Since my favourite food blogger across the causeway SAYS a 7 day drought was too much to bear, I shall post this before my do my dutiful fatherly duties and bring the kids for the school holiday trip. One reason why I don't send them to private school, apart from the fact that it would drain me dry, is that I can bring them for cuti cuti Malaysia without them having to feel a holiday is incomplete without a boarding pass out of KLIA and a stamp on their passport. And Jet Lag.
So, when brother in law announced he & family was moving up to Ipoh to work, a whole host of bells went off in my head, like the clanging of a magnificent wedding, heralding the arrival of a king, a quaint european hamlet on Christmas morning.... in stark contrast to the alarm bells, which usually go off in my head after reading our morning papers, especially recently.
Ah, another holiday destination. Afterall, Ipoh IS the Guilin of Malaysia, and boasts splendid limestone outcrop, at least those that are still in tact and haven't been ground to cement to build Putrajaya. The food, oh the food!!! I personally prefer the clear soup of the Ipoh Kueh Teow to the MSG laden food in the renowned hawker haven in the Pearl of the Orient.
But oh dear, I digress. Anyway, I dedicate this cake to Lemongrass who as I type, is languishing in bed with the flu, and conveniently is unable to attend her conference tomorrow. May the virtual scent of the gorgeous combo of butter, yoghurt and lemon zest fill your nostrils, and nurse you back to health.
As usual, Tuesday night is dessert night for the family. My life is very ritual, and if I were a religion, I'd probably be Roman Catholicism. Structured, ritualistic, sometimes mindless, and unnecessarily bombastic. If I WERE a religion, not if I had a religion. Apologies in advance to the many RC's out there, its not meant to be derogatory.
On my way back from the office, several permutations were tossing in my mind, like a ship in the billowed seas. Walnut sour cream, Lemon Delicious, Lemon Sour Cream, ...... if I could earn money from an overly active daydreaming career, I would be filthy rich.
I finally settled on a Lemon Yoghurt Pistachio cake. Got the lemons and sour cream from Giant. Those items oridi cost RM8. How la to sell a cake like that!
It's kinda of an original plagiarised recipe, ie, tweaked from Australian Women's Weekly (I would buy Australian Men's Weekly if they had recipes, but they don't).
Ingredients:
250 gms butter
1 cup castor sugar
6 yolks
6 whites + ¼ cup sugar
2¼ cups flour + 1 tspn baking powder
250 gm yoghurt
zest and juice of 2 lemons. (small shrivelled ones, not large plump ones. Imagine a man swimming in icy cold water, something like that)
1 cup pistachios, chopped roughly. Or roughly chopped.
1. Cream butter and sugar, yada yada yada.
2. Add yolks one by one (Mixer on slow)
3. Add yoghurt
4. Add lemon juice and zest.....dont add all lemon juice at one go...adjust to taste
5. Add in flour in two batches
6. Whisk egg whites & sugar until soft peaks, no stiffies.
7. Fold in egg white taking care to lose as little air as possible, as opposed to when farting, when you really want to try to lose as MUCH air as possible.
8. Stir in nuts.
9. Bake in 8" round tin, lined at the bottom, in 180C oven, for 1 hour 15 minutes.
For the lemon cream, I simply whacked
1. 80gm cream cheese
2. 1/2 cup of whipping cream
3. leftover lemon juice
4. sugar to taste.
Beat all together in mixer, with balloon whisk. You should get a lovely creamy lemony tangy curd.
So, when brother in law announced he & family was moving up to Ipoh to work, a whole host of bells went off in my head, like the clanging of a magnificent wedding, heralding the arrival of a king, a quaint european hamlet on Christmas morning.... in stark contrast to the alarm bells, which usually go off in my head after reading our morning papers, especially recently.
Ah, another holiday destination. Afterall, Ipoh IS the Guilin of Malaysia, and boasts splendid limestone outcrop, at least those that are still in tact and haven't been ground to cement to build Putrajaya. The food, oh the food!!! I personally prefer the clear soup of the Ipoh Kueh Teow to the MSG laden food in the renowned hawker haven in the Pearl of the Orient.
But oh dear, I digress. Anyway, I dedicate this cake to Lemongrass who as I type, is languishing in bed with the flu, and conveniently is unable to attend her conference tomorrow. May the virtual scent of the gorgeous combo of butter, yoghurt and lemon zest fill your nostrils, and nurse you back to health.
As usual, Tuesday night is dessert night for the family. My life is very ritual, and if I were a religion, I'd probably be Roman Catholicism. Structured, ritualistic, sometimes mindless, and unnecessarily bombastic. If I WERE a religion, not if I had a religion. Apologies in advance to the many RC's out there, its not meant to be derogatory.
On my way back from the office, several permutations were tossing in my mind, like a ship in the billowed seas. Walnut sour cream, Lemon Delicious, Lemon Sour Cream, ...... if I could earn money from an overly active daydreaming career, I would be filthy rich.
I finally settled on a Lemon Yoghurt Pistachio cake. Got the lemons and sour cream from Giant. Those items oridi cost RM8. How la to sell a cake like that!
It's kinda of an original plagiarised recipe, ie, tweaked from Australian Women's Weekly (I would buy Australian Men's Weekly if they had recipes, but they don't).
Ingredients:
250 gms butter
1 cup castor sugar
6 yolks
6 whites + ¼ cup sugar
2¼ cups flour + 1 tspn baking powder
250 gm yoghurt
zest and juice of 2 lemons. (small shrivelled ones, not large plump ones. Imagine a man swimming in icy cold water, something like that)
1 cup pistachios, chopped roughly. Or roughly chopped.
1. Cream butter and sugar, yada yada yada.
2. Add yolks one by one (Mixer on slow)
3. Add yoghurt
4. Add lemon juice and zest.....dont add all lemon juice at one go...adjust to taste
5. Add in flour in two batches
6. Whisk egg whites & sugar until soft peaks, no stiffies.
7. Fold in egg white taking care to lose as little air as possible, as opposed to when farting, when you really want to try to lose as MUCH air as possible.
8. Stir in nuts.
9. Bake in 8" round tin, lined at the bottom, in 180C oven, for 1 hour 15 minutes.
For the lemon cream, I simply whacked
1. 80gm cream cheese
2. 1/2 cup of whipping cream
3. leftover lemon juice
4. sugar to taste.
Beat all together in mixer, with balloon whisk. You should get a lovely creamy lemony tangy curd.
Verdict: I am pretty pleased with my tweaking. The cake was tangy, the pistachios gave it a nice crunch, and the lemon cream gave it that sinful finish that cakes should have. We all unanimously agreed on the table it was pointless to eat a lemon chiffon cake. POINTLESS you hear.
Well, I will be away in Ipoh, God knows if they have internet there, but if not, I'll see yall Saturday. And Queen DSLR, do get well soon ya.
Well, I will be away in Ipoh, God knows if they have internet there, but if not, I'll see yall Saturday. And Queen DSLR, do get well soon ya.
16 comments:
Poor Ms. Lemongrass, may she recover soon... And how lemony of you! A great post with recipe to boot. The Diva has taken to baking recently (she baked us a lovely banana cream cheese loaf over the weekend) and I shall forward her to your blog and reap the rewards, hehe.
Ever thought of compiling all these into a recipe book? :)
LFB, the thought crosses my mind all the time. who is DIVA ah?
But I've been toying with the idea of a lemony chiffon cake leh. Can I eat it with a dollop of double cream to make it extra sinful then??
*still sulking that she doesn't have a microplane to finely grate the lemon*
Wah two dedications in a day. I am not worthy!!!! This looks like a wonderful cake by the way. Nothing like tangy (even strawberries on pavlova do that) to make a girl happy.
At least there are no lemons everytime I visit your blog comments.
kenny: I think this blog is his recipe book, just that he doesn't make money selling recipes (he makes friends by displaying his recipes so that they will invite him to bake for their birthdays)
i SWEAR i read this yesterday night. but knowing how bad i am with booze, i was kinda drunk and thought this was an imaginary post. so, i 'died' for 7 hours, with a dream of cakes in between....
"favourite food blogger across the causeway"?
awwww, so nice of you. of course, you know you're an icon to me (DSLR queen is not reading this, is she?).
but dude, even if it's icy swimming pool, 'it' cant be bigger than the smallest of lemons, right? hehehe...
been wanting to try another recipe of yours. this sounds like a plan. great!
Henry, you must be delusional to think that only friends ask FBB for his cakes. He's one of the best bakers in town and many will attest to that. I'd stake my reputation on FBB's cakes any time. You're probably unaware of the number of orders FBB gets weekly, and not necessarily from friends.
LL, hahha, i dunno if you are being QUEEN DSLR again....one of the best bakers in town errrr....sure sounds like it.
hairy, but you are wor. (fav blogger across z cosway). try the recipe la. if you dowan lemon cream, use pure cream oso can.
henry, what do you mean by no lemons? hmmm, i make friends by displaying recipes...oh dear, do i look that hardup for friends to you? yalor, what to do, i live like an amish...dunno anyone one.
unworthy lemongrass, pavlova? isnt that a dead ballerina?
kat, we worked it out...no point saving on the butter calories with a chiffon. better have the full monty...when you prorate the butter content per piece, its NEGLIGIBLE!!!! prob equiv to those individual packs at buffet breakfast...
FBB:Just to report I've tasted a sample of this delicious Lemon Yoghurt Pistachio Cake as prepared by our much-adored flogger from across the Causeway. Your recipes are perfection in itself. These lesser hands of mine may yet one day dare attempt to try them out, hopefully without sullying your good name.
The Diva is my best friend Nisa. She the one with the hands all over her own boobs on that post on tong sui I did a while back. :P
Henry: I for one, would shove out good money to buy FBB's recipe book in cold, hard print and encourage as many of my worthy pals to do some. And those not so worthy also. Cos it would be a damn fine book.
And I do believe most folks are able to make friends without resorting to such minor sleights of hand. People flock to FBB in the baker's thousands to be his friends. I should know, I was one of the first in line. Ahem.
lemon cream and pistachios - does that gO?! i am sure it does.. but if only.. erm .. i cld taste it.. just to be sure (hint hint..:P)
ciki, it goes alright. send me ur contact details, and u could taste it very soon. (yerr, for some reason, that didnt quite come out right...but rest assured, i am a cherubic angelic innocent amish man).
LFB, thankyewberry much for your endorsement. u so kind la. as for ppl flocking by the baker's thousands,....hmmm, i'm wondering if a baker's thousand is like a negative number......
A baker's thousand is most definitely a positive number... assuming you're the baker in question. ;)
hahaha, u r such a sweetie, kenny mah.
oh, btw, THANKS for the recipe..and encouraging words on ma 50 sen cake..hehe..i like following your recipe cos it's fun! the last thing i want is to bake like memorising hang tuah's strategies to get his taming sari liddat.
very nice of you to share recipes. sharing is caring. enuff said! ;D
any reason in using shrivelled lemon??? i only knew to choose shrivelled passion fruits but lemon???
HAHAH, babe, i didnt realise what i wrote. i meant the ones I used were shrivelled. no particular reason, in fact, usually i use nice plump lemons. i think there wasnt' much choice in giant that day.
hairy mah boy, u are most welcome. i am so pleased to actually get to sample your works....
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