The Hedgehog Knows: cake

cake

Showing posts with label cake. Show all posts

This delightful pineapple cake, made with almond flour, is a tropical twist on a classic dessert. I like how moist it is, and it is overall very easy to bake. It's a no-fail recipe!

After baking, let it cool before serving, and consider serving it with some Dole pineapple juice or topping it with a light coconut cream for an extra touch of tropical bliss! Enjoy every bite!

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Recipe: Makes 1 loaf cake (6.5 X 3 X 3 inches)

Ingredients

(A) Dry ingredients
90g almond flour
40g cake flour/ top flour
1/2 tsp baking powder

(B) Wet ingredients
100g butter, softened
65g caster sugar
2 eggs

(C) Pineapple slices

Recipe

1) Preheat oven at 180 degrees C for 5 min.

2) Sieve almond flour.

3) In the same container, add the sieved top flour.

4) Add baking powder and mix all dry ingredients well.

5) In another bowl, add sugar to the melted butter. (Tips: Do in 3 batches!)

6) Add eggs in. Mix well.

7) Prepare the pineapple slices.

8) Make a well for the dry ingredients. Add the wet ingredients and combine well.

9) Pour the batter into 2 trays and place pineapple slices on the top.

10) Bake at 180 degrees C for 30min, till golden brown.

Enjoy the cake with a glass of Dole pineapple juice!

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Since everyone's going to be at home for the next few weeks, here's another recipe for y'all!

Matcha always goes well with adzuki red beans, so let's bake one such loaf cake for tea time. It is moist and has slightly bitter tinges of matcha. Love it.

I made this cake using Craft Tea Fox's Barista Uji Matcha Powder. Air-flown from Uji Kyoto, these are 100% pure matcha so I don’t have to worry about additives like sugar or preservatives affecting my cake. I use this matcha powder for my own homemade Iced Matcha Latte with Honey too. Pure Hojicha powder is also available from Craft Tea Fox.

Matcha and Adzuki Red Bean Loaf Cake using Airfryer

Ingredients

(A)

▪️ 2 tbs matcha powder

▪️ 140g top flour/ cake flour

▪️ 1 tsp baking powder

▪️ 1/4 tsp salt

(B)

▪️ 60g oil

▪️ 120g sugar

▪️ 120g milk

▪️ 2 eggs

▪️ 1 tsp vanilla extract

▪️1 tin of ready-cooked adzuki beans (drained)

Directions

1) Preheat airfryer at 160 degrees C for 40 minutes.

2) Combine all (A) ingredients together. Sift and place them in a bowl.

3) In another bowl, cream oil and sugar together. Add the remaining (B) together and mix well.

4) Add (B) into (A). Mix well and pour into a baking pan lined with baking paper. Cover with aluminium foil and poke some holes.

Tips: The batter is supposed to be quite runny. Don't worry.

5) Bake in airfryer at 160 degrees C for 40 minutes.

6) Remove the foil. Check that the cake is fully baked using a toothpick. If it doesn't come out clean, continue baking for another 5 minutes.

This article is done in collaboration with Craft Tea Fox. Recipe rights belong to The Hedgehog Knows.

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During this COVID-19 period, I have done more baking during the last few weeks than the last few months combined. Staying at home means that finally I have time to use up my flour and sugar that had been stuck in the fridge for a while, and also pen down whatever recipes I have wanted to. 😅

And so, here's one of my recent bakes using the airfryer - a Pandan Coconut Cake. What I like about this cake is the little bits of dessicated coconut as I bite into it.

Overall, this is a very simple recipe. Tag me if you use this recipe and stand to be featured!

Pandan Coconut Cake using Airfryer

Yield: 1 loaf cake (6.5 X 3 X 3 inches)

Ingredients

(A) Dry ingredients

100g cake flour (otherwise, plain flour is ok)

20g desiccated coconut (optional, if you are unable to get this)

3/4 tsp baking powder

1/4 tsp salt

(B) Wet ingredients

120g sugar

60g oil

60g coconut milk

2 eggs

1/2 tsp vanilla extract

1/2 tsp pandan essence

Directions

1) Preheat.

Preheat airfryer at 160 degrees Celcius for 5 minutes.

2) Combine.

Combine all (A) ingredients.

3) Combine.

Combine all (B) ingredients.

4) Mix.

Add (B) into (A). Mix well. (The mixture will be quite watery, don't worry!)

5) Pour.

Line the base of the tin with baking paper. Pour batter into the tin. Cover the batter with aluminium foil and poke a few holes.

6) Bake.

Bake in airfryer at 160 degrees Celcius for 25 minutes. Remove foil and check for doneness using a toothpick. Continue baking for another 5 to 10 minutes till the top is golden brown.

Serve warm. Enjoy!

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Staying at home means more time for baking! I love baking banana cakes whenever I spy several ripe ones at home.

This recipe is an adaptation of one of my most popular recipes, the Banana Cake, but there's an added extra unique sweetness from the desiccated coconut. Overall, this is really simple to bake - just combine the wet ingredients to the dry ingredients. Follow my step-by-step pictures!

Banana Coconut Cake with Chocolate Chips using Airfryer

Yield: 1 loaf cake (6.5 X 3 X 3 inches)

Ingredients

(A) Dry ingredients

100g cake flour (otherwise, plain flour is ok)

20g desiccated coconut (refer to photo below)

1 tsp cinnamon powder

2/3 tsp baking soda

2/3 tsp salt

(B) Wet ingredients

2 bananas

2 eggs

70g oil

60g sugar

1/3 tsp vanilla extract

50g chocolate chips

Directions

1) Preheat.

Preheat airfryer at 160 degrees Celcius for 5 minutes.

2) Combine.

Combine all the dry ingredients (A). Dig a well in the centre.

3) Mash.

Mash the bananas using the back of a fork.

4) Combine.

In another bowl, combine the remaining wet ingredients (eggs, oil, sugar, vanilla extract).

4) Add.

Add those wet ingredients to the mashed bananas. Mix well.

5) Fold.

Add all the wet ingredients, together with the chocolate chips, into the dry ingredients. Gently fold the mixture together. Pour into the baking pan (the base should be lined with baking paper).

6) Bake.

Wrap the top of the baking pan with aluminium foil. Poke a few holes at the top. Bake at 160 degrees celcius for 25 minutes.

7) Final bake.

Remove the foil. Check for doneness using a toothpick. Continue baking for another 5 minutes, until golden brown. Check that it is ready, using a toothpick.

Serve warm. Enjoy!

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If you were to ask me to bake a cake, this chocolate one would definitely comes to my mind.

Not only is this cake really easy to bake, it is super moist and fluffy. Throw in some nuts and top it off with some chocolate ganache or even basic icing sugar, and it would make the best classic chocolate cake ever.

Oh and of course, if you only have to master one cake recipe, this would be THE one because chocolate never gets out of season!

Chocolate Cake Recipe

Yield: 2 mini bundt cakes

(Each NordicWare Bundt Pan is of 0.7L size)

Ingredients

(A)
170g sugar
115g cake flour
45g unsweetened cocoa powder
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt

(B)
1 egg, beaten
120g milk
55g oil
1 tsp vanilla extract

(C)
120ml boiling water
1 sachet of instant coffee powder (without milk and sugar)

(D) - Optional
50g pecans, crushed

Directions

1) Preheat.
Preheat airfryer at 160 degrees.

2) Combine.
Combine ingredients in (A).

3) Combine.
In another mixing bowl, combine ingredients in (B).

4) Combine.
Make hot coffee using the ingredients in (C).

Tips: Don't worry, it won't make your cake bitter. In fact, coffee and chocolate complement very well with each other!

5) Combine.

Mix (B) and (C) together. Combine well.

6) Brush

Grease the sides of the baking tin with some oil/ melted butter.

7) Combine.

To the dry ingredients (A), dig a circle/ well. Add the wet ingredients from Step #5 (and pecans, optional) into (A). Mix well until there are no lumps.

Tips: The batter will look thin and runny at this stage, but don't worry - it's okay.

8) Pour and Cover.
Pour the batter into two 6-inch cake pans. Cover with aluminium foil and poke a few holes.

9) Bake.

Bake each cake in airfryer at 160 degrees for 20 min. Remove the aluminium foil and continue for another 3 to 5 min until the toothpick comes out clean.

10) Cool.
Cool the cake in the pan for 20 min. Run a toothpick around the sides of the pan and carefully remove the cake. Enjoy!

Tips: Please do not skip this step as the cake is very soft and moist. Otherwise, the cake may break apart!

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A few readers have asked if I have any gluten-free cakes, so here's one for you :)

It is a really moist and fluffy cake, but the best part I love about it is that it doesn't require any oil or butter. Yes, seriously! It uses the oil from the almond flour and is one of the healthiest cake I have ever baked.

For this latest post, I am also using my new Tovolo Flex-Core™ Wood Handled Silicone Spatula. It is really way better than the normal one I've been using. Do look out for my next post for review... and something really exciting coming up at our Instagram page @TheHedgehogKnows, so do follow us!

Almond Honey Cake Recipe

Adapted from Eating Well

Yield: 6-inch cake

Ingredients

(A)
115g honey
3 egg yolks, room temperature
1 tsp cinnamon powder
2/3 tsp vanilla extract
1/3 tsp baking soda
1/3 tsp salt
120g almond flour/ ground almond

(B)
3 egg whites, room temperature

C) Toppings
1-2 tsp honey
Almond flakes, toasted

Directions

1. Preheat airfryer at 150 degrees for 5 minutes.

2. Combine all items in (A), except almond flour. If using electric mixer, go on low speed for 1 minute.

3. Add the almond flour into the mixture. Combine well. This is (A).

4. In a separate bowl, use electric mixer on medium speed and beat until foamy, white and doubled in volume - but not stiff enough to form peaks. This should take 1 to 2 minutes.

Before

After

5. Gently fold the the egg white into (A) with a spatula.

6. When combined, scrape the batter into a 6-inch square pan lined with parchment paper.

Tips: I would recommend using baking pans with removeable base. If using such pans, wrap the base with aluminium foil to prevent batter from seeping out.

7. Cover with aluminium paper and poke holes on the top.

8. Bake in airfryer at 150 degrees for 30 minutes. Remove the aluminium foil and continue baking at 140 degrees for 3 to 5 minutes. This allows the cake to turn golden-brown.