Monday, December 10, 2012

Cranberry and white chocolate scones with chantilly cream

My family enjoys eating scones and the first recipe that I tried was Rachel Allen's recipe. It is a great basic scone recipe, which can be added with many other flavours such as fruits and nuts to suit your taste palette.

However, there are times when you feel like you want to try something new; new ingredients, new recipes. This is my first time baking with fresh cranberries. Fresh cranberries are hard to find, I've been looking all over for them. But I managed to find some while we did our grocery shopping at Citta Mall in Ara Damansara.

The scones taste pretty much like the raspberry scones I made while we were in Paris last year. I wanted to share that recipe with you but I don't have the pictures to post along with it. So I hope this recipe will do, for now.

These scones are light, flaky and flavourful - tart and sweet with a hint of orange, best served with clotted cream or chantilly cream. Since clotted cream can be quite expensive, almost RM 30 for a small jar, if I'm not mistaken, I simply served them with homemade chantilly cream, which is sweetened whipped cream with vanilla.


  • 3/4 cup buttermilk or yogurt
  • 1 egg
  • 2 3/4 cup flour
  • 4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1 cup of coarsely chopped cranberries (fresh or frozen)
  • 1/4 cup sugar
  • 1/3 cup white chocolate chips
  • 1 orange, rind of
1. Preheat oven to 180C.
2. Mix the buttermilk and egg in a bowl.
3. In another bowl, combine flour, baking powder, baking soda and salt. Cut in butter until the mixture resembles small peas.
4. Mix in cranberries, white chocolate chips, sugar and the rind of orange.
5. Pour in the buttermilk mixture and mix until just combine. Do not knead or it'll become stone hard.
6. Once combined, transfer onto a lightly floured working surface. Pat into 2 balls about 1 inch thick. 
7. Cut into 6 - 8 wedges each and place them onto a lined baking tray.
8. Bake for about 15 - 20 minutes until golden brown.

Adapted from:

Thursday, December 6, 2012

Dark chocolate and orange cake

Chocolate and orange - a match made in heaven. The sweet-scented orange compliments the slight bitterness of the chocolate.. Ahhh.. They are just perfect together. I can never have enough of them. That's why I can eat Lindt - Orange Intense chocolate bar all by myself, despite the fact that they don't do any good to my waistline.

Well, so is this cake.. or any other food if not taken in moderation. However, I always feel that if the food is not delicious, then it is not worth the calorie. I don't know the calories for a slice of this cake, but I can assure you that it would totally be worth it.

It was my youngest sister who first made this cake a few months ago and to her disappointment, it didn't turn out quite right. I'm sorry to say this, Hani, but the cake looked horrible. As not to waste the cake, she still made the ganache to be poured on top. Surprisingly, everyone loved this dense yet moist cake and it left us craving for more. Well, everyone except my cousin who hates dark chocolate.

If you're not a fan of dark chocolate, you may not like it as much as we do. But you can still substitute the dark chocolate with milk chocolate and you might have to reduce the sugar, or else it would be a little bit too sweet.


  • 1 Seville orange
  • 100 g dark chocolate, broken into pieces
  • 3 eggs
  • 270 g caster sugar
  • 240 ml sunflower oil
  • 25 g cocoa powder
  • 250 g plain flour
  • 1 1/2 tsp baking powder
1. Pierce the orange with a skewer (right through). Boil it in a pot of water for 30 minutes, until soft. Blend the orange to form a smooth puree and let it cool.
2. Preheat the oven to 180C and line a 9 inch cake pan. 
3. Melt the chocolate over a pot of simmering water, or in a microwave for 2 minutes on high, stirring after 1 minute. Let cool. 
4. In a large bowl, beat the eggs, sugar and oil. Gradually beat in the pureed orange and melted chocolate. 
5. Sift in the flour, cocoa powder and baking powder. Pour into the cake tin.
6. Bake for 45 - 55 minutes, until an inserted skewer comes out clean. Let cool.

  • 120 g dark chocolate, broken into pieces
  • 90 g semisweet chocolate chips
  • 3/4 cup heavy cream
1. Bring the cream to a simmer, then pour over the chocolate.
2. Leave for 2 minutes, then stir until smooth.
3. Set aside until it is firm enough to spread over the cake.

Source and adapted from : BBC Good Food