A Colourful Cake for Mother's Day

Here's a Colourful Mango Pudding Yoghurt Cake for all mothers, Happy Mother's Day!

Saw this recipe from Happy Homebaking and I thought this is just the right cake for me to bring for my Mother's Day Celebration with my mom and family.  The original recipe called for Orea Biscuit but as we are not really orea fans, I decided to replace the crust with Digestive biscuits.  I think it's a big mistake cause the biscuits base turn soggy and it doesn't compliment well with the yoghurt pudding.  The pudding tasted quite nice with the fruits topping. Will probably make this cake again but not as a cake but a yogurt pudding dessert instead.  Here's the recipe:

Mango Yogurt Pudding Cake

(makes one 7" cake)

Ingredients & Directions:
for the biscuit base:

• 110g oreo cookies (remove cream and finely crumbled) - I replaced this with Digestive Biscuits
• 40g butter, melted and cool

for the filling:

• 300g fresh mangoes (use sweet, ripped fruits)
• juice from 1 passion fruit (remove seeds)
• 2 tablespoons caster sugar
• 200g mango flavoured yogurt (I used peach-mango flavour)
• 1 tablespoon plus 2 teaspoon gelatin powder
• 60 ml water 

some fruits for decoration

1. to make the biscuit base: Place oreo crumbs and melted butter in a bowl. Mix thoroughly with a spoon until the crumbs are moistened. Press the crumbs evenly into the base of a 7" round pan (with removable base). Use the back of the spoon, smooth out the crumbs and press firmly. You can also use a glass (with a flat base) to press down firmly. Freeze the base for at least 1 hour.
2. to make the filling: Measure water into a bowl and sprinkle in the gelatin (without stirring). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature. Blend mangoes, passion fruit juice, sugar, yogurt until the mixture becomes smooth. Add in the gelatin solution to the mixture, mix well. Pour mixture onto the biscuit base. Cover with cling wrap and leave to chill in the fridge over night or for at least 4-6 hours. Remove cake from fridge, unmold and decorate with fruits as desired. Keep the cake in the fridge before serving.

Orange Marble Cake

Bought some oranges a few weeks ago and it tasted really sour.  Can't seems to get another interested in eating it fresh.  So decided that I should use it as an ingredient instead.  So adapted a recipe from one of my earlier post and made this Orange Marble Cake.  The cake turns out really moist and the cocoa and orange combination was actually quite nice.  My only issue now is how to make the swirl such that the cake looks like a marble cake ;p

Orange Marble Cake

Ingredients & Directions

• 150g self-raising flour
• 125g salted butter
• 110g sugar
• 2 eggs (beaten)
• 2 tsp cocoa powder
• 1/2 tsp vanilla essence
• 1 tbs milk
• 1 tbs orange juice
• 1 tsp orange cest

1.  Cream butter and sugar until light and fluffy.
2. Add egg mixture gradually, beat well after each addition
3. Fold in sifted flour lightly into the mixture
4. Add orange juice, milk and vanilla essence and mix well.
5. Divide mixture into 2 equal portions
6. Add cocoa powder in one portion.
7. Scoop the white batter into a 6 inch oiled baking pan, then scoop the cocoa mixture on top. 
8. Use a teaspoon or sharp object to stir the batter lightly, but don't overmix.
9. Bake in a preheated oven at 175 deg cel for about 30 to 40 minutes or until skewer comes out clean.
10. Leave to cool & Enjoy!.

 

Cream Corn & Melon Soup

Saw this recipe during one of the variety show where the host made cream corn soup and it looks really yummy.  So I decided to make my own version, to add some more nutrients to the soup, I added melon.  The soup turns out yummy and the kids actually likes it. Here's the recipes:

Cream Corn and Melon Soup

Ingredients & Directions

• 1 corn (cut into chunks)
• 1 carrot (cut into cubes)
• 1/2 canned of cream corn
• 1 chicken breast
• 300g lean pork
• 1 egg
• 1 piece of winter melon (Cut into small cubes)
• salt to taste

1. Scale chicken breast and pork.  Put both in a pot of water and bring to boil.
2. Add corn and cook for 30 minutes.
3. Add carrot and winter melon and cook for 15 minutes.
4. Add canned cream corn and cook for 5 to 10 minutes.
5. Switch off the fire and add beaten egg slowly, use your ladle to swirl around the pot as you add the egg.  Add salt to taste. Served Hot