Mandarin Loaf Cake

The South Arm Multicultural Community Kitchen made a Mandarin Loaf Cake for dessert to end our meal.

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Ingredients

  • 3 Mandarins
  • 3 eggs
  • 1/3 cup oil or melted butter
  • 1 cup sugar
  • 1 1/4 cup to 1 1/2 cup flour (depending on how juicy is the Mandarins)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • zest of 1 Mandarin

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Source: South Arm Community Kitchen

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Cranberry Rum Cake

Agnes demonstrated a second cake recipe after the snack break.

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The second cake is a Cranberry Rum Cake.

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The Cranberry Rum Cake was also light and fluffy and the rum flavour was quite pronounced.

Ingredients

  • 140 grams rum soaked cranberry
  • — > make this by blanching 120 gram dried cranberries in boiling water and drain
  • — > soak the blanched cranberries in 120ml rum overnight
  • — > measure 140g out of the rum soaked cranberries
  • 4 egg yolks
  • 50 grams granulated sugar
  • 50 ml vegetable oil
  • 85 ml warm milk
  • 40 ml honey
  • 85 grams cake flour (or 68 grams all-purpose flour + 17 grams cornstarch)
  • 2 teaspoons baking powder
  • 5 egg whites
  • 50 grams granulated sugar
  • 1/2 teaspoon lemon juice (we omitted this)
  • powder sugar for dusting

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Agnes prepared the rum soaked cranberries ahead of time as it requires to be soaked overnight.

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Sesame Chiffon Cake

The praise dance group from RCEFC had a cake demo session during the spring break.

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Agnes is kindly enough to open her house for the cake demo. She brought the above Sesame Chiffon Cake to one of the praise dance for sharing for the after dance snack break. It was a great hit and everyone was asking her how to make it. So, she decided to do a demo during the spring break.

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The Sesame Chiffon Cake was light and fluffy and the sesame flavour came through.

Ingredients

Egg White

  • 6 egg whites
  • 60 grams granulated sugar
  • 1 teaspoon cream of tartar

Egg Yolk

  • 5 egg yolks
  • 30 grams granulated sugar
  • 64 grams all purpose flour + 16 grams cornstarch or 80 grams cake flour
  • a pinch of salt
  • 1 teaspoon baking powder
  • 25 grams ground black sesame
  • 50 grams vegetable oil
  • 80 ml milk

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Source: this recipe is adapted from http://www.christinesrecipes.com

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Greek Yogurt Cake

The South Arm Multicultural Community Kitchen ended the Greek theme meal with a Greek Yogurt Cake.

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The Greek Yogurt Cake is moist and a great dessert to end a meal.

Ingredients

  • 1 cup any flavour yogurt
  • 3 eggs
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 1 1/2 cups flour
  • 1 tablespoon baking powder
  • powdered sugar for dusting

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Source: this recipe is adapted from AnItalian in my Kitchen

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Lemon Pudding Cake

The South Arm Multicultural Community Kitchen made a Lemon Pudding Cake for dessert.

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The Lemon Pudding Cake was soft and moist. The lemon flavour was lovely.

Ingredients

  • 2 large lemons
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup sugar, plus 2 tablespoons sugar
  • 1/4 cup sugar
  • 3 large eggs, separated
  • 1 1/3 cups milk

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Source: South Arm Community Kitchen

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Strawberry Coffee Cake Muffins

With the local strawberries in season, Michelle shared a Strawberry Coffee Cake Muffins recipe in the South Arm Community Center’s Older Adults Community Kitchen.

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These lightly sweet muffins with fresh strawberries and a delicious coffee cake crumble can be frozen for enjoyment later.

Ingredients

  • 1/4 cup butter (softened)
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 1 1/2 cup fresh strawberries (chopped)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Crumble:

  • 1/4 cup butter (cold)
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1/4 granulated sugar

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Yield: 18 muffins

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Chocolate Mug Cakes

This is a super delicious chocolate cake that can cure any chocolate cravings in 5 minutes flat!.

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The hungry men in the South Arm Community Kitchen served this Microwave Chocolate Mug Cake with creamy Greek yogurt, Macerated Berries (in the next post) and Vanilla Glaze.

Ingredients

  • 2 tablespoons unsalted butter, melted
  • 1/4 cup semi-sweet chocolate chips
  • 1 large egg
  • 3 tablespoons vanilla or plain Greek yogurt (or 1/4 cup buttermilk and omit the water)
  • 1 tablespoon water
  • 3 tablespoons granulated sugar
  • 2 tablespoons unsweetened natural cocoa powder
  • 1 tablespoon light brown sugar, packed
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon instant espresso or instant coffee granules, optional (but recommended as coffee boosts chocolate intensity; make sure they’re instant so they will dissolve)
  • 2 tablespoons all-purpose flour
  • scant 1/4 teaspoon baking powder (a little less than 1/4 teaspoon)
  • pinch of slat, optional and to taste

Vanilla Glaze

  • 2 tablespoons unsalted butter, melted
  • about 1/2 cup confectioner’s sugar
  • 1/2 teaspoon vanilla extract
  • splash of cream or milk, only if necessary for consistency

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Source: averiecooks.com

Yield 2 mugcakes

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Orange Olive Oil Loaf

With Chinese New Year in the corner, Michelle shared with us why tangerines and oranges are one of the auspicious symbols of Chinese New Year.

From: http://traditions.cultural-china.com/en/214T11982T14619.html

Tangerines in Chinese sounds similar to the word “luck” and orange sounds like the Chinese word for “wealth”. Through the play of words, the Chinese is associating the gift of orange and tangerine as having an abundance of happiness and prosperity.

The bright orange colour of the fruits also symbolizes “gold”, hence it has an auspicious meaning to bring in good luck and wealth.

This is a very important factor for the Chinese New Year celebration.

Hence, you will find tangerines and oranges, being displayed in houses, offices and shops as they believe it will usher in good fortune for the occupants.

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Michelle served the Orange Olive Oil Cake with a Honey-Orange Compote; recipe adapted from Smitten Kitchen.com.

Ingredients

  • 3 oranges (blood  orange preferred)
  • 1 cup sugar
  • 1/2 cup buttermilk or yogurt
  • 3 large eggs
  • 2/3 cup olive oil
  • 1 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

whipping cream or Greek yogurt (optional)

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Source: this recipe is adapted from Simtten Kitchen

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Spiced Apple Bars

For dessert, Michelle shared a Spiced Apple Bars from the Joy of Cooking in the South Arm Older Adults Community Kitchen.

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Fall is the season for apples. If you can get organic apples, leave the peel on the apples as you grate them for additional fiber. You can reduce the sugar by about half but it will result in a less firm bar that is still delicious, but must be refrigerated.

Ingredients

  • 3/4 cup unsalted butter
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 2/3 cups flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 2 1/2 cups grated apples (approximately 5 apples)
  • 1 1/2 cups raisins

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Source: this recipe is adapted from Joy of Cooking: Cookies

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Lemon Pudding Cakes

This Lemon Pudding Cake recipe is adapted from The Greyston Bakery Cookbook.

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These pillowy, Vitamin C-packed cakelets are adapted from The Greyston Bakery Cookbook. These cakes are rich without being too heavy.

Ingredients

  • 3/4 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 3 large eggs, separated
  • 2 tablespoons unsalted butter, at room temperature
  • 1 cup skim milk
  • 5 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon salt
  • fresh raspberries or blackberries, for serving

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