The midnight baking itch came and we baked ourselves a huge piece of mango cake. This was done with our favourite Fruit Paradise mango tart in mind.
It was just four easy steps to bake this yummy cake for beginners!
1) We used Betty Crockers’ yellow cake mix to bake the cake according to the instructions on the box
2) After the cake has cooled down from the oven, we cut the mango into thin slices
3) Whipped a can of full cream to get whipped cream. (2 important tips we learnt: always make sure your can of full cream is cold and do not attempt to whip this without a mixer unless you want a full 1 hour arm workout)
4) Spread the whipped cream on the cake before placing the mangoes on top.
Looks aside, the cake tastes great! The most difficult part was cutting the mangoes into equal size and placing them neatly on the cake. We are definitely going to attempt this again with other fruits and use a baking pan that allows us to slice the cake horizontally. It will taste even better with more cream and chopped fruits between layers of cake! Hmm maybe we should attempt to add a layer of jelly on the mango too. 🙂
Do drop us some tips/suggestions if you have any!
Homemade Nectarine & Pistachio Crunch Layers
In need of a midweek booster to get through the week? This fun & easy recipe only took me 15 minutes to prepare and there are so many ways you can tweak the recipe to incorporate different fruits & nuts.
50g breadcrumbs (I cut a slice of bread into tiny pieces & baked it for 5 mins)
25g fruit muesli
50g demerara sugar
25g shelled pistachios, finely chopped
500g Keiko‘s custard cream
500g fat-free Greek yoghurt
2 tbsp honey
4 ripe nectarines, stoned, thinly sliced
1) Mix and bake the breadcrumbs, muesli, sugar and pistachios together in the oven until they are crisp and golden brown (aprx 8 mins). Remember to stir mid way so that they are evenly toasted. Cool once done.
2) Beat the custard with the yoghurt and sweeten with syrup or honey.
3) Layer the mix in 1) and 2) with nectarines and you’re done!
The less sinful dessert 🙂
Recipe from BBC GoodFood magazine (Asian edition, July issue)
PS: We found these retro Sinalco cups when we were cleaning up the storeroom!
We love breakfast/brunch on weekends and bacon adds that extra oomph. Enjoy the best of two continents with these easy recipes.
Sandwich with milk. Spread mayonnaise on both slices of your bread. Place bacon, cheese, iceberg lettuce, tomato in your sandwich and chomp away
Scrambled eggs, baked tomato, fried bacon and toast with mushroom. Tastes best with a nice cup of tea/coffee
Saturday night, after returning home from a show at the Esplanade and a shower, I decided to make good use of the four sticks of Philadelphia cream cheese sitting in the fridge because they were close to expiring in a week.
I started the only way I knew how. I googled “Cheesecake Recipe” and checked against the ingredients I needed.
- 15 graham crackers, crushed
- 2 tablespoons butter, melted
- 4 (8 ounce) packages cream cheese
- 1 1/2 cups white sugar
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
Laying out everything I need, so I don't run around like a headless chicken after
I have a habit of keeping the recipe in front of me while I bake because my memory stinks. Butter, sugar, flour, milk and eggs were basics I already had. I had to run down to 7-11 to buy digestive biscuits to form the base. I didn’t have sour cream, so I googled its substitute. Simple. Simply add lemon or vinegar into milk and you’ll get buttermilk, which you can replace for sour cream.
1. For the uninitiated, crush biscuits with a rolling pin and mix with melted butter. Be a little more generous with your butter so the crumbs stick. Press into the bottom of a springform pan. Tip: While warming the butter, I lay the sticks of cream cheese around the stove so it becomes softer.
Four sticks, no more and no less
Calories-scary but don't falter
2. In a big bowl, mix cream cheese and sugar. Blend in milk, and mix one egg in at a time. Throw in sour cream, vanilla extract and flour.
Thumb-twiddling part of baking
3. Bake in preheated oven for an hour. When ready, let it cool for another hour before setting it in the fridge for 5-6 hours. I had extras of biscuits and batter, so I put them into little aluminium cups.
NY Cheesecake! 😀
4. Dig in and enjoy : )