Raspberry Friands

As promised, the recipe for these raspberry friands. I made about 20 mini friands with this recipe. My raspberries were pretty sour but they kinda balanced the slightly overpowering sweetness.

Recipe: ( original recipe )

  • Melted butter, to grease
  • Plain flour, to dust
  • 90g (1 1/2 cups) pure icing sugar, sifted
  • 37.5(1/2 cup) plain flour, sifted
  • 77.7 (1 1/2 cups) almond meal
  • 1.5 eggs, lightly whisked
  • 90g unsalted butter, melted, cooled
  • 50g frozen raspberries
  • 1 tbs flaked almonds
  • Icing sugar, to dust

1. preheat oven to 180°C. Brush thirty 40ml-capacity mini muffin pans with melted butter to grease. Dust with plain flour.
2. Combine the sugar, flour and almond meal in a bowl. Make a well in the centre. Add egg and butter. Stir until well combined.
3. Divide among the prepared pans. Divide the raspberries among the centres. Sprinkle with the flaked almonds.
4. Bake for 15-20 minutes or until light golden. Set aside in the pans for 5 minutes to cool slightly before transferring to wire racks to cool completely.
5. Dust the friands with icing sugar to serve.

Packed these to sch for my friends. ^^

Pandan Chiffon Cake

I bookmarked the recipe a million years ago and i only baked this last weekend. The perfect combination: Pandan + Coconut. What can be better than this? The fragrant smell of the pandan cake absolutely filled my living room while it’s baking in the oven. My chiffon cakes are always so short. I guess partly is because of my chiffon tin. I have been wanting to get a higher chiffon tin but i just couldnt bear to spend that few bucks since this is still working well. Just that my current tin is shorter and wider? Hmm. Chiffon cakes. They looked no big deal at first sight. In fact, they are the opposite. In my opinion, i think they are harder to tackle compared to cupcakes and muffins. I guess to bake anything successfully, its essential to understand the objective behind the steps! Sadly, I am still far away from mastering chiffon cakes. This is my 4th attempt baking chiffon cakes! Check out my coffee chiffon cake here. Back to my pandan chiffon cake, its a little too moist. The problem lies here. Original recipe calls for 1tbsp of homemade pandan paste. I didnt want to use the artificial pandan paste bought in stores, so i dilligently pound my pandan leaves. However, it requires a long time ( about a day) for the pandan solution to settle because we only want the concentrated part of the pandan solution. I was too excited and couldnt wait for a day so i substitute that with 75 ml of my pounded pandan solution. My cake ended up slightly too moist but the pandan taste was fantastic. Since this was my 1st attempt with Pandan Chiffon, i decided to use the instant coconut milk from the store. But i believe that fresh coconut milk will certainly provide a better flavour.


Pandan Chiffon Cake [ Original adapted from Small Small Baker ]
Ingredients (makes 16cm chiffon tin)
2 egg yolks
20g sugar
A small pinch of salt
30g vegetable oil
40g coconut milk
75ml of homemade pandan solution ( Original recipe calls for 1tbsp of pandan paste.)
55g cake flour
1/2 tsp baking powder
3 egg whites
45g sugar
1. Whisk egg yolks, sugar and salt until the sugar dissolves. Put coconut milk in saucepan and let it simmer under low heat for about 2-3 mins.
2. Gradually add in vegetable oil, followed by coconut milk and pandan paste, and stir until well-mixed.
3. Fold in sifted cake flour and baking powder until well-mixed. Set aside.
4. In another bowl, whisk egg whites until soft peaks form. Add in sugar gradually and continue whisking until stiff peak form.
5. Gently fold in the egg white into the egg yolk batter (in step 3) in 3 batches.
6. Pour the batter into an ungreased chiffon tin. Bake in preheated oven at 170 deg C for 30 minutes. (I bake at 180 deg C for the first 10 minutes, then reduce to 170 deg C for the next 20 minutes, for my 6 inch tin.)
7. Remove from oven and invert the tin immediately onto a cooling rack.
8. Unmould the cake only when it is completely cool.

Chocolatey layered cake

HAPPY BIRTHDAY gorgor!! Last Tuesday was my Bro-in-law’s birthday and I baked this for him! Chocolatey layered cake. Super simple and easy. All you have to do is to bake the cake and stack them together. It is a very forgiving chocolate coating and it’s pretty simple to apply this coat on the cake. The original recipe (adapted from cookiefleur) calls for a steamed chocolate cake. But I was still madly in love with the “Everyday Chocolate Cake” that I used in my Chocolate Mousse and Blueberry Layered Cake, so I replaced the steam Chocolate with the Everyday Chocolate Cake. The cake is so rich and moist!! As the Chocolate Coating uses condensed milk(which is already very sweet), I cut down on my sugar for my cake recipe.However, I think it is still too sweet. I’ll reduce the amount of sugar further in future. I baked my cake in an 8X8 inch square pan and divided the cake into two equal halves (4X8 inch). My cake is pretty short. So if you want a higher cake, you probably have to double the amount of ingredients for the cake.

1) For the Cake:

– 45g all purpose flour
– 10g Cocoa powder
– 1/2tsp Baking powder
– 55g Dark Chocolate
– 100g butter
– 60g caster sugar (I’ll reduce further in future)
– 2 eggs

Preheat the oven to 170 degrees Celsius. Grease an 8-inch square tin and line the bottom with greaseproof paper.

Measure the flour, cocoa powder, baking powder and salt in a small bowl. Use a wire whisk and whisk the dry ingredients together until they are all well-mixed and evenly distributed.

Measure the dark chocolate and unsalted butter in bowl and microwave until the chocolate n butter melts. Microwave on medium high with an interval of 15-30s. Stirring at each interval.

Let the mixture stand for 10 minutes to cool down slightly (the eggs will scramble if added to a hot mixture).

Crack in one egg into the chocolate mixture. Whisk the mixture (yes, same wire whisk!) for 30 seconds until it is fully incorporated. Whisk in the second egg, and then whisk in the vanilla extract.

Sift a third of flour mixture into the chocolate batter and folding gently using a large metal spoon or rubber spatula. until all the dry ingredients have been incorporated.

Transfer the cake batter into the lined cake tin. Bake for 15minutes until a skewer inserted into the centre of the cake comes out clean.

Cool the cake in the tin for 10 to 15 minutes, then turn it out onto a wire rack and let it cool completely.

Making ahead:
Make the cake 2 – 3 days in advance and keep in an air-tight container at room temperature.

2) Chocolate Coating
-½ Can of Condensed milk. ( I used low fat. Haha!)
-½ tsp Vanilla essence
-¼ cup canola Oil
-¼ cup of cocoa powder (sift the cocoa powder. I only had about 45g of cocoa powder. So, I added some dark chocolate until the total weight is 60g)
-¼ tsp salt

Combine the sifted cocoa powder, condensed milk and canola oil.

Stir over low heat till mixture is smooth and shiny, making sure to stir all the time to prevent burning.

Add salt and vanilla essence. Stir well.

Let it cool a little before use.

Apply chocolate coating. Stack the cake together. Pour chocolate coating all over. My chocolate coating hardens a little because it stayed for abit longer at room temperature. Quickly apply it while it’s slightly warm. Enjoy.

Rum n Raisin cake

Baking at night is a dangerous move. Esp to your waist line. There is poor lighting. Your pics wouldn’t appear nice. The most fatal move is to eat yr bakes at NIGHT. Yr bakes are screaming for you,”eat me! Eat me!!” how cld you resist the temptation and excitement to try your new recipe. But it’s a MEGAKILL To your waist.. I just baked my rum n raisin cakes. I have been eyeing on that since I saw them at mykitchensnippets. Her rum and raisin cakes are so lovely. But the top of my cake cracked into a volcano while baking. Can someone pls tell me how to achieve a smooth and even texture? I halved the recipe. I converted mine into metric units. For the original recipe, pls click here.
Ingredients ( This is halved the original recipe. I made some slight changes to it) ^^

1/2 cup raisins
90ml rum
113g butter – room temperature
100 gram sugar
2 large eggs
140 gram flour
1/2 tsp baking powder
1/4 tsp salt
3/4 pure vanilla extract
1 tbsp grated orange zest
30ml cup milk.

1. Pre-heat the oven to 180degree C.Line and butter a loaf pan. Sieve together the flour, baking powder and salt and set it aside.
2. Cream butter and sugar until light and creamy, scraping the sides of the bowl occasionally. Add in the eggs one at a time, beating well after each addition. Add in the orange zest and vanilla. Mix well.
3. Add in the flour mixture in 3 batches alternately with the rum and milk until well combined. Fold in the raisins. Mix well.
4. Pour the batter into the baking pan and bake for abt 30mins until golden brown skewer inserted into cake comes out clean. Remove from oven and let it cool in pan for 10 minutes, then turn out onto the rack and allow it to cool completely before cutting into it.

Steamed chocolate cake

This is my first steamed cake and i m really satisfied with it. It is very moist and Chocolatey. I’ve got this recipe from Peng’s Kitchen. However I cant get the chocolate ganach right despite trying  twice. Both times failed because it turned out too watery. Nevertheless, this chocolate cake was good enough. It was just the right amont of sweetness. Do give it a go because it’s rly good. ^^


  • 150g unsalted butter
  • 170g fine sugar
  • 200ml evaporated milk
  • 2 eggs, lightly beaten
  • 125g plain flour
  • 70g cocoa powder (I used Valrhona Brand)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla essence


  1. Combine sugar, evaporated milk, vanilla essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter has melted. Remove from heat.
  2. Add the beaten eggs into the slightly cooled mixture and stir till well mixed.
  3. Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl. Add the eggs mixture over the flour and stir till smooth. (Batter should be runny).
  4. Heat up the steamer. Lined and grease a 7″ baking pan. Pour the batter into prepared pan and place into the steamer. Cover the top of the pan loosely with a piece of aluminum foil.
  5. Steam over medium heat for 45 minutes. Check for doneness by inserting a skewer into the cake. If it comes out clean, it’s done. If not, steam for a further 5 minutes.
  6. Cool the cake in pan before turning out for frosting.