a blender. Cover and “pulse” for 10-20 seconds until a uniform mixture is achieved. Do not be alarmed if there are a lot of air bubbles. Strained the mixture 3 times until you get rid of some impurities from the eggs and the bubbles have diminished.

4. Transfer the strained egg mixture into your ramekins/tray and use your fingers to pop up any stray bubbles on the surface. Put the mixture tray into another larger tray and fill the large tray with water, about an inch high . Like a water bath.

5. Bake for 45minutes and then cool for an hour before chilling it in the fridge. Chill for at least 2 hours before turning it over to a serving plate.

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Category: cake, desserts, halal, in my kitchen

Jul
05
2015

chewy fudgy brownies

I kid you not! This the most chewy-fudgy-brownies you will ever taste! My Sister in law came over for iftar last week and she brought over her brownies, ever since then, I am hooked! I got her to give me the recipe so I could make it for tonights iftar at my parents. The smell is simply amazing once it goes in the oven. I was fasting while I was taking these photos, and had to control my nafs to not lick my fingers!

RECIPE FOR CHEWY FUDGY BROWNIES
Adapted from my sister in law

Prep time: 15mins
Cook time: 50mins

Ingredients

185g butter, chopped
300g dark chocolate
1.5 cups (330g) caster sugar
4 eggs, lightly beaten
1.5cups (225g) plain flour
1/4 cups (25g) cocoa powder
Pinch of salt
Hazelnuts, chopped roughly (or any nuts of choice)

Method for Cake

1. Preheat oven to 170 degrees. Grease a rectangular baking tray (30x20cm) and line bottom and sides with baking paper.

2. Stir butter and chocolate in a saucepan over ow heat until smooth and combined. Remove from heat. Stir in sugar. Cool for 5 minutes.

3. Stir in eggs. Add sifted flour, cocoa and salt. Stir until combined. Spoon into prepared pan. Bake for 50-60 minutes until set and just firm to touch. Cool in pan.

4. Dust with icing sugar is desired.

2 lovely comments
Category: cake, chocolate, desserts, in my kitchen

Jul
01
2015

moist carrot cake with lemon & cream cheese frosting

I have been making this carrot cake for years but ~~sadly I have forgotten where it originated from, (~~No, I remember now! Of course its from Bree- the lovely Pioneer Woman!) and its always a winner, hands down! Let me tell you, its so so soooo soft and moist and I usually would cover the entire cake with chopped walnuts, unfortunately I didn’t have enough at the time of baking it, so I just sprinkled a bit over the top. But if you do, please, please be generous. It just brings it all together, Yum!

Re-bumped post: I made this cake yet again, and just had to put the walnuts on top! I think the lighting made the colour of the cake injustice (above 2 pics) but the actual colour is much like this photo below.

RECIPE FOR MOIST CARROT CAKE WITH LEMON CREAM CHEESE FROSTING

Adapted from Pioneer Woman, with modifications to cream cheese frosting

Serves: 12
Prep time: 20mins
Cook time: 50mins to 1 hour

Ingredients

Cake:
2 cups plain flour
2 cup sugar
1 cup vegetable oil
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
2 cup grated carrots
1/2 tsp salt
4 eggs

Icing:
50g butter, melted
180g cream cheese, at room temperature
1 cup walnuts, chopped
2.5 cup icing sugar
2 tsp lemon juice, sift out pulp

Method for Cake

1. Preheat oven to 160 degrees (fan forced) or 180 degrees. Grease a rectangular baking tray (30x20cm) and line bottom and sides with baking paper.

2. In a large bowl, mix sugar, oil and eggs using a hand whisk until just combined. Do not overwhisk.

3. In another bowl, sift together flour, salt, baking soda, baking powder, and cinnamon.

4. Then add step 3 to the liquid mixture in step 2 and combine well with a spatula.

5. Add carrots and fold mixture.

6. Pour into the pan and bake for 50 minutes until a skewer inserted comes out clean.

7. Cool completely before putting the icing on.

Method for Icing

1. In large bowl, mix butter and cream cheese with an electric mixer.

2. Add sugar and lemon juice. Mix again until creamy.

3. Spread generously onto cake and drizzle the nuts all over.

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Category: cake, desserts, in my kitchen

Apr
06
2015

tiramisu

Tiramisu is an all time favourite in our house. I don’t drink coffee (yes I’m weird), but I can certainly wipe off a whole tray of tiramisu! This recipe was passed from an old friend 5 years ago when I told her I don’t consume anything with coffee! So she gave me a tray of tiramisu and since then, I have made this countless of times and it has always been a crowd pleaser. Her original recipe has eggs, so I had to modify it because when you’re pregnant, you can’t eat raw eggs. And it tastes amazing with or without eggs! Give it a go and let me know!

RECIPE FOR EGGLESS TIRAMISU
Adapted from an old friend, with modifications
Serves: 12
Prep time: 30 mins
Chill time: min 6 hours (preferably overnight)

Ingredients for Tiramisu

1 large packet of sponge fingers (500 grams)
3 tablespoon of boiled water
5 tablespoon of coffee
1 to 1.5 cup milk
1/4 cup caster sugar
250g tub mascarpone cheese
300ml whipped cream (I use thickened and just whip it)
1 tablespoon cocoa powder for dressing

Method for coffee mixture (to dip sponge fingers in)

In a medium sized bowl, mix 3 tbsp of boiled water with 5 tbsp of coffee until dissolved. This becomes really thick, and then reserve in 2-3 tbsp in a small cup (this is to add to the cream mixture later). With the remainder coffee mixture, add milk, stir and keep aside.

Method for cream mixture

In a mixing bowl, whisk together mascarpone and cream. Slowly add in the coffee mixture that you reserved earlier and incorporate it into the cream mixture. Whisk until becomes a nice smooth, thick cream.

Method for assembling cake

1. You will need a rectangle serving tray 9×13″ (23x33cm), at least 2″ deep (5cm).
2. Dip the sponge fingers in to the coffee mixture, quickly turning both sides and layer them onto the tray.
3. Add the cream mixture on top of the biscuits and then sift the cocoa powder evenly.
4. Repeat step 2 & 3.
5. Chill for at least 6 hours, or preferably overnight. I like to chill mine 24 hours before I serve.