Tuesday, July 28, 2009

How to bake Carrot Walnut Cake

This recipe is one of my collection of my favorite dessert 2 years back.

Ingredients for the Cake

    • Carrots (shredded) 280 g

    • Brown sugar 60g

    • Raisin (yellow) 45g

    • Whole eggs 165g (3 nos)

    • Castor sugar 135g

    • Corn oil 150g

    • Vanilla essence (optional) 1/4 tsp

    • High protein flour 110g

    • Low protein flour 110g

    • Baking powder 4g

    • Salt 3g

    • Ground cinnamon 4g

    • Walnut (lightly toasted and chopped) 70g

Ingredients for Cream Cheese Frosting

  • Cream cheese (room temparature) 140g

  • Unsalted butter (room temparature) 55g

  • Icing sugar 80g

  • Vanilla essence 1/4 tsp

  • Ground cinnamon - optional

  • Orange zest - optional


  1. Preheat oven to 180C. Line cake pan (8"x8"x2") with baking paper.

  2. Combine flours, baking powder, salt and ground cinnamon. Sieve and set aside.

  3. In a bowl, combine shredded carrot, brown sugar and raisin. Set aside.

  4. In a mixing bowl, whisk eggs and castor sugar until fluffy.

  5. Gradually add in corn oil and vanilla essence, mix well.

  6. Add in 1/2 of sifted flour(B) and 1/2 of carrot mixture. Fold lightly to combine.

  7. Add in walnuts, the balanced flour and carrot mixture. Fold to combine, do not over mixed.

  8. Pour mixture into the prepared cake pan and smoothen the surface.

  9. Bake at 180C for 40-50 mins or until a toothpick inserted come out clean.

  10. Cool on rack(in pan) for 10 mins. Remove from pan and cool completely on rack

  11. Prepare the cheese frosting.

    In a bowl, cream the cream cheese and butter until smooth. Add in sieved icing sugar and vanilla, beat until smooth and creamy. Use piping bag to frost onto cooled cake. Dust with cinnamon.

Sunday, July 19, 2009

How to bake Chocolate Walnut Tart

This recipe is one of my collection of my favorite dessert and is easy to make. For the step by step picture, it is similar to my previous posting Blueberry Cheese Tart.

Ingredients I used for the tart shell

  • Plain Flour 300 gram

  • Icing Sugar 80 gram

  • Butter 200 gram

  • Fresh Milk 20 ml

  • Egg 1 nos

Steps for the tart shell

  1. Combine butter and sugar into mixer, stir well (well mixed with low speed using K Blade

  2. Add milk and mix using high speed, then add flour, egg and mix using low speed until a soft dough. Let it rest for 30 minutes

  3. Divide the dough 40 gm and press into 2 inches tart mould evenly then bake for 10 minutes.

Ingredients for filling

  • Walnut - chopped 200 gram

  • Chocolate Chip 50 gram

  • Sugar 50 gram

  • Whole Egg (B size) 2 nos

  • UHT Cream 200 ml

Steps for making the filling

  1. Combine the sugar and egg blend slowly till sugar dissolve. Add in UHT cream and stir well (mix and beat softly using whisk)

  2. Fold in walnut and chocolate chip into the tart base. Then pour the UHT cream mixture accordidng level.

  3. Bake at 180 degree Celcius for 25-30 minutes

Monday, July 13, 2009

DIY Grape Enzyme

Harvested my pineapple enzyme today and very excited to continue for my next journey for my grape enzyme.

My recipe for grape enzyme

What I used for my grape enzyme
1 kg Red Grape (with seed - the seed for red grape is a type of anti-oxidants which help to protect our cells from free radicals damage and also promotes healthy circulation)
3 lemon
800 g organic raw sugar
200 g oligo sugar

How to prepare the Grape Enzyme
  1. Rinse grapes and lemon and allow them to be air dried.
  2. Slice grapes and cut lemon into thin slices
  3. Place dried grapes and lemon slices in layers into a glass bottle and follow by a layer of raw sugar & oligo sugar
  4. Repeat step 1 to 3 for another 2 layer.
  5. Seal and store the bottle in a dark, cool place for fermentation
  6. On a daily basis for the 1st week, gently shake the bottle to get the sugar to coat the fruits nicely.
  7. Follow by 2nd and 3rd week, shake the bottle so that the fruits could be evenly fermented
  8. The enzyme can be harvest on the 2nd or 3rd week depend on your likes.
  9. Separating the fruits from the enzyme. Shive the juice, store in clean bottle and keep in the fridge
  10. Serve 30ml on daily basis

Day 0

Sunday, July 5, 2009

Step by step making Aloe Vera Enzyme

Home made DIY Fruit Enzyme is part of my interest lately. Not only I & my family member can be more healthy from the fruit enzyme, myself and my kids are enjoying the process of making it.

The fruit enzyme is through fermentation and created live bacteria with the nutrients available in fruits. To produce good fruit enzyme, the most secret recipe is to ensure all the utensils, glass jar, fruits etc are hygienic, make sure all the tools are clean and dry.

For making Aloe Vera Enzyme, the ingredients needed :-
1 kg of fruits (mixture of green apple, aloe vera & lemon)
1 kg of raw sugar (organic sugar)

How to prepare the Aloe Vera Enzyme :
  1. Peel off the green skin of the leaf and cut it into small pieces. Keep it in a container to let the cut up pieces soak in water for at least one day in fridge. This step is important to eliminate the yellow bitter latex from the inner lining of the leaf. On the following day, you will notice the color of the water changed to red or pink color. Throw out the colored water and once again soak the aloe vera plant in water to make sure you have eliminated all the impurities. Remove water and drain dry
  2. Cut apple in to pieces. Remove the seed
  3. Peel off the skin of lemon, cut it in to slices. Remove the seed if any. The seed can be bitter if not remove.
  4. Layer the fruit to the jar. First put in the aloe vera, follow by apple then lemon and lastly put the layer of sugar to cover all the fruits. Repeat this for another 2 layer.
  5. Close the jar and place the jar to a cool place

On a daily basis for the 1st week, gently shake the bottle to get the sugar to coat the fruits nicely.
After 2nd week, you can taste the juice... probably sweet but 'fizzy'. You may keep it for another 1 week for a sweet, sour and more matured taste.

It is ready for consumption now.
Separate the fruits from the enzyme, shive the juices, store in clean bottle and keep in the fridge. It can be take on daily basis before or after food, but if you have a weaker stomach, take it after your meal.