Simple Walnut Cake Recipe


Half of the mixture with chopped walnuts

After a long absence of blog posts, I thought of sharing a recipe of making the simplest walnut cake. I gotten the walnuts and totally forgotten about it! So, since there are also other ingredients ready for baking, I thought, might as well make a walnut cake.


The walnut cake is ready! Never mind the darker brown color. It tasted just fine! Haha!

Yield: Two 9 inches-shallow pan cakes (Half the recipe if you want to make only 1 pan)
Time taken: 45 minutes


250g of butter (unsalted or salted doesn’t matter. Just add half teaspoon of salt if it’s unsalted)
1 cup of caster sugar (add half a cup more if you prefer sweeter cake)
1 ½ cup of plain flour
2 tbsp baking powder
2 eggs
2 tsp of vanilla essence
1 cup of sour cream
200g – 250g of chopped walnuts (Depending on how much you love walnuts!)
4 tbsp of chocolate shavings (I used cooking chocolate and shaved it)


1. Preheat oven at 180C.
2. Cream the butter with sugar, followed by the eggs and vanilla essence.
3. Fold in the sour cream.
4. Sieve the flour together with baking powder, whisk for a bit.
5. Fold in flour mixture into the butter mixture in two batches.
6. Fold in the chocolate shavings.
7. Pour half the mixture into the greased pans in equal portions. Sprinkle chopped walnuts all over it.
8. Pour in the remaining of the mixture into the pans. Sprinkle with remaining chopped walnuts on top.
9. Bake for 20-25 minutes or till a toothpick inserted into it comes out clean.

You will get a fluffy and light walnut cake! The sour cream gives the dairy taste to the cake, moist and dense, as opposed to using milk which would evaporate and cause the cake to dry up.

Happy baking!

Broccoli Casserole

 Broccoli Casserole

I think you guys probably have seen the photo above. Well, over the weekend, I have been receiving recipe requests for this dish. I actually google looking for lasagnas recipes but somehow ended up looking at casseroles. Way easier, simpler and faster to make! So, here goes.

The original recipe is here. This is my modified version. (Can feed 10 people!)


• A good hand palm sized broccoli, cut into pieces
• 1 big can of Campbell mushroom soup – you can choose potage with mushroom too.
• 2 large eggs, lightly beaten
• 1 cup mayonnaise
• 1 1/2 cups shredded Cheddar
• 113g of unsalted butter, cut into pieces (Half block of butter. Why unsalted? Coz the mushroom soup and cheese themself are already too salty!)
• Pepper (optional- coz the second time I made it, I forgot and it still taste good)
• 4 pieces of Hup Seng’s cream cracker cap Ping Pong


1. Preheat oven to 350°F (180°C). Brush some oil/butter onto two 5.5 inches baking dish or a 9 inch baking dish (up to you).
2. Steam broccoli until crisp-tender, 7 minutes. Transfer to a bowl of ice water.
3. Mix soup, eggs, mayonnaise, cheese, butter and pepper in a saucepan and cook over medium-low heat, stirring constantly, until melted and combined. (To avoid the cheese from being burnt in the hot pot, I used a wok filled with hot water, and cook the mixture in a pot, placed in the hot water – experience!)
4. If you find the mixture is too thick to be stirred, add 2 tbsp of milk. (Not too much, otherwise, the casserole would be runny)
5. Pour cheese mixture on top. Drain broccoli; spread evenly in baking dishes. Sprinkle with crackers. Bake for 30 minutes.

To reheat

If you plan to leave it overnight in the fridge, you may also reheat it in the morning for breakfast/other meals. If you are using microwave, perhaps 2-3 minutes heating would suffice (not too sure). I am using oven, so I leave the dish for 10 minutes after taking it out from the fridge, then reheat it in oven, at 180°C for 15 minutes.


Eat it with whole grain wrap or bread (because it can be too salty for some people). Delicious!

Happy trying!

Baking Weekends

Ever since I made scones and realized that baking could be really easy, I dabbled a little here and there. So, it’s been almost a weekly affair now, baking! Here are some of the things I baked over the past few weekends.

Cream Puffs

Mom wanted to eat cream puffs, so I googled up on how to make cream puffs. First attempt was disastrous because I didn’t watch out how much butter I put in. Being inexperience, I thought, the more butter, the better! Ended making rather weird looking puffs.. like doraemon’s pancakes! Hahahah! This picture is my second attempt at making cream puffs. Success! Recipe here.

Custard Cream

Actually, I was merely googling to look for how to make custard cream to be inserted into my cream puffs, as alternative to whip cream. I stumbled upon this recipe and think to myself, what the heck? I might as well make the cookies since it looks so damn easy. So, it was so easy that first attempt was a success! Watch out on the making of the cream though. It can be rather tricky. Recipe here.

Salted Chocolate Cookies

I’ve been following Kim’s blog for awhile because she is such a great cook! Her recipes are easy to follow and with pictures, I don’t think anybody can go wrong lah! But I was wrong! Haha! I decided to make this cookie because the children in my house enjoy chocolates. Actually, me also lah. Hahahha! Since my oven is rather small – I am using just a toaster oven (seriously!), my tray was not big enough to put the cookies apart. My first attempt, ended with cookies fusing together, that I had to use a knife to hack them apart. Hahahah! Not wanting to take anymore chances, my second attempt, I used a heart shaped mold. Saja lah! Hahaha! The aroma emitted while baking, is uncannily similar to Famous Amos! No kidding! Thanks, Kim for this recipe.

Roasted Peanuts & Caramelized Onions Cookies

Well, this is also from Kim’s recipe. The moment the cookies are out from the oven, they tasted heavenly! My aunt even thought that I made hup tou sou! Hahahha! I didn’t press the cookies while shaping them, to place onto the tray, hence the cookies were loosely bound. So, it sort of tasted like hup tou sou. Not many like this cookie because, I guess most of my family members disliked onions. Also, I think I over roasted my peanuts.. so… I guess, I will put this on hold for awhile. Recipe here.

Arrays of butter cakes!

Also, this is requested by mom, butter cake. She always loved butter cakes and has been pestering me to make butter cakes for awhile. I procrastinated because I thought my oven toaster wouldn’t be able to handle baking cake! However, one fine night, out of whim, I just drove to the mall to get a log of butter, some milk, the baking pan and went home to bake till 11 pm. Yes, that’s how crazy I am now!

First attempt was successful, despite the fact, I accidentally scooped in 2 teaspoon of baking powder. LOL! No wonder the cake naik macam gunung! However, because of the direct heating in oven toaster, the top part was rather dark, even if it wasn’t burnt. Second attempt, I got myself a proper baking pan, only 20 cm diameter, a shallow baking pan. Instead of placing the baking pan in the middle of the oven, I slided it on the last slot, so that the exposed part of the batter would be far away from direct heating. It was a success! Also, make sure you cream your butter properly, I guess it helps! Also using a good butter seems to play a crucial part too. I’ve used 4 brands of butter so far, and I find Golden Churn (Salted – so no need to add salt) – is more aromatic and Tatura – seems to be less greasy and fragrant.

This recipe is from Rasa Malaysia.

Happy baking!