ALif dan Kek Lamington

Assalamualaikum... rindunya lama tak bersiaran... seminggu gantung periuk tau! tuan tanah rewang-rewang ke kota metropolitan sambil menjalankan tugas rasmi... balik ke rumah kelmarin kami dikejutkan dengan berita yang sungguh menggembirakan...Ya Allah! terharu dan sangat bersyukur... anakanda k.gee yang ke3 telah hafaz 30 juzuk AlQuran... Subhanallah...! terima kasih Ya Allah... Kau berikan kami anugerah yang sangat berharga... ALif Arsyad AlHafiz... 

Alif sengaja tidak memberitahu kami tentang majlis itu... katanya ada surprise bila kami melawatnya minggu lepas... Selepas solat Asar petang Isnin, hb terkejut dengan panggilan dari Ustaz yang mengajarnya dan menjemput kami ke sekolah dengan segera... sangkaan kami ALif sakit atau ada hal kecemasan sebab jarang sekali ustaznya menghubungi kami di waktu petang... rupanya kami diundang ke sekolahnya untuk sama-sama meraikan kejayaan ALif... berjurai airmata kami sambil ayahnya memeluk erat ALif lalu  menciumnya berkali-kali... terkenang kami kenakalan ALif sewaktu mula masuk ke Tahfiz dulu... macam-macam hal yang berlaku... tak sangka rupanya dialah permata dalam keluarga kami... syukur alhamdulillah...

   

Bercerita mengenai kek Lamington, sudah lama k.gee buat sebenarnya... ala-ala derhaka gitew... malu nak tunjuk... resipi asalnya ada gunakan lemon curd tapi k.gee tak buat pon... selepas tekap kek bentuk bulat terus k.gee salutkan dengan coklat cair dan taburkan kelapa kering... kerjanya agak leceh...lebih-lebih lagi bagi tangan yang tak berseni macam k.gee ni... comot sana sini... hehehe... kalau berminat boleh juga mencuba resipi dari dapor Masam Manis... compom cantik!!

KEK LAMINGTON
Sumber : Gil Ra Im

(A)

4 large eggs, at room temp (dalam tv tadi pakai 3 je)

70g fine sugar

1/4 pure vanilla extract

1/4 t cream of tartar

(B)

120g cake flour, sifted


(C)

60g melted butter (or corn oil)


Other ingredients

lemon curd (see recipe below)

70g dessicated coconut


1. Set oven at 170 C. Line bottom of 8" (20 cm) square lamington pan with paper, and grease it lightly.

2. Whisk A ingredients with a strong mixer (Kenwood, KitchenAid) till soft peaks form when you lift up your whisk. This method is more testy because the yolk has fat and the trapped air can be lost easily so do not overbeat. You have to work quickly. Another method, adding the yolks to B ingredients and whipping the whites without the yolks, will ensure a lighter cake but I personally feel lamingtons shouldn't have a chiffony texture.

3. Sift in B quickly n thoroughly. Using your hand is the best.

4. Add C and again mix quickly with your hand. Pour into prepared pan, level the batter and bake at 170 C for 15 to 20 min. Test with a thin wooden skewer the middle of the cake. If any batter sticks to the skewer, cake isn't done yet.

5. When cake is cool, trim away the brown crust and cut into 2" (5 cm) x 2" squares (or 1.5" squares, cuter!)or rectangles. Using a fork, dip cake quickly into the dip (to prevent crumbs getting into the bowl of dip, you can place cakes on a wire rack and spoon dip over. Or, you can leave cake to harden in fridge first), let excess drip off and roll it into a plate of dessicated coconut. Chill, take out 10 min before serving.

Lemon Curd

This is my *hungerhunger* lemon curd recipe. It may be too sour for you so do add more sugar if like. You can use store-bought lemon curd (not the same!), and dilute it because a runnier dip will coat easier.

Finely grated rind and juice from 1/2 lemon

1 egg, beaten

70g unsalted butter

70g fine sugar

Put everything into a small saucepan set over a pot of simmering water (double boiler) and stir till sauce thickens enough to coat back of spoon before running off. Let cool. If it gets too thick, blend in some water.

 

Apapon kita harus bersyukur dan banyak bersabar kan... samada dalam mendidik anak-anak atau apa jua yang dilakukan... segala yang berlaku adalah ujian dan ketentuan dari Yang Maha Kuasa...