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Hazelnut and Sesame seeds cake(rec n pic)
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Gina
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Joined: 20 Jul 2004
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PostPosted: Sun Nov 30, 2008 5:44 pm    Post subject: Hazelnut and Sesame seeds cake(rec n pic) Reply with quote





Ingredients
250g margarine(I used Naturel's brand of Omega 3)
200g fine sugar
250g plain flour
100g hazelnut powder
3 tbsp white sesame seeds
3 tbsp black sesame seeds
4 eggs

Method
1. Beat margarine and sugar till light and creamy.
2. Add eggs one at a time and whip till well combined
3. Add in the rest of the dry ingredients and whip for 1 min or until well mixed.
4. Pour into loaf pans and sprinkle white sesame seeds on top.
5. Baked in preheated oven at 180C for 35 to 40 mins or until fully cooked.
6. Remove to cool before slicing.
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Gina

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Commis Cook


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PostPosted: Sun Nov 30, 2008 9:44 pm    Post subject: Reply with quote

What is hazelnut powder Gina? Ground hazelnut?

And what's the texture of cake? Like buttercake?

Regards...May
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Gina
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PostPosted: Sun Nov 30, 2008 9:47 pm    Post subject: Reply with quote

yes, grounded hazelnut. I bought it from a bakery shop in Singapore. They call it hazelnut powder.

its basically a butter cake laced with hazelnut and sesame seeds gives it that very nice fragrance of roasted seeds. yummy
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Gina

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PostPosted: Mon Dec 01, 2008 9:17 am    Post subject: Reply with quote

Hmmm looks very nice.

Think this will be in my todo list. Still have lotsa sesame seeds at home
Anyway thanks for posting this.

Regards...May
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didally
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PostPosted: Mon Dec 01, 2008 10:58 am    Post subject: Reply with quote

Gina, I can't imagine myself standing and washing the intestines for 45 mins, even though I like to eat them.

I'm sure home made kway chap beats those outside, especially with your master sauce.
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Gina
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PostPosted: Mon Dec 01, 2008 11:01 am    Post subject: Reply with quote

didally, you post your replies to the wrong topic lah! it should be at the Daily Bread

cooking to me, its a LABOUR of love.. yummy
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didally
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PostPosted: Mon Dec 01, 2008 11:17 am    Post subject: Reply with quote

Gina, I just realised. Hahah...

Pls help me move to Daily Bread, thanks. *blush*
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PostPosted: Mon Dec 01, 2008 9:37 pm    Post subject: Reply with quote

Gina,

I cant wait already.. So greedy that I made 2...And it smellssss sooooo good. But I made some replacements cause I ran out of alot of things...I used almonds instead of hazelnuts...Turn out my almonds also not enough, so I added more flour instead. Then replaced margarine with butter, then ran out of castor sugar so I replace with icing sugar on one cake and brown sugar in another.



Regards...May
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Gina
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PostPosted: Tue Dec 02, 2008 7:35 am    Post subject: Reply with quote

wah..you really very fast on this! grin how was it?
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Gina

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PostPosted: Tue Dec 02, 2008 9:07 am    Post subject: Reply with quote

Veryyyy nice. Easy for it to cook too. Just that I added another 15 mins to let the top brown a little. Mum already asked me to keep this recipe and bake 2 for Chinese New Year. Haha, she plan ahead for me already.

Regards..May
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Gina
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PostPosted: Tue Dec 02, 2008 9:17 am    Post subject: Reply with quote

May

this time, you really need to stock up on the right ingredients. The Hazelnuts really add a nice flavour to this cake.

my mom just rang me this morning to say its very good. Ask me to make another one for her!


yummy
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PostPosted: Tue Dec 02, 2008 9:32 am    Post subject: Reply with quote

Will definitely do so Gina...But I love the nice aroma coming out from the oven while it was baking...Very nice to serve with a cup of tea.

Regards...May
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ET
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PostPosted: Tue Dec 30, 2008 4:15 pm    Post subject: Reply with quote

Hi Gina - did you add baking powder? Tks
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Gina
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PostPosted: Tue Dec 30, 2008 4:34 pm    Post subject: Reply with quote

ET

no. I am not a fan of baking powder or baking soda. Cheeky grin
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Gina

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PostPosted: Wed Dec 31, 2008 8:57 pm    Post subject: Reply with quote

Tks Gina. Baked the cake this a.m. - texture very dry but the smells is superb.
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Gina
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PostPosted: Wed Dec 31, 2008 11:01 pm    Post subject: Reply with quote

its dry due to the hazelnut powder. If you want it more moist, cut down the plain flour from 250g to 200g. I prefer drier cakes than moist cakes yummy
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ChocMuffin
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PostPosted: Wed Jan 14, 2009 10:59 pm    Post subject: Reply with quote

I baked this cake into muffin cups instead of using a loaf pan. The sesame seeds make the cake taste and smell great! But the hazelnut flavour is not strong though.

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PostPosted: Wed Jan 14, 2009 11:05 pm    Post subject: Reply with quote

ChocMuffin

The muffins looks so cute...hehe

Regards...May
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Alannia
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PostPosted: Thu Jan 15, 2009 10:31 am    Post subject: Reply with quote

ChocMuffin,

How long did you bake it for? 15 mins?
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ChocMuffin
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PostPosted: Thu Jan 15, 2009 10:46 pm    Post subject: Reply with quote

I baked it for 20 mins at 180C Very Happy
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Alannia
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PostPosted: Fri Jan 16, 2009 10:38 am    Post subject: Reply with quote

Thanks. I find that I rather bake in muffins size nowadays to save electricity. My oven is very old so consumes a lot of electricity.
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Alannia
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PostPosted: Wed Jan 21, 2009 9:35 am    Post subject: Reply with quote

Gina,

Is there a reason why you used margarine instead of butter?
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Gina
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PostPosted: Wed Jan 21, 2009 9:48 am    Post subject: Reply with quote

Alannia

its for my mother in law. she is Buddhist vegetarian. Of course you can always use Butter in replacement of margarine. yummy
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Halimah
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PostPosted: Wed Jan 21, 2009 12:22 pm    Post subject: Reply with quote

Hi Gina,

Just curious, buddhist vegetarians take eggs but no diary? Cos some of my buddhist veg friends is the other way round... so how?
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Last edited by Halimah on Tue Feb 01, 2011 2:28 pm; edited 1 time in total
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Alannia
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PostPosted: Wed Jan 21, 2009 12:39 pm    Post subject: Reply with quote

Thanks, Gina.

Do you think the butter which is more fragrant will cover up the hazelnut smell?
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