Peach Upside Down Cake

With my pops just back from China, he brought with him some fresh peaches that we can rarely get our hands on in this part of the Equator.

Back in the days when I was rocking up North, I remember peaches being one of my favorite summer fruits.  The sweet fragrance of the fruit and its fuzzy flesh somehow makes it a wonderful fruit. But of course, I had been eating it as it is - a piece of fruit, and had never tried it in any culinary attempts.

Now that I had my hands on two large fuzzy peaches which undoubtably will be a challenge to finish it all on my own, I thought to myself: what better opportunity to try some sweets with peaches than now?

So I began my search on some cake recipes that called for peaches, and finally decided to adapt the cranberry upside down cake recipe from Joy of Baking.

So, here's my rendition (and first trial) of my Peach Upside Down Cake:

Peach Upside Down Cake

Peach Upside Down Cake

Before we begin with either the toppings or the cake batter, first preheat your oven to 177 degrees Celcius. Then, grease a 9-inch (23 cm) round cake pan. 

I. Toppings 

Ingredients: 

2 large peaches, wedged
140 gm light brown sugar
70 gm unsalted butter  

1.  Heat the butter and the sugar in a saucepan on medium heat until butter melted and sugar starts to caramelized (or, until sugar turns lightly brown)
2.  Remove from heat and pour onto cake tray.
3.  Lay the wedged peaches in circles  

II. Cake Batter 

Ingredients: 

195 all purpose flour
2 tsp baking powder
1/4 tsp salt
113 gm unsalted butter
200 gm granulated white sugar
1 tsp vanilla extract
2 large eggs, separated
120 ml milk
1/4 tsp cream of tartar 

1.  In a large bowl, sift together the all purpose flour, baking powder and salt.
2.  Cream the butter and sugar together until light and fluffy.
3.  Scrape down the sides of the bowl and beat in the vanilla extract, cream until evenly.
4.  Then beat in the egg yolks, one at a time.  Make sure the yolks are well beat before adding in the next yolk.
5.   Add in the flour mixture, alternating with the milk in the following order: flour - milk - flour - milk - flour. Be sure to end with dry ingredients.
6.  In a clean bowl, whisk the egg whites with cream of tartar until the egg white forms a firm peak.
7.  Fold in the egg white into the cake batter in two additions.
8.  Pour the cake batter into the cake pan, smoothing the top.
9.  Bake in preheated oven for approximately 40 minutes, or until cake is browned and a skewer inserted in the middle of the cake comes out clean.
10.  Remove from oven, place on a wire rack and cool for about 15 minute.
11.  Run a sharp knife round the edge of the pan, invert the cake onto a serving plate, and serve.

Here are some tips/reminders:

• If you do not have any cream of tartar on hand, you can replace the 1/4 teaspoon of cream of tartar with 1/2 teaspoon of lemon juice.  I used the replacement for my cake, and it turned out fine.
• Remember to always whisk your egg whites in a clean bowl. Egg whites are always very sensitive, so you need to make sure that the bowl and the whisk / mixer that you use is clean and free from oil. 
• If you are using frozen fruits (I freeze my peaches overnight), do not thaw your fruits. But bear in mind that frozen fruits takes longer to cook. Of course, the cooking time depends highly on your individual ovens, too. 

Dark Chocolate Cake

Lindt Basic Chocolate Cake

I have been wanting to bake a gorgeously delicious chocolate cake, but couldn't seem to settle for one recipe until now - Lindt Basic Chocolate Cake.  And trust me, this is one great chocolate cake that you don't wanna miss out.

Here's a little tip for a gorgeous chocolate cake - splurge on the chocolates! From my personal experience, there's no chocolate better than Lindt's! Well of course all these are personal preferences, but then again, if you seriously want a delicious chocolate cake, don't use the normal store bought cooking chocolates. You will regret it!

Well, here's to share with you the recipe that I so adore:

Lindt Basic Chocolate Cake 

Ingredients:
1 + 1/3 bars (100g per bar) Lindt Excellence 70% Cacao Dark Chocolate, chopped.
120g butter, softened (room temperature)
40g icing sugar
Pinch of salt
6 eggs, separated
180g sugar.
130g flour, sifted.

1) Preheat oven to 180 degrees Celsius. Line a 9 inch pan with parchment paper
2) Melt the chocolate over a double boiler, set aside.
3) Cream butter, icing sugar and salt.
4) Add egg yolks, one at a time.
5) Add in the melted chocolate.
6) In a separate bowl, whip the egg whites. Gradually add in sugar, and continue whipping until stiff. Note: be sure to not over beat the egg whites. Once a soft peak is formed, it's done.
7) Carefully fold in 1/3 of the egg whites into the chocolate mixture until even.
8) Fold in remaining egg white.
9) Fold in sifted flour.
10) Pour the batter into the baking pan and bake for approximately 35 to 40 minutes.  

I've made some slight changes to the above recipe for my own preference:

1) I used 85% cacao chocolate instead of the 70% cacao dark chocolate.
2) I personally prefer brown sugar over white granulated sugar
3) This recipe does not call for baking powder. However, since I am using all purpose flour, I add in 1/2 teaspoon of baking powder into my flour.

Be sure to check your cake at 30 minutes mark, cause depending on your oven, the cake may be done in 30 minutes. To ensure complete doneness, insert a toothpick into your cake, pull it out, and if it comes out clean, voila! Your cake is done!

Once done, take it out of the oven, let it cool on wire rack for about two hours.

Try it, and let me know if you love this recipe as much as I do ;)

Horlick - Milo Layer Cake

So I've been on a baking frenzy.  And this round, I'm attempting my first ever layer cake.

Again, lots of recipes out there for grabs, but I'll share the one that I used and tweaked a little for this cake. But behold, you will need lots of patience for this creation. Yes, I'm talking bout 3 hour bake time and counting! But it is definitely well worth the grueling process

Horlick Milo Layer Cake

Horlick Milo Layer Cake 

Ingredients: 

7 eggs
250 gm butter
1/3 cup sugar
1 cup all purpose flour
1/2 teaspoon baking soda
250 gm condensed milk
1/2 cup Horlick
1/2 cup Milo 

1. Preheat oven on grill setting to 200 degrees Celcius. 
2. Line bottom of a square tin and grease its sides. Pre-heat the pan in the oven.
3. Sift flour together with baking soda. 
4. Beat sugar and butter until light and fluffy.
5. Add in eggs, one by one. Beating well after each addition. 
6. Mix in condensed milk.
7. Fold flour into the batter.
8. Split batter into two bowls. Add Horlick to one, and Milo to the other bowl. Fold well. 
9. Spread Horlick (or you may use the Milo batter as base) batter evenly onto the pre-heated pan. Tilt the pan left and right to make sure the batter is evenly spread and leveled. 
10. Grill the batter for approximately 7 minutes or until it turns golden. Note: when the batter turns brown, it is too cooked and the next layer of batter will have problem sticking to it (this will cause your layer cake to fall apart). 
11. Remove the pan from the oven. Press the cake layer with something flat to remove excess air. Then spread another ladle of batter, this round a different batter, over the cooked batter and grill it for another 7 minutes or till golden.
12. Repeat step 11 until all batter is used up.

I've managed to make 8 layers, and will definitely aim for thinner, finer layers the next time I make another layer cake. 

Lemon Cranberry Pound Cake

I've had a bag of craisins (or dried cranberries) stashed away in the fridge and what better time to put it into some good use than now?

So flipping through one of my favorite baking recipes website, I found this neat recipe for lemon cranberry pound cake. Just the perfect recipe I need to put my stored craisins into good use. 

Click here for recipe

Lemon Cranberry Pound Cake

I know, drastic aesthetic improvement urgently needed.  But appearance aside, I rather succeed with this cake on the taste part of the test. 

However, I did make some very slight changes to the original recipe:

1.  I used 4 lemons instead of 3. I am one in love with anything lemony and sour, so the punch is just right for me. However, if you're not that fond of the sourness of lemons, I'd recommend 2 lemons will do just fine.

2.  Since I'm a fan of brown sugar (now you know my preference), it's undoubting that I replace the granulated white sugar with brown.

3.  From where I live, brandy doesn't come by cheap. So I swapped it with rum essence. Worked out fine for me.

4.  Stating the obvious:  I used a normal square pan instead of a bundt. 

This cake is light but yet flavorful at the same time. I love the punch that lemons gave to the cake, and the lemon-cranberry sauce was just pure genius.  This cake is great for an afternoon tea party served with apple sauce, ice cream or just a great cup of steaming Earl Grey tea.