Allan's Blueberry Sourcream Cake
Ham, Basil, Coriander & Mushroom QuicheFriday Night, Bible Study Night. What to make, what to make, for man does not live by bread alone.
A friend of mine, from Singapore, who is also a semi professional baker, and caterer, (check out his website, allanbakes.com), very kindly gave me his recipe for a blueberry sour cream cake. Alas, I am not at liberty to publish it here, since it's his recipe, but he might oblige you if you went to his website and contacted him directly.
The cake turned out quite well, and was aptly described by Allan as a sponge but damp. I wasn't sure what the texture was meant to be, so I was relieved to find out that it was indeed a damp sponge. As I had reduced the sugar dramatically, I wasn't sure if the blueberry taste would overpower all else. I personally liked it, and thought it was nice especially when warm and freshly baked.
To complement the sweet cake, I also prepared a Ham, Basil (Homegrown by boy no 1), Coriander and Mushroom Quiche. If you want the quiche recipe, it's been posted here before. Quiches, like pizzas, are a blank canvass, with endless possibilities for the artist. For this particular filling, I used 3 thick slices sandwich ham, sliced into cubes, a handful of coriander, chopped finely, 7-10 basil leaves, chopped, two large button mushroom, finely sliced, 3 eggs, 1 cup cream, a slice of cheddar cheese roughly torn up and chucked in. Stir all the ingredients together and bake in the prebaked pastry shell (see recipe), in 180C oven for about 20-25 minutes till set. If you have the time, add in a whole chopped sauteed onion as well, it would go very well.
Banana Loaf With Raisins, Prunes and Walnuts
7 comments:
your cakes always manage to look so YUMMY! mmmmmmm.....
kate
The banana cake sounds real good. Can share recipe please? TQ.
anonymous kate, thank you for your kind words.
mycoffee, will post the banana loaf recipe just for you.
can i ask, what kind of blueberries do you use? i used to use the canned type (from bake with yen), but i find the syruppy liquid tends to merebak all over the cake (muffins, actually), making it look a bit like got fungus!!! last week, i used fresh blueberries and it was a LOT nicer! but super expensive lah to make the muffins like that...
i've only ever used blueberries once, and that was for this...in fact, i have half a can leftover. yar, the fresh ones are super expensive, but i found them cheaper in carrefour than anywhere else. i guss what you could do for the muffins, is let the canned syrup drain first. i had that problem with canned peaches for peach and banana crumble. soooo much liquid... so now i just run them through water to rinse, (the peaches, that is), and leave them to air dry for awhile....might work with ze blueberries no???
ah yes, good idea. i did try draining, but i think rinse and air dry after is better... thanks for the tip!
looking good! do you use any specific mixer for the batter?
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