Here’s a post about something I had made quite a long time back. If it is not apparent enough, I make an awful lot of citrus desserts. Lemons and limes are combined in this lush, creamy cheesecake over a chocolate cookie crust. Gentle baking in a bain-marie is key to a smooth, melt-in-your-mouth texture. Finally, a citrus & honey mirror glaze, dotted with specks of vanilla, is poured over the top and garnished with a homemade candied lemon slice. The citrus flavours really take the spotlight here. You know how a rich and dense dessert can get cloying after a few mouthfuls? I like to temper the richness with a little acidity from citrus fruits, which instantly refreshes the palate. The honey glaze, made by bubbling fruit slices and vanilla pod over low heat, also gives it another dimension. Of course, the candied lemon is entirely optional – it was just my attempt at something new. (Oh and I always get super excited excited whenever my cheesecake comes out completely smooth, without a single crack on the surface!)
This was a spontaneous decision to make use of the punnets of blueberries that were in-season some time back. Perfect for breakfast with a cup of earl grey tea. Juicy blueberries were suspended in a light, vanilla-scented cake which had a hint of tanginess from the buttermilk. The vanilla flavour really shone this time, as I use my home-made vanilla extract made by steeping vanilla pods in vodka for a month.
The first time I made this was a few years back and it has definitely been a keeper ever since! In the heat of the oven, the cake rose & became a gorgeous golden hue. With pockets of blueberries releasing their juices & leaving deep-purple trails behind that tasted so much like slow-cooked blueberry jam. Mmm… Continue reading »
Chocolate, will always be a crowd pleaser. I made a batch of these during the last hectic weeks of semester (yes, baking is incredibly therapeutic) and brought them to school. The perennial favourite, devil’s food cupcake was flavoured with the slightest hint of citrus notes – an ode to the classic chocolate/orange combination. Since the cake was so deep and chocolaty, I paired it with just a smidgen of orange-ganache frosting which was adapted from Pierre Hermé’s passionfruit milk chocolate ganache. On hindsight, I could have up the blood orange flavour as it was very very faint. Some major tweaking is in order – maybe some grated zest or orange liqueur added to the batter.
Anyway, this basic recipe is definitely a keeper. I’m dreaming of the many chocolate pairings/variations that can be built upon it. Any suggestions?
Continue reading »
So simple to love – sweet strawberry slices enveloped in an ivory-hued creamy filling and sandwiched between soft, delicate Génoise layers. The best Japanese strawberry shortcake I’ve ever had was from Flor Pâtisserie, a Japanese cake gallery. So, re-creating this particular cake for Mother’s Day was, honestly, quite a pain.
After visits to numerous baking supply stores, I finally got down to baking. Just because there are so few ingredients involved, every single one had to be the best I could get. The perfectionist in me just wouldn’t let this first attempt be an easy one. Frosting the cake was also a challenge in the sweltering heat. Thankfully, it came out well – everybody loved it! My sister was crazy about the silky vanilla bean Crème Chantilly, preying on the bowl and stealing spoonfuls of it from the fridge. Continue reading »
Nobody likes eating squishy, over-ripe bananas. To most people, the sight of the ugly black spots covering their once sunny yellow skin, is simply unappetising. However, these are the ones (with the most pronounced flavour & sweetness) that make the most amazing banana cakes!
Instead of the original loaf cake, I decided on cupcakes to bring to a gathering. A no-fail recipe which promises tender, moist cakes that packs some intense banana flavour, hence the name “Seriously Banana” banana (cup)cake. I used muscovado sugar here because the warm, molasses-flavour really compliments the bananas and spices. The result? A delicately-crumbed interior with specks of bananas provides just enough structure to hold up swirls of smooth, tangy mascarpone frosting. The cake is pretty darn tasty on its own, but a little crowning of creamy goodness will make them the perfect tea-time treat.
It’s been a while (slightly more than 2 years, to be precise) since I came up with the recipe for this cheesecake. Caramelised apples are paired with raisins & pecans, atop a Chai-spiced cookie crust. The combination is then swathed in a smooth creamy filling, brightened with a touch of lemon. The fork-tender apples and crunch from the pecans provide textural contrast to the luscious melt-in-your-mouth cheesecake. Warm, delicately spiced and comforting. Definitely, one of my favourites.
This is what I like to believe, a more ‘diet-friendly’ treat. Perfect for those who hate cloyingly sweet or guilt-laden cheesecakes but still want to satisfy their dessert cravings.