Coconut Tarts 椰丝塔

With my recent success at baking some really nice egg tarts, I ventured further to try my hands at making Coconut Tarts.

For the coconut fillings, I followed the coconut tarts recipe from Angie's Recipes. Angie's comprehensive list of recipes was my first to go list when I started baking eight years ago :) As for the pastry crust, I am sticking to the 黑妈妈祖传蛋挞 egg tart recipe which I am now very familiar with.

I had problem removing the tarts from the moulds on my first two attempts at making egg tarts. Despite having greased the moulds before using, I had to use a spoon to knock the base of the moulds before the tarts could be released.

Thanks to Angel's kind advice and useful tip, on my 3rd attempt, I did not grease the moulds, and strange enough I could remove the tarts easily! I have always thought that greasing baking pans and moulds helps prevent bakes from sticking, but obviously it doesn't apply for those egg tarts. By the time I tried baking these coconut tarts, I could unmould the tarts almost effortlessly. I don't even need to knock or tap the moulds on the table top, simply invert the tart and I could lift up the mould easily.

Coconut tarts take longer to bake than egg tarts...which is great as the pastry crust will be nicely golden browned all over with the extra 15 minutes in the oven.

I really like the buttery and fragrant coconut fillings, in fact, I prefer these coconut tarts to egg tarts. However, not everyone in the family likes shredded coconuts, but it is not necessary and neither will I try to please everyone. The furthest I would go is, the next time I were to make these tarts, I will bake one batch of egg tarts and one batch of coconut tarts ;)


Coconut Tarts 椰丝塔

Ingredients:
(makes 10, tart mould size: 7cm diameter)

for the crust:
150g plain flour
1 tablespoon custard powder
1 tablespoon milk powder
100g butter, cold, cut into cubes
½ tablespoon caster sugar
½ large egg (about 25-30g), beaten
½ teaspoon vanilla extract (optional)

for the coconut filling:
125g fresh grated coconut
40g unsalted butter, melted
40g caster sugar
1 large egg
2 tablespoons condensed milk
2 tablespoons water

Method:

for the coconut filling:

• Mix all ingredients in a bowl, set aside.

for the crust:

• Sieve flour, custard powder and milk powder into a mixing bowl. Place cold, diced butter into mixing bowl. With a fork or a dough scraper, cut the butter into the flour mixture until it resembles coarse crumbs.
• Add in sugar, mix well. Make a well in the centre and add beaten eggs and vanilla extract (if using). Mix with hand until the mixture comes together to form a soft dough. (Note: do not over mix or knead the dough as it may cause gluten to develop and the crust may become tough and hard upon baking). Pat the dough into a round ball and flatten it to form a disc. Wrap with cling wrap and leave to chill in the fridge for at least 30 mins before use.
• When ready to use, divide the dough into 10 portion (about 29~30g each). For each portion, roll dough into a ball, flatten to form a small disc and place into the tart mould. Press dough into the mould until the dough comes up to slightly above the rim. (Note: I hold the mould with both hands, then press the dough into the mould using my two thumbs while at the same time turning the mould with my other fingers in a clock wise direction, going round and round until the dough is evenly moulded to the tart mould.) Smooth the edges at the rim with fingertips to make it even.
• Fill each tart with the coconut fillings to 90% full. Bake in middle rack in preheated oven at 180 degC for 30~35 mins or until golden. Leave to cool for about 5 mins. Remove from mould and leave to cool on wire rack (to unmould, simply invert the tart and lift up the mould). Any left overs can be stored in an airtight container, warm them in the oven and they will taste as good as freshly baked ones.

Recipe source: Angie's Recipes

挞入我心

When I met up with fellow blogger pal Sherlyn to pass her some books which my children have outgrown, she was so kind to give me a batch of her freshly baked egg tarts. I was very touched and was totally intrigued by her cute mini egg tarts. You need a pair of very skilled hands to be able to bake something so exquisite and delectable! Her homemade goodies were so well received by my family that I was inspired to try my hands at making some myself.

I made my first batch of egg tarts using this popular egg tart recipe by heimama (黑妈妈祖传蛋挞). Many thanks to Angel of Cook.Bake.Love who shared her experience in baking those easy and delicious egg tarts in her blog post.

As I wasn't sure whether I would be successful in my first attempt at making the egg tarts,  I omitted the custard powder that is called for in making the crust. Nevertheless, my first batch of egg tarts were a breeze to make and they turned out to be really good. This prompted me to get a pack of custard powder right away since I know I would be making these egg tarts again and again! The custard powder did wonders to the texture of the pastry crust. The pastry was more crisp (酥) and gave a melt in the mouth texture to the already very buttery and flaky crust. So, do include the custard powder if you are interested to make these egg tarts, or at least, substitute it with corn flour.

Making and baking the tarts was easy...the only problem I had was unmolding. I had made sure the pastry was above the rim of the mould and took extra care not to fill the crust with too much custard filling. I had also greased all the moulds with butter and so I would expect the tarts to release easily simply by inverting them. To my surprise, the tarts were all stuck to the moulds.  I tried 'shaking' one of them, hoping the tart would fall off, but it refused to budge. The original recipe says to give the tart a gentle knock to release it, but it didn't work when I tried knocking it against the table top. Maybe I was too gentle as I have this fear of breaking the tart into pieces. In the end, I tried tapping the base of the tart mould with a spoon, and voila, the tart dropped off from the mould. Just a whack or two will do the trick, lol!  (Updated as at 29 March: As advised by Angel, I baked another batch of egg tarts without greasing the moulds. After baking and once cooled, I tapped the tart mould against the table top, then inverted it and the tart released from the mould easily.)

This recipe is certainly a keeper. It is very straight forward as there is no unnecessary steps to pre-bake the crust. The custard filling didn't bubble up too much or burst even without adjusting or lowering the oven temperature during baking. I wasn't sure how to test the doneness since there was no instructions on this. I followed this method of inserting a toothpick into the custard, if it stands on its own, it’s done. I had also baked the tarts for another minute longer so that the crusts were lightly browned on the rim. Compared to other egg tart recipes, this heimama egg tarts use a lot less sugar for the pastry crust. As such, do not expect the crust to turn golden browned upon baking.

The wobbly filling was not too sweet nor taste eggy. It had a smooth and silky texture just like what many other bloggers have raved about. They were close or rather, even better than store bought ones. My elder child who loves egg tarts devoured half the batch and still looked forward to more. With this good experience and knowledge I have gained from baking these egg tarts, I am more confident to try other egg tart recipes. Next on my to-do list will be coconut tarts, do give me your recommendations if you have tried any good coconut tarts recipe :)



Egg Tarts （黑妈妈祖传蛋挞）

Ingredients:
(makes 10, tart mould size: 7cm diameter)

for the crust:
150g plain flour
1 tablespoon custard powder
1 tablespoon milk powder
100g butter, cold, cut into cubes
½ tablespoon caster sugar
½ large egg (about 25-30g), beaten
½ teaspoon vanilla extract (optional)

for the custard filling:
140g water
55g sugar (I used granulated sugar)
1½ large eggs, beaten
40g evaporated milk
½ teaspoon vanilla extract (optional)

Method:

for the custard filling:

• Boil water and sugar till sugar dissolved. Let cool completely. Add beaten egg, evaporated milk and vanilla extract and mix well. Sieve 3 times. Set aside.

for the crust:

• Sieve flour, custard powder and milk powder into a mixing bowl. Place cold, diced butter into mixing bowl. With a fork or a dough scraper, cut the butter into the flour mixture until it resembles coarse crumbs. 
• Add in sugar, mix well. Make a well in the centre and add beaten eggs and vanilla extract (if using). Mix with hand until the mixture comes together to form a soft dough. (Note: do not over mix or knead the dough as it may cause gluten to develop and the crust may become tough and hard upon baking). Pat the dough into a round ball and flatten it to form a disc (Wrap with cling wrap and leave to chill in the fridge for at least 30 mins before use. 
• Lightly grease each tart mould with butter. (Updated as at 29 March '14, it is not necessary to grease the tart moulds).
• When ready to use, divide the dough into 10 portion (about 29~30g each). For each portion, roll dough into a ball, flatten to form a small disc and place into the tart mould. Press dough into the mould until the dough comes up to slightly above the rim. (Note: I hold the mould with both hands, then press the dough into the mould using my two thumbs while at the same time turning the mould with my other fingers in a clock wise direction, going round and round until the dough is evenly moulded to the tart mould.) Smooth the edges at the rim with fingertips to make it even.
• Fill each tart with the fillings to 80~90% full or till it comes just below the rim. Bake in middle rack in preheated oven at 180 degC for 20 mins. Leave to cool on cooling rack. To unmould,  invert the mould on your palm and tap the base of the mould with a spoon. The tart should release and drop onto your palm tap/knock the mould on table table for a few times, invert the mould on your palm and the tart should release and drop onto your palm. Place a paper liner on the base of the tart (optionally) and invert it back. 
• Egg tarts are best freshly baked. Any left overs can be stored in an airtight container in the fridge. Warm them in the oven and they will taste as good as freshly baked ones. 

Recipe source: Cook.Bake.Love

Simple Chocolate Tart

I had wanted to make a banana cream pie using the left over tart crust from making the matcha cheesecake tart. However, I had to reserve my whipping cream for a batch of mango hokkaido cupcakes which I had planned to bake for my baking kaki (kaki refers to friend, buddy).

A quick glance through my ever growing list of to-dos, I settled on this simple chocolate tart recipe taken from my current favourite cookbook...Home Baking 星期天的烘焙时光 (loosely translated as Baking on a Sunday).

This chocolate tart is made simply by pouring chocolate ganache onto a pre-baked tart crust, and then decorated with some chopped pistachios. Since I have made the dough pastry earlier all I had to do was to thaw the frozen dough in the fridge (over night), this saves me one step of making the dough from scratch :)

The original recipe requires dairy whipping cream or heavy cream to make the chocolate ganache. I was very reluctant to get a tub of dairy cream just for this, as I always have problem finishing the leftovers. This caused me to switch on my 'experimental mode'....why not substitute the heavy cream with milk ? I had great success making homemade chocolate fondue with low fat milk (see here)...so I was confident that it would work the same for this chocolate tart.

I did a search online and learned that milk can be used to make chocolate ganache, as long as some butter is added. Bingo! What a coincident that this chocolate filling also requires butter! And, the rest is history...


I shall let the following pictures speak for themselves...

Since I couldn't make a banana cream pie, I had, on purpose, used banana flavoured low fat milk to make the chocolate filling. Even with untrained palate, my younger child was able to detect the strong banana flavour in the chocolate tart. Well, I am not sure whether this is actually a good thing as it means that the milk is loaded with too much artificial flavouring!

Following the instructions in the recipe, I had also added some Kahlua coffee liqueur to the chocolate filling. With an equally untrained palate, I wasn't able to tell whether a tart is spiked with alcohol, lol. The only difference I could detect was, the filling was slightly bitter after I added in the Kahlua...but there wasn't any coffee taste to it. Either the amount of liqueur used is too little or its presence was overshadowed by the chocolate or the banana flavoured milk.

Nevertheless, this simple tart serves as a delightful dessert...something I will certainly make again. Nothing beats a homemade tart crust that perfectly complements the smooth and velvety chocolate filling (with just the right consistency, not too runny and not too firm)...and not forgetting the pistachios...you will never go wrong matching nuts with chocolate!



Chocolate Tart
(makes an 18cm tart)

Ingredients:

for the tart crust:
(Note: the ingredient makes 2 tart crust dough, you may freeze the second dough up to 2 weeks for later use).
150g unsalted butter, cut into small cubes, softened at room temperature
80g caster sugar
1 egg, lightly beaten (about 55g without shell, use room temperature egg)
250g cake flour
60g ground almond (almond powder)

for the filling:
120g dark chocolate, finely chopped (I used bittersweet mini chocolate chips)
30g unsalted butter
85ml fresh milk (I used banana flavoured low fat milk)
2 teaspoons Kahlua coffee liqueur (omit if not available)

some chopped pistachios for decorating

Method:

to make the tart crust:

• Lightly grease an 18cm tart pan (with removable base) with butter, set aside.
• Toast almond powder at 100 degC for 10 mins. Stirring in between. Let cool.
• Beat sugar and butter with a ballon whisk until the mixture turns pale. Add the egg gradually (a tablespoon at a time), mix well after each addition. Add the ground almond and fold with a spatula. Sieve over the flour. Mix with spatula and gather the mixture with hand to form a soft dough.
• Weigh and divide the dough into 2 egual portion. Flatten the dough to form a round disc. Place each dough into separate ziplock or plastic bags. Leave one of the doughs to chill for about 1 hour. Store the other dough in the freezer compartment for later use for other types of tarts. (Note: Alternatively, you may divide the crust ingredients into half and make only 1 portion).
• Remove dough from fridge and roll out the dough in between 2 sheets of baking paper (I used two plastic sheets cut-out from clear plastic bags) to about 23cm in diameter. Remove one side of the baking paper/plastic sheet. Gently lift up the other sheet of baking paper/plastic (with the pastry dough still on it) and flip the dough over the prepared tart pan. Remove the baking paper/plastic sheet. (Don't worry if some parts of the dough broke off. It can be moulded easily back into the tart pan.) Mould the dough into the tart pan, smoothing the edges and the rim carefully.
• Prick the dough surface with a fork (this helps to prevent the pastry from puffing up when baking). Cover and chill the moulded tart crust in the fridge for 20mins (this helps to prevent the pastry from shrinking too much after baking.)
• Line a sheet of parchment paper over the tart base. Place baking beads/weights on the parchment paper (I used green beans as baking weights), enough to cover the tart base.
• Bake in pre-heated oven at 180 degC for 20 mins. Remove the baking beads and parchment paper. Put it back into the oven and continue to bake for another 15~20mins until the crust is golden browned. Let cool completely. Leave the crust inside the tart pan, do not unmould.

to make the filling:

• Place milk and butter in a saucepan, bring to a simmer. Once the butter is melted, turn off the heat. Add in finely chopped chocolate (or chocolate chips) and leave it for about 1 min. Stir until all the chocolate melts and the mixture becomes smooth. Leave to cool. Add in Kahlua, stir to combine.
• Pour the chocolate mixture into the tart. Chill the tart in the fridge until the chocolate mixture is set. Unmould tart and decorate with chopped pistachios as desired. 

Recipe source: 甜点新手零失败教室 and Home Baking 星期天的烘焙时光

Matcha Cheesecake Tart

It has been a while since I last updated my blog. I can't think of a valid excuse except that I keep procrastinating...before I knew it, another week has flown by.

I have several posts lining up...and I will kick start with this matcha green tea cheesecake tart.

I can't remember exactly when my baking friend gave me a pack of expensive looking Uji matcha powder. Probably we have been meeting up so often, and also she has been showering me with gifts and baking ingredients, and buying me lunch one after another, to the extend that I have problem keeping track! It is a happy problem and I hope you are now green with envy, no pun intended (^^)!

I confessed to my baking friend as I was feeling very guilty that the green tea powder is going to expire soon. She came back with a very good tip, that is, to store the matcha powder in the freezer, it helps to keep it longer. Of course, the very first thing I did after hearing such good advice was to pop the whole pack into the freezer. But, it didn't stay there in the cold for too long ;)

Age is really catching up, I can't recall how I stumbled upon this green tea cheesecake tart recipe here. I was sold after going through the list of ingredients. I have all the items on hand! No special trip to the baking supply store is required. Best of all, according to the site, the recipe is shared by Chef Tomoko Higashiguchi of Patisserie Glace. I have not been to this cafe, but I believe it will be something really delicious.

I didn't follow the recipe to the T though. Instead, I made the tart crust using another recipe from a cookbook. Comparing the two, they are almost identical, except that there is ground almond for the recipe from the cookbook. I have been making tart crust with ground almond and I do think the presence of ground almond does make a difference to the taste.

As for the cream cheese filling, all went well until the last step when the matcha powder is added. According to the recipe, I am suppose to stir in the matcha powder and create a marbling effect. However, I had problem blending the matcha powder to the mixture. I couldn't create any marbling effect after lots of stirring and mixing. Despite the amount of stirring, the matcha powder still didn't dissolve completely! See the speckles of green tea all over?!

My piping skill sucks, and I knew I wouldn't be able to create that beautiful floral motif as shown in the picture from the site. I knew the effect wouldn't be great, so I didn't put in my best effort and didn't do it wholeheartedly. This is the best I could manage and from a distant, it didn't look too ugly ;)

I don't know whether I have added a tad too much lemon juice than necessary, but the very first bite into the green tea cheesecake filling didn't leave me with a good impression. The filling is a little too tangy. However, subsequently, I found myself getting used to the slight tang and the taste got better and better. It was a very refreshing treat with a nice matcha flavour without being overpowering.

Is it really worth the effort to put this together? I'll have to say yes, especially when my family members love it!


I am submitting this post to Aspiring Bakers #30: it's Tea time! (April 2013) hosted by Food Playground.


Matcha Cheesecake Tart
(makes an 18cm tart)

Ingredients:

for the tart crust:
(Note: the ingredient makes 2 tart crust dough, you may freeze the second dough up to 2 weeks for later use).
150g unsalted butter, cut into small cubes, softened at room temperature
80g caster sugar
1 egg, lightly beaten (about 55g without shell, use room temperature egg)
250g cake flour
60g ground almond (almond powder)


for the filling:
1 teaspoon gelatine powder
15ml water
100g cream cheese, leave to soften at room temperature
40g caster sugar
40g plain yogurt
2 teaspoon lemon juice
200g whipping cream (I used non dairy whipping cream)
2 teaspoons matcha/green tea powder

Method:

to make the tart crust:

• Lightly grease an 18cm tart pan (with removable base) with butter, set aside. 
• Toast almond powder at 100 degC for 10 mins. Stirring in between. Let cool.
• Beat sugar and butter with a ballon whisk until the mixture turns pale. Add the egg gradually (a tablespoon at a time), mix well after each addition. Add the ground almond and fold with a spatula. Sieve over the flour. Mix with spatula and gather the mixture with hand to form a soft dough.
• Weigh and divide the dough into 2 egual portion. Flatten the dough to form a round disc. Place each dough into separate ziplock or plastic bags. Leave one of the doughs to chill for about 1 hour. Store the other dough in the freezer compartment for later use for other types of tarts. (Note: Alternatively, you may divide the crust ingredients into half and make only 1 portion).
• Remove dough from fridge and roll out the dough in between 2 sheets of baking paper (I used two plastic sheets cut-out from clear plastic bags) to about 23cm in diameter. Remove one side of the baking paper/plastic sheet. Gently lift up the other sheet of baking paper/plastic (with the pastry dough still on it) and flip the dough over the prepared tart pan. Remove the baking paper/plastic sheet. (Don't worry if some parts of the dough broke off. It can be moulded easily back into the tart pan.) Mould the dough into the tart pan, smoothing the edges and the rim carefully. 
• Prick the dough surface with a fork (this helps to prevent the pastry from puffing up when baking). Cover and chill the moulded tart crust in the fridge for 20mins (this helps to prevent the pastry from shrinking too much after baking.) 
• Line a sheet of parchment paper over the tart base. Place baking beads/weights on the parchment paper (I used green beans as baking weights), enough to cover the tart base. 
• Bake in pre-heated oven at 180 degC for 20 mins. Remove the baking beads and parchment paper. Put it back into the oven and continue to bake for another 15~20mins until the crust is golden browned. Let cool completely. Leave the crust inside the tart pan, do not unmould.

to make the filling:

• Dissolve the gelatine in water and set aside for 10min. 
• Combine the sugar and yogurt in a pot over medium heat to dissolve the sugar. Stir in the gelatine solution until it’s dissolved. Remove from heat.
• With a balloon whisk, whisk cream cheese until smooth. Gradually add in the yoghurt-gelatin solution and mix to combine. Add in the lemon juice, mix to combine.
• With an electric whisk, whisk the non-dairy whipping cream until soft peaks form. With a spatula, fold in 1/3 of the whipping cream to the cream cheese mixture. Fold in the remaining whipping cream to the cream cheese mixture.
• Add in the matcha powder and mix until blended. 
• Pour the mixture into the tart pan until it is full. Pour the remaining mixture into a piping bag and pipe a floral motif on the cake.
• Chill the tart for at least 2 hours until it is firm. Unmould before serving.

Recipe source: 甜点新手零失败教室 and here.

Let the pictures do the talking

I'm at a little lost for words...

so, I shall leave the pictures to do most of the talking...

"Flowers always make people better, happier, and more helpful;

they are sunshine, food and medicine for the soul.   Luther Burbank"

Here's a basket of pink roses, gerberas, carnations, that was delivered to my doorstep a few nights ago. What a lovely surprise! I can't even remember when was the last time I have received flowers...it must have been a decade ago. Thank you AK and AM, you have certainly brightened this aunty's day, and many days that followed. Oh how I love the fuchsia theme :) 

Those flowers certainly make me feel better, so much so that I have chosen to bake an apple frangipane tart...something that requires a little extra effort to put together. I don't even mind the trouble.

Besides flowers, an apple a day is something I need to keep myself healthy. This is the first time I am baking something with apples. Yes, the very first time since five years into my baking journey. Pardon my ignorant, I didn't know that the skin would turn a ugly dull brown after spending 45mins in the oven. Next time I should just peel the apples. Most apple tart recipes would recommend a good coating of apricot jam over the apple slices when the tart is out from the oven. I never like glossy looking pies or tarts, so I skip the step and dust it with some icing sugar instead.

A rather cheery and sunshine looking apple tart, don't you think so? I wish I could share it with my friends...hey, someone should start a food dispatch service here!

The pastry crust and frangipane filling (pastry cream made with grounded almond along with sugar, butter, and eggs) tastes really good...but I can't say the same to the baked apple slices. Well, they are a bit soft...a texture I am not used to associating it with crunchy, juicy apples. The tart is best served on the day it is baked, somehow the crust will lose some of its crisp when left over night...could it be due to the high humidity? (If this happens, just warm it in the oven and the tart will taste like freshly baked.)

I am submitting this apple frangipane tart to Aspiring Bakers #10: Easy as Pie (August 2011) hosted by Janine of Not the Kitchen Sink! Thanks Janine for hosting this round and Small Small Baker for championing this monthly baking event!

I thought I would leave the pictures to speak for themselves, alas, I am the one who did most of the talking (*^_^*)




Apple Frangipane Tart

Ingredients:
(makes one 18cm tart)

pastry crust:
40g unsalted butter, soften at room temperature
30g caster sugar
1 tablespoon (15g) lightly beaten egg
20g almond powder (grounded almond)
80g cake flour

frangipane:
60g unsalted butter, soften at room temperature
50g brown sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
80g almond powder (grounded almond)
10g cake flour

topping:
2 apples, cut into thin slices
15g unsalted butter, melted
icing sugar for dusting


Method:

• Lightly grease an 18cm tart pan (with removable base) with butter, set aside.
• Toast almond powder at 100 degC for 10 mins. Stirring in between. Let cool.

pastry crust:

• With a manual whisk, cream butter and sugar till light and fluffy. Dribble in the egg, whisk and mix well. Add in the almond powder and fold with a spatula. Sieve over the flour and fold in with the spatula. Gather the mixture to form a dough.
• Flatten the pastry dough to form a round disc. Roll out dough in between 2 sheets of baking paper(I used two plastic sheets cut-out from clear plastic bags) to about 23cm in diameter. Remove one side of the baking paper/plastic sheet. Gently lift up the other sheet of baking paper/plastic (with the pastry dough still on it) and flip the pastry dough over the prepared tart pan. Remove the baking paper/plastic sheet. (Don't worry if some parts of the pastry broke off. It can be moulded easily back into the tart pan.) Mould the pastry into the tart pan, smoothing the edges and the rim carefully. (If the pastry is too soft to handle, chill the rolled out dough in the fridge for 10~15 mins before moulding.)
• Prick the pastry surface with a fork (this helps to prevent the pastry from puffing up when baking, refer picture of a baked pastry crust here). Cover and chill the moulded pastry in the fridge for 20mins (this helps to prevent the pastry from shrinking too much after baking.)
• Brush the top of the rim with some egg wash (optional). Bake in pre-heated oven at 180 degC for 10~12 mins or until the pastry is lightly golden browned. Let cool and set aside.

frangipane:

• With a whisk, cream butter and brown sugar till the mixture turns fluffy. Add in the egg gradually, mix well each time the egg is added.
• Add in grounded almond powder. Fold with a spatula till well incorporated. Sieve over the flour onto the mixture. Mix with the spatula. Add in vanilla extract and mix well.
• Spread 1/3 of the filling onto the cooled pastry crust. Line with some apple slices. Spread the remaining filling evenly, ensure the edges are filled up. Arrange apple slices on top. (Make sure the apple slices are well drained.) Brush the melted butter over the apple slices.
• Bake in pre-heated oven at 170 degC for 40 ~ 45mins, until the edges and filling turn golden brown. Leave to cool for a few minutes. Unmould and let cool completely, and dust with some icing sugar. Best serve on the day it is baked.

Recipe Source: adapted from Delicious!! Baked Cakes, Ikuko Omori