have you ever had this nagging feeling of what to cook whenever a festive season is around the corner? what mood do i want to create? i want it to be different but not too overwhelming for my guests....who am i inviting? what is the occasion? are they adults or children? big eaters or mousy eaters? well there is room for everyone... read on.

Tuesday, July 04, 2006

Anniversary Cake

What they say about 'a cake for all occassions' certainly lives up to its reputation. A cake marks a time of joy, a time of memories and a time of indulgence. Here's my humble gift to a wonderful couple who has blessed my family and many people along their way during their 2 years of marriage. Happy 2nd Anniversary to you both and may the Lord continue to multiply all your blessings till they overflow! Anniversary cake for this occassion is a Orange Oatmeal Buttercake topped with Orange Buttercream icing. This is one of my family favourites and perfected by my dear mom. I like the feel of the oatmeal in the cake a day after it's baked. It gives a chewy feeling to the cake and the orange buttercream icing adds a refreshing compliment. It is considered a heavy cake cos one slice definitely fills the tummy. Orange Oatmeal Buttercake 250 gm butter (room temperature) 100 gm castor sugar 4 eggs 1 - 2 oranges 150 self raising flour (sieved) 100 rolled oats 1 tsp baking powder milk Heat oven at 175 degree celcius. Grease the inside of the round baking tin (20 cm diameter) and cut a grease proof paper and line the bottom of the tin. Powder the inside of the tin with flour after greasing. Grate some orange rind, set aside. Juice the 2 oranges, discard seeds if any and add to the eggs.
Cream butter and sugar till fluffly and light, add in the egg and orange juice mixture alternately with the flour and rolled oats mixture. Continue to cream and add a little milk if batter is too thick. Due to the amount of juice from oranges, the liquid in the batter may vary, that's why milk is added. Batter must be creamy but does not drop off the spoon when scooped up with a spatula. Lastly dump in the grated rind and mix throughly. Pour batter into the prepared tin and pop it into the ready oven. Bake for 40 - 50 minutes. Cover with a piece of foil when the top starts to brown. Test by poking a cake skewer into the cake, if it comes out clean, it's done! (suppose to have a photo of my cut cake here but photoblogger refuse to upload it) Sorry! Orange Buttercream Icing 30 gm butter (room temperature) 400 gm icing / powder sugar (sieved) Juice of 1/2 an orange Some grated orange rind Beat butter and add icing sugar, alternate with orange juice until icing looks like soft peaks when beaters are lifted. Add in the rind and mix throughly. Make sure the icing is not too watery of soft cos it will not harden when put on the cake. It needs to slightly harden with room temperature to keep the looks of the soft peaks after coating the cake. Decorate accordingly. Leave to stand at room temperature for at least 1 hour before serving.

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I'm Audrey from Somewhere in my kitchen, Malaysia.

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