Steam Radish Cake蒸萝卜糕

好吃

Asian's Deli : Talam Ubi keledek manis.

You can steam cake salé as well! Or you can bake it! It's good to use odds and ends in your fridge. You can use any vegetables and meat that you see fit. I use a 6 inch diameter pan for this.#12plates

So simple ingredients but so delicious. It's all about the art of moisture to make the flour turn into the texture of sponge cake.

As far as I can remember, my aunt's mother, or uncle's mother-in-law, makes the best yam cake (pardon on the family tree complication, LOL!). It is like I'd died and gone to heaven with every bite. The texture is very smooth with a pack full of flavors, unlike those commercial factory made ones. I tried to replicate her yam cake but no where near her standards.Perhaps, I do prefer my yam cake to have more bite which is why I chose to dice the yam finely rather than puree it. I also added a secret ingredient which adds another funky tone to the flavors. Well, it isn't a secret anymore as I am sharing this recipe with you fine. Dried scallops! I am not sure about this claim, but traditionally a Chinese sausage is usually used. I personally do not like the smell nor the taste of a Chinese sausage tho, which led me to choose an alternative (dried scallops) instead. Little did I know, that alternative is the game changer.I do not know the origins of this cake tho. It is largely available in any Chinese dim sum eateries and rumors have it that every single eatery in Hong Kong has each's unique style of making, some are semi-crunchy and some are, like this recipe, steamed for a period of time. Guess you have to find your own preference of yam cake. Without much delay, let's get started with the recipe.

The tangy taste of plum is delightful..It's a perfect tea time cake#goldenapron

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Light and delicious, made from real strawberries!

My lovely neighbour offered to bring some plums and, although I would have loved making some jam, I opted for a fruity cake for the morning coffee.

I was in a hurry. I wanted to make something sweet and perhaps a bit tart for breakfast. Looking for inspirations, I opened my fridge, and found a huge jar of jujacha. A-ha!

This cake can be made a couple of months before Christmas and stored in a cool, dry place. Eat as it is (as a fruit cake) or just before Christmas, marzipan the cake (https://cookpad.wasmer.app/us/recipes/11174930-how-to-marzipan-a-cake) and cover with Royal Icing (https://cookpad.wasmer.app/us/recipes/11174895-royal-icing).#nikicuisine #mycookbook

Easy meal serving with Rice or noodles in soup

My granny used to make this for my dad - he loved ginger cake - I think about him every time I make it :)

Classic RVC from Kim Severson NYT, frosting from Rebecca Kennedy

Today, we have a pretty roll cake filled with a red heart to share with you. The method involves separating the cake into two parts. The first part is the roll, which is made of chiffon cake. The red heart inside is made of butter cake. We separate the types of cake because we want the heart to be firm. If the heart were made of chiffon, it would be too soft.

Raisin sponge cake is delicious and nutritious, so when my daughter asked, I made it for her right away😍😘

A recipe I found on a page of a magazine I must have torn out years ago (Recipe credit to Jane Curran and Rebecca Smith) but today I finally baked it, because I had a jar of marmalade sitting in the fridge that my daughter wanted for Paddington, but decided she didn't like.

My favorite cake 😘😍😋👍🏻

This is an idea I got after first tasting beetroot cake in the States. It's not overly sweet, just the way our family likes it!When making a pound cake, please double the ingredient amounts and increase the baking time by 10-20 minutes. This is a zesty cake that's not overly sweet so please try icing it with some Rose Family-style cheese cream. The trick to this recipe is to finely cut the beetroot so that as little moisture leaks out as possible. Recipe by Roozukenodaidokoro

The cake was absolutely delicious.

#bcam#deepawali

I wanted to make a moist pound cake and also had half a sweet potato that I wanted to use up, so I made this.The trick is to thoroughly whip the butter and sugar so that you incorporate lots of air.It'll come out moist and fluffy.If sautéing the potatoes in Step 2 is too much trouble, just sprinkle with a bit of sugar and microwave.The baking time and temperature will differ according to your oven, so adjust as necessary. Recipe by Youtank

This is a light moist chocolate cake rolled around a cream filling rhat has a layer of fresh strawberries. Topped off with a chocolate ganache for a great way to show the seasons first wonderful fresh strawberries!