Thursday, January 28, 2010

XD

Rob is feeling rather uneasy about me blogging, mainly because he never knew I was capable of such things. Whenever he asked me to write something longer than a sentence, I whined and moaned and cowered. Mostly because I really didn't know what to write about. Now I do, and there you go. Blogs are easy.

Or.

Maybe I've just been replaced.
MWAHAHAHA

Wednesday, January 27, 2010

In the beginning there was... pound cake.

I've had the idea to keep a blog for quite some time now. So far, lazyness has kept me from doing it, but there's only so much procrastinating a person can tolerate... and eventually you run out of stuff to do instead of what you should be doing.

So here it is. First post.
Shiny.

At around 2am in the morning, as I was stumbling around foodgawker I got an IDEA. You know how it goes. The idea becomes an obsession. The obsession becomes a need...
So, first thing after I woke up at around midday was to drag myself to the shop and buy a can of condensed milk and two packs of butter. And kiwis, but I will talk about those later.

And I made... Condensed milk pound cake (recipe below)! As it baked, it filled our entire flat with the most fantastic smell. When it was done, I took it out of the oven, told my brother to keep his hands off until I get back... and left for the gym. Leaving my dear brother sitting next to the cake.
I am so evil.

When I got home a couple of hours later, I discovered my cake unmolested, so I sliced it up and stuck 2/3 of it in the freezer. Pound cake freezes perfectly.
If I had known about starting a blog, I would have taken a picture.

I had a slice of it later with a bowl of fruit salad (that's where the kiwi comes in) and it was definitely the best pound cake I have ever made. It was moist and aromatic and light(!!!) and just sweet enough.
I will definitely make that again. And you should too.

Recipe
, with slight modifications:
226g unsalted butter at room temperature
200g flour
3/4 tsp baking powder
100g sugar
half a small bottle of butter vanilla flavouring
1 tsp salt (I used a little less because I'm afraid of using too much)
240g sweetened condensed milk
3 large eggs (I lost some of the egg white because I dropped an egg in the sink...)

Preheat the oven at 160C. Forcefully mix the butter with the sugar. Add the condensed milk, mix some more. Add the vanilla flavouring. In another bowl, mix dry ingredients, then pour them on top of the wet ingredients. Mix some more (getting tired now?). At last, add the eggs and mix some more. Transfer the batter into a loaf pan. Bake for about an hour and a bit until the top is golden brown and a toothpick inserted in the center comes out clean. Cool under a towel. Prepare to have more reasons to visit the gym.

I refuse to butter my loaf tin for cakes that are mostly made of butter. They don't slide out, but they are very easy to remove once they've cooled. Lazy.