This April, two of life's simple pleasures made me wonder what took me so long to find them. The first was Yuzu Tea, which has now become my staple comfort drink at home and at work. The second, is cocoa nibs. Since reading about it on one of the local food blogs, I've been searching for it and came across it at Sun Lik some months ago. I grabbed a pack and it has been sitting on my shelf ever since. Finally, the packet was opened and the cocoa nibs got to see daylight today. Using the Nibby Pecan Cookies recipe from Alice Medrich's Bittersweet, I made half a batch using these Valrhona cocoa nibs. The smell from the oven was so enticing that I had to try one immediately though the recipe recommended the cookies to be served 24 hours after baking. At first bite, I loved it. I love the crunchy, nutty texture of the cocoa nibs, the strong cocoa flavour yet without the sweetness of chocolate. Boy, why did it take me so long to find you my love?
Saturday, April 24, 2010
Saturday, April 17, 2010
Ooh how I love you Yuzu Tea...:P
Yuzu Tea Chiffon Cake
3 egg yolks
20g castor sugar
50g yuzu tea marmalade
50ml hot water
40ml vegetable oil
70g cake flour
4 egg whites
50g castor sugar
8g corn flour
1. Dissolve Yuzu Tea Marmalade in the hot water and sieve flour. Set aside.
2. Mix egg yolks, sugar in a medium bowl until pale, add the oil and mix till well incorporated. Add the yuzu tea mixture and mix well before adding the flour. Mix till the flour is fully incorporated into the mixture.
3. In a clean bowl, beat the egg whites with an electric mixer until foamy, add 1/2 the sugar and corn flour mixture and beat for a few minutes, add the remaining mixture and beat till stiff peak form.
4. Measure out 1/3 of the egg whites and fold into the egg yolk mixture. Then pour the mixture into the rest of the egg whites and gently fold in the egg whites until well incorporated.
5. Pour the batter into the chiffon pans (I used 1 16cm and 2 mini pans) and bake at 160 degrees for 40-45 minutes.
Yields an 18cm chiffon cake.