Saturday, 29 March 2014

French Apple Cake

One apple a day, keeps the doctor away!  Be it a fact or friction, my family can never get enough of apples. We love Fuji apples, juicy and crisp. We also like Royal Gala apples, sweet with pleasant flavor and texture. When there are extra apples at home, the first thing that comes to my mind is always French apple cake.  Just like any classic French dessert, the apple cake looks elegant, and tastes incredibly delicious!

The recipe asks for mixed types of apples. I used 2 large Fuji apples, and 2 medium gala apples. With a few tablespoons of rum, the apple cake smells so nice amid baking. This is a great dessert for your family and guests during holiday.

(Recipe adapted from David Lebovitz)

  • 3/4 cup (110g) flour
  • 3/4 teaspoon baking powder
  • pinch of salt
  • 4 large apples (a mix of varieties)
  • 2 large eggs, at room temperature
  • 3/4 cup (150g) sugar
  • 3 tablespoons dark rum (* I used white rum)
  • 1/2 teaspoon vanilla extract
  • 8 tablespoons (115g) butter, salted or unsalted, melted and cooled to room temperature
  1. Preheat the oven to 350ºF (180ºC) and adjust the oven rack to the center of the oven.
  2. Line a  9-inch round cake pan with parchment paper. In a small bowl, whisk together the flour, baking powder, and salt.
  3. Peel and core the apples, then dice them into 1-inch (3cm) pieces.
  4. In a large bowl, beat the eggs until foamy then whisk in the sugar, then rum and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter
  5. Stir in the remaining flour mixture, then the rest of the butter.
  6. Fold in the apple cubes until they’re well-coated with the batter and scrape them into the prepared cake pan and smooth the top a little with a spatula.
  7. Bake the cake for 50 minute to 1 hour (*I baked 45 minutes), or until a knife inserted into the center comes out clean. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the cake.

Wednesday, 19 March 2014

Pizza Muffins

Do you like pizza? do you like muffin? How about pizza muffin? When I saw the recipe from Donna Hay's website, I can't help but "Wow"! How come I have never thought of making these easy and delicious pizza muffins?   Just replace whatever sweet stuff in muffins with your favorite pizza toppings, there come the savoury pizza muffins!

Soft, moist with cheesy filling, yummy yummy...! A good treat in the midst of the busy week.

I am submitting this post to March Potluck at I Heart Cooking Clubs.  Come and join the fun party !

(adapted from Donna Hay's recipe)
(make 6 large muffins)
  • 1 cup self-raising flour       
  • 1/3 teaspoon baking powder
  • 1/2 cup (60g) grated Parmesan cheese       
  • 50g ham, chopped
  • 50g chopped pineapple, drained       
  • 50 ml vegetable oil
  • 2 tablespoons pasta sauce       
  • 1 egg       
  • 80ml milk

  1. Preheat oven to 200°C. Place the flour, baking powder,  cheese, ham and pineapple in a bowl and mix to combine.
  2. Place the oil, tomato paste, egg and milk in a bowl and whisk to combine. Add the egg mixture to the flour mixture and mix until just combined.
  3. Spoon into muffin tins and sprinkle with remaining cheese. Bake for 30 minutes or until cooked when tested with a skewer. Makes 6.
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