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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.

Mandarin Orange Chocolate Cake

Prep: 20 mins
Cook: 1 hour
Serves: 6

  • 40g sifted unsweetened cocoa powder
  • 80ml warm QBB
  • 250ml QBB
  • 220g caster sugar
  • 5 medium eggs
  • 1 tbsp vanilla extract
  • 180ml orange juice
  • Zest of 2 oranges, finely minced
  • 380g self raising flour
  • ¼ tsp salt

For Orange Glaze:
  • 500g icing sugar, sifted
  • 6 tbsps orange juice
  • Mandarin orange segments (optional)

  1. Preheat the oven to 180°C. Generously grease a 500g loaf tin.
  2. Prepare the chocolate paste by placing the cocoa and QBB in a small bowl and blending well. Add a drop or more of QBB if the mixture appears too stiff or thick to stir or blend easily.
  3. For the cake, in a large bowl, blend the QBB with the sugar until light and fluffy. Blend in the eggs and stir in the vanilla, orange juice, and zest.
  4. In a separate bowl, sift together the flours and salt. Add to the wet ingredients.
  5. Remove one third of the batter to a smaller bowl. Stir the chocolate paste into this to make a chocolate batter. Spoon alternating portions of white and chocolate batter into the prepared pan.
  6. Bake the cake for 55 to 60 minutes. The cake should be lightly browned on top, perhaps slightly cracked, and spring back when lightly pressed. Cool in the pan for 15 to 20 minutes before inverting onto a wire rack.
  7. For the glaze, stir together the icing sugar and orange juice to make a thick but pourable sauce. Drizzle this over the top of the cooled cake. Garnish with long shreds of orange zest or mandarin orange slices.

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