Tag Archives: cake

The Problem

I have a problem.

One that’s going to haunt me well into my fifties and sixties, I reckon. One that’s probably going to lead into unwanted health boo-boos later on in my life. One that’s gotten my Mum nagging at 2am, about how I should be in bed already.

The problem: Late night sweet-toothed indulgence.

As much as I know the dire consequences, late-night baking to me is extremely therapeutical. Apart from baking already being my sole source of stress relief, the thought of getting caught in the act narrating my own cooking show in the kitchen to an imaginary audience and trying to keep whisking at its quietest in a deafeningly soulless house is just too exciting!

Here is a recipe that I’ve made over and over again, for its simplicity of accessing ingredients and for the simple fact that all you need is a bowl, a hand whisk (no bulky, noisy electric mixer yeay!), a grater, a few cups for measurement and a rectangular ramekin. This one; I call the omg-my-Mum-is-up-and-I-thought-she-was-gonna-nag-but-she-too-is-having-a-slice-with-me-at-2am Orange Walnut Teacake. Haha yes she LOVES this!

90 g Butter

2 tbsp Butterscotch Sauce*

1 cup loosely-packed Brown sugar

2 Whole Eggs

2 Egg Yolks

1 tsp Vanilla Essence

Pinch of Salt

3/4 cup Plain Flour + 1 tsp Baking Powder

1 Orange (Zest, Juice and Pulp)

10 pcs Walnuts

* I have not tried substituting it with anything else. But I guess you could swap Caramel / Toffee Sauce for this.

In a microwaveable bowl, add butter and butterscotch sauce. Pop it in the microwave on High for 30 secs. From this point on, your whisking starts. Quick but quiet strokes if you’re baking this at ungodly hours like me!

Whisk one at a time, in this exact order: brown sugar, eggs, egg yolks, orange zest, vanilla and salt. Fold in the flour and baking powder gently with your whisk. Lastly, squeeze the orange with your hands, scraping out all the pulp into your cake batter. Give it a final brief stir.

Pour in half of the citrus-scented batter in a greased ramekin. Arrange 8 pcs of whole walnuts in 2 neat rows, before pouring in the rest. Top it with the last 2 pcs of walnuts, broken into generous bits on the teacake. Add a dash of orange zest and in the oven, this baby goes!

Bake at 180°C for 12 minutes. The centre will be slightly gooey – I like it that way, but if your baking insecurities kick in, extend the baking time for another 5 minutes at a slightly lower temperature and leave it in the oven.

Let it cool for a bit, before inverting it onto a plate and thick slices please, people!

It ought to be a crime not to have this immediately, with a cuppa hot tea to boot.

To my new Instagram friends, @rumaisa and @nbucket, this is for you babes! You could bake this simple teacake for Iftar or the coming Aidilfitri, or you could enrol in the Late Night support group with me?

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Filed under Desserts, Iftar Recipe, Recipes, Teatime

Pleasure after Pressure

Having torturously endured the entire day sans breakfast, lunch nor dinner, Famished was a gross understatement. Spent the past 8 odd hours piecing together two 5000-word reports that were due today.

Yeah, have I told you that I suffer from procrastinate-til-the-last-day-and-realise-I-havent-done-this-and-that syndrome? Not proud of it, but in my defense; I write better and faster under intense self-inflicted pressure.

So after fulfilling my duty as a responsible student, I needed to appease this screaming tummy! I did what any good (good is subjective) girl would….

My heart jumped, my jaw dropped, my tongue flipped and every nerve in my body tingled in sheer excitement – or was that hunger, I’m not certain.

Creamy blanket of cold smooth Haagen Dazs’ Cappucino Truffle ice cream atop a never-enough block of chocolate brownie which was a tad warm and fudgey on the inside, mmmm; finished off with viscous caramel sauce that was a no-no for the faint-hearted.

With every spoonful, I went to dessert heaven and back.

Long-lasting pleasure indeed.

Well-worth every arduous hour spent in hunger today.

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Filed under Desserts, Sauces