Monday, October 20, 2014



Dah 2 minggu cuba nak mengapdet, tp masa sgt tak mengizinkan.. Pg ni, dicelah2 masa yg suntuk dan padat, cuba jugak nak masukkan entri tertunggak ni. Jadi tak boleh la nak berbicara dgn panjang lebar ya.. 

Kek yg dihasilkan sehari sebelum raya haji baru2 ni.. Dah lama simpan hajat nak buat, org kata cuma tunggu masa yg sesuai jer atau dgn lebih tepat lg bila diizinkan Allah.. Alhamdulillah.. kek yg dihasilkan cantik kejadiannya dan rasanya insyaallah sedap.. 

Resipi K.Nor ambil kat dapur Rima Singapore.. Maaf la ya tak dpt nak translate, jd K.Nor copy paste jer dari blog Rima. Pada yg nak cuba dan tak berapa faham dlm BI, boleh la transfer kat google translate ya..  Thank u Rima for the recipe :)

source : Rima@Bisous A Toi
source : K.Nor@SecubitGaram

250g unsalted butter
250g sugar
250g self raising flour
250g eggs - crack 4 eggs and weigh ok
1 tsp vanilla extract
1/4 tsp salt
2 tbsp milk

For The “Filling and Decorating”:
6 tbsp Fruit compote or jam - I did my own strawberry and raspberry compote
1 punnet of strawberry - slice and mix with a tbsp of sugar.. mix em and set aside for 15mins
8 tbsp double cream - i used 250ml and added 2 tbsp of icing sugar... whipped till it was soft /medium peak.
Confectioner’s sugar, to sprinkle on the top of the cake

Preheat the oven to 160C
Mix together the self raising flour and salt. Set aside.
Put the butter in a bowl (or the bowl of your KA) with the castor sugar and beat together until really light, pale and fluffy.
Gradually add the eggs, beating well after each addition. Then incorporate the vanilla extract.
Sift the flour and fold it in delicately with a metal spatula to combine.
Add enough milk in order to get a smooth dropping cake dough consistency.
Pour into two greased 8" round pan and smooth out the top with a spatula.
Bake in the centre of the oven for about 30 minutes or until golden and a skewer inserted into the middle comes out clean.
Allow to cool in the tin for 10 minutes, then remove the baking paper and turn out onto a wire rack that's covered in a clean cotton tea towel to prevent marking. Cool completely.
Place the bottom of the cake on a cake stand/dish, then spread generously with the compote/jam.. pipe ur whipped cream and then then place sliced strawberry evenly... (pour the juices on top of the whipped cream).. carefully sandwich together.
Sprinkle with confectioner’s sugar just before serving.

source : Justonecookbook
soucre : K.Nor@SecubitGaram

1 lb (16oz, 454g) strawberries
1 lemon
¼ cup sugar
¼ cup water
1 Tbsp. corn starch

Rinse the strawberries under cold water and use the point of the knife to remove the hull out of the tops. When you have big strawberries cut in half.
Zest and juice the lemon.
Combine ALL the ingredients in the saucepan at once, or like me, you can take mini-steps. In a small saucepan over medium heat, combine sugar, water, and corn starch and whisk well.
Add the lemon zest and juice.
Add in strawberries and mix gently.
Bring to a simmer and cook for 5 minutes stirring/breaking strawberries up constantly.
Remove from heat when the mixture thickens. Allow to cool slightly if you want to user a blender to puree it. Serve with waffles, pancakes, French toast, crepes, ice cream, cheesecake, or whatever you like.

You can store it for 3-4 days (some people say a week) in the fridge and for months in the freezer.

* utk tutorial bergambar boleh klik link justonecookbook tu ya..