Saturday, April 21, 2012

Chocolat Macadamia Nuts Muffins

Chocolate Macadamia Nuts Muffins

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons best quality cocoa powder
  • 3/4 cup castor sugar
  • 3/4 cup semisweet chocolate chips, plus 1/4 cup for sprinkling
  • 1 cup milk
  • 1/3 cup plus 2 teaspoons vegetable oil
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 cup macadamia nuts (preferably unsalted), chopped coarsely


1. Preheat the oven to 400 degrees F.
2. Put the flour, baking powder, baking soda, cocoa, sugar, and 3/4 cup of the chocolate
    chips into a large bowl.
3. Pour all the liquid ingredients into a measuring jug.
4. Mix the dry and wet ingredients together.
5. Spoon into the prepared muffin cups.
6.  Sprinkle the remaining 1/4 cup chocolate chips and macadamia nuts on top and then
     bake for 20 mins or until the muffins are dark, risen and springy.

Sunday, April 8, 2012

Durian Mousse Cake.

Durian Mousse Cake

Ingredients for Spong Cake

3     Eggs
70g Sugar
75g Plain Flour
70g Melted Butter


1. Preheat oven to 160 degrees celcius.
2.Whisk eggs and sugar at maximum speed until stiff.\
3. Add in sifted flour by hand, using an upward motion,
4. Add warm meltd butter and mix well until batter is shiny.
5. Pour into  9 inches baking tin and bake for 30 mins.
6. When cooled, cut the cake into 2 layers

Durian topping

400g Water
100g  Sugar
1 tsp Agar-agar powder
150g Durian flesh, blended.


1. Boil water, sugar , agar-agar powder.
2. Pour half potion of the mixture into a wet cake tin and leave aside to set.
3. Pour the durian topping over agar agar and pour the remaining agar-agar on top and leave to set. 

Ingredients for Durian Mousse

5 tbsp Water
20g Gelatin
250g Fresh Milk
50g Sugar
200g Durian Flesh blended
200g Fresh Cream - whipped


1. Boil gelatin in water until it melts
2. Boil Milk, sugar and durian flesh and add in the gelantine.
3. Leave aside to cool.
3. Fold in the fresh whipped cream and whisk well to combine.
4. Spread half of the mousse ontop of agar-agar and place one layer cake on it. Press down the cake
    to level with the mousse.
5. Spread the remaining mousse over the cake and cover with another layer of cake. Press cake down again.
6. Leave cake in fridge to let it set.

Recipes adapted from Richard Goh Baking Class.