baking fiends unite!

Sunday, February 22, 2009

Blueberry Financiers

I had this very simple recipe in my files for the longest time. I procrastinated 'coz it called for butter to be melted and browned.. I've not tried that before and it seemed to be alot of work.
However, I'm glad that I finally gave it a try. Everything could be put together so fast and clean up was ez too... more importantly, they tasted really good and they're definately photogenic! LOL....
I made them really tiny, except for those in the round-tart shaped. I digged out my silicone molds for these and they looked really good, don't they?

I made some modifications to the original recipe and I did not note down the source of the recipe. If anyone knows where it came from, drop me a note, so that I can credit the author.

Here's the recipe:
What you need
  • 150gm icing sugar
  • 70gm ground almonds
  • 15gm honey
  • 63gm plain flour
  • 2gm baking powder
  • 90gm butter
  • 170gm egg whites
  • A few fresh or frozen blueberries
What to do
  • Preheat your oven to 220°C. Grease (I used a spray) the molds you will be using with a brush and melted butter.
  • Sift the confectioners sugar. Add the ground almonds and whisk together.
  • Sift the flour and the baking powder together. Add to the sugar and nuts and stir till well mixed.
  • Prepare the "beurre noisette" (or burnt butter). Boil the butter until the foam subsides and turns brownish. The caramel flavor of toasted butter is the best part of the financiers.
  • Pour the butter on the dry mixture and mix it thoroughly.
  • Add the honey and then the egg whites, gradually. Mix till smooth.
  • Pour into the financiers forms (the mixture is very runny. I used a tablespoon).
  • Place a frozen or fresh blueberry on top of each. Don't push the berry down into the batter, it's better if the berry doesn't come in contact with the mold as it makes the financier even stickier. Bake for 10 minutes. Depending on their size, watch carefully that they don't become too brown.


Monday, February 16, 2009

Hazelnut Sesame Seed Buttercake

I shortlisted this recipe which I thought will be good... and finally got to try it out in the weekends... and ... it's really good! the fragrance that wafted in the whole apt while it was baking, also when it was baked and cooling on the racks. However, i managed to resist cutting myself a slice when it was still warm (dun ask me how i did it tho'). When cooled, i wolfed down 2 big slices and had to stop myself from eating more 'coz it was 11pm at nite! LOL... Thanks to Gina who shared this recipe. I made some modifications to it tho' and below is the modified recipe:
What you need
  • 250gm butter (in cubes)
  • 200gm fine sugar
  • 200g plain flour
  • 1 tsp baking powder
  • 100gm ground hazelnut
  • 1.5 tbsp white sesame seeds
  • 1.5 tbsp black sesame seeds
  • 4 eggs
What to do
  • Beat butter and sugar till light and creamy.
  • Add eggs one at a time continue to beat till well combined
  • Add in the rest of the dry ingredients and beat on LOW speed until well mixed.
  • Pour into 2 small loaf pans (bought from Daiso) and sprinkle white sesame seeds on top.
  • Bake in preheated oven at 180C for 35 to 40 mins or when skewer comes out clean when tested..


Sunday, February 08, 2009

Egg white butter cake

Seeing the recipe posted by lucy, i can't help but give it a go. However, I find the cake quite bland and in fact, tasted abit "floury". Judging from the large amt of flour needed, i shd've guessed so. Anyway, i like the texture of the cake, very fine crumbs and it's not dense. More can be done to improve the recipe tho', like reduce the amt of flour and sugar (which i did, to 220gm) and also addition of zest of orange or lemon will be good to "spice up" the cake. Also i used an 8-in sq cake tin instead of the 9in indicated in the recipe. And my baking time was 50mins.
ETA : After leaving the cake at room temperature for 2 days, I found that it tasted much better! The foury taste had lessen alot and I tasted the nice butter frangance and a sweetness from the cake.