Sunday, July 15, 2012

The Most Fabulous Banana Cake Recipe

Adapted from "Mix & Bake" by Belinda Jeffery
Serves 12


225g plain flour
3 tsp baking powder
1/4 tsp salt
1/2 tsp bicarbonate of soda
3 - 4 very ripe banana (about 1 cup), mashed
340g castor sugar
2 eggs
125g unsalted butter, room temperature cut into small chunks
100ml buttermilk
1 1/2 tsp vanilla extract
1/4 cup chopped walnuts

For topping:

2 ripen bananas, slice thinly for topping (optional)
1 Tbsp castor sugar


1) Preheat oven to 180C. Butter and line a deep 26cm ring tin or 2 loaf tins

2) Put the flour, baking powder, salt and bicarbonate sode into a food processor and whiz for about 15 seconds. Remove and tranfer into a bowl.

3) Add the bananas to the processor together with the eggs and sugar.  Whiz for 1 mintue.  Then add the butter and whiz for another minute until thick and creamy. Now add the buttermilk and vanilla extract and pulse in quick on/off bursts.  The add the flour and again mix it in with quick bursts, scrapping down the sides once or twice.  Do not overmix or cake will be tough.  Add the chopped walnuts and give it a quick stir with a spatula.  Scoop batter into prepared tin and smoothen out.

4) Optional: Place the sliced bananas on top of the batter and sprinkle with sugar.  B

5) Bake for about 30 - 35 minutes.  Do not open the oven during baking time or the center may sink.  Cool cake completely before unmoulding.

banana date 2

Thursday, January 12, 2012

Hershey's Best Brownies

Adapted from


• 1 cup butter or margarine (melt in microwave, about 1 1/2 minutes on high)
• 3/4 cup cocoa powder

• 1 cup plain flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups sugar (it's ok, just indulge the sweetness!)

• 2 teaspoons vanilla
• 4 eggs


1. First mix all the dry ingredients including the sugar mix so the cocoa is well incorporated.

2. Add the melted butter lightly mix just a few times. (just use yr hand whisk or wooden spoon)

3. Then add all the eggs and vanilla at once, mix a few times more until combined. Do not overmix.

4. Pour into yr baking tray, bake, cool completely, cut into squares, ENJO

Friday, May 27, 2011

Moist Carrot Cake

(adapted from SmittenKitchen)

1 cup plain flour

1 tsp baking soda

1/2 tsp salt

1 tsp powdered cinnamon

a pinch of powdered nutmeg

3/4 cup sugar

1/2 cups corn oil (or u can use any cooking oil u hv at home)

2 eggs

1 1/2 cups grated carrots (about 1 medium sized carrot)

1/4 cup raisins

1/4 cup canned pineapple, chopped and drained


Whisk flour, baking soda, salt, cinnamon and nutmeg in your favourite bowl. Mix well. 
Using a hand mixer, blend sugar and oil in another bowl until well blended.
Whisk in eggs 1 at a time.
Add flour mixture all at once, stir (or fold) until blended.
Stir in carrots, raisins and pineapple chunks.

That's it! :) 

I used an 8-inch tin. For my oven, I baked at 160C for 55 minutes. After about 30 minutes in the oven, I covered the top of the baking tin loosely with aluminum foil to prevent the cake from being too 'tan'.. hehe

Top with cream cheese topping. YUM!

Sunday, April 17, 2011

Congo Bars

2 3/4 cup flour (tepung gandum biasa)
2 1/2 tsp baking powder
1/2 tsp salt
2/3 cup butter
8oz light brown sugar (equals to 1 1/2cup)
3 large eggs
1 tsp vanilla
2 cups chocolate chips
1 cup pecans (i didn't use this)

Sift flour, baking powder and salt into a large bowl. Set aside.
Stir brown sugar into softened butter (room temp) in another large bowl until butter disappears.
(I used a wooden spoon)
Add eggs one at a time to butter mixture and stir well after each egg (using the same wooden spoon).
Add vanilla, chocolate chips and nuts. Mix well. (also using spoon)
Add dry flour mixture and stir until well combined. (also using spoon)
Bake in a 13/9 inch pan at 170C for about 30 minutes or until the top is golden brown.
Make sure you don’t over bake. ( i baked exactly 30 mins at 165C)

Hershey's Best Brownies


• 1 cup butter (I used 1 block 250g buttercup) - melt in microwave

• 2 cups sugar

• 2 teaspoons vanilla

• 4 eggs

• 3/4 cup cocoa powder

• 1 cup plain flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

First mix all the dry ingredients including the sugar. Mix so the cocoa is well incorporated. Then add the melted butter, lightly mix just a few times. Then add all the eggs and vanilla all at once, mix a few times. Do not over mix! (if u overmix, u'll get cakey brownies). Bake. (I baked mine at 160C for 25 mins).

Saturday, February 5, 2011

Red Velvet cake


1 1/4 cup sifted flour
1/2 tsp baking powder
1/2 tsp salt
1 tbsp cocoa powder
1 tbsp red colouring
1/4 cup soft unsalted butter (about 50g)
3/4 cup sugar
1 egg
1/2 tsp vanilla extract
1/2 cup buttermilk (I used 1/2 cup low fat milk plus a few drops vinegar)
1/2 tsp vinegar
1/2 tsp baking soda

Cream cheese frosting
125g cream cheese
50g unsalted butter ( I used SCS salted)
110g icing sugar (mine, 1/2 cup)
1 cup fresh cream, whipped until stiff


1. Preheat oven to 175 degrees Celsius.

2. In one container, sieve flour, baking powder and salt. Set aside.

3. In a small container, combine cocoa powder and red coloring and stir well until form a paste. It's ok to add a little water in case it's too sticky.
3. Using a mixer, beat butter with sugar until light and fluffy. Add egg, beat until blended. Add vanilla extract and cocoa powder mixture, beat until well blended.
(I think it is ok to add cocoa powder and red coloring separately without mixing them beforehand)

4. Add in sifted flour and buttermilk alternately. Beginning and ending with flour. (F-M-F-M-F)

5. In a small bowl, combine vinegar and baking soda and add it to ur batter. Stir well with a spatula. Pour into a 6" baking pan and bake it for 50mins or until cooked.

6. Let cool on wire rack.

7. Once cool, slice cake into two and spread cream cheese filling.. top it with the rest of ur cream cheese too... chill for a few hrs.. slice and enjoy!
*** note the recipe is halved from the Mystery Cake recipe, so it uses 6 inch tin. I used 8 inch tin (coz i dont have 6 inch! ouch!) the cake definitely will look good standing taller :)

Cream Cheese frosting:

1. Beat cream cheese with butter until soft.

2. Turn mixer to low speed, add powdered sugar a little at a time. Whisk until well blended.

3. Add whipped cream, stir through with a spatula.

got the recipe from here:

Red Mystery Cake


1 cup butter
1 1/2 cups sugar
2 eggs
2 ounces red food coloring  (this got me off!!)
2 tablespoons cocoa
2 1/2 cups sifted cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 tablespoon vinegar
1 teaspoon baking soda

Cream butter and sugar together thoroughly. Add eggs and beat well. Make a thin paste of the food coloring and cocoa. Add to creamed mixture.

Sift flour and salt together and add to batter alternately with buttermilk. Blend in vanilla.

Combine soda and vinegar and mix into batter immediately at low speed. Pour at once into two greased and waxed paper lined 9-inch layer cake tins.

Bake in a 350 degree oven for 25 minutes. Let cool and then remove from pans. Fill and frost with cream cheese icing.

Recipe from:

I tried the one from Rima's and I must say... hmmm.. this one's a keeper!!!
I've tried a few recipes out there but this one really got me hooked!