I got a request to make a mango bravo cake for a friend’s husband’s 50th birthday.

I have never made this before.

In fact, I cannot remember even tasting this cake the last time I ate at Conti’s. But of course, the internet had so many copycat mango bravo recipes on offer. I perused quite a lot of them and after reading so many recipes, decided to try a couple ones.

I noticed that the mango bravo cake had the following components:

Cashew Meringue

Chocolate Mousse

Whipped Cream Filling and Icing

Mango cubes

Chocolate drizzle

However, since I have a small freezer, I didn’t want to make the tall round cake similar to Conti’s. I decided to make a smaller rectangular one instead. But even this smaller cake makes enough for 16 servings! A small slice is quite enough to satiate your sweet tooth.

I have since made this cake 4 times and have fiddled with the recipe until this latest one is the one I am happiest with (with honest feedback from my tasters).

At the moment, I don’t have a lot of pictures, especially of the process. And to be honest, they are not good ones too. I will update this post once I make this again and get step-by-step pictures. But, since I am so excited to share this recipe with you, I wanted to get this out.

Let us go through the components of this mango bravo recipe one by one.

Cashew Meringue

I used the cashew meringue in my sans rival recipe with a few changes. First, instead of making 6 thin layers, I made 3 thicker layers and baked them for longer, at 140°C for 1hr30 minutes up to 2 hours, or until the meringue layers are dry to touch. Then I leave them in the oven until they are cool.

Also, if you are in the know, the Conti’s meringue layers are way thicker than mine. If you want that, you may double the cashew meringue recipe and make even thicker layers. But be warned it may take even longer to bake. I’ve read in some recipes they take 6 to 8 hours in the oven!

We found the thinner meringue to be enough and complemented the chocolate mousse and the whipped cream perfectly.

Chocolate Mousse

I adapted the chocolate mousse recipe from Cooking With Kurt as I needed less mousse. This chocolate mousse has additional egg yolks which keep the mousse from not hardening too much in the freezer. My first trials had only sugar, melted chocolate, and whipped cream. I was not too fond of the frozen texture.

It goes without saying that you should use the best chocolate you can find too, as that will greatly influence the final taste of the chocolate mousse.

Stabilized Whipped Cream

I used the stabilized whipped cream recipe from Heart of Mary and lessened the quantity to what I needed. Instead of just whipped cream, cream cheese is added to the cream to stabilize it and make it easier to pipe with. Also, if you have access to Sahnesteif, a whipped cream stabilizer which I find in most German and Swiss grocery stores, use it too.

Mango Cubes

This can be quite tricky here in Germany and Switzerland, and while the recipe needs only 2 mangoes, I usually buy 3 or 4 to ensure that I get some good ones.

Chocolate Drizzle

I am lazy and I used storebought chocolate syrup or omit it. I suppose you can make a chocolate ganache too or a chocolate shell, but I haven’t tried those.

TIPS FOR MAKING MANGO BRAVO

1. Make sure you have space in your freezer. The finished cake will be around 17 X 22 cm and around 9 to 10 cm tall.
2. Make this over a couple of days. First, make your cashew meringue wafers, then wrap each one well in cling wrap and freeze.
3. You may make the rest in a couple of hours, or may separate as well into another couple of days.
4. The mango bravo should be finished at least the day before you plan to serve it.
5. If you live in a cold climate, take out the cake at least an hour before serving so that the mousse and cream may soften a bit and be easier to slice. In a warmer climate, I would say 30 minutes or less. Use your judgement. The stabilized whipped cream used means it won’t melt very fast.
6. I sometimes omit the chocolate topping as I find it doesn’t really add much to the overall experience of the cake. The chocolate mousse adds enough chocolate oomph.
7. If you don’t have a cake board, cut out a cardboard rectangle measuring around 20 x 25 cm (or slightly bigger, depending on how much space you have in your freezer) and cover well with aluminum foil. That is what I usually do as I don’t have rectangular cake boards on hand.

So, without further ado, here is the recipe.

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Copycat Mango Bravo Recipe

Sandwiched between crispy cashew layers are chocolate mousse and mango cubes folded into whipped cream. This whole affair is then covered with a stabilized whipped cream, topped with more mango cubes and drizzled with an optional chocolate sauce.

Course Dessert

Cuisine Filipino

Keyword mango bravo, mango bravo recipe

Prep Time 1 hour hour

Cook Time 2 hours hours

Freezing time 10 hours hours

Total Time 3 hours hours

Servings 16 people

Author Tweety

Equipment

• stand or hand mixer
• oven
• baking pans
• offset spatula
• piping bag with star tip

Ingredients

Cashew Meringue

• 150 g roasted cashew nuts
• 35 g corn starch
• 6 egg whites
• 1/2 tsp cream of tartar or lemon juice
• pinch salt
• 150 g granulated sugar
• 1 tsp vanilla extract

Chocolate Mousse

• 175 g dark chocolate minumum 60% dark
• 60 g unsalted butter
• pinch salt
• 3 egg yolks
• 180 g whipping cream
• 30 g granulated sugar

Filling

• 200 g whipping cream
• 100 g cream cheese
• 50 g powdered sugar
• 1 pack Sahnesteif optional
• 1 tsp vanilla or 1/2 pack Vanilla sugar
• 1 ripe mango, cubed

Stabilized Whipped Cream for Icing

• 480 g whipping cream
• 240 g cream cheese
• 100 g powdered sugar
• 2 packs Sahnesteif optional
• 1 tbsp vanilla extract or 1 pack vanilla sugar

Topping

• 1 ripe mango in cubes

Instructions

For the cashew meringue

• First, prepare your baking pans or cookie sheets.

  Line 2 baking pans or cookie sheets with parchment paper and draw 3 rectangles each measuring 8 x 6 inches (20 x 15cm) Then place the parchment paper with the patterns facing down (so you won’t get the lead from the pencil on you meringues). Don’t forget to GREASE the parchment paper!!! You will want your meringue to come off easily.
• Preheat oven to 285°F/140°C.
• Chop the roasted cashews, but not too fine. I suggest that you have a mix of finely chopped and roughly chopped cashew nuts. A food processor will chop the cashew nuts the fastest, so if you have one, use it. Otherwise, a knife will do the job as well. Place in a bowl and mix in the cornstarch. Set aside.
• Wipe your bowl and whisk attachment with a paper towel and some white vinegar to remove any last traces of grease. Start by beating the egg whites on medium speed with the cream of tartar until soft peaks form. Then, gradually add the granulated sugar and increase the speed to high. Continue beating until stiff. Gently fold in the chopped cashew nuts, cornstarch and vanilla.
• Divide equally among your pans. Spread the meringue as evenly as possible with an offset spatula. Bake for 1hr 30 minutes (or up to 2 hours), rotating the pans every 20 or 30 minutes. The meringue wafers should be golden brown and dry to the touch. Turn off the oven and crack open the door. Let the meringue wafers cool in the oven so that they will retain their crispiness.
• Set aside. If you are making the wafers ahead of time, wrap them well in plastic wrap and freeze until needed.

For the chocolate mousse

• Chop the chocolates and melt with the butter, either on a double boiler or in the microwave. If using the microwave, microwave on 80% for one minute and then in 30-second intervals, mixing each time, until fully melted and smooth. Set aside.
• In a small bowl, whisk the egg yolks and salt until light yellow. Slowly temper by adding a bit of the melted chocolate and butter, then add the egg yolk mixture to the melted chocolate and butter mixture. Let cool to lukewarm.
• When the chocolate mixture is lukewarm, whip the cream and the sugar until stiff. Fold the whipped cream into the chocolate mixture in thirds until it is smooth and homogenous.

ASSEMBLY PART 1

• Place one cashew meringue wafer on a cake board. You may want to add a dollop of chocolate mousse first so that the wafer will stick.
• Spread the chocolate mousse on top of the wafer as evenly as possible. Top with the 2nd wafer and press down and check the sides that the mouse is as even as possible and that the sides are straight.
• Set aside in the freezer.

Make the mango filling

• In a large bowl (or bowl of your stand mixer), place the cream, cream cheese, powdered sugar, vanilla, and Sahnesteif, if using. Mix together on low speed, then increase to high and whip until thick and stiff.
• Fold in the mango cubes.

ASSEMBLY PART 2

• Remove the 1st layer (the one with the chocolate mousse) from the freezer.
• Spread the mango filling as evenly as possible and top with the remaining cashew meringue wafer. Pat down and check the sides and smooth it out and ensure you have straight sides.
• Return to the freezer.

Make the stabilized whipped cream

• In a large bowl, or the bowl of your stand mixer, add all the ingredients.
• Mix together on low speed, then increase to high and whip until thick and stiff.

ASSEMBLY PART 3

• Remove the cake from the freezer. Cover with a thin layer of stabilized whipped cream. Smooth out with an offset spatula.
• Place the rest of the whipped cream into a piping bag with a star tip.
• On the top of the cake, mark out a rectangle, with the sides about 2 cm from the edge.
• Pipe frosting from the bottom going up, ending at the line you marked. Go all around the cake.
• Pipe a shell border to mark out the rectangle in the middle then fill with mango cubes.
• Freeze at least overnight.
• Remove from the freezer at least an hour before serving and drizzle with chocolate sauce.

The post Copycat Mango Bravo Recipe appeared first on A Yellow Bowl.

My husband suggested we make a Maulwurfkuchen.

Say what???

Maulwurf is German for mole, Kuchen is cake.

So, a Maulwurfkuchen literally translates to mole cake. Sounds disgusting, right?

But it is not, it is usually a chocolate cake, hollowed out and traditionally filled with bananas, covered in a mound of whipped cream and cake crumbs. A mole is then sitting on top.

Quite cute, actually.

But my daughter is neither a fan of moles nor chocolate cake.

So, we settled on bunnies with vanilla cake.

There are 3 major components to be made for this bunny cake.

.

SPONGE CAKE

I wanted an easy sponge cake that was a bit on the dry side. My go-to vanilla cake recipe is too moist for this.

I saw a recipe for Italian Sponge cake which is quite simple to do, and even if you screw it up a bit, like if the middle collapses, it is no big deal as you will be digging out the middle anyway.

Just make sure to whip your eggs and sugar until they are light, fluffy, and doubled in volume. You need to develop the air bubbles properly so that the cake will rise properly in the oven.

To test if they are ready, when you lift the whisk, the batter should run off, produce ribbons, and will sit on top of each other.

STRAWBERRY COULIS

Making strawberry coulis involves a bit of cooking, but it is essentially pureed strawberry, a bit of sugar, and a bit of lemon juice. Cook for about 10 minutes until it coats the back of the spoon, then set aside to cool. I purposely made extra to pour over the cake slices.

MASCARPONE WHIPPED CREAM

This is similar to the mascarpone whipped cream in my strawberry tiramisu, except that I increased the amount of cream a bit to make it a tad lighter.

I use Sahnesteif to help stabilize the mascarpone whipped cream even more. If this is not available where you are, you may omit it. The powdered sugar helps a lot already.

And one minor, but very important one:

THE BUNNY!!

I am not skilled in making fondant pieces, but I found this tutorial online easy enough that Becca made one with me. So, our bunny cake got 2 bunnies!

Without further ado, here is the recipe for the bunny cake.

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BECCA’S BUNNY HILL CAKE

A spin on the classic German Maulwurfkuchen, this bunny hill cake may have a lot of steps but the end result is totally worth it.

Course Dessert

Cuisine German

Keyword birthday cake, bunny cake, cake

Prep Time 1 hour hour

Cook Time 1 hour hour

Cooling time 2 hours hours

Total Time 4 hours hours

Servings 8 people

Equipment

• 26 cm spring form pan
• Mixer
• oven
• Spatula
• Food processor

Ingredients

SPONGE CAKE:

• 5 large eggs 63 g, with shell
• 150 g granulated sugar
• Pinch salt
• 1 tsp vanilla extract
• 150 g cake flour

STRAWBERRY COULIS

• 300 g strawberries hulled and pureed
• 2 tbsp granulated sugar
• 2 tsp fresh lemon juice

MASCARPONE WHIPPED CREAM

• 350 g full-fat cream cold
• 250 g mascarpone cold
• 1 pack Sahnesteif optional
• 75 g powdered sugar

TO FINISH ASSEMBLY

• 200 g strawberries
• Fondant bunnies
• Marzipan carrots

Instructions

To make the sponge cake:

• Preheat the oven to 170°C/340°F.
• Line and butter a 26cm spring form pan.
• In the bowl of your mixer, break the eggs, add the sugar and salt.
• On high speed and with the whisk attachment beat the mixture until light and fluffy and the batter falls on top of each other when you lift the whisk and does not disappear. This will take 10 to 15 minutes. Do not rush this step, you want to aerate the eggs fully.
• Sift the flour in 3 additions into the batter and fold carefully.
• Pour the batter into your prepared pan and do not smooth the top. It will level itself in the oven.
• Bake for 40 minutes or until a toothpick inserted comes out clean. Just do not open the oven door for the first 30 minutes as you do not want the cake to sink.
• When it is done, turn the oven off and let it cool for 10 minutes in the oven with the door ajar, then take it out and cool completely. If it sunk a bit, you may invert the cake pan onto a wire rack.
• You may make the cake one day ahead. Wrap well in cling film and store in the refrigerator. May also be frozen up to 1 month.

To make the strawberry coulis:

• Pour the pureed strawberries into a pan with the sugar and lemon juice.
• Cook over medium low heat for approximately 10 minutes or until the coulis coats the back of your spoon/spatula and when you make a line with your finger, it stays.
  
• Cool completely.
• Can be made ahead.

To make the mascarpone whipped cream.

• Place the cream, sugar and Sahnesteif, if using, in the bowl of your mixer.
• Whip until stiff peaks form.
• Add in the mascarpone and whisk until combined and stiff.
  

To assemble the cake:

• Get your cooled sponge cake and carve a hole around 2 cm deep in the middle, leaving a 2 cm wall.
  
• Place the crumbs in the bowl of a food processor and pulse until as fine as you want. Set that aside.
• Spread a few tablespoons of coulis in the middle of the cake.
  
• Arrange strawberries and cover with the mascarpone whipped cream, ensuring that you make a mound/hill.
  
• Carefully press the crumbs on the cream.
  
• Decorate with fondant bunnies and marzipan carrots.
• Keep in the fridge until ready to eat.
• The cake is best eaten within 3 to 4 days.
• Enjoy!

The post How to Make a Bunny Hill Cake appeared first on A Yellow Bowl.

Streuselteilchen are sweet buns topped with streusel.

I love to eat these for breakfast with slices of cheese to offset the sweetness. Like how we Filipinos enjoy our ensaymada or cheese rolls.

These are quite common in Germany, but I have yet to spot one here in Biel, Switzerland.

So, when my husband requested I make him some streusel buns, I jumped at the chance.

I looked at quite a lot of streusel buns recipes online. I adapted a few to come up with this recipe using sourdough starter as the main rising agent, helped with a bit of instant yeast.

Sourdough starter?

What is a sourdough starter? It is a mixture of flour, water and naturally occurring yeast.

A sourdough starter is ALIVE! It is like a pet that you have to feed frequently.

There is so many information online, but here are my favorite sources:

The Perfect Loaf

The Clever Carrot

King Arthur Flour

I also follow a ton of people on Instagram, and let me tell you, bakers are some of the most generous and helpful people.

Why?

Because baking bread is a craft, and it is something personal that you need to learn with your own two hands.

You can watch all the Youtube videos available on making sourdough bread, but unless you get your hands dirty, you will never learn to see when your dough is ready.

Let’s get back to the Streuselteilchen, won’t we?

I have been making sourdough bread for a couple of years now, yet I have not posted any recipes on the blog. There are hundreds of bakers out there way better than me, so I was hesitant.

But I enjoyed these streusel buns so much that I could not NOT share the recipe with you.

I have added instant yeast to hasten the process and limit the sourness.

Be warned, you will get a lot of buns from this recipe, but you may freeze them to enjoy at a later date, or simply divide the recipe into 2.

If you have no sourdough starter, simply omit the starter, use 7 grams of instant yeast, increase the flour to 600 grams and start with 275 grams whole milk, up to 325 grams.

You may check out the links I shared above if you are interested in making a sourdough starter.

Some notes before we get to the recipe:

*FERMENTOLYSE Fermentolyse is the process of mixing the usually the flour, water and starter and letting it rest for 30 to 60 minutes. This helps hydrate the flour and hasten gluten development. In the recipe you will notice that you will rest all the ingredients, except for the butter. This is because this is an enriched dough and I have found that resting the dough for at least 20 minutes helps form the gluten faster.

You may find more information on this process here.

*WINDOWPANE TEST To check if the gluten is fully formed, we do a windowpane test. This is done by pulling a bit of dough in between your fingers, and if it doesn’t tear and stretches into a translucent membrane, then your dough is ready for the first stage of proofing. If not, you should knead the dough some more.

You may see pictures of how it is done here.

*SHAPING: This is how you shape these lovely Streuselteilchen!

Once your dough has doubled, punch all the air out and divide the dough into 55 g or 110 g pieces, depending on how big you want them. Or just eyeball, if you are not OC like me.

Roll into balls, using the curve of your hand, and press down on top to flatten a bit.

Refer to the recipe for the rest of the steps!

Now, don’t you want a bite out of that?

Pin the German Streusel Buns Recipe for reference.

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German Streusel Buns

German Streusel Buns or Streuselteilchen are sweet buns topped with streusel.

Course Snack

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Proofing Time 3 hours hours

Total Time 3 hours hours 50 minutes minutes

Servings 12

Equipment

• oven
• stand mixer

Ingredients

For the Dough

• 100 g active liquid or sweet starter
• 550 g bread flour
• 1/2 tsp instant yeast
• 250 g whole milk might need 25 grams more
• 60 g sugar
• 2 pcs eggs medium, 53 grams
• 11 g fine sea salt
• 30 g potato flakes
• 1 tsp vanilla extract
• 60 g butter cut into 1 cm pats or 2 cm cubes

For the Streusel

• 140 g all purpose flour
• 100 g sugar
• 1/4 tsp cinnamon
• 125 g unsalted butter

Instructions

For the Dough

• In the bowl of a stand mixer, mix all of the dough ingredients, except for the butter, using the paddle attachment. Cover and leave for 20 minutes.
• After 20 minutes, attach the dough hook and add the butter one pat at a time while kneading at a low speed. After all the butter has been added, knead until you reach the windowpane stage. This will take around 10 to 15 minutes.

Bulk Fermentation

• Set the dough in a warm place and leave until it doubles, 2 to 4 hours, depending on the temperature of your kitchen. Alternatively, you may stick it in the oven with the light on.

Prepare the streusel

• In a medium bowl, mix the flour, sugar and cinnamon. Add in the butter cubes and rub into the flour with your fingers until you have pea size pieces. Cover and refrigerate until needed.

Shape the streusel buns and final proof

• When the dough has doubled, punch all the air out. Divide into 10 to 20 balls (roughly 55 g to 110g each). Then, flatten the balls until they are roughly 1.5 cm tall. Place on a lined baking sheet spaced around 4 cm apart. Cover with a damp tea towel and proof until doubled.
• Once doubled, spray or brush the buns with water and divide the streusel topping evenly.

BAKE

• Preheat the oven to 375°F/180°C.
• Bake the buns for 18 – 20 minutes (depending on the size) until any exposed dough is golden brown. If you have a thermometer, you may check the internal temperature. It should be 90°C.
• Cool and enjoy. Any leftovers can be frozen.

Notes

*To make the sweet starter/levain, mix 30g active starter, 30g water, 30g bread flour and 15g sugar

Using a fresh starter makes the dough less sour.

The post German Streusel Buns appeared first on A Yellow Bowl.

Which means, Christmas is just around the corner.

I should be getting started with my Christmas gifts. I am not as organized as the rest of my family, who have now, thanks to online shopping, purchased gifts for each other, me included. But I am not yet finished, but as always, before Christmas I will complete all my gifts.

Those usually include edible gifts to friends. There is nothing more satisfying than gifting something you made that you know will be appreciated by the recipient.

With that in mind, I would like to share my favorite goodies to bake and give as gifts.

Sables

These buttery French cookies do need a bit of advance planning as you need to refrigerate the dough before rolling out. But these delicious morsels are worth the work.

Polvoron

These are not your usual polvoron. These have parmesan cheese and cashew nuts in it. The cheese cuts into the sweetness of the sugar and makes for one addicting bite.

Ensaymadas

Soft, fluffy, and oh so cheesy, these Filipino brioches make for a wonderful gift around Christmas time. These are so good paired with hot chocolate or coffee. Package in a nice box or wrap individually in colored wax paper, anyone in your life will be happy to receive this.

Cheese Rolls

Made from the same dough as the ensaymadas above, you my also make some cheese rolls instead of ensaymada. Instead of topping it with cheese, the cheese is tucked inside this pillowy bread.

Fruitcake

Make this boozy fruitcake for the titas in your life. This one is chockful of dried fruits and nuts and nary a candied cherry in sight.

Coconut Macaroons

Milky coconut macaroons are the perfect bite-sized gifts for your coconut loving friends and family! One recipe makes 48 of these cuties, so you’re sure to make a few boxes at a time.

Banana Bread

Last, but definitely not the least is this banana bread. This quaratine standby is still amazing to eat, despite my making it a lot these past months. My recipe for banana bread needs only one bowl. If you want it more cake-like, add up to 3/4 cup of milk, plain yoghurt, buttermilk or sour cream.

So, what will you make?

The post My Top 7 Homemade Christmas Gifts appeared first on A Yellow Bowl.

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My favorite dish to make when I have chorizo recado on hand is this pasta.

The “sauce” itself is done even before the spaghetti cooks.

This is one meal to have in your back pocket when you are short on time and need to put a meal quickly on the table.

Chorizo Recado – what?

In Negros Occidental (at least based on my knowledge, I cannot vouch for the Oriental part…) we have 2 types of Ilonggo chorizo, chorizo recado and chorizo hamonado.

Chorizo recado is garlicky, sour and saltier compared to chorizo hamonado which is sweet. When you fry the chorizo hamonado, the sugar caramelizes and the chorizo become sticky and oh so good.

Obviously, with my sweet tooth, I preferred chorizo hamonado, but my Dad loved chorizo recado.

You can also get these chorizos either stuffed in pig casings and formed into tiny fat chorizo fingers or as pudpud, which is without the casing.

Make your own Chorizo Recado

If you don’t have a source of ready-made chorizo recado, you first have to make your own.

We like to grind our own pork, mainly because ground pork here in Switzerland is ridiculously expensive. Also, I get to add a bit more fat, which is important in making chorizo and other sausages.

Michael Ruhlman, in his book “Ratios” suggests a ratio of 3 parts lean meat to 1 part fat. I never go that far, but I try to buy a piece of pork shoulder that has more fat marbling.

Once you have your pork, it is a matter of mixing all the ingredients, pouring over the pork and marinating at least overnight. 

If I am not using the chorizo right away, I will usually roll them into sausage logs and wrap them in wax paper. This makes freezing and defrosting faster.

Skinless chorizo recado logs

First, cut out wax paper squares, about 5 inches wide.

Then, portion around 40g of the chorizo mixture and roll into a log.

Place in the middle of the wax paper square and roll up.

I made a quick video to show you how I roll them.

Now, on to the pasta!

Cook pasta according to package directions.

In a large pan, heat olive oil (1 tbsp if your chorizo is fatty, 2 tbsp if on the lean side) fry the garlic until golden brown.

Add the chorizo and fry until well done.

Add the herbs and chopped tomato, if using. Mix well.

Drain the pasta, reserve 2 tbsp pasta water, and add the pasta and the water to the pan with the chorizo mixture. Toss well, top with freshly grated parmesan cheese and serve immediately.

Other Filipino Recipes You Might Like

Chorizo Pudpud

Tocino

Beef Tapa

Pin the recipe here for future reference:

Nutrition

Calories

1810 cal

Fat

94 g

Carbs

162 g

Protein

77 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Tweety

Yields 4

Chorizo Recado Pasta

5 minPrep Time

10 minCook Time

15 minTotal Time

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Ingredients

For the chorizo recado
• 500 g ground pork (20% fat will be nice)
• 3 large garlic cloves, minced (around 2 tbsp)
• ¼ c apple cider vinegar
• 1 tbsp sugar
• 2 tsp fine sea salt
• 1 1/2 to 2 tbsp smoked Spanish paprika (based on your preference)
• ¼ tsp cayenne pepper (more if you prefer spicy)
• 2 bay leaves, or ¼ tsp ground bay leaves
For the pasta
• 400 g spaghetti
• 3 cloves garlic, minced
• 200 g chorizo recado
• 1 tsp mixed Italian herbs (may substitute with a mix of/or any of the following: thyme, oregano, basil and parsley)
• Optional: 1 chopped tomato
• 1 – 2 tbsp olive oil
• Freshly grated parmesan cheese to serve

Directions

For the chorizo recado
1. Place the pork in a large bowl.
2. Mix everything, except the pork and whole bay leaves, in a small bowl. Pour over the pork and massage well with your hands. Stick the bay leaves in and marinate at least overnight before using.
3. I like to portion this out into 35 – 40 gram skinless sausages or into 120g portions to be frozen.
For the pasta
4. Cook pasta according to package directions.
5. In a large pan, heat olive oil (1 tbsp if your chorizo is fatty, 2 tbsp if on the lean side) fry the garlic until golden brown.
6. Add the chorizo and fry until well done.
7. Add the herbs and chopped tomato, if using.
8. Drain the pasta, reserve 2 tbsp water, and add the pasta and the water to the pan with the chorizo mixture. Toss well, top with grated cheese and serve immediately.

Notes

Prep and cook time for only pasta. If you are also making the chorizo recado, allow at least 4 hours for marinating.

7.8.1.2

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The post Chorizo Recado Pasta appeared first on A Yellow Bowl.

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Filipino cheese rolls should be on your list of breads to make at home.

As its name suggests, cheese rolls are soft and fluffy bread rolls filled with cheese.

The dough for these cheese rolls is the same as the ensaymada dough.

Please visit my ensaymada and pandesal post for lots of tips on bread making.

Manual Kneading vs Using a Stand Mixer

If you have a stand mixer, it will surely make your life easier, but if you have none, it is still doable.

I have prepared a video (scroll to the bottom) on how to knead the dough by hand. The main thing to do is to allow the dough to autolyse.

According to Ken Forkish, in his book Flour Water Salt Yeast, to autolyse means to mix the flour and liquid in the recipe and leave to rest for at least 15 minutes, preferable 20 to 30 minutes, before adding the salt and yeast.

This process of pre-mixing allows the flour to more completely absorb the liquid and activate the enzymes in the flour and allows it to be more extensible (i.e. easier to work with.) It also allows for improved gluten development in hand-mixed doughs.

After you autolyse, you will only have to knead for a few minutes but you will still get a soft and fluffly dough, with proper gluten development.

With a stand mixer, I would still strongly suggest an autolyse to jump-start gluten development. It will reduce your kneading time as well.

Gluten? What is Gluten?

Without getting too complicated, gluten are proteins found in flour which form into strands when flour and water are mixed together. This is what traps in the gas and allows bread to rise when baked.

Here is more information on gluten:

What Cheese Should I Use?

If you are in the Philippines, get a box of Eden or something similar.

It does not melt easily and will not ooze out of the roll if you didn’t pinch and close it well enough. It should also not leave a huge hole after baking because it melted.

I have had success with those pre-sliced cheeses for burgers, which I then stack in 3, slice into 3 then FREEZE for at least an hour.

What didn’t work for me was cheddar or Edam cheese, they just melted away to nothing.

Preparing the Dough

Make the dough and let rise until double, 1 to 2 hours, depending on how warm or cold your kitchen is.

Like with the ensaymada dough, I strongly suggest popping the dough into the refrigerator for at least 30 minutes for easier handling.

Shaping the Cheese Rolls

To shape the cheese rolls, divide the dough into either 65 g balls for 18 rolls, or 45 g balls for 24 rolls.

Decide then how thick you want the cheese in the middle to be and slice your chosen cheese accordingly.

To shape, get a ball and press into a rectangle.

Place a slice of cheese in the middle, then roll the dough over the cheese, pinching the sides and edges tightly to avoid leakage.

Place on a lined baking pan and proof for an additional 30 minutes to 1 hour, depending on how warm or cold it is in your kitchen.

I demonstrate how to shape them in the video below.

Baking the cheese rolls

To test if the cheese rolls are ready, look if they have risen a bit and look slightly puffy and also do a poke test.

To do this, poke one roll and if the indentation remains, it is ready to be baked.

Preheat the oven to 180°C/375°F and bake for 18 minutes for the bigger rolls and 15 minutes for smaller ones.

Finishing the rolls

Once the cheese rolls are cooled, slather them with softened butter and sprinkle with white sugar.

Enjoy!

How-to video for these cheese rolls

Pin here for future reference

Nutrition

Calories

2287 cal

Fat

9 g

Carbs

480 g

Protein

63 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Tweety

Yields 18 - 24 pcs

Fluffy Filipino Cheese Rolls

Soft and fluffy cheese rolls!

4 hr, 30 Prep Time

18 minCook Time

4 hr, 48 Total Time

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Ingredients

Ingredients
• 300 g (around 2 ½ c) bread flour
• 200 g (around 1 ½ c) all-purpose flour
• 7 g (2 ¼ tsp) instant yeast
• 15 g (2 tbsp) milk powder
• 10 g (1 ½ tsp) fine sea salt
• 95 g (scant ½ c) white sugar
• 45 g (2/3 c) instant mashed potato flakes or boiled and mashed potatoes
• 3 large egg yolks
• 335 g (1 1/3 c + 1 tbsp) warm water, add more if needed
• 112 g (1/2 c) butter, at room temperature, cubed
For shaping the cheese rolls
• Cheese slices
For topping the cheese rolls
• Softened butter
• White sugar

Directions

AUTOLYSE
1. Into a large bowl, mix your flours. Add the room-temperature butter cubes and work it in with your fingers until the flour feels mealy and you have no big butter pieces left.
2. Add in the sugar, milk powder, salt and mashed potato mix.
3. Make a well in the middle. Pour in the water, the egg yolks and the yeast. Mix well.
4. Cover and set aside for at least 30 minutes and up to an hour.
KNEADING BY HAND
5. Release the dough from the bowl by folding it into itself. You do this by putting you hand under the dough, pulling upwards a bit and folding the dough down in the middle. Do this a few times until the dough is unstuck from the bowl. If the dough is too sticky, you may work in a bit of flour.
6. Knead the dough in the bowl for a minute, then, release the dough onto a floured surface and knead some more. 2 or 3 minutes should be enough.
7. After that, cover and let rise until double in size.
KNEADING IN THE STAND MIXER
8. If you are using a stand mixer, I still strongly recommend an autolyse. Then knead on low (2 on a Kitchen Aid) for 5 minutes.
9. Cover and let rise until double in size.
INITIAL RISE OF THE DOUGH
10. The initial rise takes anywhere from 1 to 2 hours, depending on how warm or cold your kitchen is.
11. What I like to do, as this dough can be quite sticky, is let the dough rise a bit then stick it in the fridge for a few hours, up to overnight.
12. Or let rise until almost double and pop in the fridge for at least 30 minutes.
13. The cold dough makes for easier handling.
SHAPING CHEESE ROLLS
14. When the dough has doubled in size, divide the dough as follows:
15. For 18 medium-size pieces – 65 g each
16. For 24 small pieces – 45 g each
17. Or if you don`t have a weighing scale, divide as equally as possible.
18. Get a piece of dough. Shape into a rectangle by using the heel of your hand to flatten the dough and your fingers to regulate the shape.
19. Place a piece of cheese (or 2, if you are making the bigger rolls) in the middle. Roll up tightly and pinch the edges.
20. Place on a lined baking pan.
21. Cover and let proof for 1 hour. It will look slightly puffy and will leave an indentation when it is ready.
22. Pre-heat oven to 180°C/375°F. Bake for 18 minutes for the 65 g cheese rolls and 15 minutes for the 45 g ones.
23. Cool on a wire rack.
24. Slather with softened butter and sprinkle the top with sugar.

Notes

The baked cheese rolls can be stored in the freezer for a few months. If you are planning to freeze them, do not top with the butter or sugar. Defrost for a few hours before eating.

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I never had rhubarb cake in the Philippines.

Is rhubarb even available there? I have no idea, as I have never seen it in the groceries.

So, the first time I tried it was at my mother-in-law’s, where she would make this frequently as this is a favorite of theirs. She gets rhubarb for free from her neighbors. Lucky her!

The recipe is written on a post it, stuck to a kitchen cabinet.

Of course, I copied it. And I watched her make it and I learned to make it myself.

Unfortunately we don’t have friends with rhubarb plants and rhubarb is not cheap here in Switzerland, but this makes for a lovely treat once in a while.

How to Make German Rhubarb Cake

You may also check out the video I made at the end of the post if you prefer that, otherwise continue reading!

Make sure your butter is at room temperature.

Preheat your oven to 180°C/356°F.

I have checked my oven temperature by using an oven thermometer and I found out that when the oven pings to the desired temperature I’ve set it to, it is almost never correct and needs some more time to reach it. That is why most recipes also suggest you preheat your oven at the start of preparations to give it enough time to reach the desired temperature.

Also, prepare your pan. Butter the sides and line the bottom of a 9-inch springform pan. If you don’t have a springform pan, it’s not the end of the world. I suggest then lining the sides of a 9-inch cake pan so that you can remove your cake easily.

Peel the rhubarb and cut into 1-cm cubes. Put in a bowl and add the sugar. Mix well and set aside. 

I have read that you do not need to peel peak-season rhubarb (like they are now, in April), but my mother-in-law always does it, so for this recipe I also do.

In a large bowl, cream butter and sugar until light and fluffy, 3 to 5 minutes. Take your time with this to ensure that your cake is fluffy.

Add the egg. Beat well. Then add the egg yolks, ensuring that it is well incoporated. 

Add the vanilla extract. Mix well.

In a medium bowl, mix flour, baking powder, and salt. 

Then add to creamed mixture. Be careful not to over-mix. 

Spread in prepared pan. Don’t fret, it will be a thin layer. 

Spread the macerated rhubarb over the cake batter. Pat into the batter. 

Bake in your preheated oven for 20 minutes. When there are 10 minutes left on the timer, prepare the meringue. 

Prepare the meringue

Beat egg whites on slow speed for one minute. This will aerate the egg whites. Add cream of tartar, if using. Beat on medium speed until frothy and increase speed to high and beat until stiff peaks form.

It is very important that the meringue is already stiff before adding the sugar to ensure it does not collapse when taken out of the oven.

Gradually add the sugar and beat until the meringue is firm and shiny. Take the cake out of the oven and spread the meringue on it. Sprinkle over almonds, if using. 

Bake for a further 20 minutes. Cover with foil or put a baking pan on the top rack if the meringue is browning too fast. 

Remove and cool before serving. 

Enjoy your freshly baked rhubarb cake with coffee or tea!

There will not be a lot of meringue on the cake. If you want more, by all means double the amount of meringue and bake for 10 minutes longer. I just like that this recipe has no leftover egg yolks.

Watch the video on how to make the German rhubarb cake

Pin the German rhubarb cake recipe for future reference.

Nutrition

Calories

502 cal

Fat

29 g

Carbs

40 g

Protein

19 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Tweety

Yields 1 cake

Serves 8

502

German Rhubarb Cake with Meringue Topping (Omas Rhabarberkuchen mit Baiser)

20 minPrep Time

40 minCook Time

1 hrTotal Time

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Ingredients

For the cake :
• 400 to 500g Rhubarb
• 15 g white sugar
• 125g softened butter
• 125g sugar
• 1 egg
• 2 egg yolks
• 1 tsp vanilla
• 175g all-purpose flour
• 1 tsp baking powder
• Pinch salt
For the meringue :
• 2 egg whites
• 125g sugar
• 1/4 tsp cream of tartar
• Optional: sliced almonds for garnish

Directions

1. Preheat oven to 180°C. Butter and line the bottom of a 9-in/24 cm springform pan.
2. Peel the rhubarb and cut into 1-cm cubes. Put in a bowl and add the sugar. Mix well and set aside. In a large bowl, cream butter and sugar until light and fluffy, 3 to 5 minutes.
3. Add the egg. Beat well. Then add the egg yolks. Beat well.
4. Add the vanilla. Mix well.
5. In a medium bowl, mix flour, baking powder, and salt.
6. Add to cream mixture. Do not overmix.
7. Spread in prepared pan. It will be a thin layer.
8. Spread the macerated rhubarb over the cake batter. Pat into the batter.
9. Bake for 20 minutes.
10. When there is 10 minutes left on the timer, prepare the meringue.
11. Beat egg whites on slow speed for one minute. Add cream of tartar, if using. Beat on medium speed until frothy and increase speed to high and beat until stiff peaks form. Gradually add the sugar and beat until the meringue is firm and shiny.
12. Take the cake out of the oven and spread the meringue. Sprinkle over almonds, if using.
13. Bake for a further 20 minutes. Cover with foil or put a baking pan on the top rack if the meringue is browning too fast.
14. Remove and cool before serving.

Notes

There will not be a lot of meringue on the cake. If you want more, by all means double the amount of meringue and bake for 10 minutes longer. I just like that this recipe has no leftover egg yolks.

Tags

Diet

vegetarian

pescetarian

Allergy

soy free

seafood free

sesame free

mustard free

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I have been trying to make ube pandesal for a while now, and the results were not what I wanted. The bread tasted gritty due to the dehydrated ube that I was using.

Who knew all I needed to do was rehydrate the ube powder? That worked perfectly.

If you have frozen ube, I suspect you might need to cook it, but I haven’t tried that yet. Waiting until all the madness around COVID-19 is over so we can drive to Germany and I can buy that again. I will then update this with the results of that experiment.

My youngest loved these. She couldn’t resist stealing one while I was taking pictures.

Ube pandesal recipe steps

if this is the first time you for you to make pandesal, please refer to my pandesal recipe for step-by-step videos and general bread making tips.

The full recipe below makes 24 to 32 pandesal. I also gave the amounts for half the recipe if you want to make less.

There is also an option to add cheese in the middle if you want an ube cheese pandesal. I have tried adding cheddar cheese and it worked out great.

Please note: Amounts in the directions below is for the full recipe.

Pin the ube pandesal recipe for future reference:

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Ube Pandesal

The traditional Filipino pandesal is getting a twist with ube!

Cuisine Filipino

Keyword Filipino ube pandesal, ube pandesal, ube pandesal recipe, ube pandesal recipe no mixer, ube pandesal recipe using mixer

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Proofing time 3 hours hours 30 minutes minutes

Total Time 4 hours hours 20 minutes minutes

Author Tweety

Ingredients

For 24 to 32 pcs

• 500 g bread flour around 4 cups
• 90 g granulated sugar 7 ¼ tbsp
• 7 grams fine sea salt 1 tsp
• 100 g unsalted butter, at room temperature around 7 tbsp
• 50 g ube powder, rehydrated with 125g boiling water around ¼ cup ube powder rehydrated with 1/2 cup boiling water
• 2 tsp ube flavoring
• 250 – 280 grams warm water or 50% warm milk around 1 c + 1 tbsp – 1 +2 tbsp cup warm water (around 30°C/86°F is fine), or 50% warm milk
• 7 grams instant or active dry yeast about 2 ¼ teaspoons

For 12 – 16 pieces

• 250 g bread flour around 2 cups
• 45 g granulated sugar 3 1/2 tbsp
• 4 grams fine sea salt 3/4 tsp
• 50 g unsalted butter, at room temperature around 3 1/2 tbsp
• 25 g ube powder around 2 tbsp, rehydrated with 60 g (1/4 c)boiling water
• 1 tsp ube flavoring
• 130 – 180 grams warm water (around 30°C/86°F is fine), or 50% warm milk around 1/2 c + 2 tsp – 3/4 warm water (around 30°C/86°F is fine), or 50% milk
• 1 tsp instant yeast or active-dry yeast

Instructions

USING A STAND-MIXER

• If using active-dry yeast, activate the yeast first. Dissolve the yeast in ¼ cup (60 milliliters) of warm water and 1 teaspoon sugar. Let stand for 5 to 10 minutes. If the mixture starts bubbling and increases in volume, the yeast is active and alive. If not, repeat this step with a new packet of yeast.
• If using instant yeast, mix the yeast directly into the flour.
• Weigh or measure out your flour into the bowl of your stand mixer.
• Add in the salt and sugar. Mix on low using the paddle attachment.
• Add in the softened butter and mix on low speed until distributed evenly.
• Add in the instant yeast/activated yeast.
• Mix the rehydrated ube and ube flavoring with 1 cup/240 ml (reduce by the water in the yeast mixture if you have activated the yeast.) If the dough is still too dry, slowly drizzle in more water until the dough is well moistened, but not too wet.
• If you have added too much water, add more flour, a tablespoon at a time.
• Optional step: autolyse. Cover the bowl and let it rest for at least 30 minutes and up to an hour.
• Change to the hook attachment and knead for about 15 minutes. Then test the dough by pinching a piece and stretching into a square. If you get a window pane, your dough is ready. If not, continue kneading and testing every 5 minutes.
• Once the dough is ready, scrape down and form the dough into a ball. Using the same bowl, cover and set aside for an hour or until it has doubled in size. Set in a warm area if your kitchen is too cold. In winter, I heat the oven quickly (turn on 1 minute at 100°C) and turn off and leave the light on. Then I put the bowl in the oven.
• Or bulk rise in the fridge overnight.

NO STAND MIXER/BY HAND

• Same note for the yeast as above.
• Weigh or measure out your flour into the bowl of your stand mixer.
• Add in the salt and sugar. Mix well with a wire whisk.
• Add in the butter, and work into the flour with your fingers. To do so, use your finger tips and rub the flour and butter together.
• Mix the rehydrated ube and ube flavoring with 1 cup/240 ml (reduce by the water in the yeast mixture if you have activated the yeast.)
• Once the butter is incorporated, make a well in the middle and add in the ube mixture and yeast. Mix in with a rubber spatula. If too dry, slowly add in more water a little at a time until you get a shaggy dough.
• Cover with a kitchen towel and set aside to autolyse for at least 30 minutes (up to an hour). Very important step to hydrate the flour.
• After the autolyse, turn out the dough onto your work area and knead for 2 to 5 minutes. Add a bit flour if it is too sticky.
• Cover again and set a timer for 30 minutes.
• After 30 minutes, do a series of stretch and folds.
• At this point, you may then continue with the bulk rise. Set the dough aside for an hour or until it has doubled in size. Set in a warm area if your kitchen is too cold. In winter, I heat the oven quickly (turn on 1 minute at 100°C) and turn off and leave the light on. Then I put the bowl in the oven.
• Or bulk rise in the fridge overnight.

SHAPING

• Once the dough has doubled, punch down and ease out onto a floured surface. Divide depending if you want big or small-ish rolls. If you want big rolls, divide into 2, then roll into logs (about 30 cm/12 inches long and 5 cm/2 inches wide). For smaller rolls, divide dough into 4, roll each piece of dough into logs, about 20 cm/8 inches long and 4 cm/1.5 inches wide).
• Then pat one piece of dough into a rectangle, eliminating as much air as possible.
• Then roll the dough tightly, pressing each row tightly into the dough. Once you get a log, roll and pat the log into shape.
• Prepare 2 baking sheets by lining them with baking paper or silicon baking mats. Pour your breadcrumbs into a shallow bowl.
• Cut each dough using a dough cutter or a flat knife, into 1 inch/2.5-centimeter-thick pieces. Roll each piece in the breadcrumbs and arrange on the baking sheets making sure there is space in between as these will still rise. Cover with a dry kitchen towel and let rest until it has puffed up a bit (but not doubled), 30 minutes to 1 hour (depending on how cold your kitchen is.)
• Alternatively, you may weigh out the dough into 40 to 45 gram pieces and shape into rolls. Cover with breadcrumbs, then pinch the ends to give them that traditional pandesal look.
• While the pandesal near the end of its proofing, (usually around 30 to 45 minutes, depending on the warmth of your kitchen)preheat oven to 375°F/180°C.
• When the pandesal is ready (do the poke test), bake in the oven for 18 to 20, alternating the trays halfway.

Notes

• The ube makes the dough sticky. Please do not add too much flour. You can place your dough in the refrigerator for an hour or two when it has almost doubled to make shaping easier.
• Using milk makes for a more tender crumb. If that is what you prefer, substitute milk for 50% of the water or even all. Do not be afraid to experiment, this will still be yummy!
• I have also tried this with ube jam, 100 to 150 grams for the whole recipe, but I would lessen the sugar a bit as the jam is already sweetened.
• You may also cut cheese cubes and stuff the ube pandesal when shaping.

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I am from Silay City, Negros Occidental.

Negros is the sugar capital of the Philippines.

Therefore, I have a sweet tooth.

And one of my favorite breakfast meats is tocino.

Tocino is marinated, thinly sliced pork strips. It normally comes in a nauseating red (caused by using saltpeter as a preservative) and is super sweet.

Growing up, we would only buy Pampanga tocino, as we trust that they are marinated to our liking.

So, when I moved abroad, of course, I had to figure out how to make this on my own.

After a few years out of Negros, my tolerance for super sweet items has decreased! Imagine that. But I am not complaining, as that is healthier.

Therefore, I have to experiment with my tocino recipe.

TOCINO EXPERIMENTS

I have made tocino with only sugar and salt.

With all white sugar. Then, with all brown sugar. Brown and white sugar, mixed.

With vinegar.

To use food coloring or no food coloring…

I have also gone through kilos of pork.

Then I found Foxy Folksy’s recipe online.

PAMPANGA TOCINO ADAPTED TO MY ILONGGO TASTE

As she is Kapampangan, I was excited to try it.

Her recipe calls for a bit of pineapple juice (optional, but it gives the flavor that I like and also acts as a tenderizer).

However, I don’t usually have pineapple juice at home. We don’t drink a lot of juice and I am reluctant to buy and let the rest expire in the fridge. We are after all trying to lessen our food waste at home.

So, I experimented with substitutions until I found that apple cider vinegar worked well.

But if you have pineapple juice on hand, use that instead of apple cider vinegar. Or reduce the apple cider vinegar to 1 tbsp and add 2 tbsp pineapple juice. I enjoy the additional sourness the apple cider vinegar adds.

The hardest part about making tocino is slicing the pork. To facilitate that, freeze your pork for at least 30 minutes to harden and slice thinly (around ¼ cm) with a very sharp knife.

Then, mix all your marinade ingredients in a bowl, add in the pork and massage with your fingers. If you have added some annatto powder or red food coloring, I highly suggest you wear gloves.

I usually massage it for around 5 minutes, then call it the day. If you have the patience and stamina, try massaging for longer to tenderize the meat.

Then, transfer to a glass container, cover, and refrigerate at least overnight to let the marinade do its work.

I then like to portion it out into 100 grams helpings and freeze.

HOW TO FRY THE TOCINO

If I had the foresight to thaw the tocino, I fry the pork pieces directly in a hot frying pan with a little bit of oil. I like using a nonstick pan for this as the melted sugar sticks like hell.

If I wasn’t able to thaw the tocino, I place the frozen tocino in a frying pan, add ½ cup of water and cover. Bring the water to a boil, then uncover and separate the tocino pieces.

Let the water evaporate and after add a tablespoon of oil if needed.

Fry to your desired doneness.

Serve, preferably with rice, an egg, and chopped tomatoes.

.

If you like Pork Tocino, you might like these other Filipino breakfasts too:

Beef Tapa

Chorizo Pudpud

Champorado

Pandesal

To save for future reference, pin the tocino recipe!

Nutrition

Calories

12 cal

Fat

1 g

Carbs

1 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Tweety

Yields 5

Serves 100 g

12

Auto Draft

Sweet and salty, tocino is a Filipino favorite. Served with rice and an egg, it helps you start the day with a full belly.

4 hr, 30 Prep Time

10 minCook Time

4 hr, 40 Total Time

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Ingredients

• 500 – 600 g of pork of choice (preferably with some fat marbling), thinly sliced
• ½ c – 1 (80 g) tbsp brown sugar
• 2 ½ tsp (17 g) fine sea salt
• 3 large cloves garlic, minced (About 1 tbsp)
• 1 tbsp (15 ml) soy sauce
• 1 tbsp (15 ml) rice vinegar
• 2 tbsp (30 ml) apple cider vinegar
• 1 tsp ground black pepper
• 1 ½ tsp rice flour
• 1 tsp Annatto powder or red food coloring, optional

Directions

1. In a large bowl, add all the marinade ingredients and mix well. Add in the pork and massage with your hands for at least 5 minutes. Longer if you are patient enough. This will help make the pork tender.
2. Marinate in the refrigerator at least overnight. Freeze if not using immediately.
3. To fry, thaw and fry in a hot pan with some oil.
4. If frying from frozen, place the frozen tocino in a frying pan, add ½ cup of water and cover. Bring the water to a boil, then uncover and separate the tocino pieces.
5. Let the water evaporate and add a tablespoon of oil, if needed.
6. Fry to your desired doneness.

Notes

prep time includes minimum marinate time

Tags

Allergy

dairy free

egg free

seafood free

treenut free

sesame free

mustard free

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Fruitcake.

You either love it or not.

I don’t.

But my mom and her sisters do!

Last time I went home to the Philippines, 3 years ago, I baked my mom and aunt this fruitcake a few weeks before flying home.

I then brushed the cakes with rum for a few days and aged them in the fridge.

My mom loved it so much.

My aunt, she got unlucky and was unable to try hers. I had packed the fruitcake in a couple of layers of foil and she placed hers in her fridge.

One night thereafter she came home after work and wanted a slice.

She opened her fridge, and it was gone!!! She was so upset. Her helper threw it out as he thought it was expired.

So this year, I will wrap it nicely and put a ribbon on it so she finally gets to try this fruitcake!

This recipe comes from a trusted source, Simply Recipes.

What is in this fruitcake?

This fruit cake is chockful of dried fruits and walnuts, definitely not for the faint-hearted. For the dried fruits, we have raisins, cranberries, and dates. You can also use candied cherries instead of cranberries. I just prefer cranberries.

Orange zest is also added for an additional layer of fruitiness.

Let’s make fruitcake

Line two 8 x 4.5-inch baking pans or one 9×5 inch baking pan. Make sure there is an overhang to ensure ease of removal.

Preheat oven to 325°F/160°C.

In a small bowl, add the baking soda to the sour cream. Mix well and set aside.

Important to toss the add-ins with flour.

Toss the dried fruits and nuts with 1/4 c/30 g flour. Set aside.

This is to ensure that the fruits and nuts will be suspended in the batter and not sink to the bottom.

In the bowl of your mixer or a large bowl, put in the sugar and orange zest. Work in the zest with your fingers. It is a little extra work, but doing this will infuse the sugar with all the beautiful orange oil and aroma.

Add the butter and beat until fluffy. Add the egg. Mix well. Then add the sour cream.

Add the flour and salt. Mix well.

Remove from mixer and fold in the fruits and nuts. Pour into baking pan/s (if making two).

Place in the middle rack and place a baking pan in the lowest rack and fill with water. This will ensure a gentle bake as the cakes will be in the oven for a long time.

Bake until a skewer comes out clean. Start checking at 1 hour, and in 10-minute increments. If baking only one fruitcake, it may need up to 2 hours.

Cool completely.

When done, remove the fruitcake from the oven and place it on a cooling rack to cool.

Once cool, brush with brandy or rum as desired.

Store tightly wrapped in aluminum foil.

Other Holiday Gifts Suggestions:

Ensaymada

Sables

Polvoron

Coconut Macaroons

Pin this Fruitcake recipe for future reference:

Nutrition

Calories

5125 cal

Fat

209 g

Carbs

716 g

Protein

73 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Tweety, adapted from Simply Recipes

Yields 1 large loaf or two medium loaves

Christmas Fruitcake Recipe

A festive fruitcake fit for the holidays.

20 minPrep Time

1 hr, 28 Cook Time

1 hr, 48 Total Time

Save Recipe

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Ingredients

• 1 tsp baking soda
• 1 c (240 g) sour cream
• 1 c (150 g) roughly chopped pitted dates
• 2 c (280 g) raisins
• 1/2 c (70 g) dried cranberries
• 1 c (100 g) chopped walnuts
• 2 c (240 g) all-purpose flour, divided into 1/4 c (30 g) and 1 3/4 c (210 g)
• 1/2 c (112 g) unsalted butter, at room temperature
• 1 c (200 g) granulated sugar
• 1 large egg, at room temperature
• zest of 1 orange
• 1 tsp fine sea salt
• Optional: 1/4 c/ 60ml brandy or rum (or more if desired)

Directions

1. Line two 8 x 4.5 inch baking pans or one 9x5 inch baking pan.
2. Preheat oven to 325°F/160°C.
3. In a small bowl, add the baking soda to the sour cream. Mix well and set aside.
4. Toss the fruits and nuts with 1/4 c/30 g flour. Set aside.
5. In the bowl of your mixer or a large bowl, put in the sugar and orange zest. Work in the zest with your fingers. Add the butter and beat until fluffy. Add the egg. Mix well. Then add the sour cream.
6. Add the flour and salt. Mix well.
7. Remove from mixer and fold in the fruits and nuts.
8. Pour into baking pan/s (if making two).
9. Place in the middle rack and place a baking pan in the lowest rack and fill with water. Bake until a skewer comes out clean. Start checking at 1 hour, and in 10 minute increments. If baking only one fruitcake, it may need up to 2 hours.
10. When done, remove from oven and place on a cooling rack to cool.
11. Once cool, brush with brandy or rum as desired.
12. Store tightly wrapped in aluminum foil.

Notes

The weight equivalents are those I noted when weighing out the ingredients in cups. These may vary depending on the brand of raisins or cranberries, and on how large or small you chop the dates and walnuts. A few grams more or less will not harm your fruitcakes.

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