Paleo Banana Blueberries Muffins


I must admit I have cut down on baking cakes drastically ever since I try to eat “clean”, but for me, a cake and a cup of coffee is a nice way for me to steal a moment to relax in the midst of a busy day. When I tell my sons that this is Paleo Muffins, they are just as spetical as me.  But to my surprise they are really soft, moist and nice.  The first time when I made this, I uses 100g of honey, which I find it way too sweet for my liking, and it also didn’t rise.  So today, I use rice malt syrup instead of honey and I also letting the batter rest for about 20 mins before baking to give the bi-carbonate some time to do its magic.  Thanks Maura for the recipe!

Preparation time: 10 min

Cooking time: 18 min

Yield: 12 Muffins
Ingredients:

145g over ripe bananas (without skin), mash

80g honey ( I use rice malt syrup 100g)

2 teaspoon vanilla extract

2 eggs

60g coconut / olive oil

100g semi sweet dark chocolate chip

100g blueberries

Additional chocolate chip for sprinkling, if desired
(B) mix well in a bowl

240 g blanched almond flour

20g coconut flour

1 teaspoon bi-carbonate soda – sifted

1/4 teaspoon salt


Direction:

Lined the Muffins tray with muffin liners

In a large mixing bowl, add in the mashed banana, olive oil, honey, vanilla extract and mix well


Add in the eggs, oil and mix well


Add in (B) and fold in with a spatula and mix till just combine

Leave on table top to let if rest for 15 – 20 mins

Preheat oven to 175ยฐC

Add in the Chocolate chip and blueberries and mix well

Spoon the batter into the muffin tin and sprinkle additional Chocolate chip, if desired 

Bake for 18 min or until a toothpick inserted in the centre comes out clean

Let the muffin cool for 5 min in the pan and then turn out onto wire rack to cook completely 
Place in an airtight container and store in the fridge for up to 5 days

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Banana Chocolate Chip Shortbread๐ŸŒ๐ŸŒ๐Ÿซ๐Ÿซ๐Ÿž๐Ÿž

“Mum, do you know how to make banana bread? I’m paying A$4 per slice everyday at the cafe.” So, mum to the rescue! When I first bake this last week, it was gone before I could take a picture, so today, I decided to bake it when nobody is home.  What do I get in return? A hug! ๐Ÿ˜‚๐Ÿ˜‚

You will need:

Rectangle loaf tin line with baking paper 

Electric mixer 
Ingredients:

(A) – put into the mixer bowl 

250g sugar

130g butter

1 teaspoon sodium bicarbonate 

1/2 teaspoon salt
(B)

2 eggs, lightly beaten 
(C)

300g over ripe banana, mashed with a fork
(D) – sifted together 

300g plain flour

1/2 teaspoon baking powder
(E)

80ml fresh milk

1 teaspoon vanilla essence
(F)

100g chopped nuts of your choice 

50g chocolate chips
Extra nuts and chocolate chip to sprinkle on to top (optional)


Direction

1. Pre heat oven at 180ยฐC

2. Using the K-beater, increase speed from 0 to 6 gradually and cream till light and fluffy


3. Slowly add in (B) from the side of the mixing bowl and cream till smooth


4. Reduce speed to minimum and add in (C) and mix till well blend


5. Add in (D) and (E), slowly increase the speed back to 6 and mix till well combined


6. Add (F) and mix till well incorporated


7. Pour into the baking loaf tin, sprinkle extra nuts and chocolate chip on top if desire 


8. Bake at 180ยฐC for 45 min or till golden brown

9. Remove to a cooling rack and leave till coo. Slice and serve.

Apple Cake

This is another no fail, quick and easy, stir and bake recipe.  Even though the ingredients are simple, it is very moist and yummy, great for days when you are just lazy (like me) or days that are time poor. 

Ingredients:

100g plain flour 

1/2 tsp baking powder

1/4 tsp bicarbonate of soda

1/4 tsp cinnamon powder

1/4 tsp salt

2 eggs – room temperature, lightly beaten 

100g caster sugar

80g corn oil

130g apple (shredded or cubes)

30g raisins or chop chips
Method:

Grease and line a baking dish

Preheat oven to 175C

Sift flour, baking power, bicarbonate soda, cinnamon powder and salt in a mixing bowl

Add in eggs, sugar, oil into the flour mixture with apple and raisin until well blend 

Pour mixture into mould and bake in oven (for cupcake is 13-15 min) (for baking dish is 35-40 mins) or till stick comes out clean 

Leave to cool in the pan for 5 mins, then unmould and leave to cool completely 

Optional:

Decorate with apple slices. Dust with cocoa powder.

Marble Butter Cake


Been craving for some cake to go with my coffee when the weather starts to get cold, so decided to give this no fail Mrs Ng SK butter cake recipe a twist by making into a marble cake instead.
I also add another 10g of milk so that batter are easier to mix.
For a good butter cake, the brand of butter you use does make a differnt in the outcome of the cake. Just only recently. I fall in love with Capel Traditional Churned Butter and it tastes so good even on its own ๐Ÿ˜.

Ingredients

4 large eggs

250g salted butter, softened at room temperature (I use Capel Traditional Churned Butter)

150g caster sugar

200g self raising flour, sifted.

70g fresh milk

1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)

50g caster sugar (for egg white)

10g cocoa powder, sifted


Method:

1. Preheat oven at 170ยฐC

2. Line the base of a 8 inch square pan and grease the sides 

3. Separate the eggs white and egg yolk, put the egg white into a mixer bowl and the egg yolk into a small bowl


4. Use a K-beater, speed 6, cream butter and 150gm sugar until pale and fluffy. Put in vanilla essence and and beat for a while. Put in egg yolks one by one and beat well after each addition.


5. Put in half the flour and mix on speed 2 until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in balance of flour.


6. Transfer 200g of the batter into a bowl, and add in the cocoa powder and mix well


7. Use a ballon attachment, beat egg whites in speed 6 until soft peaks


8. gradually add 50gm sugar and beat until stiff. 


9. Use a spatulas and add 50g of the egg whites into the cocoa batter and mix till very well. (It will be very thick)


10.  Fold in gently with the remaining egg whites into the white batter 


11. Use half of the cocoa batter and place spoonfuls of cocoa batter around the the sides and middle of the cake.


12. Pour in half of the white batter around the cocoa batter, use a chopstick to make circulate motions to create swirls 


13. Repeat for the remaining coca batter and white batter, use a spatula and smooth the top


14. Bake for 30 minutes then reduce to 150ยฐC for another 15 mins or until skewer comes out clean.  Let it stand in the mould for 5 min, then unmould and leave it to cool completely.

Orange Coconut Butter Cake

  
My sons love cake that has got liquor in it, they also love chocolate, and anything that has got coconut in it is yummy too. So the combination of liquor, chocolate, coconut and the sweetness of an orange made this cake a hit for the boys! You can always replace the liquor with orange juice to make this a child friendly cake.

Ingredients

2 large eggs

200g salted butter, softened at room temperature

80g caster sugar

250g self raising flour, sifted.

80g orange juice

100g orange liqueur (I use Cointreau)

50g caster sugar (for egg white)

70g desiccated coconut

Zest of 1 Orange

80g chocolate chip

Method:

1. Preheat oven at 170ยฐC

2. Line the base of a 8 inch pan and grease the sides 

3. Separate the eggs white and egg yolk, put the egg white into a mixer bowl and the egg yolk into a small bowl

  
4. Combine the orange juice, liqueur and orange zest in a bowl

  
5. Use a K-beater, speed 6, cream butter and 80g sugar until pale and fluffy.  

  
6. Put in egg yolks one by one and beat well after each addition.

  
7. Put in half the flour and mix on speed 0-2 until incorporated. Put in orange juice mixture in 2 additions (speed 0-3) and mix until well incorporated. Mix in balance of flour. 

  
8. Add in the chocolate chip and coconut and mix well.

  
9. Use a ballon attachment, beat egg whites in speed 6 until soft peaks, gradually add 50gm sugar and beat until stiff. 

  
10. Use a spatulas and add 1/3 of the egg whites into the egg batter and mix till very well. (It will be very thick)

11. Fold in gently with the remaining egg whites
12. Pour batter into pan and level.

  
11. Bake for 30 minutes then reduce to 150ยฐC for another 15 mins or until skewer comes out clean. 

Chocolate And Pineapple Cake

  
Want to bake a cake for a social but very press for time? Or you are just like me feeling lazy to take out the electric mixer? Whatever your reason is, how about make this easy stir and bake cake for a day like that?   You can serve this cake as it is, or make a ganache to pour over it or just sprinkle with some coco powder, whatever way you chose to serve is going to be yummy! 

Ingredients:

125g plain flour

1 teaspoon baking powder

1/2 teaspoon bicarbonate soda

100g chocolate 

100g coconut oil / corn oil

100g brown sugar 

2 eggs, lightly beaten

1 teaspoon vanilla essence

120g pineapple (diced)

Method:

Pre heat oven to 170ยฐC

Line baking tray with baking paper

Sift plain flour, baking powder and bicarbonate soda into a large mixing bowl

In a small saucepan, melt the chocolate and oil over low heat, remove from heat

Stir in brown sugar till melted then add in the eggs

Add chocolate mixture into the flour and mix till well blended

Add in pineapple and mix well

Pour into the baking tray and bake for 40-45 min or till cooked

Stand for 10 min then turning to wire rack to cool

Japanese Strawberry ๐Ÿ“๐Ÿ“๐Ÿ“๐Ÿ“Shortcake๐ŸŽ‚๐ŸŽ‚๐ŸŽ‚๐ŸŽ‚

   
Shortcake is American origin, and is a biscuit like cake.  Unlike the American version, Japanese Shoetcake is more like Comtinental cream cake, gateau or tort.  The Japanese love to use strawberries to make their shortcake.  I have been using this recipe for the past few years and I usually make them around this time of the year as is the beginning of the strawberry season now in Perth.  In this recipe, the liquor I use is kirsch (a clear, colorless cherry liquor), which my husband got it for me from Germany as I can’t find it in Perth or Singapore, of course, you can always use any liquor you like, or you can omit the liquor altogether for a child friendly version.  When we went to Japan, Tokoyo for holiday in 2014, we went to this place call the French Pound House just for this Strawberry Shortcake, not only the cake is pretty, it is very very soft and yummy! If you do go to Tokoyo for holiday and you love cakes, you should go there and try their cakes.

     
   

  
   
   
Difficulty: medium
Time: 2 hours (6 hours or a day cooling time)
Necessary Equipment:

20.5cm (8 inch) cake pan

electric mixer

A basin of hot water
Ingredients for the Sponge Cake:

4 eggs *room temperature

120g caster sugar

120g cake flour – sifted

40g melted butter (microwave for 20 secs)

1 teaspoon vanilla essence 
Syrup:

40ml hot water

1 tablespoon caster sugar

2 tablespoon of kirsch, rum, brandy, or any kind of liquor you like
Decoration:

500g fresh strawberries – cut into half and leave some whole

600ml fresh cream (heavy whipping cream) 

3 tablespoon caster sugar

1 teaspoon vanilla extract

2 tablespoon rum *kirsch, brandy, or any kind of liquor you like
Method for the Sponge Cake:

Line the cake pan with baking paper. Preheat the oven to 170ยฐC.

Put eggs in the electric mixing bowl and use a hand whisk and beat the eggs well. 

 Add in the sugar and mix well

Place it over a basin of hot water and continue to mix till sugar is melted and warm it up to body temperature, remove from the hot water. 

 Transfer to the electric mixer and beat on speed 6 (whisk attachment) until white and fluffy, add in the vanilla essence then beat on speed 1 for 1 minute to set the texture. Remove from the electric mixer. 

 Sift in the flour in little by little and gently cut through the mixture with hand whisk until combined 

 Use a spatula and sprinkle melted butter and quickly fold in the mixture  

 Pour the batter into the pan from the height of 30cm (like ribbon) and drop the pan lightly on the counter to break the air bubbles  

 Bake at 170ยฐC for 25 minutes or until cooked  

 Place the cake pan upside down on a wire rack, and let it cool completely with the pan on top 

 When it’s completely cool, wrap with plastic wrap and rest the sponge cake in the fridge for a few hours. *you can store it in the fridge for 2 to 3 days and decorate the cake when needed
Method for the Syrup:

Mix caster sugar and hot water until dissolved. Then mix in the liquor of your choice
Decoration:

Use a cupboard and cut out the exact same size of the cake then cover with aluminum foil. (For easy handling of the cake)
Slice the sponge cake crosswise into 2 layers.  

 Gently brush the sponge cake with syrup (brush all the surfaces which will be coated with cream). 

Place a piece of baking paper or aluminum foil on your cake stand, then place the cake board on top follow by the bottom layer of cake on it (the foil is to help easy transferring of the cake later) 

 Chill the electric mixer bowl with the whisk attachment in the fridge for 15 mins.

Add in the fresh cream, caster sugar, vanilla extract, and liquor (if you like) in the mixer bowl. whisk the cream until it forms a soft peak and ribbon formed. (speed 4 and slowly increase to 6) 

 Coat a thin layer of cream on all the surface of the sponge cake (crumb coat) 

 
Apply a thicker layer of cream on top, place cut strawberries over the creamed surface 

 
then coat again with cream 

 Place the top layer on top, then brush the syrup  

 follow by a thin layer of cream all over the cake including the sides (crumb coat), chill in the fridge for 15min if time is permitted.  

 Coat the remaining cream all over the cake and smooth it out and pipe some cream shells or rosettes on top and around the cake as decoration. Arrange strawberries on top 

   

Carefully remove the cake (with the help of the aluminum foil) to the cake board and chill the cake in the fridge for 4 hours before serving

Recipe adapted from Ochikeron – Create Eat Happy