Malaysian Honeycomb Cake

This cake texture is similar to Ma Lai Ko. 

It's best to have it with a teh tarik or a kopi o.

Ingredients:

• 210g sugar
• 250ml water
• 80g butter
• 6 eggs
• 160g condensed milk
• 180g plain flour
• 2 1/2 tsp baking soda

Method:

In a small pot, caramelize the sugar until it turns intois a dark brown. Keep a very close eye so as not to burn it around the edges. Don't rush it as it will slowly melt and turn into a dark golden liquid caramel.

Slowly and carefully pour the water into the caramel. This will spatter and boil and seize up for the first minute or so and not to worry, it will return to a liquid syrup. Remove from heat.

Add the butter and set a side to cool.

Preheat the oven to 175C. Grease a 9 inch round cake tin.

Mix the eggs and condensed milk in a bowl. Sift the flour and baking soda together and add to the egg/milk mixture. Mix well. 

Pour the caramel butter sauce into the batter and mix well. 

Pour batter into the prepared pan. Let it sit for 5 minutes for the bubbles to begin developing.

Bake in the oven for 1 hour or until the skewer inserted comes out clean. Do not use the convection. 

When the cake is cool, turn it out into a serving plate.

Strawberry Shortcake

One of the best desserts to make in summer is Strawberry Shortcake.....a true summer dessert.

Ingredients:

• 250g self raising flour
• 75g unsalted butter
• 4 tbsp milk
• 3 tbsp caster sugar
• 1 tsp baking powder
• 1 egg, beaten
• 1/2 tsp vanilla extract
• icing sugar for dusting

For the filling:

• 350g fresh strawberries
• 284ml whipping cream

Method:

Stir in the flour and baking powder into a bowl. Add the butter and rub together until you achieved the texture of a fine breadcrumbs.

Add in the sugar and mix well.

Make a well in the centre of the mixture and add the egg, milk and vanilla extract. Mix to make a soft dough.

Place the dough on a floured surface and press/roll out to a 8" in diameter. Transfer to a lightly greased baking sheet and bake at 200C for 10 to 15 minutes until firm and golden. Transfer to a wire rack to cool.

Whip the cream and hull the strawberries, then slice the strawberries.

Once the shortcake has cooled slice it in half with a sharp bread knife. Take the top half and carefully cut into 12 equal segments.

Spread a layer of cream on the bottom half of the shortcake and place a layer of sliced strawberries on top.

Spread another layer of cream and add another layer of  strawberries. Keep 12 pieces of half strawberries back for decorating on the top of  the cake.

Spread the remaining cream onto the filling. Carefully place the shortcake segments on top of the cake.

Dust with icing sugar and place the halved starwberries on each segment. Dust lightly once more with icing sugar and serve.

Tips:

If your dough is a bit too sticky add a tbsp of flour into the mixture and it should come together very well..

Frosted Peach and Coconut Cake

A really beautiful  and unsual cake, you'll be unable to resist a slice of this gorgeous cake ♥♥

Ingredients:

• 185g caster sugar
• 185g butter, softened
• 3 large eggs
• 420g can peaches, drained and pureed
• 100g dessicated coconut
• 185g self raising flour
• 1 tsp baking powder

For the icing:

• 300g white chocolate, broken into pieces
• 300g full fat Philadelphia
• 175g unsalted butter, softened
• 1 tbsp Malibu or white rum
• 100g desiccated coconut, toasted 

Method:

Heat the oven temperature 170C or 150C for fan oven. Lightly oiled and base-lined a 20cm springform pan.

Beat in the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Beat in the peaches, don't worry if the mixture splits; it will come back together.

Fold in the coconut, flour and baking powder with a pinch of salt, pour into the cake tin and bake for 1 hour to 1 hour 10 minutes,  until the skewer comes out clean, covering the top with foil if it looks like it's getting too dark. Remove from oven, cool in the tin for 10 minutes, then carefully remove and cool completely on a wire rack.

Meanwhile, making the icing. Melt the choccolate very gently over a pan of steaming water, off the heat. Allow to cool to room temperature- don't rush this or the icing won't set. Beat the Philadephia and butter with electric whisk, then add the melted chocolate and beat again. Stir through the Malibu or rum until smooth.

Using a serrated knife, carefully split the cake in half horizontally. Use a third of the icing to fill the centre, then cover the rest of the cake with the remaining icing. Using a palette knife, carefully press the toasted coconut up the sides of the cake. The decorated cake will keep in the fridge for 3 days. Bring back to room temperature before serving.