AllanBakes Really Good No-Nonsense Cakes , livre ebook

Marshall Cavendish International - Albert Teoh Allan

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67 pages

English

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Description

Well-loved home-baked cakes are dependably scrumptious and made with little fuss. AllanBakes Really Good No-Nonsense Cakes serves up a collection of seriously delicious cakes that can be baked effortlessly at home. Indulge in luscious treats such as molten lava cake, berries and cream shortcake, and the rich coffee cream cheese pound cake, or try the unusual black pepper cake. Allan's no-frills approach keeps his recipes easy to understand. A guide on using baking tools ensures that baking these treats will be fun and fuss-free. Be it a special occasion or a quiet afternoon treat, there is always room for a slice or two of Allan's honestly good creations.

Sujets

Cakes

Cake

Cake (gâteau)

Informations

Publié par	Marshall Cavendish International
Date de parution	17 août 2018
Nombre de lectures	0
EAN13	9789814828932
Langue	English
Poids de l'ouvrage	1 Mo

Informations légales : prix de location à la page 0,0450€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

ALLANBAKES REALLY GOOD

ALLAN ALBERT TEOH
The publisher wishes to thank Pek Kio Community Centre for the use of their culinary studio for the photography session.
Editor: Lo Yi Min Designer: Bernard Go Kwang Meng Photographer: Liu Hongde, Hongde Photography
2018 Marshall Cavendish International (Asia) Private Limited
Published By Marshall Cavendish Cuisine An imprint of Marshall Cavendish International

All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Requests for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300 E-mail: genref@sg.marshallcavendish.com Website: www.marshallcavendish.com/genref
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.
Other Marshall Cavendish Offices: Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia.
Marshall Cavendish is a registered trademark of Times Publishing Limited
National Library Board, Singapore Cataloguing-in-Publication Data
Name(s): Teoh, Allan Albert. Title: No-nonsense cakes / Allan Albert Teoh. Description: Singapore : Marshall Cavendish Cuisine, [2018] | Series: AllanBakes really good no-nonsense. Identifier(s): OCN 1043348014 | e-ISBN 978 981 4828 93 2 Subject(s): LCSH: Cake. | LCGFT: Cookbooks. Classification: DDC 641.8653--dc23
Printed in Singapore
Contents

Introduction 5
Acknowledgements 7
Lychee Cake 8
Pandan Gula Melaka Chiffon Cake 10
Chocolate Coffee Chiffon Cake 14
Sugee Cake 16
Coffee Walnut Cake 20
Pistachio Cake 22
Apple Bundt Cake with Rum Glaze 24
Banana Bundt Cake 26
Chocolate Mango Bundt Cake 28
Arabian Chocolate Cake 30
Chocolate Cherry Surprise Cake 32
Molten Lava Cake 34
Beetroot and Orange Cake 36

Berries and Cream Shortcake 38
Black Pepper Cake 40
Chocolate Cream Cheese Pound Cake 42
Coconut Lemon Cake 44
Avocado Brownies 46
Extra Chocolatey Brownies 48
Stout Brownies 50
Dense Orange Mocha Brownies 52
Flourless Chocolate Orange Almond Cake 54
Eggless Sponge Cake 56
Pumpkin Cinnamon Cake 58
Chocolate Cake 60
Basic Techniques 62
Weights and Measures 63
About the Author 64

Introduction

After the launch of my first cookbook, AllanBakes Really Good Cakes , which won Best Desserts Cookbook in Singapore at the Gourmand World Cookbook Awards in 2011, many have asked when I would be writing a second cake book. It has taken me some time, but I ve decided to put together a new collection of my favourite cake recipes after noticing that many of my baking workshop students are keen to master baking skills in order to bake their favourite cakes at home.
With this collection, you will be spoilt for choice in flavours and types of cakes. Whether you prefer an indulgent pound cake (try the chocolate cream cheese pound cake on page 42) or a light chiffon cake (I recommend the pandan gula melaka chiffon cake on page 10) for a family get-together on the weekend, there is something for everyone.
If you are new to baking, fret not - you won t need to spend hours in the kitchen baking. The recipes are easy to follow, and I ve provided some pointers on how to use baking pans. You ll also find that the ingredients and equipment needed are simple.
Apart from knowing what goes into the wonderful sweet treat you are having, you also get to indulge in your creativity when you bake a cake. I find this the most therapeutic form of stress relief. It s even more rewarding when you share your creations with your loved ones and friends. I hope that you ll impress everyone and have fun while doing so.
Happy baking!

Allan Albert Teoh

Acknowledgements

First and foremost, I d like to thank those who have supported me, bought my previous books and are still coming back for more. Baking cakes is my passion and it is certainly a great pleasure to share my tried and tested recipes with those who are looking to bake wholesome, hearty cakes in their kitchens.
Creating this book would not have been possible without my business partner, Amy Ou. She gave her full support and believed in me even when things did not go as planned. Thank you, Amy.
I am indebted to the team from Marshall Cavendish International (Asia). Without the efforts of Lydia Leong, Lo Yi Min and Bernard Go, this book might not have seen the light of day.
This is the third time I ve worked with Liu Hongde, and he has brought the cakes in this book to life with his amazing photography. Working with him on the shoot was a breeze.
Thanks must be given to Richard Lew and Shaun Ho of PKCC for allowing me to use their culinary studio and the rest of the PKCC staff for tasting the cakes and giving wonderful suggestions for improvement.
I must thank Sok Khoon for doing her utmost to help me in any way she could. I couldn t ask for a better friend.
Last but not least, special thanks go to all the readers of this book. I love that I am connected to them, no matter where they are, by a passion for baking. They inspire me every day, and they deserve to savour the most delicious cakes.
8

Lychee Cake
When I was growing up, the fresh lychees that my mother bought from pasar malam fruit stalls were a rare treat. As lychees are much easier to come by these days in cans, this cake can be baked even when lychees aren t in season.
Makes one 20-cm round cake

INGREDIENTS
200 g self-raising flour
1 / 2 tsp baking powder
1 / 2 tsp bicarbonate of soda
A pinch of salt
125 g unsalted butter, at room temperature
125 g golden castor sugar
6 large egg yolks
1 tsp rose water
100 g canned lychees, drained and pur ed
6 large egg whites
1 / 2 tsp cream of tartar

METHOD
1. Preheat oven to 180 C. Line and grease a 20-cm round cake pan.
2. Sift flour, baking powder, bicarbonate of soda and salt together 3 times. Set aside.
3. Using an electric mixer with a paddle attachment, beat butter and sugar at medium speed for about 6 minutes until creamy.
4. Scrape down the sides of the bowl. Add egg yolks one at a time and beat for 20 seconds after each addition.
5. Add rose water and lychee pur e. Beat for 2-3 minutes until well combined.
6. Add flour mixture gradually and mix well. Do not overbeat.
7. Transfer batter to a shallow mixing bowl.
8. In another clean bowl and with a whisk attachment, whisk egg whites until foamy. Add cream of tartar and continue to whisk until stiff peaks form.
9. Add one-third of the egg white meringue to the batter and stir well. Using a metal spatula, fold in half the remaining meringue. When incorporated, fold in the remaining meringue.
10. Pour batter into prepared cake pan. Bake for 50-60 minutes or until a skewer inserted into the centre of the cake comes out clean.
11. Remove from the oven. Unmould cake and leave on a wire rack to cool completely before serving.