Tuesday, June 28, 2011

Hazelnut Mini Loaves- Guest Post

A big welcome to my special guest today... Cheah from No-Frills Recipes. I've known Cheah through the food blogging world, for as long as I've been blogging. Her blog has been an inspiration to me. If you are fond of Chinese cooking, and baking you must visit No-Frills Recipes. The varieties of cakes that you will find, will have you hungry for all of them!
Cheah has been kind enough to offer my readers these decadent Hazelnut Mini Loaves which certainly has me drooling. Am sure you will be too, once you've finished with this post.
Thank you Cheah, its been an honour to have you.

Hazelnut Mini Loaves
'A big hello to all the wonderful readers of 'Enriching your kid'.  I've been invited by Shirley to do a guest post today and before I go on further, I would like to say a big 'Thank You' to Shirley for this invitation.  I've chosen to post on  'Hazelnut mini loaves'.  At first glance you may think that these are bread/buns but no, they're mini tea-bread that I baked using the mini loaf pan.  I've added dried cranberries, raisins and pineapple to make them more colourful and combine them with nutty hazelnut meal to give that extra flavour and nutrition.  Hope the kids will like them!'

200 gm butter
3 eggs – separated
80 gm caster sugar
150 gm self-raising flour
50 gm hazelnut meal/ground hazelnut
40 gm caster sugar
50 gm cranberries
50 gm raisins
50 gm dried pineapple
1 tsp vanilla essence
A pinch of salt

  1. Roughly chop up the dried fruits and dust with some flour from the recipe. Keep aside.
  2. Sift the flour with the salt, set aside.
  3. Cream butter with sugar till soft and creamy, add in the egg yolks one at a time. Mix well.
  4. Add in the sifted flour and vanilla essence.
  5. Stir in the hazelnut meal, mix well.
  6. Beat the egg whites till frothy, add in the sugar and beat till stiff but not dry.
  7. Fold the egg whites into the creamed mixture.
  8. Spoon a layer of batter into the mould, sprinkle on the mixed fruits, cover with another layer of batter . Repeat this process.
  9. Bake in a preheated oven @ 180 deg C for about 20 mins. or till golden brown.
  10. Insert a skewer into the centre of the tea-bread to see whether it comes it out clean.
  11. Leave in pan for 5 mins. before unmoulding and placing these on a wire rack to cool completely.
  12. Serve on its own or you can dust the top with a sprinkling of icing sugar.


  1. Beautiful guest post from Cheah. Love the mini loaves. Look so pretty and healthy. Yes, Cheah is awesome in Chinese cooking and a very friendly food blogger. Love every dish of hers.....and yours, too, Shirley. Hope you have a wonderful day.

  2. I'm delighted to do the guest post for you, Shirley and thanks to MaryMoh too for giving me all those kind compliments!

  3. A great guest post from Cheah! The mini loaves look so delicious and most importantly it is very healthy. Love the combination of mixed fruits in it, definitely a keeper :)

  4. Congrats to both of you! This is such a wonderful post. And the mini loaves look truly mouthwatering.
    Have a great day, Shirley.
    Best regards, Kristy

  5. love these mini loafs would like one now with my cup of tea :-)

  6. A great post from Cheah. Love these cranberries filled hazelnut loaves.
    Have a wonderful day to the both of you, Cheah and Shirley :)

  7. nice to know you, shirley ! cheah, this looks marvellous and can imagine how lovely this with the hazelnut meal!

  8. I just love hazelnuts these lookdelicious and so cute!



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