Spice-roasted Pineapple Cheesecake

Spice-roasted Pineapple Cheesecake

Hello Everyone! Firstly, I would like to apologise if this ends up all over the place in terms of the written content, and if there will be a lot of typos and grammatical errors. I was up at 3:45am this morning to get ready to be out of the house at 5:30am for an early Visita Iglesia Pilgrimage with the ladies from our neighbourhood association. Visita Iglesia, or known as the Seven Churches Visitation is a pious Roman Catholic Lenten tradition to visit seven churches on the evening of Maundy Thursday or Good Friday and recite the Stations of the Cross. Until the 1970s, pilgrims recited all fourteen stations in every church, but the more recent form is to pay two stations per church visited. We visited seven churches in the province of Batangas and Tagaytay. This was the very first time I’ve ever been on a Visita Iglesia Pilgrimage and the beautiful churches that we have in the Philippines astounded me.

Moving forwards, yes I am well aware that it is only a Tuesday but today is a very special day for Amcarmen’s Kitchen! I asked my followers over on Instagram to guess why it is a special day, and shared some throwback pictures that were posted on this day from the past as clues. Unfortunately, no one took part in guessing what day it is today *sad face*

Spice-roasted Pineapple Cheesecake

AMCARMEN’S KITCHEN TURNS 5 TODAY!

I say this every year, but I will forever be thankful for all the support from my family and friends. Thank you to the friends who have encouraged and praised my dishes ever since before Amcarmen’s Kitchen was born. Thank you to that one specific person who gave me that push I needed to actually start up my own blog. We don’t talk anymore just because we saw too many things differently, and thus unfortunately are not friends anymore. Thank you to my family and friends who have been there to gobble up the results of my cooking adventures. Of course, a very big thank you to my Mom as well for many things. The main being for teaching me how to cook the basics; it was from here that I developed my skills and techniques in cooking, and expanding my knowledge of various cuisines across the globe. And of course, for (sometimes) being the one that actually preps and cooks the food!

One day, can’t remember when anymore, I was scrolling through Instagram and came across this recipe for a Pineapple & Passionfruit Cheesecake by Ben Milgate and Elvis Abrahanowicz on SBS Food. I immediately knew that this was the cake that I was going to whip up for the 5th anniversary of Amcarmen’s Kitchen. I changed the recipe up a bit, firstly by incorporating the spice-roasted pineapples that I experimented with at the beginning of the month for my nice cream. I really loved the flavour profile of it and so I decided to use that into the cheesecake. I’ve left the passionfruit out only because I could not find any at the markets or supermarkets around my area. If you have passionfruit on hand then by all means add it to the recipe. For the base, I’ve swapped out the Anzac mix and just crushed up some ginger nut biscuits. The fiery, gingery flavour works super well with the spice-roasted pineapple.

Spice-roasted Pineapple Cheesecake Ingredients

PREP TIME 25 MINS | COOKING TIME 1 HOUR 20 MINS | SERVES 8-12

INGREDIENTS

For the spice-roasted pineapple

  • 1 large pineapple, peeled and cut into bite-sized chunks
  • 5 pcs whole cloves
  • 3 pcs star anise
  • 2 cinnamon sticks
  • 2 tbsp brown sugar
  • 1 & 1/2 tbsp Tequila or Vodka (optional)

For the crumb base

  • 300g Ginger Nut Biscuits, crushed
  • 100g unsalted butter, melted
  • 1 tsp salt

For the cheesecake mixture

  • Spice-roasted pineapple purée
  • 500g cream cheese, softened
  • 200ml cream
  • 2 large free-range eggs
  • 1/2 cup white granulated sugar
  • Juice of half a lemon

METHOD

  1. Spice-roasted Pineapple: Preheat oven to 220C (425F or gas mark 7).
  2. Toss the pineapple, sugar, spices, and everything nice (liquor) in an oven-safe baking dish. Sorry, I could not resist not say that!
  3. Roast in the oven for about 20 minutes. Once done, set aside to completely cool down before puréeing the pineapple. Set some pineapple chunks aside for decoration later.
  4. Crumb Base: Meanwhile, add the crushed ginger nut biscuits, salt, and melted butter together in a medium-sized mixing bowl. Mix together until well combined.
  5. Grease an 8-inch spring-form cake pan and line it with parchment paper. Cover the outside of the pan with tin foil. Press the crumb into the base of the cake pan. Set aside in the fridge for about 15 minutes to set.
  6. Turn the oven temperature down to 130C (250F or gas mark 1).
  7. Cheesecake Mixture: Using an electric mixer fitted with a paddle attachment, beat, on medium speed, the cream cheese and sugar together in a large mixing bowl until smooth.
  8. With the mixer running, add in the eggs and cream, mixing for a further 2 minutes.
  9. Pour the mixture into the prepared spring-form cake pan, evenly covering the biscuit base, then drizzle over the spice-roasted pineapple purée. Use a skewer to gently swirl the purée through the cheesecake mixture.
  10. Place the cake pan in a water bath and bake for 1 hour, or until just set. Allow to cool down to room temperature and then chill in the fridge for about an hour before serving.
  11. Decorate: Just before serving, top the cheesecake with the crown of a pineapple, and with the remaining spice-roasted pineapple chunks.
  12. Serve and enjoy!

Spice-roasted Pineapple Cheesecake

BON APPÉTIT

– Ally xx

myTaste.com

Lemon Molten Cakes with Raspberry & Cream

Lemon Molten Cakes with Raspberry & Cream

Hello Everyone and Happy Mother’s Day to all mothers out there, and most especially to my mother. You are braver than you believe, stronger than you seem, smarter than you think, and loved more than you know. Happy Mother’s Day to you Mumu; love you forever and always, even if we sometimes don’t see eye to eye.

Happy Mother's Day
There is nothing more sincere than a mother’s love for her children, and this picture clearly portrays your love for me while I care more about putting my hairband on for the picture (but really I’ve got my eye on the food).

Last week after my Mom’s birthday celebration (and that whole fiasco that I had with baking her cake), I asked her what she wanted me to bake for her for Mother’s Day, and I’m not gonna lie, but said aloud to her, “please not another cake” – the troubles of my mother being born a week before Mother’s Day. We both started thinking for a while, and then I remembered that I wanted to make this cake back when I was still in Sydney. Now I know I said no cakes, but this technically isn’t a massive layered cake, but instead, mini molten lava cakes.

Lemon Molten Cakes with Raspberry & Cream

Somewhere back in July last year, I hosted a tea and scones party for some of my favourite ladies, and one male housemate. We had an assortment of tea of course, homemade scones, homemade strawberry jam, and homemade lemon curd. I had a lot of strawberry jam left over, but I had a way of finishing it by having it with toast in the mornings with a cup of tea. Lemon curd on the other hand I had no clue on how to consume it. I then searched for other recipes that used lemon curd, except for the obvious lemon meringue pie/tart since I am not a huge fan of meringue. I then came across this recipe and I instantly knew that this was the recipe that I was going attempt – but never got around to doing so. Reasons? I actually don’t remember. I think it was because the lemon curd had been sitting in the fridge for weeks and probably already off at the time I decided that I want to make these molten cakes. After that, I wasn’t bothered to make a whole new batch of lemon curd just for this dessert to happen. But now for Mother’s Day – I don’t see any better chance to have a go at these!

The original recipe can be found on The Gallery Gourmet and this recipe makes about 8 cakes but I guess differs on the size of your moulds/ramekins.

Lemon Molten Cakes with Raspberry & Cream Ingredients

PREP TIME 15 MINS | COOKING TIME 13-15 MINS | MAKES 4 CAKES

INGREDIENTS

  • 120g white baking chocolate, roughly chopped
  • 100g unsalted butter
  • 3/4 cup Homemade Lemon Curd
  • 2/3 cup plain flour
  • 1/2 cup confectioners’ sugar
  • 4 large free range eggs, lightly beaten
  • 4 large free range egg yolks, lightly beaten
  • 2 tsp freshly grated lemon zest
  • 1/2 tsp vanilla extract
  • Pinch of salt
Accompaniments
  • Confectioners’ sugar for dusting
  • Whipped cream
  • Fresh raspberries

METHOD

  1. Preheat the oven to 220C (425F or gas mark 7). Grease 8 ramekins with softened butter or non-stick baking spray.  Place them onto a baking tray and set aside.
  2. Melt the butter and white chocolate in a large microwave-safe bowl, stirring every 15 seconds (for a total of 60-90 seconds) until melted and smooth. Remove from the microwave and whisk until smooth.
  3. Add the flour, sugar and salt; mix well. Then add in the eggs, egg yolks, lemon curd, lemon zest, and vanilla extract and whisk until well blended. Divide the batter evenly into the prepared ramekins.
  4. Bake for about 13-15 minutes or until the edges are just starting to to turn golden brown, and the centre is puffy and just beginning to set. Transfer the ramekins to a wire rack and let cool for 5 minutes.
  5. Run the tip of a paring knife around the edges of the cakes to loosen them and then invert the cakes onto small dessert plates or dishes.
  6. Dust the top with confectioners’ sugar, garnish with fresh raspberries, and serve with whipped cream.
  7. Share with the family (or friends) and enjoy!

Lemon Molten Cakes with Raspberry & Cream Process

Lemon Molten Cakes with Raspberry & Cream

PS: I completely forgot about the whipped cream when I was photographing the cakes, and by the time I had the cream ready and whipped, I found out that my Mom and my sister had already dug into the perfect molten cake that I specifically set aside for my photograph (the other cakes weren’t as runny as the one I had opened for the photo). The whipped cream nicely balances out the sweetness and tartness of the cakes.

BON APPÉTIT

– Ally xx

myTaste.com

Ube Cake with Mango Cream Cheese Frosting

Ube Cake with Mango Cream Cheese Frosting

Hello Everyone! As I already mentioned in yesterday’s post, I have a very special recipe for all of you today as today is my Mother’s 55th Birthday! Not only that, it is also my Cousin’s 35th Birthday! A very Happy Birthday to the both of them! Not only do they share the same birthday, but they also share the same-ish name. My mom’s name is Josephine, while my cousin’s name is Joseph; and my mother is also his godmother in both his baptismal and wedding. So yes, these two people are very important to me.

Happy Birthday Mom Josephine & Kuya JR
Happy Birthday to my mom Josephine & my cousin Joseph Russell! This is the latest photo that I could find of the two of them. This photograph dates back to December 2012 when my cousin JR got married. Kuya J, payat mo oh! Anyare? Hehehe.

To be completely honest, this cake has given me a lot of headaches to the point where I just had to redo everything again. The plan was to bake it the day before so that it would be in the fridge overnight; that obviously didn’t happened. Something went wrong in the batter; it was very pale and it looked like the batter and the eggs whites separated because when I took them out of the oven, the top half was very airy white the bottom half was cake-y. Since I had quite a tiring day yesterday, I gave up on baking the cake and decided to bake it early the next morning (today). The cake this time went well, I just mixed the batter very well and added some food colouring to bring out the purple a bit more.

Ube Cake with Mango Cream Cheese Frosting

However, today my frosting decided that it wanted to wreck havoc. The frosting was actually an experiment, because I wanted to incorporate mango into the cream cheese frosting somehow. The big mistake that I did was that I mixed the mango purée together with the cream cheese and and butter instead of smoothening out the cream cheese and butter first. I ended up with a mess of what looked like really bad scrambled eggs. I tried so hard to save it, but in the end I started all over again. At one point I kind of just had about enough with this cake… But I told myself to carry on because it’s a special cake for my Mom’s Birthday! The flavours were all there, form the cake in the beginning, and even the frosting, but it would’ve ended up looking like a shit cake if I hadn’t redone the whole thing.

Anyway, all mishaps aside, the cake turned out to be pretty good! But what decided to ruin everything yet once again was the weather. It was pitch black and raining when I was about to do the final touches on the cake and I have no natural light to photograph my cake. I am so devastated. It was as if everything was trying to ruin this cake for me… Thank goodness that it was still a little bit bright outside, but I really had to put my ISO up and decrease my shutter speed to get some light!

Ube Cake with Mango Cream Cheese Frosting Ingredients

PREP TIME 30 MINS | COOKING TIME 30-35 MINS | SERVES 8-10

INGREDIENTS

For the cake batter

  • 2 & 1/2 cups cake flour*
  • 1 cup ube (purple yam), cooked and finely grated**
  • 1 cup white sugar
  • 7 egg yolks, lightly beaten
  • 7 egg whites
  • 3/4 cup milk
  • 1/2 cup corn syrup***
  • 1/2 cup vegetable oil
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla extract
  • Blue & red food colouring (optional)

For the frosting

  • 1 very ripe mangoes, puréed
  • 1 package (250g) cream cheese, softened
  • 100g unsalted butter, softened
  • 1 cup confectioners’ sugar

*I barely use cake flour, and if you so happen as to not have cake flour in your pantry, you can substitute 1 cup of cake flour with 2 tablespoons of corn flour place into a measuring cup and then filling it with plain flour all the way to the 1 cup mark.

**Place the ube (leaving its skin on) in a pot of boiling water and boil for about 45 minutes to an hour, depending on how big it is, or until tender. Peel off its skin and then grate.

***If you’re like me and you don’t have corn syrup sitting in your pantry because you barely use it anyway, you can substitute corn syrup by dissolving 3/4 cup of granulated sugar in 1/4 cup of boiling water.

METHOD

  1. Preheat oven to 165C (325F or gas mark 3). Grease three 8.5-inch cake pans with a little butter and set aside.
  2. Ube Cake: In a medium-sized bowl, mix together the flour, baking powder, and salt. Set aside.
  3. Place the grated ube into a large bowl and mix together with the milk and vanilla extract; gradually mix into the ube until it is smooth. Then add in the corn syrup, egg yolks, and oil. Mix together and then add in the flour mixture and mix until smooth. Set aside.
  4. In another large bowl, beat the egg whites until foamy. Gradually add in the sugar, then red and blue food colouring (optional), while continuing to beat until stiff peaks form.
  5. Fold in a third of the egg white mixture into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pans.
  6. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes before removing the cakes from the pans to wire racks to cool down completely.
  7. Mango Cream Cheese Frosting: Using an electric handheld mixer, beat the cream cheese, butter, and maple syrup in a small bowl until smooth. Then beat in the confectioners’ sugar, and then fold in the mango purée.
  8. Assembly: Place one cake layer on a serving plate and trim the tops so that they are level. spread with about 1/4 cup of frosting. Top with the second layer of cake and spread another 1/4 cup of and frosting. Finally, top with the last layer of cake and frost the top and sides of the cake. Decorate with the cake trimmings and store in the fridge before serving. Enjoy!

Happy Birthday Mom Josephine

Ube Cake with Mango Cream Cheese Frosting

BON APPÉTIT

– Ally xx

myTaste.com

Vermont Maple-Pecan Cake

Vermont Maple-Pecan Cake

Hello Everyone and welcome to a very special post as today officially marks the 1-year anniversary of my food blog! I started up this food blog exactly a year ago during spring break, and instead of slaving away on the many assignments/projects I had at that time, I decided to spontaneously start up a blog, out of pure procrastination really. Since it was quite spontaneous, I didn’t quite put much effort into it in the beginning, as in I wasn’t bothered to purchase my own domain name, and buy a theme and customise it. I wasn’t sure of how long I’d be able to keep up with this blog (because I have tried many times and failed). I am happy that I am able to finally keep one up and running, posting 3 times a week, almost.

Vermont Maple-Pecan Cake

For the next few months or so, I will work on developing an aesthetic and a colour scheme for my blog that reflects who I am as a person – not just one who loves to cook and is passionate about all things food, but also my personality and my design style. The pink and brown was sort of a “yeah that will do for now” because it fit the default theme that I picked (which was more like “I prefer this theme that the others I’ve seen”). Anyway, so to celebrate my blog turning 1 today, I decided to bake a cake for this occasion. I wanted to bake a citrus poppyseed cake at first but for some reason, lemons were nowhere to be found in every supermarket and market that I went to. Instead, I found another recipe that stood out to me – Vermont Maple-Pecan Cake. Why I chose to attempt this cake was because I already had maple syrup in the fridge and CREAM CHEESE; like who could say no to cream cheese?!

The quantities from the original recipe that can be found on Taste of Home, makes two 6-inch round cake layers, but since my baking pans were about 8.5-inches, I decided to double the recipe until I realised that I should’ve tripled it when I poured the batter into the pans; they barely filled halfway. So I made another batch to top them off. Therefore, the quantities below have been tripled from the original to make two 8.5-inch round cake layers. Once again, Happy Anniversary to Amcarmen’s Kitchen!

Vermont Maple-Pecan Cake Ingredients

PREP TIME 20 MINS | COOKING TIME 20-25 MINS | SERVES 8-10

INGREDIENTS

For the cake batter

  • 2 & 1/2 cups plain flour
  • 1 & 1/2 cup buttermilk*
  • 1 cup toasted pecans, roughly chopped
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1/2 cup maple syrup
  • 170g unsalted butter, melted
  • 1 & 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 tsp vanilla extract
  • 1/3 cup finely chopped pecans, toasted

For the frosting

  • 1 package (250g) cream cheese, softened
  • 100g unsalted butter, softened
  • 1 & 1/2 cups confectioners’ sugar
  • 4 tbsp maple syrup
  • Toasted pecan halves, to decorate

*I could not find any buttermilk at the supermarket, so I made my own by using a tablespoon of white vinegar for every cup of milk. Set it aside for about 5 minutes for the milk to react to the vinegar. You can also substitute the vinegar for lemon juice.

METHOD

  1. Preheat the oven to 180C (350F or gas mark 4).
  2. Grease two 8.5-inch cake pans with a little butter and set aside
  3. For the cake batter: Combine the plain flour, sugars, baking soda, and salt in a large bowl. In a separate bowl, combine the buttermilk, butter, syrup, and vanilla, and stir into dry ingredients until just combined. Fold in chopped pecans.
  4. Pour into the prepared pans and bake for 20-25 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes before removing the cakes from the pans to wire racks to cool down completely.
  5. For the frosting: Using an electric handheld mixer, beat the cream cheese, butter, and maple syrup in a small bowl until smooth. Then beat in the confectioners’ sugar.
  6. Assembly: Place one cake layer on a serving plate and spread with about 1/2 cup of frosting. Top with the second layer of cake and frost the top and sides of the cake. Decorate with toasted pecan halves and store in the fridge before serving. Enjoy!

Vermont Maple-Pecan Cake

BON APPÉTIT

– Ally xx

myTaste.com