Orange Cranberry Cake

Here is another recipe adapted from I really regretted for not making the full recipe as I was afraid that the cake would be too big my family. Well, the cake turned out to be a bit small for us and there wasn't much to go round. This pretty, simple and flavourful Orange Cranberry Cake is so yummy and light. I love the dried cranberries that I've added (original recipe used poppy seeds) and this goes so well with the orange icing.  So if you're going to bake this cake, you must not forget to frost the cake with the orange icing otherwise you'll not get to enjoy the full taste of the cake.

Orange Cranberry Cake

     70g  Fresh orange juice
     65g cup Greek natural yoghurt
     50g Poppy seeds Dried cranberries, cut to small pieces
     125g Butter, softened
     110g Caster sugar
     Zest of 2 oranges
     2 Eggs (70g each)
     170g Plain flour
     1 tsp Baking powder

     Orange icing
     75g Icing sugar, sift
     1/2 - 3/4tbsp Fresh orange juice

  • Preheat oven to 160C. Brush a small bundt pan (20cm/8 inch) with melted butter lightly grease. Combine the orange juice, yoghurt and dried cranberries in a small bowl.
  • Use an electric beater to beat the butter, caster sugar and orange zest together until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined.
  • Sift flour and baking powder over the egg mixture. Add the yoghurt mixture and use a spatula to fold until just combined. Spoon mixture into the prepared pan and smooth the surface. Bake in over for 45 minutes or until a skewer into the cake comes out clean. Set aside for 5 minutes to cool slightly. Turn onto a wire rack to cool completely before
     Orange icing
  • Combine the sifted icing sugar and 1/2 tbsp orange juice in a bowl until smooth with a rubber spatula. Add a little more orange juice if the icing mixture is still thick. Pour orange icing into a piping bag with nozzle tip #3 and pipe lines on cake. Set aside for 20 minutes or until the icing is set.


    70毫升 鲜橙汁
    65克 酸奶油
    50克 干蔓越莓,切小
    125克 牛油,稍软
    110克 白砂糖
    2粒 香橙屑 
     2个 全蛋 (约70克一个)
     170克 面粉
     1茶匙 发粉

     75个 糖粉,过筛
     1/2 - 3/4汤匙 鲜香橙汁

  • 预热烤箱致160度。准备一个8寸圆烤模,图牛油。
  • 将橙汁,酸奶油和干蔓越莓混合均匀在小碗里,备用。
  • 牛油,白糖及香橙打至滑。然后调慢速度加入鸡蛋。鸡蛋必须分次加入;每打入一个鸡蛋,确定它完全融合,方可继续加入下一个鸡蛋。
  • 面粉和发粉一起过筛入蛋糊中,加入酸奶油;橡胶刮刀拌匀即可。将面糊倒入烤盘,橡胶刮刀抹平表面。烤约45分钟或用牙签扎入蛋糕内部,扒出的牙签没残留物,就表示烤熟了。
  • 让模内的蛋糕放凉约5分钟,脱模后放在铁丝架上待凉。


  • 橡胶刮刀把过筛糖粉及1/2汤匙香橙汁拌匀之顺滑,可多加一点橙汁假如觉得糖霜还是很干。
  • 用裱花袋装入Wilton#3号嘴挤出线条在蛋糕上。把蛋糕放在温室大约20分钟,等糖霜软变干变硬即可享用。

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Someone took my blog picture and reprinted for their catering business without permission. 
You know who you are! I'll not remove this post until you apologize!

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Chocolate Orange Fudge Cake

Saw this recipe in Women's Weekly cookbook and baked this Chocolate Orange Fudge Cake for SY's birthday two weeks ago. The recipe was quite straight forward and as I was making the cake, I could tell this cake would be full of chocolately and orange fragrance. The chocolate ganache cream wasn't smooth as you could spot the orange zest bits on it...not very pretty indeed :(  Too bad that I didn't get the chance to taste this cake as I had to take a few pictures hurriedly before delivering the cake and had to rush home after that. I was delighted with the feedback .... it was quite good, fudgy and yummy. Definitely baking another one for my family to try.

Chocolate Orange Fudge Cake

      125g Butter, chopped coarsely
      250g Dark chocolate, chopped coarsely
      100g Self-raising flour
      150g Caster sugar (used 100g)
      3 Eggs
      zest from one orange
      60ml Orange juice (1/4 cup)
      2 tbsp Contreu liqueur (optional)

      Chocolate orange ganache
      200g Dark chocolate, chopped
      zest from one orange
      160ml Whipping cream (I used one small packed 200ml, after boiling then measure)

  • Preheat oven to 180C. Grease 20cm (8inches) round cake pan; line base with baking paper.
  • Stir butter and chocolate in medium saucepan over low heat until smooth. Transfer mixture to a large bowl. Cool 10 minutes.
  • Add sifted flour, sugar, eggs, zest, juice and liqueur to chocolate mixture; beat at low speed with electric mixer until ingredients are combined. Increase speed to medium; beat about 2 minutes or until mixture is smooth.
  • Pour mixture into pan; bake about 55-60 minutes. Stand cake in pan 5 minutes; turn, top-side up, onto wire rack to cool.
  • Meanwhile, make chocolate orange ganache. Spread cake with 2-3 layers of ganache.
      Chocolate orange ganache
  • Combine chocolate and zest in medium bowl. Bring cream to the boil in small saucepan at medium heat. Add cream to chocolate mixture; stir until smooth. Stand 15 minutes or until ganache is spreadable. 



      125克 牛油,切块
      250克 黑巧克力,切碎
      100克 自发面粉,过筛
      150克 白砂糖
      3个 全蛋 (70克一个)
      1粒 香橙屑
      60毫升 鲜橙汁 
      2汤匙 香橙酒 (可不放)

     200克 黑巧克力,碎
     1粒 香橙屑
     160毫升 植物性奶油 (我用一包200毫升奶油,煮过后约剩160毫升)

  • 预热烤箱至180度。 一个8寸圆烤盘涂油底部铺纸.
  • 用小火将牛油和巧克力搅至融化光滑。倒入在一打蛋器中,待凉约十分钟,备用。
  • 把萨过的自发面粉,糖,鸡蛋,香橙屑,香橙汁及香橙酒一起放入巧克力酱里,用中速度搅拌均匀约两分钟至滑。
  • 然后将巧克力面糊倒入烤盘中,烤约55-60分钟。让模内的蛋糕放凉约5分钟,脱模后放在铁丝架上待凉。
  • 将巧克力及香橙屑放入碗中。把植物性奶油用中火煮滚,直接倒入巧克力碎里,搅至巧克力融化及滑。待凉约15分钟,然后抹上2-3层巧克力酱,放入冰箱冷藏即可。

Also linking to Cook-Your-Books #11 hosted by Kitchen Flavours

 photo 77951578-1914-4b72-8eda-9e40a91183ac_zps331eb4b4.jpg

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Orange Blueberry Jelly

I was very much inspired by Tze of Awayofmind Bakery House when she posted her Orange Jelly. I like her method of boiling the jelly. That is boil the water first then add in the orange juice after turning off the heat. I've tried to boil the orange juice and water together before and very often the jelly turned out having a bitter taste. So I'm really happy with Tze's method. Thanks Tze! I've tweaked the recipe by adding some gelatin powder into the jelly which I always did to most of my jelly's recipes. This is because I prefer my jelly to have a soft jello texture rather than a firm agar agar jelly texture. So here is my cool treat Orange Blueberry Jelly and hope that you'll like it as much as I do, especially in this scorching hot weather.

Orange Blueberry Jelly

     300ml Fresh orange juice
     1 tbsp Lime juice
     450ml Water
     2 tsp Agar agar powder + 1/2tsp Gelatin
     100g Sugar or to taste
     adequate fresh blueberries

Use a skewer gently push the blueberries down into the semi-set jelly if they are still floating

  • Add sugar into 450ml water in a pot, together with the agar agar powder and gelatin. Stir the sugar till dissolved under medium heat. Lower heat and keep stirring for 2 minutes and remove from heat. Pour in orange juice and lime juice and stir well for another 1 minutes and pass through a sift.
  • Pour half of the orange liquid into desired mould and drop few blueberries into it. Wait till jelly semi-set so the blueberries will stick to the jelly and not float up. Fill the mould with the remaining orange liquid.
  • Leave jelly to cool completely before chilling in the fridge. 


      300毫升 鲜榨橙汁
      1汤匙 酸酐汁
     450毫升 水
      2茶匙 菜燕粉 + 1/2茶匙 鱼胶粉
      100克 白糖或适量

  • 在锅里加水,糖,菜燕粉及鱼胶粉。用中火搅至糖融化。把火调小继续搅约2分钟,离火加入鲜橙汁和酸酐汁,继续搅匀约1分钟即可,过筛。
  • 将橙汁倒一半入你喜欢的模子里,放入几粒蓝莓,等数秒钟让果冻半凝固 。这样蓝莓就会粘住果冻而不会浮到上面来了。把剩余的橙汁倒满模子即可。
  • 待凉,收入冰箱冷却数小时即可脱模享用。

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Wordless Wednesday ~ Sakura Hiyoko

Received a box of Sakura Hiyoko (Sakura Chick) from a friend who just came back from Japan two days ago. Can't resist from grabbing my camera and take pictures of this cute baby chick. 
According to Hiyoko Japan : Sakura Hiyoko is a sweet pink sakura flavoured filling. A perfect souvenir of spring in Hakata. You may like to read more of Sakura Hiyoko from here

I just can't bear to cut them :D

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Pear and Hazelnut Cake

I bought these firm and very crunchy blush pears from Fairprice last week and it just occurred to me that I've bookmarked a recipe using pears from sometime ago. The recipe is Pear and Walnut cake with ginger syrup but I used hazelnut meal instead as the recipe stated that either hazelnut or almond could be used. I've also omitted the ginger syrup as the kids wouldn't like the gingery taste. The cake was very fragrant while baking and you could smell the sweetness flavour of the pears and hazelnut. The texture wasn't very dry and the pears still stayed crunchy even after baked. Definitely an easy keeper recipe. Next time, I'll  bake a smaller cake with ginger syrup for myself. I'm sure it will taste very yummy too.

Pear and Hazelnut Cake

      185g Butter, at room temperature
      1 tsp Vanilla
      110g Brown sugar
      3 Eggs (70g each), lightly beaten
      65g Hazelnut meal (ground), you can use ground walnut or almond
      250g Self raising flour
      1/2 cup Milk
      3-4 Pears (ripe and firm), cut in wedges

  • Preheat oven to 180C. Grease a 22cm (9inch) springform pan. Line the base with baking paper.
  • Use an electric mixer to beat butter, vanilla and sugar in a bowl until light and creamy. Add eggs, bit by bit until mixture incorporated.
  • Use a spatula to fold in hazelnut meal. Fold in half the flour, then the milk, then remaining flour until combined. Transfer to the prepared pan and smooth the surface. Arrange the pear on top, pressing down slightly into the batter.
  • Bake for 55-60 minutes or skewer insert into the center of the cake comes out clean. Cool in pan for 5 minutes, then remove cake on wire rack to cool.

  • ~~~~~~~~~


     185克 软牛油
     1茶匙 Vanilla香精
     110克 赤糖
     3个 鸡蛋 (70克一个)。打散
     65克 榛子粉 (可用核桃或杏仁粉)
     250克 自发面粉
     1/2杯 牛奶
     3-4粒 香梨 (最好用结实和爽口的),切粗片

  • 做法:
  • 预热烤箱180度。一个9寸活动圆烤盘涂油底部铺纸
  • 将牛油,Vanilla香精及白糖打至松发。打散的鸡蛋慢慢的加入至完全混合。
  • 先把榛子粉倒入,橡胶刮刀搅拌均匀,接着加入一半的面粉,继续拌匀。倒入牛奶搅匀后,加入剩余的面粉,搅拌均匀即可。将面糊倒入烤盘,橡胶刮刀抹平表面,轻轻把切好的香梨压在面糊上。
  • 送入预热烤箱烤约55-60分钟或用牙签扎入蛋糕内部,扒出的牙签没残留物,就表示烤熟了。
  • 让模内的蛋糕放凉约5分钟,脱模后放在铁丝架上待凉即可享用。

I'm linking this post for Cook Like A Star hosted
 by Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Mich of Piece of Cake. 

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Melt In Your Mouth Orange Squares

This is my first time making Orange Squares with a recipe adapted from These melt-in-the-mouth squares were full of orange flavour and just wonderful, more so when taken warm. They were indeed delicious as the orange custard have been infused into the crust below which was a perfect combination of flavours.  Store the leftover orange squares in the refrigerator for 2 days if you still have some leftovers. Chilled leftovers will not be able to give you the melt-in-the-mouth effect but they were still moist with the orange custard. Definitely a nice treat for anyone as an afternoon tea.

Melt In Your Mouth Orange Squares

    Ingredients: adapted from with adjustments
      Crust Pastry
      110g Plain flour
      20g Almond meal
      15g Icing sugar
      zest from one orange
      115g Butter, softened

      Orange custard
      100g Sugar
      2 Large eggs (70g each)
      1/4 cup Fresh orange juice
      zest from one orange
      40g Plain flour
      1/4 tsp Baking powder

  • Preheat oven to 180C.
  • In a large bowl, combine flour, ground almonds, icing sugar and orange zest. Using a pastry blender (I used food processor), cut in butter until mixture is formed to a soft dough. Press evenly into the bottom of a 8 inch x 2 square (lined) baking pan. 
  • Bake for 20 minutes, or until light browned.
  • In a medium bowl, whisk together sugar, eggs, orange juice and zest. Combine plain flour and baking powder, add to sugar mixture, whisking to combine. Pour over crust. 
  • Bake for 20-25 minutes, or until just set. Sprinkle with confectioners sugar and decorate with a piece of mandarin orange on top. 

入口即化Orange Squares

    110克 面粉
    20克  杏仁粉
    15克  糖粉
    1粒  香橙屑
    115克 软牛油

     100克 白莎糖
     2个 全蛋 (约70克一个)
     1/4 杯 鲜橙汁
     1粒 香橙屑
     40克 面粉
     1/4 茶匙 发粉


  • 预热烤箱至180度。一个8寸方烤盘,铺纸。
  • 将过筛面粉,杏仁粉,糖粉,香橙和牛油放入搅拌器里,搅至软面团(约30秒)。把软面团轻轻压平在烤盘里。 烤约20分钟或至谈黄色,备用。

  • 把糖,鸡蛋,香橙汁及香橙屑搅匀。过筛的面粉和发粉混合均匀加入蛋汁搅匀后倒入酥皮上。
  • 烤约20-25分钟或至香橙馅刚熟。 撒上糖粉(或返潮粉)切片即可享用。

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Citrus Fruit Salad

Here is another healthy, simple and easy salad recipe using grapefruit and oranges that I adapted from The actual recipe was with some grated ginger but I've omitted it because kids would not like the gingery spiciness in the salad. Instead I cut some sweet strawberries and mixed them in to add some colour to the salad. This salad is really additive with perfect combinations of the fresh fruits and honey mixture, very citrusy and they're full of vitamin C.  Great to serve them chilled in our hot weather.

Citrus Salad
      1 Pink grapefruit
      4 Oranges 
      1 1/2 tablespoon Honey or to your taste
      some fresh strawberries


  • Peel and segment grapefruit and 3 oranges with a sharp knife. Cut strawberries to half or quarter.
  • Juice remaining orange. Whisk orange juice and honey together in a small bowl.
  • Refrigerate citrus segments, strawberries and honey mixture in fridge until ready to serve.
  • Place citrus segments and strawberries in a serving bowl/plate and pour some honey mixture over it before serving. 

  •  **Please watch this tutorial - how to segment an orange

     1粒 柚子
     4粒 鲜橙
     1 1/2大汤匙 蜜糖 (或适量)

  • 用利刀去掉柚子和鲜橙(3粒)内白皮,然后把果肉切瓣。草莓切半。
  • 最后一粒鲜橙炸汁。把橙汁及蜜糖搅匀。
  • 将切好的果肉和蜜糖汁送入冰箱冷冻。
  • 等要享用时,把果肉放在碗中,淋上蜜糖汁即可。


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Little Thumbs Up April :Orange!

Orange is one of the popular fruits in the world. Like most citrus fruits, orange is a good source of Vitamic C. It is also vital for the proper function of a healthy immune system, is good for preventing colds. It also helps to reduce the risk of colon cancer as it helps to get rid of free radicals that cause damage to our DNA (refer to Times of India). Orange can be taken in many forms. It can be eaten fresh, or processed for its juice and the skin can be made into fragrant peels or marmalade jam. It works wonderfully as a snack but also can be a major recipe ingredient in various dishes and bakes. 

四月份小拇指 :香橙飘香
欢迎大家一起来分享您家的 Orange 作品和食谱,大家一起来参与吧!!

I'm so honored to be the host for Little Thumbs Up event for this month April 2014 which is organized by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY. Orange is the ingredient I've chosen for the theme. I love orange and have posted a few recipes in my blog before. You may like to check on my recipes below by clicking on the pictures to my posts. 

 photo orangelimejelly043a_zps31c87eee.jpg  photo orangeoguracake015_zps9d3f4ac3.jpg photo orangespongecakewithoutbutter068_zps9ecb1685.jpg

 photo avocadoandorangesalad003_zpsa6fa9daa.jpg photo orangechoccake9_zpse65cfc61.jpg photo OrangeCheesecake1_zps9bda0b9a.jpg

To join us, simply bake or cook any recipes using the ingredient for this month ORANGE. Recipes that you used can be from cookbooks, magazines or websites. Submit your "ORANGE" post as many as you like by linking to the thumbnail linky provided at the bottom of this post. 
  • Your submission must be a current and new post, older posts not accepted.
  • Mention Little Thumbs Up in your post, and submit your post to the thumbnail linky and mention This post is linked to the event, Little Thumbs up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal at this post. 
  • Feel free to display Little Thumbs Up badge in your post.
  • Last date of linking will be on April 30 2014 and feel free to visit the blogs from the links and leave your comment.

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