Hi folks... I know I have been missing in action.... thanks to new project at the work I am finally busy from morning till time to get home....hahahah.
Finally I was glad to do some baking last weekend.... just in time for the Ching Ming rituals the previous Sunday. I decided to bake some Marbled Butter cakes as my contribution towards the foods offered.
I recall that when we were small, my mother could buy this cake for us every Chinese New Year. Back then I think it was made with Planta margarine then but it tasted glorious to us. Later when she scrimped enough money and finally bought us a Butterfly brand round tabletop oven, we learnt to bake this cake ourselves for the Chinese New Year. This cake has been our family favourite.
I used 2 different recipes:
As you can see from the photo... the top cake used cocoa powder mixed with boiling water to a paste before added to the cake.. very intense colour and flavour! I used melted dark chocolate (70%) which was added to the cake batter for the bottom cakes..... equally delicious. Totally satisfied with both the recipes.
Once I started baking, I wanted to bake more..
wonderful, tantalising aroma and soft moist buttery cake....yummilicious!
Bright sunny day for Ching Ming.... our ancestors must be smiling!