Sugee Cake

I woke up early today and decided to bake the Sugee Cake and bring it to my sister’s abode later in the afternoon.

Sugee Cake

I made 2 batches of it and just hope everyone will love it as I do 🙂

This recipe was shared by a fellow blogger, click here to view the original post on the recipe.

Sugee Cake or Kek Suji (Semolina Cake)

140g cake flour
1 tsp baking powder
100g semolina
1/4 tsp salt
4 eggs
100ml fresh milk
2 tsp vanilla essence
250g butter, at room temperature
175 g sugar
2 tbsp honey
2 tbsp minced almond

– Sift flour and baking powder into a bowl and stir in semolina, minced almond and salt. Mix well.

– Beat eggs, milk and vanilla essence together in a bowl.

– Cream butter, sugar and honey till light and fluffy. Gradually add in the egg mixture, beating constantly. Mix in flour mixture at low speed and stir till well combined.

– Spoon the batter into an 8-inch cake tray lined with baking paper.

– Bake for 45 minutes at 150 deg C or until an inserted cake tester comes out clean.

Cool cake for 15 minutes, then remove it from the mould and leave to cool completely on a wire rack.


Orange Chiffon Cake

Last night after I came back home from attending a talk, I found myself surrounded by lots of leaves (herbs) and other food stuffs ….. all these given by a cousin of my husband as well as some from my mil.

Among the food stuffs, there were 2 bags full of oranges. I think if its not because of the oranges I would not have try the recipe today.

So today, I decided to google for an orange chiffon cake … the idea to do so triggered by a colleague of mine. She had been telling us how good her orange chiffon cake was and since I hesitated to try hers (cos she’s non-muslim and the utensils she uses are most likely not halal-permitted) I decided to try baking on my own.

After reading up a few of the recipes in the Net …. I chose this one

I decided to try it out cos it seemed to be the easiest and from the picture it looks easy as well.

Alhamdulillah …. the cake did turned out well … so super soft and tasty … so good in fact that my eldest daughter could not resist a second helping 🙂

I doubled the portions for the cake and was able to get two cakes. The first portion was eaten up quickly enough within 15 mins after it cooled.

The second portion will be for tea-break later.

Orange Chiffon Cake

Ingredient A:
100 gm cake flour
1 tsp baking powder
1/2 tsp salt
5 egg yolks
30 gm caster sugar
100 ml fresh orange juice, room temperature
80 ml oil
1 tsp orange zest

Ingredient B:
5 egg whites
1/3 tsp cream of tartar
60 gm caster sugar

Preheat oven to 180 degree C.
Sift the cake flour, baking powder and salt together and combine well. Set aside.
In a large mixing bowl, whisk the egg yolks and sugar. Stir in the oil, orange juice and orange zest.
Add the flour mixture in 3 batches.

Use a large clean mixing bowl, without any trace of oil or water, beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar and mix well. Add the sugar in 3 batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form.

With a spatula, fold-in the beaten egg whites into the batter in 3 batches.
Pour the mixture into the cake pan and bake in the preheated oven for 15 mins. Reduce heat to 160 degree C.

Continue to bake for 20 to 25 mins, or until cooked through. A needle comes out clean when inserted in the middle.

Remove the cake from the oven. Invert the pan immediately on a wire rack. Let it cool completely.

Note: Do not greased the baking tin.

Brown Sugar Muffin

I saw this recipe over FB ….. the ingredients are few and simple and yet it looks delicious and so today I decided to try the recipe out.

Pouring out the batter

Brown Sugar Muffin

2 cups brown sugar
1 cup of melted butter
2 cups of milk
3 eggs
1 tbsp of vanilla essence
4 cups of flour
1 tbsp baking soda

1 tsp bicarbonate soda
A pinch of salt
1/4 cups of chopped almonds or choc chips (optional)

Preheat oven to 180 degree C.
Grease muffin cups or trays.

In a large bowl, stir the brown sugar and butter together.
Add the milk, egg and vanilla essence. Stir to combine.

Add the flour, baking soda, bicarbonate soda and salt. Mix just until incorporated. Add the almonds and/or chocolate chips.

Pour batter into the muffins cups, 2/3 full.

Baked in the oven for 15-20 minutes till golden brown or until when inserted with a stick into the middle, it comes out clean.

Brown Sugar Muffins …. Ready to be eaten 🙂

source :

Orange Chocolate Chips Muffins

What do I do when I discovered there were oranges in the fridge and chocolate chips as well? Ah hah!!! idea pops up and the mood is ON …. yeahh that’s right, the baking mood was triggered precisely at that moment and the outcome?

Orange Chocolate Chips Muffins!!! 🙂

Ready to eat! …. Orange Chocolate Chips Muffins

Got this recipe from allrecipes

Turns out good and delicious! A recipe worth keeping indeed!

2 cups of flour
2 tsp of baking powder
1 tsp of baking soda
1 cup of chocolate chips (can have more if you prefer)
1/2 tsp salt
6 tbsp butter
3/4 cup sugar
2 eggs
1 tbsp orange zest
1/4 cup orange juice (freshly squeeze)
1/2 cup plain yogurt (or buttermilk)

Before baking in the oven….

– Preheat oven 170 degree C.

– In a medium bowl, mix flour, semisweet chocolate, baking powder, baking soda, and salt.

– In a separate medium bowl, cream together margarine and sugar until smooth. Beat in the eggs one at a time then stir in the orange zest, orange juice, and buttermilk. Pour into the flour mixture, and mix just until evenly moist. Spoon batter into muffin cups.

– Bake for 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan on a wire rack for at least 10 minutes before removing from the pan.

Maple Dates Muffin

Maple Dates Muffins

There are still a few boxes of dates at home and since I feel like baking something … I decided to bake this Maple Dates Muffin … a recipe I had from Chef Siti’s recipe book.

It’s simple enough to make and I like the taste of it … not so sweet even with the maple syrup. My youngest said “not bad” after first tasting it and then she ends up eating 4 of it hahahaa…. 🙂

Maple Dates Muffin

Ingredient A:
180 g of plain flour
50 g of instant oats
2 tbsp baking powder
50 g corn flour
1/4 tsp of bicarbonate soda
1/4 tsp salt

Ingredient B:
125 g butter
60 g sugar

Ingredient C:
2 eggs

Ingredient D:
100 g maple syrup
225 ml natural plain yogurt

Ingredient E:
80 g diced dates
20 g diced almonds

– In a mixing bowl, beat Ingredient B till light.
– Gradually add in Ingredient C, beat for about another 4 mins.
– Add in Ingredient A and D … bit by bit and mix well.
– Scoop batter into muffin cups.
– Sprinkle Ingredient E over the top.
– Baked at 180 degree C for 15-20 mins or till muffins are golden brown.

Baked Blueberries Donut

I got this recipe via Facebook, originally posted by Alinah Ali. I decided to try it out since a few months back I had bought a donut mould baking tray. The funny thing is that when I had finished making the batter, and had already poured into the donut mould, I suddenly realised that the tray could not fit into my oven hehee… so I quickly empty the tray and transfer the batter into a different baking tray.

The donut shape tray

Alas, my intention to have perfectly baked donut could not materialised huhu…. Such a pity!

So my donut became regular cupcakes instead 🙂

My “not donut shape” baked donut hahahaa…. nevertheless, we love the taste and texture of it 🙂

Anyway, this is the recipe:

Baked Blueberries Donut

Ingredient A, mix well:
150 g caster sugar (or 2/3 cup)
2 cups of flour
1 1/2 tsp baking powder
1 1/2 tsp bicarbonate of soda

Ingredient B, mix well:
2 eggs (I used 3)
2 tsp vanilla essence
1 cup of low fat vanilla yogust (I used plain yogurt)

Ingredient C:
500 g blueberries

(I used a mixture of fresh blueberries and raspberries about 60 g in total, I added 2 tbsp of sugar to be coated to the fruits)
I also added a handful of  chocolate chips as requested by my youngest girl 🙂

– Grease the baking tray with butter (I used olive oil)
– Add ingredients A and B and mix well using a whisk.
– Add in ingredient C and mix well.
– Pour into the baking tray and baked for about 12-15 mins in the oven or till cook at 180 degree C.

The Return of Chocolate Mint Cupcakes

Chocolate Mint Cupcakes!

Oohhh … It’s been sometime since I post anything here…. hahaa thanks to being busy with other stuffs right now 😉

Finally, today I did spent time baking after a loonngg break 😉

Thanks to the order placed by my sister for a wedding ….I re-visit baking Chocolate Mint cupcakes!  The recipe can be found here

The cupcakes all ready within their plastic containers 🙂
A plate just for me … Yeayyy!!! 🙂

Mmmm …. my favourite! I baked extra so that I could enjoy stuffing myself … am not even going to think of all those calories hahahaa 😛

Date and Walnut Cake

Cos I made only half a batch and my baking tin is slightly big so the depth of the cake falls short of the usual height. Still what matters is the taste … its sooo sedapp!! Definitely making again should I have enough dates 😉

Last Friday, 11th Dec 2015, I attended another of Ms Lauren Ho’s cooking demo workshop. This time she shared with us a few more recipes. One of the recipes was this Date and Walnut Cake recipe. I like this one the best cos I simply love dessert 🙂

Date and Walnut Cake

30 medium dates, pitted
1/2 cup water
1.5 tsp baking soda
1/4 cup canola or olive oil
1.5 cups low fat milk
110 g all purpose flour
110 g wholemeal flour (e.g. Atta flour)
2 tsp baking powder
1/4 tsp cinnamon powder
1/4 tsp nutmeg powder
a pinch of salt
50 g walnuts, roughly chopped

– Preheat Airfryer or oven to 175 degree C.
– In a saucepan, heat the water and add the dates. Boil the dates till soft and mushy. Switch off the heat and add baking soda. Mix well and allow the mixture to cool.
– In a blender, add dates, oil and milk. Blend until well mixed.
– Pour the mixture into a big bowl, and add the flour, baking powder, spices, salt and chopped walnuts. Mix well.
– Pour mixture into baking tins that have been lightly oiled.
– Bake for about 30 mins or until golden brown. Insert a skewer into the center of the cake, and if it comes out clean with no streaks of batter, then its cooked. If slightly moist its okay (due to the dates)
– Cool the cake and it’s ready to be serve.

Carrot and Raisins Muffin

A very BIG THANK YOU to Sis N for sharing this recipe.  Love the taste and the texture …. out of the oven and once cooled, within minutes half of the batch was already eaten by us.

I started cooking and baking since 8 am just now … non-stop multi-tasking since I’m pressed for time today. Alhamdulillah I am still able to post this (again multi-tasking) while getting ready to go out in a while. Bringing a few of the muffins for my cousin and my aunt.

I made two batch … one with raisin and the other with leftovers chocolate chips 😉

Carrot n raisins muffin

1 packet of raisins
1/2 cup milk
2 to 2.5 cups plain flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon (optional)
3 eggs
250gm butter or margarine (softened)
200gram castor sugar
1 cups shredded carrots

Preheat oven to 190 degrees C.
Line muffin tin with paper liners.
In a large bowl, sift flour, baking powder, baking soda and cinnamon powder.
In a separate mixing bowl, beat eggs, butter and sugar.
Add in the milk and mix again.
Pour flour mixture into eggs and mix until moistened.
Fold in shredded carrots and some of the raisins.

Scoop mixture into muffin cups. Topped with some leftover raisins (can even add cherries)
Bake for 25 minutes or until cooked.

Red Velvet with Cream Cheese Marble Cake

Made this cake for 2 days straight …. yesterday as cupcakes and today as a whole cake. Delicious indeed! Thanks to Yati, my colleague at work who had generously shared this recipe.

Yumss….  🙂

Red Velvet with Cream Cheese Marble Cake

Ingredient A:
300 g fine sugar
1 cup of oil (can use butter also but I prefer using oil)
2 eggs
1 tsp vanilla essence

Mix these together till sugar are dissolve. Put aside.

Ingredient B:
1 cup of buttermilk or yogurt (I used buttermilk)
3 tbsp of red colouring
1 tsp of lemon juice

Mix them together. Put aside.

Ingredient C:
300 g self raising flour
3 tbsp of cocoa powder (I used 4tbsp cos I like mine more chocolatey)
1 tsp bicarbonate soda

Sieve all these together. Put aside.

Cream cheese :
250 g cream cheese
1/4 cup of fine sugar
1 egg
2 tbsp evaporated milk
1/4 tsp vanilla essence

Mix well till cream cheese is soft. Put aside.

– Heat up the oven to 175 degree C., and prepare your cake pan of size 9 inch or if you prefer can use paper cups.

– Add ingredient B and C to the container that has ingredient A. Incorporated all of them till mixture are all blended together. (I used the cake mixer … faster that way)

– Pour half of the mixture into the cake pan, then add half of the cream cheese on top, spread evenly.

– Pour the rest of the mixture and then add the balance of the cream cheese on top. Use a skewer to make marbled patterns on the cake.

– Bake in the oven for about 20 mins or till cake are cooked.

You can even do it as cupcakes …