Singapore Customised Halal Birthday/Wedding Cakes

Looking for customised halal birthday cakes or cupcakes in Singapore or halal wedding cakes Singapore or halal finger food or pastries or halal cookies for any occasion in Singapore? What's more all our cakes are using HALAL ingredients by muslim chef/baker.

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Fruit Pastry Cake

Lyn a friend of mine emailed me this recipe quite a while ago... she said "a must try recipe"..... so today got the urged to try this cake I studied the cake percentage of ingredients, felt that certain % of ingredient is low, furthermore I saw nice strawberries, blueberries in the supermarket, I thought I give it a try.....
My review of this recipe its a little less moist, so from original recipe of 100g butter, I think its best to increase it to 150gm and use salted butter, becos we have the sweetness from the fruits, sour... a littly salty.... walllah just nice..... a must try cake.... cubalah!!!

100g butter
200g caster sugar
50g sour cream
3 eggs, lightly beaten
1 tspn pure vanilla extract
1 tspn lemon or orange zest
210g plain flour
1 tspn baking powder
500g fruits (Use strawberries, blueberries, peaches, bananas, oranges, pears, apples, pineapple, or any other fruits - not too juicy either fresh or canned, to fill the top of the cake)

1) Pre heat your oven 180 degC.
2)Wash, cut or slices and drain fruits and set aside. (if using canned fruits, tap fruits with scotch towel fruits to remove the syrup
3) Grease the side of an 7" square pan or 8 round pan line the base with parchment paper. 4) cream butter, sugar and sour cream (or yogurt) till light and fluffy.
5) Add in the eggs gradually and beat till incorporated in the batter.
6)Add vanilla extract and zest. Mix well
7)Fold in seived flour and baking powder and mix till smooth.
8)Pour batter into pan and smooth out the top with a spatula.
9)Arrange fruits on top lightly into the batter (avoid pressing). Decorate the fruits as desired.
10)Bake at 180degC for 60-70 minutes.
11)Once baked, leave the cake to cool in the pan for about 5~10 mins. Unmold and transfer to wire rack to let cool completely. Dust the cake with some icing sugar (optional).

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