No-Frills Recipes ... cooking, baking & excerpts on travel

I think it is more appropriate to name this cake just as 'Topo map cake' for the layers in this cake really look like a map.  Layering this cake can be quite challenging as a great deal of patience is required.  But patience and endurance do pay and after the cake is baked and once you sliced it up, you'll be so pleased to see the pretty layers and the colour combination.  Not only does it look awesome, the texture is good too, soft and moist. Topo Map Cake  ~   地图蛋糕 (adapted from 'here' ) A)  250 gm salted butter       100 gm caster sugar       4 large egg yolks       200 gm self-raising flour       60 ml milk       1 Tbsp matcha powder, sifted       1 tsp vanilla       Cocoa powder for dusting B)  4 large egg whites       50 gm caster sugar Method Beat butter, sugar and vanilla till creamy, add in egg yolks one at a time. Fold in sifted flour alternating with milk till well incorporated. Divide into two portions.  Leave one porti

These succulent pork ribs are meaty and tender and they go very well with white rice.  They are delicious and finger licking good! Vietnamese Braised Pork Ribs ~ 越南排骨 Ingredients 1 kg pork ribs 2 lemon grass, lightly smashed and finely chopped, about 2 Tbsp 1.1/2 Tbsp soy sauce 1/2 Tbsp fish sauce 1 tsp salt 1 Tbsp brown sugar 1/2 Tbsp garlic, chopped or grated 1 tsp Chinese 5 spice powder 1 Tbsp finely chopped ginger Method Marinate the pork ribs overnight with all the above ingredients. Reserve the marinade. Cook the ribs in a non-stick pan, add in 2 cups water and continue to cook till the ribs are tender and the sauce has been reduced. Fine tune to taste. Dish out. Cook the marinade with a bit of cornflour to thicken. Pour the marinade over the ribs before serving.

A gluten free cake using only almond meal instead of flour.  Texture is moist, soft, dense but not heavy.  You can serve this with a dollop of mascarpone cheese, fresh berries or a light dusting of icing sugar.  Be patient, let the cake sit overnight and it tastes much better the next day.   A moreish treat and a keeper recipe for sure!     Flourless Orange Almond Cake/Torte  ~  没有面粉橙子杏仁蛋糕 Ingredients 450 gm orange (about 2) big ones 6 large eggs 1 tsp vanilla 220 gm caster sugar 1 tsp baking powder 1/4 tsp salt 250 gm almond meal Method Grease and line the base of a 9 inch springform pan.  Grease and dust the sides with flour. Cover the oranges with cold water, bring to a boil.  Reduce heat and let simmer for 2 hours till very soft.  Drain off the water. Once the oranges are cooled,  cut into small pieces, remove seeds.  Put in a food processor to blend. Add in eggs one @ a time and continue to blend till smooth. Whisk sugar, baking powder,