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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.

Carrot Cake with Lemon Cheese Icing

  • 180 ml melted QBB
  • 120 g soft light brown sugar
  • 3 large eggs, lightly beaten
  • 100 g golden syrup
  • 220 g self-raising flour
  • 1 level teaspoon ground cinnamon
  • 8 cardamoms, seeds pounded into a powder
  • 1 teaspoon ground ginger
  • 1 teaspoon bicarbonate of soda
  • 250 g finely grated carrots
  • 100 g sultanas
  • 100 g walnuts, chopped

To Make the Icing
  • 250 g cream cheese, at room temperature
  • 80 g QBB, at room temperature
  • 400 g icing sugar, sifted
  • juice and grated rind of 1 lemon

  1. Preheat oven to 160° C. Grease and line a 18cm/7in round or square baking tin.
  2. Whisk together the melted QBB, sugar, eggs and golden syrup until totally combined. Mix in the remaining cake ingredients and pour into the prepared tin.
  3. Bake in the oven for 45 minutes for a round cake, or 30 minutes for the square, until nicely risen and firm but springy when lightly pressed. Insert a skewer through the centre if you're not sure. If it comes out clean, the cake is ready.
  4. Cool cake in the tin for 10 minutes before turning out onto a wire rack to cool completely.
  5. Ice the cake.

To Make the Icing
  1. Cream the cheese and the QBB together until smooth.
  2. Add the icing sugar, grated rind and lemon juice and beat until smooth.
  3. Spread the icing generously over the top of the cake.

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