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Sunday, July 3, 2011

Cheesy Weekend

My oven is working overtime this weekend.  I have lots of cheddar and mozzarella leftovers from the pizza project yesterday.  Once the package is opened, it does not take long for the cheese to turn moldy even if you keep it in an airtight container in the fridge.  The hot weather in Malaysia doesn't help at all!  Rather than risk it from going bad, I used them up today.  So for dinner, we had baked macaroni with cheese and for dessert, Cheddar Cheese Butter Cake.  Hmm, that's a lot of cheese for a meal!  My family and I love cheese, so, once in a while we don't mind getting a little bit too cheesy.

This is the first time I baked this cake and I liked it.  It has a soft texture with not too strong on the cheese.  It's just about right and the top is very crusty.  I will definitely bake this again whenever I have extra cheese from any of my kitchen project!



Cheddar Cheese Butter Cake
250g butter         }
100g marjerin     } (I used 300g butter)
250g caster sugar (I used 200g)
4 eggs
340g plain flour            } sift together with baking powder
1/2 tsp baking powder }
150g cheddar cheese - roughly grated
40g cheddar cheese - extra for topping (grated as well)

1. Cream butter and sugar till light and fluffy.
2. Add eggs one at a time and beat till well combined.
3. Add grated cheddar and fold in flour.
4. Mix well and pour into a baking tray, topped with the extra grated cheddar.
5. Bake at pre-heated oven at 170degree celsius for 40 mins.



4 comments:

  1. Looks so cheezily yummy! Hey, can pass some over? Hehe!
    You can store any leftover cheese in the freezer, it won't turn moldy in the freezer. Just defrost before using. :)

    ReplyDelete
  2. hmm never thot of freezing it..shd try that!

    ReplyDelete
  3. That cake has a gorgeous crumb. It must be delicious. I hope you had a wonderful weekend.
    Blessings...Mary

    ReplyDelete
  4. Thanks, Mary. I can't wait for the next weekend!

    ReplyDelete

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