Milo Pound Cake – Delishar

This post is especially dedicated to all the people who visited my blog and used my recipes. Thank you so much for supporting Delishar! I created this blog 1 month and a week ago as an avenue to store all my recipes instead of messy scraps of scribbled paper here and there. And also took the chance to share it with all of you who share this passion for cooking as much as I do. I hope the recipes have been pretty good to you as it was for me, any feedback would be appreciated, and taken constructively. 🙂 Let’s get cooking, shall we?

I wanted to try to make a pound cake, not with cocoa, but with Milo. And I’m glad I did! The texture of this cake is sort of like banana bread cake. It has a nice crust but oh so moist inside. 🙂

Ingredients (Makes 9×5 loaf pan)

  • 1/3 cup Milo*
  • 1 1/3 cup cake flour*
  • 1/2 tsp baking powder*
  • 1/4 tsp salt*
  • 153g unsalted butter, soften
  • 1 1/4 cup brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk

Heat oven to 170*C

Sift ingredients marked * together. 

Cream butter until light and fluffy, add sugar gradually and continue beating.

Don’t forget to scrap down the sides.

Beat in vanilla extract.

Add eggs, one at a time.

Divide flour mixture in 3 portions, fold in first portion.

Then add milk in 3 portions as well.
Alternate between flour and milk.

Until well combined.

Grease your loaf pan.
Pour in batter and bake for 60 – 70 mins or until skewer comes out clean when probed into cake.

Allow cake to cool in pan for 5-10 mins before transferring to wire rack to cool completely. 

Cut cake into serving portions, drizzle with condensed milk before, and serve.

Bon appetit!!

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Nutella Stuffed Chocolate Pound Cake with Dark Chocolate Chips – Delishar

I was walking down the frozen section at the supermarket and found myself staring at chocolate pound cakes… I went to the supermarket as I was craving some nutella…I have one bottle sitting in my basket, waiting to be checked out. I was then faced with a difficult decision… which do I give up? I wanted both so badly, together. And so I made it happen for me. Chocolate pound cake with a thick slab of gooey nutella in the middle! I have to say that there really is a huge difference between using the expensive dutch processed cocoa powder compared to the natural cocoa powder. The dutch process taste much better, plus the colour of the finished product is much much richer and darker. After I’m do with the cocoa powder I have at home, I’m definitely going back to the dutch processed. Although, some recipes that uses more baking soda works better with natural cocoa powder. Now lets take a look at that lovely gooey slab of nutella before we begin shall we?

Ingredients

  • 1 1/3 cups cake flour, sifted
  • 3 eggs
  • 2/3 cups unsalted butter, softened
  • 1/3 cups unsweetened cocoa powder
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup fresh milk, room temp
  • 1/4 cup mini dark chocolate chips
  • 1/2 cup nutella (approximately)  

Preheat oven to 175C. 

Grease and line the bottom of a standard loaf pan.

Sieve flour, cocoa powder, salt, and baking powder together.

Cream butter and sugar together until light and fluffy.
About 5 mins.

Then add eggs, one at a time until combined.

Add vanilla extract.

Add 1/3 of the flour mixture in the butter mixture.
Then add 1/3 of the milk.
Alternate until all combined.

Don’t forget to scrape down the sides.

Pour batter until half full, then top with nutella in the center keeping the sides clean.

Then pour batter to top of rim.
The cake doesn’t raise much.
Top with chocolate chips.

Bake for 55 mins until skewer comes out clean.
Remember to test on the sides as the middle has nutella.
Leave to cool for 10 mins before removing from pan to cool completely on wire rack.

Let cool completely before cutting.
Store in fridge or freezer for storage.
I suggest bringing to room temp before serving as the nutella hardens when cold.

Bon appetit!!

I am submitting this post to Little Thumbs Up, hosted by Zoe of Bake For Happy Kids, Doreen of My Favourite D.I.Y., and Tze of Awayofmind Bakery House.

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Lemon Cream Cheese Pound Bundt Cake – Delishar

 

I was SO excited when flipped the cake out from the bundt pan, revealing this perfectly beautiful golden brown crust that is so evenly browned! The cake is a sinful one that uses quite a bit of butter, but produced a dense, velvety, buttery cake with a hint of cream cheese in every bite. This recipe makes a lot of batter as no rising agent was used at all, so you will need a large mixing bowl. I would recommend that you use a hand whisk to combine the flour after all the wet ingredients have been mixed in. This will lower the chances of having ‘sorry streaks’ or ‘wet streaks’ in the pound cake when it is baked.

Preheat Oven to 160C / 325F.
Cream butter and cream cheese together until light and fluffy on med speed.
Slowly add in salt & sugar.

Turn mixer to low.
Then drizzle in buttermilk.

Add eggs one by one, wait till one is mixed in before adding another.
Fold in flour 1/2 cup at a time.

Add lemon juice and vanilla extract and mix well.

Pour into prepared bundt pan that is buttered or sprayed with baking spray.

Bake on 160C / 325F for 1 hr to 1 hour 20 mins.
Use a skewer to check at 1 hour mark. If it comes out clean it’s done.
Mine took about 1 hour 10 mins.
Leave it in the pan to cool for 10 mins.

Ingredients (makes a 10 cups bundt cake) adapted from allrecipes

  • 3 cups cake flour
  • 1 3/4 cups castor sugar
  • 8oz pack cream cheese, room temp
  • 1/4 cup buttermilk, room temp (or 1/4 cup milk + 3/4 tsp lemon juice or vinegar)
  • 1 1/4 cups unsalted butter, room temp
  • 6 large eggs, room temp
  • 1 1/2 tsp vanilla extract
  • 2 tbsp lemon juice
  • 1/4 tsp salt

Preheat oven to 160C / 325F.
Cream butter and cream cheese together until light and fluffy on med speed.
Slowly add in salt & sugar.
Turn mixer to low.
Then drizzle in buttermilk.

Add eggs one by one, wait till one is mixed in before adding another.
Fold in flour 1/2 cup at a time.
Add eggs one by one, wait till one is mixed in before adding another.
Fold in flour 1/2 cup at a time.

Add lemon juice and vanilla extract and mix well.
Pour into prepared bundt pan that is buttered or sprayed with baking spray.
Bake on 160C / 325F for 1 hr to 1 hour 20 mins.
Use a skewer to check at 1 hour mark. If it comes out clean it’s done.
Mine took about 1 hour 10 mins.
Leave it in the pan to cool for 10 mins.

Then turn it out from bundt pan on to cooling rack to cool completely.

Bon appetit!!

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