Ingredients:
160 gm. Butter
160 gm. Suar
35 gm. milk powder
1/4 tsp. salt
50 gm. Grated Kraft Cheddar Cheese
3 eggs
50 gm. Evaporated milk
200 gm. Cake flour
60 gm. ground hazelnuts
1/2 tsp. Grated nutmeg or ground nutmeg
2 tsps. Baking Powder
60 gm. Almond Nibs
60 gm. Chopped Hazelnuts
60 gm. Raisins
Method:
(1) Cream butter , sugar, milk powder, salt and grated cheese till creamy.
(2) Add in eggs one at a time and cream until smooth. Add in evaporated milk and mix till blended.
(3) Add in flour, ground hazelnuts, ground nutmeg and baking powder and mix till well blended.
(4) Add in almond nibs, chopped hazelnuts and raisins and mix until well incorporated.
(5) Pour batter into greased moulds of your choice or bake in a loaf pan. Bake at 180C for about 25 mins. If using loaf pan, bake for about 40 to 45 mins. or until cooked.
(6) Sieve with some icing sugar and sprinkle some shredded cheese on top. Serve.
**Recipe adapted from the book "Fruity Cakes" by Alex Goh
9 comments:
Hi Aunt Yochana,
I really like ur blog, thanks for posting all those nice recipes. Btw, do you have carrot walnut recipe to share? If you don't mind, can you share with me on my email grey_c@hotmail.com
Thanks alot! :)
Regards,
Grace
dear aunty Yochana
I hope you can help me on these
(1)When I bake cake, after baking it ( butter, chiffon...) do I need to store it in a tin after its cooled? Normally I wld leave it overnite in the open, and I found dat it tend to lose it moisture as the cake is dryer the next day..
(2)wat is emulco?
Hope u can clear my doubts on these, thanx once again aunty yochana...=D
Cheers
kikuta
Hi Aunty Yochana, I think i have lots of ques to ask you hehe... do you have any personal email so that I can email you with my ques if possible? If you prefer i leave msg in ur blog then is fine with me too. I wanted to ask if you know some of the recipe books only state flour and didn't specify what type of flour. I have an apple streusel pie recipe and it only state as flour, I don't know if I should use cake flour or plain flour for the base and the fillings.
Hope you can help me. Thanks a million!!
Hi Jeannie,
I much prefer questions through comments so that others can learn from there.
For pie pastry, pie base ....use Plain flour and for cakes, use cake flour.
rgds
Hi kikuta,
never leave your cakes in the open as it will dry up the cakes. Put it into a tupperware and cookies in the cookies container.
Emulco is a paste. There are many emulcos e.g. chocolate emulco, strawberry emulco, coffee, green tea , mango, orange, lemon...etc.
rgds
Dear aunty Yochana
I will bear that in mind...thanx for sharing all your marvellous receipes and tips!!
Cheers
Kikuta
Auntie,
Can you share this recipe with me?
Btw, the nutmeg is it the fresh one coz I think quite difficult to get the fresh one here, any substitution?
Hi Carpe diem,
I used the whole nutmeg and grate it. You can buy the grounded nutmeg - McCormick brand.
rgds
Thank you Auntie...
Hope you can share your recipe soon...
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