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Orange Marmalade Pound Cake

Blog Recipe_Orange Marmalade Pound Cake Featured Image

Orange Marmalade Pound Cake

1 hour & 30 min

YIELD:

about 8 slices

Celebrate the Lunar New Year by making Orange Marmalade Pound Cake.

It gets a double dose of oranges: organic orange marmalade in the batter, plus home-made slices of candied fruit on top for a sweet tart finish! The perfect treat that resonates the spirit of the season – a refreshing new start!

Ingredients

• 293g Softened Unsalted Butter

• 228g Caster Sugar

• 5 Eggs at Room Temperature

• 110g Le 5 Stagioni Superior Italian “00” Soft Wheat Flour

• 110g Le 5 Stagioni Classica Italian “00” Soft Wheat Flour

• 130g Le Comtes De Provence Orange Jam

• 6.5g Baking Powder

• 2g Salt

• 6g Vanilla Essence

• 65g Toasted Melon Seeds

• 3 Oranges, Thinly Sliced

• 300g Water

• 300g Sugar

• 2pcs Star Anise

dIRECTIONS

1. Slice the oranges thinly using a mandolin slicer or serrated knife.

2. Place all the ingredients into a pot and bring to a boil. Lower the heat and simmer for 20 mins or

until the orange rind turns translucent.

Blog_Recipe_Orange Marmalade Pound Cake_Pot

3. Once ready, set aside to cool & Preheat the oven to 180°C.

 

4. Line a 7” round cake tin with a baking sheet and grease the sides.

 

5. Arrange the cooled spiced candied orange slices on the bottom of the lined cake tin.

6. Weigh out all the ingredients.

 

7. Cream butter and sugar together until the mixture turns light and fluffy.

 

8. Beat in 1 egg at a time and mix well in between each addition.

 

9. Add in vanilla essence.

 

10. Sift flour, baking powder and salt together.

 

11. Add in the above sifted dry ingredients.

 

12. Add orange jam and melon seeds to the cake mixture, and mix well.

Blog_Recipe_Orange Marmalade Pound Cake_Assembly

11. Pour the cake mixture into the prepared cake tin and bake for 60 mins. You can insert a toothpick or paring knife into the centre of the cake. If it comes out clean, the cake is ready.

12. Remove the cake from the oven and unmold when cool. Cut the cake across 4 times for 8 slices and enjoy!


Gan Teck Kar Investments Pte Ltd​

21 Tuas West Drive, #05-01 SINGAPORE, 638411

(65) 6556-0711


Gan Teck Kar Foods Sdn Bhd

3 Jalan Tiang U8/93 Seksyen U8,

Bukit Jelutong Industrial Park Shah Alam, Selangor, MALAYSIA, 40150
(603) 7848-8000

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Golden Granola Cluster Cookies

Blog_Recipe Sweet Home Farm Lunar New Year Golden Granola Cookie Clusters

Golden Granola Cluster Cookies​

45 min

YIELD:

makes about 40

Every bite of these crunchy nut-filled granola cookies tastes so good and feels healthy(ish)! Texture so crunchy and meringue-like with a delicious combination of crunchy nuts, seeds, granola, golden coconut flakes topped with orange peels, dried cranberries, cinnamon and nutmeg.

An auspicious treat for your family’s good health this Lunar New Year.

Blog Recipe Sweet Home Farm Granola Cluster Cookies

Ingredients

• 40g Pumpkin Seeds

• 50g Sliced Almond

• 25g Coconut Flakes

• 10g Ristoris Extra Virgin Olive Oil

•20g Orange Peel

• 40g Dried Cranberries

• 200g Sweet Home Farm Blueberry with Flax Granola

• 40g Egg Whites (room temperature)

• 70g Sugar

• 1⁄2 tsp Cinnamon

• 1⁄4 tsp Nutmeg

• 1g Salt

Directions

1. In a mixing bowl, toss together pumpkin seeds, sliced almonds and coconut flakes evenly with extra virgin olive oil and spread it on a baking tray lined with baking sheets.

2. Bake for 12-15 mins at 160°c or until golden brown.

 

3. Once cool, combine orange peel, dried cranberries and granola together, and set aside.

 

4. Use a mixer with balloon whisk attachment, mix egg white until frothy. At medium high speed, slowly add in the sugar in multiple turns. Stop mixing when the meringue reaches a soft peak, which takes about 5 minutes. Or until sugar crystals have been dissolved. Add in salt, cinnamon and nutmeg. Mix until just combined, which takes about 1 minute.

 

5. Fold the meringue with the dried fruits, nut, seeds, coconut flake and granola mix.

6. Portion the batter with your preferred portioning tool such as an ice cream scoop. About 10g batter on baking sheets. Bake in a preheated oven of 160°c for 15-18 minutes or until golden brown.


Gan Teck Kar Investments Pte Ltd​

21 Tuas West Drive, #05-01 SINGAPORE, 638411

(65) 6556-0711


Gan Teck Kar Foods Sdn Bhd

3 Jalan Tiang U8/93 Seksyen U8,

Bukit Jelutong Industrial Park Shah Alam, Selangor, MALAYSIA, 40150
(603) 7848-8000

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Four Cocktail Recipes to Try at Your Next Garden Party

Belvoir Fruit Farms Garden Party

Four Cocktail Recipes to Try on Your Next Garden Party

Whether you’re looking for something different to serve at your garden party, or just a special treat for a cosy night in, why not try one of these delicious cocktail especially crafted using Belvoir Presse’s. Make sure to stock up if you’re planning a party!

Blog Belvior Cucumber & Mint Presse

Pimms and Cucumber & Mint Pressé

Ingredients:

• 35ml Pimms
• 125ml Belvoir Cucumber & Mint Pressé
• Sliced Strawberries
• Cucumber
• Orange
• Sprig of Mint
• Cubed Ice

Glassware:

High Ball

Instructions:

Pour 35ml of Pimms into a highball glass, build in the cubed ice and sliced fuit, top with 125ml of Belvoir Cucumber & Mint Pressé, finish with a spring of mint and enjoy in the sunshine!

Ingredients:

• 7ml Honey
• 100ml Belvoir Elderflower Pressé

• 25ml Fresh Lemon Juice

• 25ml Pineapple Juice

Glassware:

Coupe

Instructions:

Shake the honey syrup, lemon juice and pineapple juice together and pour into the glass.  Top up with the Elderflower Pressé.

To garnish, skewer with honeycomb, lemon wheel, icing sugar.

 

Blog Belvoir Honey Bee Good

Honey Bee Good

Blog Belvoir Rosy Cheeks

Rosy Cheeks

Ingredients:

• 25ml Gin
• 25ml Orange Curaçao
• 50ml Belvoir Elderflower & Rose Pressé
• 25ml Lemon
• 5ml Sugar
• Dash of Absinthe

Glassware:

Coupe

Instructions:

Mix the ingredients in a cocktail shaker and strain into the glass. Top off with more Elderflower & Rose Pressé.

To garnish, add a dash of orange zest, edible flower.

 

Ingredients:

• 3 Basil Leaves
• 1 Egg Cup Lemon Juice
• 1 Heaping Tbsp of Runny Honey
• 1 Shot of Gin
• Belvoir Raspberry Lemonade

Glassware:

High Ball

Instructions:

Build the ingredients in a tall glass and mix until the honey is dissolved, then fill with ice.

Garnish with a sprig of basil and fresh raspberries frozen in ice-cubes!

Belvoir Sweet and Sour Raspberry Lemonade

Sweet and Sour


Gan Teck Kar Investments Pte Ltd​

21 Tuas West Drive, #05-01 SINGAPORE, 638411

(65) 6556-0711


Gan Teck Kar Foods Sdn Bhd

3 Jalan Tiang U8/93 Seksyen U8,

Bukit Jelutong Industrial Park Shah Alam, Selangor, MALAYSIA, 40150
(603) 7848-8000

Sign Up for Our Newsletter!

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