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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Almond Cherry Cake

  • 200g QBB, diced
  • 160g caster sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 320g self-raising flour
  • 50g ground almonds
  • 150ml milk
  • 200g glaced cherries, halved
  • 30g almond flakes

  1. Grease a 20 cm round cake tin or line with non-stick paper.
  2. Preheat oven to 180° C 375° F or Gas Mark 4.
  3. Combine QBB, sugar, eggs, vanilla extract, flour, ground almonds and milk in a mixing bowl. Using an electric beater, beat at medium speed until ingredients are smooth and changed in colour.
  4. Stir in cherries.
  5. Spread mixture into prepared cake tin and sprinkle the almond flaked on top. Bake for 40-60 minutes or until cake is done.
  6. Cool on wire rack before slicing.
  7. Dust cooled cake with icing sugar if desired.

Preparation time: 15 minutes
Cooking time: 60 minutes
Makes: 1 cake

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