I think before I proceed to bombard you guys with even more Chinese New Year related posts, might as well get this cake post out of the way first, else I might forget about it!
It was last Saturday. I was thinking that mom’s birthday is coming up soon. Her birthday occurs in between Valentine’s Day and Chinese New Year this year. And then I was going through the old blog and read this post.
I hardly came home, so today I accompanied mom and sis to get out of the house and wander around. Mom said she wants to tapao (takeaway) the very delicious rojak (Malay fruit salad), so I drove to the rojak stall and parked at the side, and mom went out of the car to to the tapao-ing.
While waiting, suddenly rain began to pour. Mom was braving the rain to tapao delicious food for us, while both of us just sat in the car and waited.
I suddenly felt that I am very char siew (BBQ pork – a Cantonese way or saying “useless”, like how sometimes some mothers would say: 我生一块叉烧还好过生你! It would have been better for me to give birth to a slab of char siew than giving birth to you!)
Mommy are always the greatest.
When I read that post, I felt sad all of a sudden. Ever since I started working in Penang, I have never celebrated mom’s birthday with her on the actual day. Same goes for this year. So I decided that I wanted to do something special for her. Like, baking a cake for her.
Problem was, I had not actually planned for this, so if I really wanted to bake this cake, I would have to get stuck into the terrible crowds in the supermarkets to buy the necessary ingredients. That made me feel like giving up and just go buy a cake from Secret Recipe or something. And then I remembered the char siew analogy and decided that it is worth getting stuck in the crowds if it is for mom. So I did.
I guess what I am trying to say is, if it wasn’t because of the blog post that I wrote 3 years ago, you probably won’t be seeing this cake.
- 200g butter
- 200g cream cheese
- 350g self raising flour
- 4 large eggs
- 1 jar of St Dalfour blueberry jam
- 8 tablespoons of raw organic honey
The original plan was to make a proper blueberry cheesecake – cheesecake with blueberry toppings. But I wanted it to be as fresh as possible, meaning I have to do the baking on Monday night (I was leaving Penang on Tuesday morning). When the time comes to do the actual baking, I realized it was very late already and I still have a million things that I need to do before leaving. And I was worried that I might screw up the toppings. On a good day I might screw things up when it comes to delicate work. And it was not a good day that day. So in true Lazy Man spirit, I decided at the very last minute to just do a blueberry infused cheesecake.
- Add butter, cream cheese and honey into mixer and beat until well combined.
- Add the eggs, one at a time, and beat until well combined.
- Add the flour and fold with spatula until well mixed.
- Add the blueberry jam and fold with spatula until slightly mixed.
- Worry about how the cake would turn out, so pour a bit of the batter into small loaf pan. Bake that first and see how it comes out. 160°C for about 25 minutes.
I mean, I already knew that I should not expect a fluffy cake. A cheesecake is not expected to be fluffy anyway, unless if it is Japanese cheesecake which is super complicated to make. The colour is darker because of the blueberry jam mixed into the batter. A quick bite and it tasted alright.
Yeah, good to go.
- Pour the remaining batter into the bigger cake pan. 160°C for about 45 minutes.
- Let the cake cool down for 15 minutes.
You know, when the cake was fresh out of the oven, it was kind of bloated. I mean, it expanded like how a fluffy cake should. I was actually secretly excited at that sight. Then it gradually shrunk down and my mood got flattened in correlation with the shrinking. Then I set myself straight by reminding myself “cheesecake, dude“, and felt marginally better.
I trimmed the sides off just to make the cake slightly more presentable, and then packed it up in foil and carried it home.
I thought the cake was alright. The honey and blueberry jam gave the cake a sweetness that is better than sugar.
Mom said the cake was alright. But then, that’s mom, and she is biased. Better not to trust her.
We didn’t even do a cake cutting and birthday song ceremony. I arrived yesterday, but the siblings were not at home, so the cake was stowed away in the refrigerator. When I woke up this morning, the cake was already cut into pieces and it became breakfast. Oh well…