Armenian Orange Cake

Minoo made this Armenian Orange Cake while Jenny is busy with her Blueberry Upside Down Cake. This cake has a very nice crunchy base and a soft and moist cake on top. It is also topped with some chopped walnuts which added another layer of crunch to it.

I don’t know much about Armenia or the background behind the name of this cake. Anyone knows or could make a good guess?


The Armenian Orange Cake is flavoured with lots of orange zest. The citrus flavour just burst in your mouth.



  • 2 cups brown sugar
  • 2 cups sifted all purpose flour
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 2 tablespoons grated fresh orange peel (from 2 large oranges)
  • 1/2 teaspoon allspice
  • 1 teaspoon baking soda
  • 1 cup dairy sour cream
  • 1 egg, slightly beaten
  • 1/2 cup chopped nuts (walnuts, cashews or almonds)



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Blueberry Upside Down Cake

Jenny and Minoo teamed up to make two different types of cakes in the Caring Place Community Kitchen. Jenny is a new addition to this community kitchen.

We learned that Jenny is strong believer of organic food. She is very health conscious and try to avoid processed food as much as possible.

So, what is organic food? Organic food is food that is produced without the usage of pesticides, artificial fertilizers or sewage sludge or genetically modified. Organic food is food that is processed without adding food additives or ionizing radiation. As for the animals, organic means the animals were reared without the usage of antibiotics or growth hormones. In layman term, organic food is food that is grow naturally without human intervention.

Jenny shared with us a Blueberry Cake. She used frozen organic blueberries. During the blueberry season in summer, Jenny bought 100 pounds of organic blueberries and freeze them for her consumption for the rest of the year until the next season. Jenny told us she makes blueberries smoothies every morning for her breakfast.

Jenny baked her Blueberry Cake in a heart shape pan in view of the coming of Valentine’s Day. I had so many posts lining up that I had to post this after Valentine’s Day.


The warm blueberries nestled in a light. lemony cake make this cake the perfect fianle for any meal. It is excellent for coffee time or snacking too.



  • 2 tablespoons butter or margarine
  • 1/3 cup brown sugar
  • 1 1/2 cups blueberries
  • 1 teaspoon cornstarch

For the cake

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup soft butter or margarine
  • 2/3 cup granulated sugar
  • 1 egg
  • 2/3 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon rind
  • 1/2 teaspoon vanilla


Click on the link below for the instructions.


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Pineapple Upside-Down Cake

While Minoo was making the Clam Chowder, Jean was busy preparing her Pineapple Upside-Down Cake. Both of them have to do their demonstration at the same time because the cake needed one hour to bake while the Clam Chowder needed time for simmering.

I had to run back and forth to both stations to take the photos of the processes. It was a quite a busy morning for me.


The Pineapple Upside-Down Cake was very pretty when it was turned upside down onto a plate. It is certainly a great recipe for potluck.



  • 1 398ml can sliced pineapple
  • 4 tablespoons butter, melted
  • 2/3 cup brown sugar
  • 7 maraschino cherries
  • 2/3 cup shortening
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups unbleached flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt


Click on the link below for the instructions.


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Mango Swiss Roll

Here is the second of Juanna’s demonstration — the Mango Swiss Roll. Refer to my blog yesterday for making the sponge cake base. To make this, it is important to get ripe sweet mango for the filling. Unripe ones will produce a sourish cake.


The Swiss Roll, done right, is a very soft and moist cake with the sweetness of the fruit. I like this because it is not overly sweet unlike others where the sweetness comes from the icing. I think you and your family will like this. Try it, it’s not hard to make.


  • Refer to the Fresh Fruit Cake blog for the sponge cake base and cream ingredients.

Click in the link below for the instructions.


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Fresh Fruit Cake

Juanna Zhou made two delicious cakes in the Gilmore Park Church Cooking Club meet. She made a Fresh Fruit Cake and a Mango Swiss Roll. For this blog entry, I am blogging on her Fresh Fruit Cake.

The Fresh Fruit Cake is a soft sponge cake and decorated with thin slices of fruits. She used soft fruits like strawberries, kiwi fruit and cantaloupe. I think you can’t really use harder fruits like apples and pears for obvious reasons that it will be impossible to cut them. Moreover apples and pears can oxidize and turn brownish.

The fresh fruit cake is pleasing to the eyes and palate. What else could you think of using for this?


The Fresh Fruit Cake is very light and not overly sweet. A great cake for almost any occasion.


Both the Fresh Fruit Cake and Swiss Roll use the same base. The base is a sponge cake. Here is the first recipe for the Fresh Fruit Cake.


  • 4 eggs
  • 1/2 cup sugar, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cream of tartar
  • 1/2 cup cake flour
  • 3 tablespoons vegetable oil
  • 1/4 teaspoon vinegar/lemon juice
  • 50ml milk
  • fresh fruits – strawberries, cantaloupe, kiwi fruit
  • 1 cup whipping cream
  • 3 tablespoons icing sugar



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Strawberry Swiss Roll

This blog is for Hok who had asked for the Swiss Roll recipe as seen in the Richmond Community Kitchen Summer Open House entry some time ago. I spoke to Andrea, who came from Germany, about this and she demonstrated the recipe a couple of weeks ago at the South Arm Community Kitchen.

The last time she made it, it was a Mango Swiss Roll. She made a slight change this time and used strawberries instead. The cake is made from simple eggs and sugar while the filling is made of whipping cream and strawberries.

Preparing the ingredients are very simple. The trick is with rolling the delicate cake up. It takes quite a bit of practice to get it right because it tears easily if you’re not careful. You should give this a try.



  • 4 eggs
  • 1/2 cup sugar
  • 2 teaspoons sugar or vanilla sugar
  • 1/2 cup flour
  • 1 cup whipping cream
  • 2 cups strawberries



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Banana Walnut Brownies Lollipop

I made a Banana Walnut Brownies for my kids’ after school snack today. This is a super moist, chocolatey and banana fragranted brownies. To make it a little bit more interesting, I cut out the brownies in small rounds and use two toothpicks to hold the brownies like a lollipop.

Do you think your kids will love this?


The Banana Walnut Brownies Lollipop is also great for kid parties.


  • 1/2 cup butter, melted
  • 1 cup sugar
  • 3 tablespoons cocoa powder
  • 2 eggs, beaten lightly
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup mashed ripe bananas (2 to 3 medium size bananas)
  • 1/2 cup chopped walnuts (or chocolate chips)


Click on the link below for the instructions.


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Moist Chocolate Cake

It is the time of the year where the school is having a welcome back to school cum meet the teachers BBQ evening for the new school year. Parents are asked to bring a dessert for the event while the BBQ is free, donation is welcome to cover the cost of food.

I decided to make Nanzaro’s favourite chocolate cake. It is a very moist, eggless chocolate cake. I usually made this cake for my kids birthday party.



  • 3 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons cocoa powder
  • 2 cups water
  • 2 cups sugar
  • 1 tablespoon vanilla
  • 2 tablespoons white vinegar
  • 8 tablespoons (1/2 cup) oil
  • a handful of semisweet chocolate chips


Please click on the link below for the instructions.


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Toll House Crumbcake

This is another chocolate cake recipe in my collection. In my house, it can never go wrong with a chocolate recipe. As long as there is chocolate, Arkensen and Nanzaro will gobble up whatever I make even though they might not look nice.

This crumbcake is very chocolaty and nutty — and sweet. It’s great for an afternoon tea break.



  • 1/3 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 2 tablespoons butter or margarine, softened
  • 1/2 cup chopped nuts
  • 2 cups (12 oz package) semi-sweet chocolate chips, divided
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream


Click on the link below for the instructions.


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Cherry Pudding Cake

Sweet cherries are great just eating them as they are. However, we picked so much cherries that I have to bake something with them. I found this recipe which uses sweet cherries. It’s a pudding cake.


This pudding cake is so juicy that juices over run onto my oven. So, if you would like to attempt this recipe, use a bigger pan or put an aluminum foil lined baking sheet below your pan to catch the juices.



  • 3 cups cherries, pitted, thawed if frozen
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt (necessary)
  • 1 1/2 cups sugar, divided
  • 1/2 cup milk
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 cup boiling water


I must say that the most tedious part of this recipe is pitting the cherries.


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