Tiger is synonymous with hosting street food festivals, complete with games and activities, live performances, great selection of street food and, of course, Tiger Beer. This year, Tiger is taking the street food festival experience to the next level: from the streets, and onto your …
Thanks to inspiration and the mastery that comes from experience, the passage of time has revealed the grandeur of Dom Pérignon’s Vintage 2010 . The label plays out its aesthetic and sensorial values: precision, intensity, touch, minerality, complexity and completeness, a way of embracing and …
Darn, just as I thought we had a Get-Out-of-Jail card and could be social beings again, it’s CMCO – Conditional Movement Control Order – and we have to stay put again to stay safe!
Well, it’s back to the drawing board, or rather, the kitchen, for some comfort baking. I stumbled upon this easy, delish cake not too long ago, and I love how the scent wafts through the entire house when it’s still baking in the oven!
The original recipe calls for 1 large apple, but I added another one for good measure as the apples we get here tend to be on the small side, and besides I love a cake generously laden with apple. Also, I mix it up using 1 crunchy red apple and 1 green apple for that slight tartness to the cake so that it’s not sickly sweet.
100g (1/2cup) brown sugar
1 teaspoon ground cinnamon
150g (3/4 cup) white sugar
110g butter, softened
2 large eggs
1 ½ teaspoons vanilla essence
190g (1 1/2 cups) all-purpose flour
1 ¾ teaspoons baking powder
125ml (½ cup) milk
2 apples, peeled and chopped into small cubes (I tried it with slices but cubed apples taste better)
Preheat oven to 175 degrees C. Grease and line a 9×5-inch loaf pan with baking paper.
Mix the brown sugar and cinnamon together in a bowl. Then mix half of it with the cut apples, and keep aside.
Firstly, beat the white sugar and butter together with an electric mixer in a bowl until smooth and creamy. Add in the eggs one at a time, then the vanilla essence.
Combine the flour and baking powder together in a separate bowl, then add this to the creamed butter mixture. Lastly, add the milk into the batter and stir until smooth.
Gently fold in half of the apple mixture into the batter and swirl a few rounds. Doesn’t have to be absolutely evenly mixed.
Pour the apple batter into the loaf pan. Top the batter with the remaining apples and sprinkle with the rest of brown sugar mixture. Don’t have to finish all of this, if you feel it might be too sweet.
Bake for about 45 minutes. After it cools down, you can eat this cake as it is, or warm up a slice and eat with vanilla ice cream. Kinda reminds me of apple pie, which I also love!
Johnnie Walker, together with master blender Jim Beveridge, has come up with its latest addition to the fold, Johnnie Walker Aged 15 Years Sherry Finish. Carefully blended from some of the finest single malts and finished in ex-sherry oak casks that once held sherry from …