Recipe: Butterscotch Layer Cake (Nigella Lawson)

I have been saving this recipe for Butterscotch Layer Cake for "Cook Like Nigella Lawson" event this month. This was also the first cake I baked from her book, How to be a Domestic Goddess, for Hubby's birthday. 

Butterscotch Layer Cake

Nigella describes this cake as "very rich" but not palate cluttering or cloying, so you will go on to have three slices with languorous ease. The richness comes from the cream cheese frosting and I have to agree, although rich it was a very nice kind of richness ;)

For me, this is quite a rustic-looking cake -Nigella's instructions are to roughly frost the cake and then drizzle the remaining caramel sauce on top ala Jackson Pollock, the artist most famously known for his drip painting.

Happy Birthday papa!

Butterscotch Layer Cake
Recipe adapted from Nigella Lawson's How to be a Domestic Goddess
Preparation time: 40 minutes
Cooking time: 40-50 minutes
Serves 8

Ingredients
For the cake:
1 cup unsalted butter, very soft
7 tbsp softened brown sugar
1/2 cup caster sugar
4 large eggs
1 1/2 cups self raising cake flour
2-4 tbsp whipping cream

For the icing:
1 cup caster sugar
1/2 cup cold water
1 1/4 cups whipping cream
1 3/4 cup (14 oz) cream cheese, at room temperature

1. Preheat oven to 375°F / 185°C. Line two 8-inch round cake pans with parchment paper.

2. Start with the icing since you need to let it cool before using. Dissolve the sugar in the water over a low heat in a saucepan, remembering not to stir at all as it will crystallise if you do. When it seems dissolved, turn up the heat and boil until it turns a dark golden color, about 10-15 minutes. Try not to be faint-hearted, caramel has to be near burning or else it won't be caramel otherwise.

3. Then, take the pan off the heat and slowly whisk in the cream. It may go a little lumpy but don't panic, it will smooth out. When the cream has been added, put the pan back on the heat for a further minute, whisking until smooth and combined. Cool then refridgerate until you need it.

4. Using an electric mixer, cream the butter and sugar, then add the eggs, one at a time and a spoonful of flour between each. Fold in the rest of the flour and add whipping cream as necessary to achieve a dropping consistency. Divide batter between the two pans and bake for about 25 minutes, or until a skewer insered in the centre comes out clean. Leave to cool on a wire rack for 10 minutes, then turn out and cool completely on the wire rack.

5. To assemble, first pour the thoroughly cooled caramel sauce into a glass cup measure. Beat the cream cheese until softened, then add 1 cup of caramel and beat gently to combine. Put a layer of cake on to a plate, then using a spatula roughly spread just under half the cream cheese-caramel icing over the top of the cake. Place the other cake on top and roughly ice the top of that cake with the remaining icing. Then, using a teaspoon, drizzle some of the remaining caramel over the cake; think Jackson Pollock.

*I am submitting this to the "Cook Like a Star" event (Nigella Lawson) event hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Anuja from Simple Baking. You can link at any one of the host's page.

*I am also submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by me (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.


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Recipe: Mushroom and bacon pasta with fresh basil and quail egg

When you buy quail's egg in Malaysia, you have to get them in a box of 20s. However, we try not to eat too many at one time, since they're said to be quite high in cholesterol so we ration it to 2-3 a day.

Quail eggs are said to be an excellent source of vitamins A, B1, B2, B6, B12 and vitamin D, iron, magnesium, zinc, copper, phosphorus and other essential micro-nutrients, minerals and amino acids, and are considered to be one of the best known natural treatment products.   I found an interesting fact while I was reading up on quail's egg - the best way to eat them as part of a healthy diet is to eat them raw. I am just curious, how many of you actually eat quail's egg this way?

Mushroom and bacon pasta with fresh basil and quail egg

For those who do not like the idea of eating them raw, there are many ways you can cook quail's egg. Fry them, hard boil them or use them like I did in this mushroom and bacon pasta with fresh basil. This is a take on my spaghetti carbonara recipe, whereby instead of hen's egg, I used quail's egg and at the same time I omitted the cream for a healthier version.

Mix the quail's egg in while the pasta is still hot, and the residual heat will cook the egg slightly, while coating the pasta for a silky, creamy effect. Tear some fresh basil leaves as well for some colour and extra flavour. If you like, you can also top it with some freshly grated cheese.

Scrumptious!

Mushroom and bacon pasta with fresh basil and quail egg
Recipe by Baby Sumo
Preparation time: 2-3 minutes
Cooking time: 10-12 minutes
Serves 2

Ingredients
200g spaghetti pasta
100g grey oyster mushrooms, sliced thinly
4 rashers streaky bacon, sliced
3 tbsp extra virgin olive oil
3 cloves garlic, finely chopped
8-10 fresh basil leaves
Salt and freshly ground pepper
Truffle oil (optional)

2 quail egg


1. Bring a pot of salted water to boil and cook pasta according to pack instructions (al dente should take about 8-10 minutes). Remove from heat and drain, run under cold water to stop from cooking further.

2. Heat 1 tablespoon olive oil in frying pan on medium high heat. Add bacon and cook for 2-3 minutes, until crispy and golden brown. Then, add remaining olive oil, add the garlic and cook for another minute. Add the mushrooms and fry for 1-2 minutes until cooked.

3. Finally add the pasta, and mix thoroughly for about 1 minute, and then season with salt and pepper.

4. Using a two-pronged carving fork, swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for each serving. Break a quail's egg and place on top of the pasta (in the centre). Garnish with some freshly torn basil leaves.

5.  Serve immediately. Add a dash of truffle oil to finish.

Note: You can use up to 2 quail egg per plate, if you prefer a richer dish.

*I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by me (Baby Sumo of Eat Your Heart Out). You can link your egg recipes here.


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