A simple tart, I followed this recipe but I realised some part didn’t work. The Oreo chocolate was fine but the 450g to 100ml cream ratio didn’t work for my chocolate pellets. No matter because cream comes in 200g packets here so I had extra to ensure my chocolate filling turned out smooth and luscious.
Growing up, this was the only type of cake that I would get regularly. It’s very Singaporean or Malaysian to have butter cake as a snack or tea during small scale functions.
This butter cake recipe I got makes for a wonderful soft cake! The next time I make this, I’m going to mix some butter with Dutch butter. Find out more when I experiment with Dutch butter soon!
The recipe is so simple but made even more simple if you use a stand mixer with the whisk attachment. The original recipe is here and it’s the best one online.
250g butter, softened (I used salted)
200g caster sugar
240 g cake flour
1/2 tsp baking powder
1/2 teaspoon vanilla extract
50 ml milk
Beat the butter and sugar till pale, creamy and fluffy. Then gradually the eggs, one by one. Add vanilla. Slowly add the dry ingredients in two batches. And then the milk.
Pour into lines well greased pans and bake at 160 Celcius for about an hour.
This has got to be the healthiest recipe for muffins I’ve ever used. However, when she said ‘anything’ she meant dried fruits, as in ANY dried fruits. My kids wanted chocolate chips instead so the healthy level just went down a few notches.
But really, this recipe is good but I couldn’t follow it completely. 1. She said not to use Greek yogurt but that’s all I had so I did. Turned out fine. Her recipe called for 124g of yogurt but my tub is 140 and you know, waste not! She said she only semi milk with 1 to 2 per cent fat. I couldn’t open a new packet just for this so I used what I had in the fridge, full fat. There’s no sugar except maple syrup, calling for half a cup. But my bottle could only give out to 1/4 cup so I added another 1/4 cup of honey. I used chopped walnuts and chocolate chips for the ‘anything’ filling.
Wait. Did I just make unhealthy muffins using her healthy recipe? 😱
No matter. The kids loved it and now there’s only 5 left of it for today.
I’m so glad to be back! I was so worried the past few days, wondering what went wrong with my site but it’s now all been resolved.
So I’m glad to post this banana chocolate chip loaf from Natasha’s Kitchen – click here for her site.
I must say for this recipe I didn’t change a single thing but to help those who don’t weigh butter by cups, 1/2 a cup of butter is 118grams. Yes, I weighed 118g of unsalted butter for this.
1. 118g (1/2 cup) butter
2. 23/ cup caster sugar
3. 2 eggs
4. 3 ripe mashed bananas
5. 1 tsp vanilla
Cream all this together. The butter and sugar first , followed by the eggs and the the rest.
6. 1.5 cups plain flour
7. 1 tsp baking powder
8. 1/2 tsp salt
Combine dry ingredients 6-8 together and then as the mixer is still on Low, gradually add the dry mixture in.
9. 1/2 cup chocolate chips
Fold in the chocolate chips and then pour the batter into the lined baking lor pan.
Inspired by a cooking show by Malaysian Chef/Cook Anis Nabila, I decided to have a go at this super simple recipe. I guess one could make it vegan too if one replaces the milk with almond or oat milk.