Pick up a copy of Crave with today's Malay Mail at the nearest myNews.com Or flip through online for the e-version.
In our maiden copy, we celebrate with a magnificent Raspberry Velvet Cake decorated with flowers crafted from fresh raspberries and almond flakes. The stunning multi-tiered confection contains a hidden surprise of varying pink-to-white shades only revealed when you cut into it. And most importantly, it tastes good as the tangy raspberries balances out the sweet and fluffy white chocolate buttercream. Believe me, we reckon this beats all the other red velvet cakes hands down. For those who are not keen on making the various coloured layers, just sandwich the raspberry cake with the buttercream and you are good to go.
For a quick weekday treat, try the pancake stack. The recipe is easy to whip up using store cupboard ingredients. In our version, we used raspberries but feel free to change it to your favourite fruit. Even a dash of lemon juice and honey works with this combination.
Also in this issue, our columnist Eu Hooi Khaw shares everything about pumpkins including a savoury steamed cake recipe. She also elaborates on a favourite Hakka eatery in Seri Kembangan. We also have ikan bakar stall, a one with a difference since it is not slathered with spicy hot sambal. Moreover, turmeric leaf is used to wrap it instead of the typical banana leaf.
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