Matcha Butter Cake

Ingredients:

95g salted butter (room temperature)

30g Naturel Canola Sunflower oil

150g eggs (about 3)

75g castor sugar

150g plain flour (sifted)

1 1/2 tsp. baking powder (sift into flour)

8g matcha powder (sift into flour)

40g plain yogurt

35g milk (mix together with yogurt)

Methods:

1. In a stand mixer, cream butter, oil and sugar together.  Beat in eggs gradually.
2. In a bowl combine sifted flour and matcha powder.  Add 1/3 portions into the batter alternating with milk. Continue to mix using low speed after each addition.  Use a spatula to scrap down the sides of the mixer bowl.
3. Transfer batter to a lined loaf pan.  Smooth the top with spatula.
4. Bake in a preheated oven of 160 degree Celsius for 55 minutes, and when a skewer inserted in the center comes out clean.
5. Remove from oven and place on a wire rack to cool completely.
6. Slice and enjoy!

This recipe is adapted from 'jeannie.tay2' with a slight adjustment to suit my baking preference.

Moist Orange Cake

 

Ingredients:

185 g. plain flour (sifted)

1/3 cup Brown sugar

7 g. baking powder (sifted)

1-2 tbsp. orange zest

2 eggs

1 g. salt

55 ml. unsalted butter (melted)

45 ml. plain Yogurt/Milk (room temperature) - I use Yogurt

90 ml. orange juice

1 tsp. vanilla extract

Methods:

1. In a bowl mix orange zest with sugar until combined, then let it sit for about 30 minutes.  This will bring out the orange flavour even more.
2. In another bowl, add plain flour, baking powder and salt.  Add in the orange sugar zest mixture and whisk to combine, then set aside.
3. In a mixer bowl, add eggs and lightly beat them, then add melted butter, plain yogurt, vanilla extract and orange juice.  Beat using low speed until well combined.
4. Then add the dry ingredients into the wet ingredients.  Mix using low speed until combined and there are no lumps in the batter.  Do not overmix the batter, mix just until the dry ingredients are moistened.
5. Pour the batter into a lined baking pan and bake in a preheated oven of 190 degree Celsius for about 40 minutes, or when a skewer inserted in the centre comes out clean, or with a few crumbs.
6. Remove the cake from the oven and allow to cool on a wire rack.

I adapted this recipe from 'kitchencookbook.net' with a slight adjustment to suit my baking preference.

Chocolate Condensed Milk Cake

 

Ingredients:

1/3 cup plain flour (sifted)

2 tbsp. cocoa powder (sifted)

1 1/4 tsp. baking powder (sifted)

1/4 cup condensed milk

1 tbsp. castor sugar

1/4 cup milk

1/4 tsp. vanilla essence

2 tbsp. melted unsalted butter

Methods:

1. In a mixer bowl whisk egg with sugar until soft peaks.
2. Add vanilla essence and butter, and mix well.
3. In a bowl mix together sifted flour, cocoa powder and baking powder.
4. Add the dry ingredients to the wet mixture, alternately with milk, mixing gently until smooth.
5. Pour the batter into a 6-inch cake pan, lightly brushed with oil and sprinkled some flour.  This is to prevent the batter from sticking onto the cake pan.
6. Bake in a preheated oven of 160 degree Celsius for 30 minutes or until a wooden skewer inserted  comes out clean.
7. Cool, slice and serve!

I adapted this recipe from 'Yummy Recipes' with a slight adjustment to suit my baking preference.

Soft Fruit Cake

 

Ingredients:

150 g. unsalted butter (room temperature)

85 g. caster sugar

3 medium eggs

3 tbsp. plain yogurt

180 g. plain flour (sifted)

1 tsp. baking powder (sifted)

1 tsp. vanilla extract

1 cup mixed fruits

Methods:

1. In a mixer bowl, mix butter and sugar until creamy.
2. Add eggs, one at a time, mixing for 1 minute after each addition.
3. Mix in plain yogurt until well combined.
4. In a separate bowl place the sifted flour and baking powder and stir to combine.
5. Gradually add the dry ingredients to the wet mixture, in 2 folds; mixing until just combined. I use the mixer on low speed.
6. Fold in half of the mixed fruits gently using a rubber spatula.
7. Pour the batter into a greased 7x7 inch baking pan. Smooth the top.
8. Sprinkle the remaining half of the mixed fruits on top.
9. Bake in a preheated oven of 170 degree Celsius for 25-30 minutes, or until a skewer inserted into the center comes out clean.
10. Allow the cake to cool in the pan before removing it, slice and enjoy!

I am a fan of fruit cake which is less sweet, not overly loaded with fruits and nuts.  This recipe does not contain any nuts.  This is a to-go-to recipe any time if I am thinking of baking one to enjoy and satisfy my taste bud.

I adapted this recipe from 'Siti Marya Hj. Ahmad' with a slight adjustment on the amount of sugar used for my preference.

Marble Cake

Marble Cake is one of my favorite to bake Cake.  What not to love with the beautiful swirl.  Since I have leftover unsweetened cocoa powder in my pantry, and this recipe cross path with me, so this is it... ~ smile ~

Let me share how it looks like before baking...

Ingredients:

1/2 cup caster sugar

113 g. unsalted butter (room temperature)

1/2 cup oil

3 eggs (room temperature)

1 tsp. vanilla

1 cup milk

2 cups plain flour (sifted)

1 tbsp. baking powder (sifted)

2 tsp. unsweetened cocoa powder (sifted)

Methods:

1. In a mixer bowl, add sugar and butter, mix until creamy.  Add eggs, vanilla and oil; beating until smooth.
2. Pour in milk, then sift in flour and baking powder, and continue mixing until smooth.
3. Divide the mixture in half.  Add cocoa powder to one half, mixing until combined.
4. In a greased round pan, alternate spoonfuls of white and cocoa mixtures. Place the white in the center of the pan, follow by the cocoa over the top of the white and continue until both the mixtures are used up.
5. Use a wooden skewer to create a marbled effect.
6. Bake in a preheated oven of 180 degree Celsius for 35-40 minutes, or when a skewer inserted into the center of the cake comes out clean.
7. Remove cake from the oven and place on a wire rack for it to cool down.
8. Cut and serve!

This recipe is adapted from 'Mama's Yummy Recipes' with a slight adjustment on the amount of sugar to suit my baking preference.

Chocolate Marble Cake

 

Ingredients:

115 g. dark chocolate (coarsely chopped)

2 tbsp. coffee

195 g. cake flour (sifted)

2 tsp. baking powder (sifted)

1/4 tsp. salt

113 g. unsalted butter (room temperature)

1/2 cup and 2 tbsp. granulated sugar

2 large eggs

1 tsp. vanilla extract

120 ml. plain yogurt (room temperature)

Methods:

1. Butter a 9x5x3 inch loaf pan, and line the bottom of the pan with parchment paper. Set aside.
2. In a bowl, melt chocolate and coffee placed over a pot of simmering water.  Stir until melted and smooth, remove from heat and set aside to cool to room temperature.
3. In a separate bowl, add cake flour, baking powder and salt.  Stir to mix.
4. In the bowl of the stand mixer, beat butter and sugar until light and fluffy.  Beat in the vanilla extract and eggs, one at a time, until well combined.  Scrap down the sides of the bowl as needed.
5. With the mixer on low speed, alternately add the flour mixture (in three additions) and yogurt (in two additions), beginning with flour and ending with the flour.
6. Spoon a little less than half of the batter into a separate bowl, and then stir in the melted chocolate.
7. With two spoons, place spoonfuls of the two batters alternately into your loaf pan (chocolate, white, chocolate, etc).  Run (don't stir) a wooden skewer through the two batters to achieve a marbled effect.
8. Bake in a preheated oven of 180 degree Celsius for about 50-60 minutes, depending on your oven, or until a wooden skewer inserted into the centre just comes our clean.
9. Remove from oven and place on a wire rack to cool for 10 minutes before removing from the pan.  Cool completely, slice and enjoy!

I adapted this recipe from 'kitchencookbook.net' with a slight adjustment on the amount of sugar to suit my baking preference.

The Easiest Butter Cake

 

Ingredients:

150 g. plain flour (sifted)

1 1/2 tsp. baking powder (sifted)

2 tbsp. custard powder (sifted)

100 g. castor sugar

125 g. salted butter (softened)

2 eggs

1 tsp. vanilla essence

1/2 cup milk

Methods:

1. In a  mixing bowl of a stand mixer, combine plain flour, baking powder, custard powder and castor sugar.
2. Then add butter, eggs, vanilla essence and milk.  Mix everything together until smooth and well combined.
3. Pour the batter into a 7" lined cake pan and smooth the top with a spatula.
4. Bake in a preheated oven of 160 degree Celsius for about 50-60 minutes (depending on individual oven) or when a skewer inserted into the center of the cake comes out clean.
5. Remove from oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This recipe is adapted from 'ri.dailyy' with slight adjustment to suit my baking preference.

Blueberry Streusel Muffins

 

Ingredients:

(A)    Streusel

• 30 g. cake flour (low protein flour) - sifted
• 15 g. caster sugar
• 15 g. unsalted butter

(B)    Muffin

• 160 g. milk
• 2 eggs
• 90 g. oil
• 50 g. caster sugar
• 200 g. cake flour (low protein flour) - sifted
• 30 g. milk powder
• 9 g. baking powder (sifted)
• Bluberries

Methods:

1. For the streusel, mix everything together until crumbly texture and set aside.
2. For the muffin: in a bowl, whisk together milk, eggs and oil until combined.
3. Add sugar and continue to whisk until well combined and the sugar has dissolved.
4. Add the sifted cake flour, baking powder and milk powder and fold with a spatula until becomes a thick batter.
5. Scoop batter using an ice cream scoop, into 4 muffin pan lined with paper cups to fill up 50% and place a few blueberries over the batter, then continue to fill till 90% of the cup and place some blueberries on top.  Sprinkle streusel on top.  For the balance of the batter, I pour it into a small lined loaf pan, filling 50%, place some blueberries over the top of the batter, then continue to fill with the rest of the batter.  Place blueberries over the batter and sprinkle the top with streusel.
6. Bake the muffins in a preheated oven of 180 degree Celsius for 20-25 minutes, or when a wooden skewer inserted in the center comes out clean. Since I bake both the muffins in loaf pan and muffin pan, I take out the muffin pan one first, and continue baking the loaf pan until a skewer inserted in the center comes out clean.
7. Cool on a wire rack, and enjoy!

This recipe is adapted from 'autumn.kitchen' with a slight adjustment to suit my baking preference.

Moist Coffee Cake

 

Ingredients:

115 g. Unsalted butter (room temperature)

100 g. caster sugar

1 tbsp. oil

2 large eggs

190 g. plain flour (sifted)

1 tsp. baking powder (sifted)

1/2 tsp. salt

1 tbsp. instant coffee

1/2 cup milk

1 tsp. vanilla extract

Methods:

1. In a mixer bowl, add butter, caster sugar and oil.  Beat until light and fluffy.  Scrap the sides of the bowl with a spatula to ensure even beating.
2. Add eggs, one at a time, and beat well after each addition.
3. Add in flour, baking powder, salt and instant coffee.  Stir with a rubber spatula until just combined.  
4. Add in milk and vanilla extract.  With the hand mixer, mix until just combined.  Do not over mix.  Scrap sides and bottom of the bowl using a spatula.
5. Grease a loaf pan with butter.
6. Pour the batter into the pan and spread the top evenly.  Tap on the counter top to release excess bubbles.
7. Bake in a preheated oven of 170 degree Celsius for 40 minutes, or until a wooden skewer inserted in the center comes out clean.
8. Remove from oven and let it cool down completely on a wire rack.
9. Slice and enjoy!

I adapted this recipe from 'Savor Easy' with a slight adjustment to suit my baking preference.

Madeira Cake

 

Ingredients:

240 g. unsalted butter (softened)

140 g. caster sugar (extra for sprinkling over the top)

Grated zest and juice of 1 lemon

3 large eggs

210 g. self-raising flour (sifted)

90 g. plain flour (sifted)

Methods:

1. Cream butter and sugar until pale, and add the lemon zest. Beat using low speed until combined.
2. Add the eggs, one at a time with a tablespoon of the flour for each addition.  Beat using low speed until no streaks of flour is seen.
3. Then gently mix in the rest of the flour and, finally the lemon juice. Beat until well combined.
4. Pour the batter into a lined pan of 9 x 5 x 3 inches.  Smooth the top with a spatula or spoon.
5. Sprinkle the top with caster sugar (about 2 tablespoons).
6. Bake in a preheated oven of 170 degree Celsius for about 1 hour or until a skewer inserted in the middle of the cake comes out clean.
7. Remove to a wire rack and let it cool in the tin before turning out and remove the parchment paper. 
8. Slice and enjoy!

This delicious cake recipe is adapted from 'Nigella Lawson' with a slight adjustment to suit my baking preference.

Moist Mix Fruit Cake without Cinnamon Powder (Low Sugar)

I love fruit cakes that are less sweet, not overloaded with fruits and without nuts and spices.  This recipe caught my attention while I was online. With all available ingredients in my pantry I get to try it out and the outcome is great!

Ingredients:

4 eggs

80 g. castor sugar

150 g. melted unsalted butter

190 g. plain flour (sifted)

1 1/2 tsp. baking powder (sifted)

150 g. mix fruits

35 g. corn flour (sifted)

1 tsp. vanilla essence

Methods:

1. In a mixer bowl, add eggs and castor sugar.  Beat until pale and fluffy.
2. Add in melted butter and vanilla essence, and continue to beat until well mixed.
3. Gradually add in flour in two additions and stir with a rubber spatula until incorporated.
4. In a bowl, add mix fruits and corn flour.  Stir with a spoon to mix.
5. Add the mix fruits into the flour mixture in (3), mix until well combined.
6. Brush the baking pan with butter and place a piece of baking paper at the bottom of the pan.
7. Pour the cake mixture into the pan and smooth the top with a spatula.
8. Bake in a preheated oven of 170 degree Celsius for 45 minutes, or when a skewer inserted into the middle comes out clean.
9. Remove from oven and let it cool on a wire rack.
10. Slice and serve with a cup of coffee or tea.

This recipe is adapted from 'Miss Ling's Kitchen' with a slight adjustment to suit my baking preference.

Coffee Chocolate Pound Cake

With leftover cocoa powder and chocolate (milk and dark) in my pantry, I am happy to come across this yummylicious recipe online. It's so rich and moist! As usual I reduce the amount of sugar so that it is not overly sweet.

Ingredients:

2 eggs (room temperature)

90 g. caster sugar

140 g. Naturel Blend Canola & Sunflower Oil

140 ml. hot water

15 g. Instant coffee powder

180 g. plain flour 

13 g. baking powder 

30 g. cocoa powder 

140 g. semi-dark chocolate, cut into chunks (for coating)

Methods:

1. In a small bowl, add hot water to the Instant coffee powder, stir to mix well, and set aside.
2. In another bowl, lightly mix the dry ingredients:  plain flour, baking powder and cocoa powder, and set aside.
3. In a bowl of a stand mixer, add 2 eggs and beat until well beaten.  Add caster sugar and oil, and continue to beat until mixture is smooth and silky.
4. Pour the coffee mixture into the egg mixture and beat on low until well combined.
5. Sift the dry ingredients into the wet ingredients in thirds.  Whisk the dry ingredients in until mixed in the batter before adding the next batch, this way you will have an easy way of mixing the batter with no lumps.
6. Pour the batter into a lined cake pan.  Gently tap the pan on the counter to remove air bubbles that may be in the batter.
7. Bake in a preheated oven of 176 degree Celsius for 35 to 40 minutes, or until a skewer inserted into the center of the cake comes out clean.
8. Set aside the cake to cool down completely before frosting it.
9. To prepare the chocolate coating; put the chocolate chunks into a medium heat-proof bowl and place over a pot of simmering water.  Do not let the water touch the bottom of the bowl.  Continue to stir until all the chocolate has melted.  Remove from heat.
10. Pour the melted chocolate over the cake and serve.  I prefer the chocolate to harden a bit than dripping, so I put the cake into the fridge until the chocolate has set, slice and enjoy!

Image of the pound cake before the chocolate topping...

This recipe is adapted from 'kitchencookbook.net' with slight adjustment to suit my baking preference.

Easy Fruit Cake Recipe

 

Ingredients:

180 g. plain flour (sifted)

60 g. ground almond

170 g. unsalted butter (room temperature)

1/3 cup powdered sugar

4 eggs (room temperature)

1 cup chopped red and green cherries, raisins and candied peel

2 tsp. vanilla essence

1 1/2 tsp. baking powder (sifted)

1/4 cup milk

1/4 tsp. salt

Methods:

1. Grease a 9x5x3 inch loaf pan, and dust it with flour.
2. Remove 1 tablespoon from the flour and sprinkle it over the dried fruits and mix.
3. Add the vanilla essence to the milk.  Set aside.
4. In a bowl, add sifted flour, baking powder and salt.  Then add the ground almond and stir well.  Set aside.
5. In a mixer bowl, beat butter with powdered sugar until light and fluffy.  Be sure to beat them well because this cake requires very little baking powder, so this stage is crucial in ensuring you have a light and fluffy cake.
6. Once the butter and sugar are light and creamy, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl occasionally.
7. Add the flour and milk/vanilla in three parts, combining gently between each addition, starting with the flour, then milk and ending with the flour.  Make sure not to over-mix the batter at this stage.
8. Finally, add the cherries, raisins and candied peel. Gently stir them in with a spatula.  Pour this batter into your prepared loaf pan and smooth the top with the spatula.
9. Bake in a preheated oven of 170 degree Celsius for about 45 minutes or until the skewer inserted into the middle of the cake comes out clean.
10. During baking, if you find the top of the cake is coloring too quickly, you can cover the cake lightly with a piece of foil.
11. Place the loaf pan on a wire rack to cool and then turn the cake out of the pan and allow it to cool completely before slicing.  The loaf will keep well in an airtight container for up to 3 days, and longer if refrigerated.

This recipe is adapted from 'kitchencookbook.net' with a slight adjustment to suit my baking preference.

Moist Cream Cheese Loaf

 

Ingredients:

75 g. unsalted butter (room temperature)

75 g. cream cheese (room temperature)

90 g. castor sugar 

3 eggs (lightly beaten)

1 tsp. vanilla or 2 tbsp. lemon juice for a tangy taste (I use vanilla)

120 g. plain flour (sifted)

1 tsp. baking powder (sifted)

1/2 tsp. salt

Methods:

1. Add butter and cream cheese in a mixer bowl and mix until light and fluffy.
2. Add in sugar and continue to mix until batter is light and fluffy.
3. Add beaten eggs, in 7 addition.  Mix well after each addition.  Then add vanilla or lemon juice, and give it a mix.
4. Sift together flour, baking powder and salt into a bowl.  Add to the mixture in (3) and mix just until combined.
5. Pour the batter into a greased loaf pan.  Tap to release excess bubbles.  Spread the top of the batter with a spatula.
6. Bake in a preheated oven of 160 degree Celsius for 45 minutes or until a skewer inserted in the middle of the cake comes out clean.
7. Remove from oven and let it cool down completely.
8. Serve and enjoy!

I adapted this recipe from 'Savor Easy' with a slight adjustment to suit my baking preference.

Chocolate Marble Cupcakes

 

Ingredients:

1 1/4 cup plain flour (sifted)

120 g. unsalted butter (softened)

3 medium size eggs

1/3 cup castor sugar (add up to 1/2 cup if you prefers sweeter)

1 tsp. vanilla extract

1 1/2 tsp. baking powder (sifted)

1/4 tsp. salt

100 g. semisweet chocolate/chocolate chips

2 tbsp. extra melted unsalted butter

3 tbsp. unsweetened cocoa powder

100 g. chocolate chips

Methods:

1. Add semisweet chocolate/chocolate chips and 2 tbsp of melted butter to a saucepan over medium-low heat.  Melt the chocolate and butter together, stirring frequently until smooth and completely melted.  Remove from heat and let it cool.
2. In a mixing bowl, combine flour, baking powder and salt.  Stir and set aside.
3. In a mixer bowl, beat butter and sugar until smooth and creamy.  Beat in eggs, one at a time, beating well after each addition.  Beat in the vanilla extract.  Add the flour mixture  and continue beating until well combined.
4. Remove half of the batter into another bowl.  Add the cocoa powder, stir in melted chocolate, and add the chocolate chips and mix until well incorporated.
5. Using a spoon divide the batter into prepared cupcakes cup (1 tbsp. of both batter).  Using toothpick, gently draw swirls through the batter to get the marble effect on the cupcakes.
6. Bake in a preheated oven of 175 degree Celsius for about 18-25 minutes until a skewer inserted in the center comes out clean.  Remove from oven and let it cool completely before serving.

This recipe was adapted from 'tasty.makingourlifematter.com' with a slight adjustment to suit my baking preference.

Moist Banana Cake

Ingredients:

113 g. unsalted butter (room temperature)

100 g. caster sugar

5 medium ripe bananas (peeled and mashed)

2 eggs

2 tbsp. milk

160 g. plain flour (sifted)

1 tsp. baking powder (sifted)

1 tsp. baking soda (sifted)

1 tsp. vanilla extract

A pinch of salt

Methods:

1. In a mixer bowl, add butter and sugar.  Beat using medium speed until light and fluffy.
2. Add in eggs, vanilla extract and milk. Continue to beat until combined.
3. Add in mashed banana and beat using low speed until combined.
4. Lastly, add in sifted flour, baking powder, baking soda and salt.  Use a spatula to fold everything together until well combined.
5. Pour into a lined 9-inch loaf tin.
6. Bake in a preheated oven of 170 degree Celsius for 55 to 60 minutes.  Insert a skewer in the middle of the cake.  It if comes out clean, then it's done.
7. Remove from oven and place on a wire rack to cool before removing the cake from the pan.
8. Slice and enjoy!

I adapted this recipe from 'Bear Naked Food' with a slight adjustment to suit my baking preference.

Yogurt Butter Cake

Ingredients:

245 g. plain flour (sifted)

1 1/2 tsp. baking powder (sifted)

175 g. unsalted butter (room temperature)

120 g. caster sugar

3 eggs (big)

4 tbsp. plain yogurt

1/4 tsp. salt

Methods:

1. Place sifted plain flour and baking powder in a bowl and set aside.
2. Using a stand mixer with paddle attachment, beat butter and sugar using medium speed until pale and fluffy.  Add in salt in the middle of beating.
3. Add in eggs, one at a time and beat well after each addition.  Scrap mixture off the side of the mixing bowl to ensure all are well beaten.
4. Fold in flour mixture in 3 batches.
5. Add yogurt and fold thoroughly till combined.
6. Pour the batter into a lined 8" x 4" x 2" loaf pan.
7. Bake in a preheated oven of 180 degree Celsius for about 35 to 40 minutes, or when a skewer inserted in the center of the cake comes out clean.
8. Remove cake from oven and allow to cool in the pan for 10 minutes.
9. Transfer cake to a wire rack and cool completely before slicing.

This recipe is adapted from 'bakewithpaws.com.'

Queen Cakes

Ingredients: (makes 11)

115 g. unsalted butter (softened)

70 g. caster sugar

2 large eggs (lightly beaten)

4 tsp. lemon juice

175 g. self-raising flour

100 g. currants

3 tbsp. milk

Methods:

1. In a mixer bowl, beat butter and sugar until light and fluffy.  Gradually beat in the eggs, then beat in the lemon juice with 1 tablespoon of the flour.  Fold the remaining flour, currants and milk.  Spoon  the mixture using an ice-cream scoop into the paper cases, place over a muffin pan.
2. Bake in a preheated oven of 190 degree Celsius for 15-20 minutes, or until well risen and springy to the touch.
3. Transfer to a wire rack to cool completely.
4. Afternoon tea is served....

This recipe is adapted from a recipe book 'Love Food' with slight adjustments to suit my baking preference.

Coffee Cake

 

Ingredients:

4 egg yolks

1 whole egg

20 g. caster sugar

50 g. corn oil

1 tbsp. instant coffee

2 tbsp. hot water

60 ml.  milk

1/2 tsp. coffee essence

95 g. plain flour (sifted)

15 g. corn flour (sifted)

4 egg whites

1 tsp. lemon juice

70 g. caster sugar

Almond nibs (sprinkle top)

Methods:

1. In a bowl, add egg yolks, 1 whole egg and caster sugar.  Whisk with a hand whisk to mix, then add corn oil.  Continue to whisk until combined.
2. In a small bowl, mix instant coffee powder with hot water until dissolved. Add the coffee mixture into the egg mixture, milk, and coffee essence.  Stir with whisk until combined.
3. Add plain flour and corn flour into egg mixture, whisk to stir until no streaks of flour are seen.  Set aside.
4. In a mixer bowl, add egg whites and beat until fluffy.  Add in 1 tsp. lemon juice and caster sugar in 3 batches.  Beat until stiff peak form.
5. Add 1/3 meringue into egg mixture.  Stir using hand whisk.  Pour the batter into the meringue and mix well with whisk; then change to spatula until well combined.  Do not over mix the batter.
6. Pour batter into a lined 4.5" x 9" loaf tin.  Use spatula to smooth the top, knock the tin few times to remove air bubbles.
7. Sprinkle some almond nibs on top.
8. Bake in a preheated oven of 160 degree Celsius on 2nd lower rack for 40 minutes, or a skewer inserted in the middle comes out clean.  For the first 12 minutes of baking, make a cut in the middle of the cake (not too deep cut).  Continue baking.
9. Remove loaf tin from oven, and place on a wire rack to let cool down for 5 minutes.  Turn cake onto the wire rack and let it cool down before slicing.

I adapted this recipe from 'Kathrine Kwa Baking Tutorial.'

Cherry Madeira Cake

Ingredients:

175 g. unsalted butter (room temperature)

125 g. caster sugar

3 eggs, large

200 g. self-raising flour (sifted)

50 g. ground almonds

1 tsp. baking powder (sifted)

150 g. glace cherries (red and green)

Methods:

1. Wash the cherries, cut into 6 pieces for each cherries (you can also cut into half, but I prefer slightly smaller as easier to cut the cake) and dry on kitchen paper.
2. In a mixer bowl, cream butter and sugar until soft and fluffy.
3. In a small bowl, crack an egg and beat, then add them one by one to the cake batter, mixing well after each addition.
4. Use a tablespoon of the sifted flour to mix with the cherries and add the rest of the flour, baking powder and ground almonds to the batter.  Fold with a spatula until no streaks of flour are seen.
5. Put half of the batter in the bottom of a lined baking tin, 9"x4" and spread it out evenly with a spatula. 
6. Arrange half of the cherries over the top of the batter.  Repeat with the other half of the batter, and arrange the rest of the cherries on top.
7. Bake in a preheated oven of 180 degree Celsius for 50 minutes, or until a skewer inserted into the middle of the cake comes out clean.
8. Leave the cake in the tin for 5 minutes, then transfer to a cooling rack.
9. When the cake is completely cool, slice and serve!

I adapted this recipe from 'greatbritishrecipes.com' with slight adjustment to suit my baking preference.