Rhubarb Coffee Cake with Crème Anglaise

I am sucker for crumb cakes. The Starbucks coffee cake was once my favourite in my university days. It’s been a while since I made my last coffee cake that I almost forgot how much I love moist sour cream cakes with a crunchy crumb topping. The start of spring is always so exciting, with richly colouredRead more

Honey Milk Tea Bundt Cake

There’s something so satisfying about making a simple and delicious cake such as the recipe I am about to share.This a spin off of a whipped cream cake recipe I did last fall, based on Rose Levy Berenbaum’s book. You know that it’s a great recipe when you crave the cake’s fluffiness. I grew up drinking HongRead more

Sesame Caramel Kinako Butterscotch Bars

I am continuing my quest to incorporate Asian ingredients in my baking after the azuki brioche rolls. I think Asia is calling me for a visit. The not-so-secret ingredient of this post is…black sesame. These unassuming tiny black seeds are packed with a pungent nutty flavor when toasted. The most flavorful ones I’ve had isRead more

Almond Praline Flan

If you’ve read some of my other baking recipes, you’d know that I definitely don’t hold back on the dairy. When I came across the opportunity to develop a recipe with Almond Breeze almond beverage, I thought it would be interesting to do a dairy-free dessert. I’ve always been a fan of Almond Breeze, their newRead more

Azuki Brioche Rolls with Matcha Mascarpone

Azuki (red bean) filling is one of my favourite Asian sweet ingredients. The best I’ve had to date was the koshi-an I had in Kyoto, Japan as an exchange student. I took a wagashi (traditional Japanese confection) course from school in the second semester. The craft is a unique part of traditional Japanese culture. Wagashi has a strong emphasisRead more

Olive Oil Chiffon Cake with Meyer Lemon Curd

I like my citrus desserts to be very brightly flavoured and tart. This is my first time baking with Meyer lemons. Its flavour is often described as a cross between a lemon and a mandarin orange. To me it is closer to the Japanese yuzu. It is not as pungent as a regular lemon but moreRead more

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