The Sweet Duo: Lemon Caramel vs SemiFudge Brownies

Eggless Lemon Caramel Cake:

1 and 1/2 cup all purpose flour

3/4 cup granulated sugar

3 tablespoons lemon zest (from 3-4 lemons)

3/4 cup full cream milk

6 tablespoons vegetable oil

3 tablespoons lemon juice

1 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons vanilla essence

Almond for finishing.

Combine dry ingredients in a bowl while in another bowl, mix together using whisk all wet ingredients until incorporated.

Slowly pour dry ingredients into wet ingredient. Whisk together using fork or balloon whisk.

Fold the batter using a spatula or wooden spoon until well combined.

Transfer the batter into 18x18 cm square pan and sprinkle with almonds.

Bake in 170 degree celcius preheated oven about 40 minutes.

Semi Fudge Brownies:

1/4 cup unsalted butter, softened at room temperature

3/4 cup granulated sugar

2 eggs

3 tablespoons lukewarm full milk

2 teaspoons cocoa powder

1 teaspoon instant coffee

1/2 cup semisweet cooking chocolate, melted

2 tablespoons vegetable oil

1/2 cup all purpose flour

1/4 teaspoon salt

Cream butter and sugar until smooth. You can use low speed mixer or simply using a whisk.

Add eggs, one egg at a time.

In a different bowl, combine melted chocolate, cocoa powder, instant coffee, oil, and milk together until well blended.

Pour chocolate batter into the previous batter. Mix together.

Finally, add flour and salt then mix using a low speed mixer or a balloon whisk.

Scrape the batter into 18x18 cm square pan. Bake in preheated 170 degree celcius oven about 30 minutes.

Cool completely before serving.

Smakelijk!

Black Peach Cake with Pie Crust Bottom

A little bit bored with apples, i turned to peach. This one had 'black peach' label on the box. A bit confusing. Black but peach. Hehehe. Nevermind. Here goes the recipe.

For the crust:
150 gram or 1/2 cup cold unsalted butter
150 gram or 1 cup all purpose flour

Cut cold butter into cubes then toss right away into flour. Using hands, roughly mix together butter and flour to make rough crumbles. Press into the bottom of your baking pan. Press evenly then put in the fridge.

For the cake:
1 cup sugar
1/3 cup butter
1 egg
1 cup full cream milk at room temperature
1 and 1/2 cup all purpose flour
1 tsp baking soda
1 tsp baking powder. I used double acting baking powder.
1 to 2 tsp vanilla essence

3 blackpeaches, thin sliced

Sliced almond and confectioner sugar for finishing.

Bake pie crust in 170 degree celcius oven for about 15 minute.
Meanwhile, using a low speed mixer, cream butter and sugar until smooth. Add egg, mix evenly. Pour milk into the batter and mix until well combined. Pour in flour, baking soda, baking powder, and vanilla essence and mix for about one minute. Continue with folding technique, about 50 folds.

Take pie crust out from the oven, spread peach on top of it then cover with cake batter. Sprinkle the top with sliced almond.
Bake in 170 degree celcius oven for about 40-45 minutes or until a toothpick can come out clean.
Serve warm with sugar sprinkle over the top.

Smakelijk!