Casava Cake – Easy Filipino Recipe

Cassava cake is made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda. It is also served during gatherings and special occasions.

Cassava was one of the crops imported from Latin America through the Manila galleons from at least the 16th century. Cassava cake is a type of bibingka (traditional baked cakes), having its origins from adopting native recipes but using cassava instead of the traditional galapong (ground glutinous rice) batter. It is also known more rarely as cassava bibingka or bibingkang kamoteng kahoy, although the English name is more commonly used.

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Binangkal Cebuano (Filipino) Delicacy

Binangkal is a type of doughnut from the islands of Visayas and Mindanao in the Philippines. It is made from deep fried dense dough balls coated with sesame seeds.

Binangkallucelle

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Leche Flan Cake Recipe – Video

It’s leche flan and a chiffon made into one delicious cake. This leche flan cake or sometimes called custard cake is a sponge cake topped with a favourite classic, creamy, leche flan and golden caramel.

It’s leche flan and a chiffon made into one delicious cake. This leche flan cake or sometimes called custard cake is a sponge cake topped with a favourite classic, creamy, leche flan and golden caramel.

leche flan cake lucelle

Continue reading “Leche Flan Cake Recipe – Video”

Moist Coffee-Chocolate Cake “monster cake”

Recipe for Moist Coffee-Chocolate Cake

Recipe for Moist Coffee-Chocolate Cake

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Ingredients for the Moist Coffee-Chocolate Cake:

1 1/2 cups cake flour

1 1/2 cups all purpose flour

2 cups sugar

1 cup cocoa

1/2  teaspoon sea salt

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 cup warm fresh milk or evaporated milk

1 cup warm water

1/2 cup vegetable oil

1/2 cup softened butter or margarine

6 eggs

3 tablespoons plain yoghurt or sour cream

2 teaspoons coffee

2 teaspoons vanilla

 

 

Ingredients for the Chocolate Cocoa Frosting:

2 cups powdered sugar

1/4 cup butter or margarine – softened

1 teaspoon vanilla

1/4 teaspoon salt

1/2 cup dutch cocoa

1/4 cup thick cream

2 tablespoons raspberry or strawberry​ puree

 

Preparation and Method

For the Cake:

Mix dry ingredients in a bowl and set aside.

Combine wet ingredients in a separate bowl and mix it with electric mixer in a low speed until fluffly

Combine dry and wet ingredients in a bowl mixing gently – fold in technique.

Transfer mixture to greased cake pan or cupcake tins.

Bake at 350 degrees F for approximately 40 to 50 minutes.

Bake for approximately 25 minutes if making cupcakes.

Set aside to cool before frosting.

 

For the Chocolate frosting:

Beat powdered sugar, salt, cocoa and butter until until smooth, using electric mixer in a low speed.

Gradually beat in cream, vanilla and fruit puree to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.

 

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