Almond Cake

Yes, I know, it’s the exam period. But I just couldn’t resist baking something, especially when my mommy offered to help 🙂

Picked a simple recipe from a recently bought cookbook – Classic Essential Cakes (Periplus Mini Cookbooks). It’s so straightforward that we were done with the prep work within 15 mins! Perfect for a quick bake! 

Almond Cake
adapted from Classic Essential Cakes

125 g butter
2/3 cup caster sugar
2 drops almond essence
3 eggs, lightly beaten
90g ground almonds
1/2 cup plain flour
whole almonds for decoration

1. Preheat oven to moderate 180°C. Line a deep 17 cm round sandwich tin with baking paper

2. Beat butter, sugar and essence in mixing bowl until light and creamy

3. Add one third of eggs, together with one third of ground almonds; repeat with remaining eggs and almonds

4. Fold in sifted flour and stir until ingredients are combined and the mixture is smooth

5. Spoon mixture into prepared tin; smooth surface and decorate with almonds

6. Bake for 45 minutes or until skewer comes out clean when inserted into centre of cake. Leave cake in tin for 10 minutes before turning out to cool on a wire rack.

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Mag’s Lemon Cake

I enjoyed my days as an intern, very much. It was an awesome experience and I had lots of fun learning my way about marketing from the experienced.

Food was also another highlight from those intern days: Glory Laksa from the Signature Building at Changi Business Park, having got the chance to taste what I deem, one of the best curry puffs in Singapore (Maxwell Market!) and trying food that I’ve never tried before during those working makan sessions.

I remember that day pretty much – my boss Mag came in with some butter cake lookalike an offered me a slice, telling me that it’s her homemade lemon cake. It was a beautiful sunshiny yellow, covered in a matte white icing.. it was buttery yet light. with a delightful lemon fragrance…As they say, the rest is history – no other lemon cake comes close to hers and i’m so glad that i was able to replicate the very same in my own kitchen!

                                                      

Mag’s Lemon Cake

225g     butter  (Just use the whole slab of SCS butter)
220g     sugar
220g     self raising flour
1          lemon
1          orange
4          eggs

1. Preheat oven to 160°C and butter a 20cm round cake tin and line with baking paper

2. Zest and juice the lemon and orange; do set them aside separately

3. Beat butter and sugar until pale and creamy, then add one egg at a time, beating well between additions.

4. Add in 1 tbsp of lemon zest and 1 tbsp of orange zest and continue to beat the mixture

5. Mix half the flour in and stir, adding in 3 tbsp of lemon juice and 3 tbsp of orange juice

6. Stir in the remaining flour and mix well

7. Pour the cake mixture into the tin and bake for 50 – 55 minutes; or until a toothpick inserted in the center comes out clean. Tip the cake over a rack and allow it to cool

Icing
1 1/2 cups icing sugar
2 tablespoon of orange juice
2 tablespoon of lemon juice

1. Mix all ingredients together, stirring well. The end consistency should be as thick as ketchup, if not, just add a bit more juice (to make it more flowy) or icing sugar (to thicken it) to achieve it.

2. Proceed to pour it over the entire cake, letting it flow off the edges. Icing turns hard when set.

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