Strawberry Cake

Hello internet and the wonderful people on it.

Today I took (without a doubt) the worst biology paper ever. (And mind you, i've had my fair share of bad bio papers) It's crazy how quickly certain periods in our lives pass. One moment you're wondering if you will ever see the end of it and the next moment you're wondering if you'll ever get it back. The good and the bad. Exams have always been fleeting but it's the weeks leading up to it that always take a toll on me.

This cake is amazing, for the lack of a better word. If I can manage to make it amidst the painful and excruciating revision that I had to do, so can you! (sorry about the exclamation mark that came out of nowhere)

There isn't anything complicated about the cake. No whipping to stiff peaks or a quick grocery run to the dairy aisle. No no nothing like that. But the product is nothing short of classy. The strawberries become soft and delicious. The sugar forms a crust of top that shatters when you sink your teeth into it.

The recipe is from Smitten Kitchen and it can be found here. I halved the ingredients to accomodate the glassware from the photo above. I reduced the sugar a little but the sugar that you sprinkle on top is ESSENTIAL. 

 

Banana Bread and withdrawal from baking.

 Sigh.

You know when you like eating something (like nutella), because it's just the most delicious thing you've ever had (like nutella) and you don't understand why (like nutella). So you do what any normal human being would do.

You eat the entire jar. Using your bare hands.


(Completely understandable).

That's what happened with me and baking. I loved it too much. So I did it, excessively. Every free time I had, I devoted to an activity pertaining to the notion of baking.And after a while, it just got to me and I felt like I was forcing myself to do it. It was no longer something I enjoyed doing, but rather something I was SUPPOSED to do.

You know?

So, I'm taking a break.

From baking.

Not from making food, per se. But just from baking. For a little while. Until my passion for it returns.

At least you guys can expect more savory meals!! ;)

But anyway,

Let's talk about banana bread.

Banana bread and I, have a history together. Only because it's something i haven't nailed.. yet.

It might also have something to do with the fact that I'm very peculiar about the quality of banana bread. It's texture and flavor that I always look out for when I bite into a fresh slice of banana bread. It has to be of a specific standard.

I sound very looney.

But you don't understand, guys, there are SO many things that can go wrong with banana bread.

To name a few:

 1. The insides could be undercooked and taste gummy/gooey but in a horrible manner.
 2. There could also be uneven baking which is has the highest tendency to happen. It's basically when the top of the bread is moist and yummy but towards the bottom it is disgusting.
 3. The flavor! It can be too sweet or not sweet enough or the butter flavor could overpower the taste of the bananas which is a no-no, obviously.
 4. It could also be too hard on the outside. I really can't stand it when you slice banana bread and you have to apply a small amount of pressure to cut the knife through. LIKE IT TOTES HAVE TO BE SUPER MOIST AND TAKE THE PRESSURE, IT NEEDS TO TAKE THE PRESSURE. ITS ALL ABOUT THE PRESSURE.

I SOUND LIKE A LUNATIC.

But anyway.

Like I said, it needs to be purrr-fect.

Now this banana bread isn't exactly purr-fect.

But it comes pretty damn close. 

I could even compare it to that person you date ,because he has nice hair and a hip ride (did i seriously just say "hip ride"), but you aren't really in love with. He (or she) is not good enough to be called "the one", but memorable.

You know?

So yeah, I guess the reason why it was a slight let-down for me was because of criteria number 2. (refer to the semi-rant on top)


The bottom wasn't as light and fluffy as the top.

But it was VERY moist and the flavor was good...

IM CONFLICTED.

Also, my grandma really liked it.

Like REALLY liked it.

But the woman can polish off a 2 week old bagel, so.. 

Yeah.

Anyway, the recipe can be found HERE

I've actually seen several blogs that have proclaimed this to be THE BEST BANANA BREAD EVER, and I think it's pretty darn good.

But I'm still on the lookout for an incredible recipe.

Do leave a comment if you'd like to recommend any!

ENJOY! :)

Hello!

*avoids eye contact*

*nervously twitches fingers*

*takes slow breaths*

Okay, i guess posting/blogging has been a tad slow. I mean, really slow.

I mean, I can't even tell for certain if anyone is actually reading this, so there goes my motivation to be productive.

But nevertheless, dear internet, I present to you an extremely moist orange cake made WITHOUT butter!

The horror!

But it was so moist, and so so soft. And flavorful. 

HOW IS THAT POSSIBLE?!?!

Honestly, I don't know. But I'm assuming that yoghurt and 1/2 a cup of canola oil had something to do with its sublime texture.

So I apologize If for that ethereal moment I had led you to believe that it is a fat-free cake, because it really isn't.

But, canola is practically health-food, no?

I also probably should mention that this is the first time i baked with zest, orange zest to be more specific. And it was a dream! It gave off the most beautiful scent when it emerged from the oven.

Before I reveal the recipe, i should probably mention my adaptations (or lack thereof)

:-I baked the batter in the square tin that you see above and it took my cake 30 minutes to bake to golden perfection. 

 -I used canola oil instead of olive oil.

 -I also used greek yoghurt with a small splash of milk to make it a thinner consistency. After which i added a teaspoon of madagascar vanilla extract.

 -Before baking i sprinkled some sliced almonds on top which added a magnificent crunch. And i highly recommend that you do as well. I reckon the next time i make this, I will sprinkle them generously.

RECIPE.

from Orangette but I followed the recipe from this website

Also I'm contemplating whether i would want to post recipes here instead of leaving you guys with links. Would that be better?

I don't know.

Anyway, Enjoy!

:D

Moist mini butter loaves and where I've been lately.

Before i get into anything, my fellow readers (if you be there), how would you feel about me uploading, the majority of the pictures i will post here, entire from my Iphone gallery . You see, my possibly non-existent internet friends. I'm starting to think that i can't do the whole, DSLR-slung-over-my-shoulder-with-a-tripod-under-my-chin-and-take-photographs-which-i-would-promptly-edit-on-my-computer thing, for obvious reasons, 

1. I have incredibly shaky hands.

2. I couldn't possibly work with photoshop to save my life.

3. I do not have a tripod in my possession and using my elbows are out of the question. (trust me i've tried)

4. And last but not least, (this is probably the most important reason) I procrastinate. Too much.

And that is why the majority of the photos on this blog will come directly from my iphone, with a few touches on Vscocam of course. (I love that app. Best thing since sliced bread)

Part 2 of my post AKA a reasonable explanation for my hiatus.

There IS no reasonable explanation for my hiatus. If you aren't convinced, refer to point 4.

Okay, the moment we have all been waiting for!

Let me tell you about the moist little butter cakes you see above and why they could very well be the bestthingseverrrrr. They have THE perfect texture. Soft and light with the crumbs knitted closely together. A brown and crisp exterior that adds a (very) small but important crunch. It tasted buttery without being overwhelming.

It was simply flawless.

And of course something as delectable as this could not have come from anyone but Ju, who is a connoisseur of light and fluffy cakes that makes me ooh and ahh.

The recipe for the little buttery clouds of heaven can be found here.

And i strongly suggest that you make them. ASAP.

{My VERY SMALL AND ALMOST NEGLIGIBLE adaptions: I used french butter. But i'm sure any (unsalted) butter would do. I'm not sure if using french butter made a significant difference because I haven't exactly made anything with french butter before nor have i ever tried this recipe. Also, as you can see, i made them in these little disposable mini aluminium loaf tins that i bought from a store. And if any of you are interested in baking them that way, i suggest you start checking on the loaves after 20 minutes. Try inserting a long wooden skewer to check if they're done, they will not have any wet batter on them.}