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Lemon Drizzle Cake

Tuesday, June 1, 2010

I love the tangy perk-me-up smell and taste of lemony cakes. I still remember the very first time I tried a lemon cake with poppy seeds at a local bakery. I loved it so much that I was devastated when they retired the recipe. Try I did, to find another bakery offering that same kind of delicious, tastebud tingling orange/lemon cakes, but I was sorely disappointed.

So imagine my excitement when I came across this recipe in The Sunday Times! It looked so simple that I had to give it a try and it turned out so good that I baked it several more times after that first attempt.

The original recipe calls for the zest of the lemon to be added to the creamed mixture. To be honest, I forgot to do that and ended with a ‘zest-less’ Lemon Drizzle Cake but since everyone commented how good it tasted, I decided to omit it completely when I baked it again. This is also partly because I personally find the zest of lemons and oranges bitter and I do not enjoy it. But should your tastebuds differ, you may add the zest of one lemon to the creamed mixture along with the ground almonds and lemon juice.

Lemon Drizzle Cake

Ingredients

Cake :
200 gm butter
200 gm castor sugar
3 eggs
150 gm plain flour
1 tsp baking powder
30 gm ground almond
Juice of 1 lemon

Drizzle Topping :
Juice of 1 lemon
60 gm castor sugar

Method

1. Pre-heat oven to 170 deg C.

2. Beat butter and sugar together until pale and creamy.

3. Beat eggs one by one into the creamed butter and sugar. Add a little flour if the mixture starts to curdle

4. Sift flour and baking powder together into a separate bowl. Stir into the creamed mixture, along with ground almond and lemon juice. The mixture should now be thick and creamy.

5. Grease the bottom and side of a 26cm diameter baking pan and line the bottom with baking paper. Spoon the mixture into the pan and smooth the top flat.

6. Bake in the pre-heated oven for about 35 min or until a skewer inserted into the cake comes out clean. The top should be light and springy when touched.

7. While the cake is baking, prepare the lemon drizzle by mixing the juice and sugar in a small bowl.

8. When the cake is taken out of the oven, prick small holes across the top with a bamboo skewer. Slowly pour the drizzle mixture across the entire surface.

9. Cut into wedges and serve on its own or with a scoop of ice-cream.

References : The Sunday Times, 2 May 2010

Chinese Glutinous Rice

Sunday, May 30, 2010

This is my second time cooking this dish. My family loved it so much the first time (yes, even those fussy tastebuds gave their approval ☺), they gave me the confidence to whip it up again.

This recipe calls for white rice to be mixed with glutinous rice, resulting in a concoction with a softer bite that also does not give rise to a ‘bloated feeling’ after consumption – most welcomed by older folks who are prone to indigestion.

There are many variations to the recipe. You can also consider adding dried shrimp and garnish with pork/chicken floss before serving.

Chinese Glutinous Rice

Ingredients

1½ cups glutinous rice
½ cup white rice
3 Chinese sausages
8 dried mushrooms
½ yellow or white onion
2 stalks green onions
1 cup chicken broth or stock
1 tbsp rice wine
2 tsp soy sauce
1 tbsp oyster sauce

Method

1. Rinse the glutinous rice and soak it overnight in cold water. Do likewise for the dried mushrooms.

2. Chop the onion and green onion. Set the green onion aside in the fridge under a damp paper towel for garnish.

3. Remove the mushroom from the water but keep the soaking liquid. It will be used to cook the rice to infuse it with the mushroom flavor. Remove the mushroom stems and chop the mushrooms finely.

4. Slice the Chinese sausage into quarters lengthwise. Then chop those quarters into small pieces.

5. Heat a large frying pan or wok on medium-high until a drop of water sizzles. Combine the sausage, onion and mushrooms and place in the pan. Do not add extra oil because the sausage has plenty of fat to fry the mushrooms and onions. Add rice wine and stir-fry until the onions have turned golden brown, about 5 minutes. Add soy sauce and oyster sauce to the mixture. Be careful not to add too much, although at this point it will be excessively salty because it will also flavour the rice later. Stir fry till the onions have softened and that the sausage has browned nicely. Dish up the mixture and set aside.

6. Drain the rice and put into a medium to large pot with a lid. Pour in equal parts of the liquid used to soak the mushrooms and chicken broth. The liquid should just cover the rice. Cover the pot, keeping the lid to one side to let a small opening for steam to escape. Turn the heat to medium-low.

7. When the rice has absorbed some of the liquid, spoon the fried mixture over the rice. Do not stir or otherwise disturb the rice as it is will not be sufficiently cooked yet. Cover the pot and let it cook for an additional 10 minutes or so.

8. When the rice has finished cooking and absorbed all of the free-standing liquid, stir the rice to incorporate all the ingredients together. If necessary, add additional oyster sauce to taste.

9. Garnish with green onion and serve.

Reference : Destination Eats