[RECIPE] Organic Kale Chips

It was almost four years ago when Zenxin imported organic kale into Singapore markets. Today, organic kale is one of the most sought after vegetables among the foodies in Singapore.

Apart from juicing, salads, soups and stews, one of the favourite ways to eat our organic kale is as dehydrated kale chips. The coating is a fabulous mix of cashew nuts and organic spices and packed full with other healthy taste notes. Try our recipe below!


Zenxin Organic Kale Chips

Zenxin Organic Kale Chips

To make organic kale chips, you need the following ingredients:

  • 4 pkts Zenxin Organic curly kale
  • 1 pkt soaked ‘Simply Natural’ raw cashew nuts
  • 8 ‘Bioitalia’ organic dried tomatoes + 2 tbsp of their organic olive oil
  • 3 cloves Zenxin Organic raw garlic
  • 1 (50g) pkt Zenxin Organic Thai basil (leaves only)
  • 3-4 tsp ‘Simply Natural’ organic Thai seasoning
  • 3 tsp ‘Radiant Code’ nutritional yeast
  • 1 pinch ‘Simply Natural’ French sea salt
  • Juice of 1-2 Zenxin Organic lemons
  • 250ml filtered water


  • Soak the cashews for 2 hours ahead of time; drain off the soaking water before use. Add all the ingredients into the Blendtec and blend with a little filtered water to mix to a coating consistency, this should be between stiff and fluid. Adjust to taste.
  • Wash and spin dry the kale, remove the ribs and tear into bite size pieces and place in a large bowl. Pour the coating onto the torn kale leaves, massage so the leaves are evenly coated.
  • Place on the dehydrator trays and dry at 48° C overnight or until the leaves are crispy.

This wonderful organic kale chips recipe is by Zenxin Organic Product Manager, Ceridwen Wolf.

Well-Being Secrets is an excellent source to discover more about how to stay healthy. They have written an extensive article on kale, giving science-backed information about how and why kale is so unique and healthful, as well as useful purchasing, storage and cooking tips.

Email to [email protected] if you have any enquiry about organic kale!

Follow us on…
Facebook: Zenxin Agri-Organic Food, Zenxin Organic Food Singapore
Instagram: zenxin_organic

And come visit us at our very own Zenxin Organic Park to learn more about organic farming!



This article was previously published on 12 Apr 2015.


ZENXIN’s Top 10 Organic Vegetables for Weaning Babies

From 6 months onwards, an exclusively breastmilk diet will no longer provide enough energy and nutrients for the infant, so complementary foods will have to be introduced to fill the gaps. After 6 months, the stores of some nutrients such as iron start to run out therefore additional/external sources from complementary food rich in iron is needed. These gaps will increase as the baby grows older, bigger and becomes more active. The baby’s optimal growth might be hindered if the gaps are not filled.

Some of the nutrients your baby needs include:

Protein Needed for many functions in the body, including digestion and protection against diseases.
Iron Important for the production of haemoglobin or red blood cells, to carry oxygen to every part of the body. Deficiency may cause anaemia.
Calcium Important mineral for building strong bones and teeth.
Vitamin A Helps promote good vision, especially in low-light. Also important for growth and development, and the maintenance of a healthy immune system.
Vitamin C Needed in many important functions of the body, such as growth, healing and protection from infections. Also helps with absorbing iron from foods.
Folate or folic acid Needed to make DNA and RNA, genetic materials essential to the production of new cells in the body.
Dietary Fiber Aids digestion and helps to maintain a healthy bowel. Deficiency may cause constipation.

1. Organic Potato

When to introduce? Between 6 and 8 months.

Potato is a suitable source of starch. It provides ample energy in the form of carbohydrates to meet the energy requirements of a growing baby.


Basic White Potato Puree

Step 1: Peel potatoes and cut into small chunks
Step 2: Place chunks into a steamer basket you have inserted into a saucepan – add just enough water to see it rising up through the holes.
Step 3: Steam until tender, be sure to check on the water level.
Step 4: Reserve any left over water to use for thinning out the potatoes
Step 5: Place into your choice of appliance for pureeing and begin pureeing.
Step 6: Add the reserved water as necessary to achieve a smooth, thin consistency. You may also use breast milk or formula to make the puree if you wish.

**Top Tip: Avoid adding salt, sugar or salty sauces (such as soy sauce) into your baby’s food. Potatoes can be a little bland, but goes really well with other vegetables such as carrots, green beans, pumpkin and parsnips. Add them to your puree to give more colour, taste and nutrition!

2. Organic Sweet potatodreamstimemedium_19526386

When to introduce? Between 4 and 6 months.

Also a good source of carbohydrate, sweet potatoes are high in Vitamin A, Vitamin E, potassium, calcium and folate. It is also high in fiber content to help digestion and improve bowel health.


Sweet Potato & Apple Mash

Step 1: Steam or bake apples and sweet potatoes together until tender.
Step 2: Puree as needed, adding water to thin if required.
Step 3: You may also chop or dice for a finger food salad.

3. Organic CarrotSONY DSC

When to introduce? Between 6 and 8 months.

Very high in beta-carotene, a precursor to Vitamin A. It is easy to digest and packed full of nutrients including Vitamin A, Vitamin C and Calcium.


Carrot & Brown Rice Casserole

Step 1: Combine the carrots, rice, onions, herbs, and salt in a bowl, and stir to mix well.
Step 2: Add the milk (or yogurt) and egg yolks, and stir to mix.
Step 3: Coat a 2-quart casserole dish with non-stick cooking spray, and spread the mixture evenly in a dish.
Step 4: Sprinkle cheese over the top.
Step 5: Bake at 180˚C for 50 minutes to 1 hour, or until a sharp knife inserted in the center of the dish comes out clean.
Step 6: Remove dish from oven and let sit for 5 minutes before serving. Serves approx. 8.

4. Organic Parsnip

When to introduce? Between 6 and 8 months.

Parsnip can provide your baby with important nutrients such as Vitamin A, Potassium, Phosphorus and Calcium.


Roasted Parsnip Dip

Step 1: Peel parsnips then cut them lengthwise, in half. Lay parsnips on tinfoil and drizzle olive oil over them. Close up the tinfoil and then bake in a 200˚C oven for approximately 30 minute or until tender.
Step 2: Place cooked parsnips into your choice of appliance for pureeing.
Step 3: Add a blob of natural (unsweetened) yogurt, and a small pinch of ground coriander.
Step 4: Blend until achieve desired texture.

5. Organic PumpkinSONY DSC

When to introduce? Between 6 and 8 months.

Obvious from its bright orange colour, pumpkins are packed full of beta-carotene, as well as other nutrients such as potassium, magnesium and iron.


Pumpkin and Barley Porridge with Fish

Step 1: Place 2tbsp of rice and 2 tbsp of barley into a rice cooker or pot and boil with 2 cups of water on low heat for about 30 minutes until fine and tender.
Step 2: Steam chopped pumpkin pieces and fish for 15 minutes or until tender.
Step 3: Blend the porridge, pumpkin and fish until well combined and reached desired texture.

6. Organic Broccoli

When to introduce? Between 8 and 10 months.

Broccoli is very high in Vitamin C and Vitamin K. Note that broccoli has a low carbohydrate content so it is best served with other carbohydrate rich foods such as potatoes or rice.


Baby’s Creamy Broccoli Soup

Step 1: Heat 2 teaspoons of olive oil in a large skillet over medium heat, add onion and sauté until tender.
Step 2: Add broccoli, chicken broth, marjoram, and a small pinch of cayenne pepper (optional), then bring to a boil over medium-high heat.
Step 3: Reduce heat to medium-low and simmer until broccoli is tender.
Step 4: Remove from heat and stir in milk. Puree using utensil of choice until desired texture, and heat through to serve.

7. Organic CauliflowerCauliflower

When to introduce? Between 6 and 10 months.

Very similar to broccoli, cauliflower has a high content of Vitamin C and Vitamin K, along with Vitamin B5 and B6. Cauliflower also contains several phytochemicals, including isothiocyanates and glucosinolate, which are said to help prevent cancer.


Cauliflower, Apple & Zucchini Puree

Step 1: Wash cauliflower under cool water and peel away the green leaves to get to the curd.
Step 2: Chop cauliflower into small pieces and steam until it is tender. Chop and steam a cored apple and a zucchini.
Step 3: Puree cauliflower, apple and zucchini until desired texture using your appliance of choice. Alternatively chop or dice to make finger food.
Step 4: Add water or breastmilk as necessary to achieve a thinner consistency.

8. Organic TomatoTomato

When to introduce? Between 8 and 12 months.

Tomato is typically not recommended to be introduced until later as the acidity of tomatoes may cause discomfort in the baby’s stomach. Tomato contains lycopene, one of the most powerful natural antioxidants. It is also high in Vitamin C, which helps with iron absorption.


Chicken & Tomato Stew

Step 1: Cut 150g of boneless, skinless chicken into small pieces.
Step 2: Cut 1 ripe tomato into small pieces.
Step 3: Steam the chicken and tomato for 15 minutes.
Step 4: Puree the chicken and tomato until it is a thick smoothie paste.
Step 5: Serve when slightly cooled.

9. Organic SpinachEnglish Spinach

When to introduce? Between 8 to 12 months.

Spinach, like other leafy vegetable, is a good source of Iron. Vitamin K content of leafy vegetables is also particularly high, since phylloquinone, a most common type of the vitamin is directly involved in the photosynthesis process of plants to make food. It is also rich in Vitamin C which helps with iron absorption


Spinach, Mango, Pine Nut and Yogurt Puree

Follow the link!

10. Organic BeetrootBeetroot

When to introduce? Between 8 to 10 months.

Beetroot gives attractive colour to your baby’s food, and is also an excellent source of folate, manganese and dietary fiber. It contains resveratrol which has ant-inflammatory properties.


Beetroot, Almond & Ricotta Puree

Follow the link!

Okra Recipes by Mrs Wellness Ambassador & Ceri

Zenxin Organic June’s recipe theme is Okra or Lady’s finger.Okra Field
This the first healthy recipe theme offered by our new Wellness Ambassador Mrs Singapore Planet 2015, Constance Lim. They were inspired by a visit to Zenxin Organic Park where she saw the fields of lady’s fingers, she found out they are very versatile, combine well with different herbs and spices and can be eaten raw.

The green tender pods grow very well in tropical or warm temperate regions and are thought to have originated in Africa. They still figure largely in West Africa and North-East African diets today, where they are known as ‘bamia’.

Lady’s Finger (Abelmoschus esculentus) is a member of the Mallow family Malvaceae, and the pods are a rich source of mucilage, a substance that helps soothe the gut and ease constipation. A high fibre content also helps stabilize blood sugar and absorption and they also contain Vit B9 (folate), Vit C and Vit K to support the immune system.

So they are a great addition to any diet, improving digestion, helping prevent diabetes and improving overall health. You might even like to try growing them at home as they grow quite well in containers! They like a well-drained manure-rich soil and take 45-60 days from seed to harvest. You can have a healthy ‘garden’ even in an urban environment!

Okra Recipe 1Recipe 1: Quinoa with Okra

You will need:
1 cup ‘Simply Natural’ Quinoa
2 cups of water
2 Zenxin Organic lady’s fingers (okra), cut into ½ cm thickness
½ cup organic cranberries
½ cup ‘Simply Natural’ pine nuts
Bunch of Zenxin Organic coriander (cilantro), roughly chopped
1/2 Zenxin Organic lemon
‘Simply Natural’ French sea salt
‘Simply Natural’ organic cold-pressed virgin coconut oil

Cook 1 cup of quinoa in 2 cups of boiling water, add sea salt and coconut oil as desired.(This can also be cooked in the rice cooker.) Stir occasionally to prevent sticking. When water is almost fully absorbed, but quinoa still moist, turn off heat. Add okra to cook in residual heat. When almost cooled, add pine nuts and cranberries.
Juice ½ Zenxin Organic lemon and serve.

N.B. Okra can be eaten raw and is very delicate so needs very little heat to cook.


Recipe 2: Okra stuffed with minced chicken and rosemary

Okra Recipe 3Okra Recipe 2.2

Okra Recipe 2.3






You will need:

1 packet of Zenxin Organic lady’s fingers (okra)
300 g minced chicken
4 sprigs of Zenxin Organic fresh rosemary
‘Simply Natural’ French sea salt
‘Simply Natural’ cold pressed virgin organic coconut oil

Remove rosemary from stalk and chop. Add chopped rosemary and sea salt to minced chicken, mix well and set aside. Prepare the okra or lady’s fingers by cutting the top, slit down one side and remove seeds or leave seeds if you enjoy the crunch. Stuff minced chicken into okra. In a non-stick pan, add one tablespoon of coconut oil and pan sear the stuffed okra until chicken is golden brown. Serve okra on its own, with salsa sauce as shown or any sauce you like. It can also be added to a clear soup, it is that versatile.


Recipe 3: Okra wrapped with Ginger and Coriander Chicken

Okra Recipe 2 Okra Recipe 3.2

Okra Recipe 3.1






You will need:
1 packet of Zenxin Organic lady’s fingers (okra)
10 pieces of chicken fillets
1 knob (4-cm) of young ginger
1 big bunch of Zenxin Organic coriander (cilantro)
3 cloves of Zenxin Organic garlic
3 cloves of Zenxin Organic shallots
‘Simply Natural’ French sea salt
‘Simply Natural’ Cold-pressed virgin organic coconut oil
½ Zenxin Organic lemon

Prepare okra by cutting off the top and slicing into half lengthways.
Lightly pound the chicken fillets to equal thinness for even cooking and set aside. Mince the young ginger, coriander, garlic and shallots in a food processor with sea salt and coconut oil as desired. Spread the paste mixture evenly onto the chicken fillets. Wrap chicken fillets around 2 to 4 pieces of sliced okra and secure with toothpicks. Pan sear wrapped okra until the chicken is golden brown. Add a squeeze of lemon juice and serve.


Recipe Update: Chinese New Year Organic Soup Stock & Organic Yu Shang

Dear Friends,

Thanks for joining us in the event today. We hope that you enjoyed the event and we promise that there will be more activities coming in the near future. Here we put up the recipes of the food we made in our store today. Wish you have a prosperous new year!

Green steamboat vegetable stock

Use healthy organic ingredients from Zenxin for this delicious steamboat stock!

You will need:
2 tbsp extra virgin cold pressed olive oil
75g butter
300g onions
350g celery
500g broccoli
200g carrots
40g ginger (old, sliced ~ 20 slices)
1 tsp sea salt
3 litres water
2 pkts Muso kombu-shiitake dashi

Thinly slice all the vegetables. Add the olive oil and then the butter to a large saucepan and heat gently. (Tip: olive oil stops the butter burning) Then add the onions, celery, broccoli and carrot and sauté. Stir and turn until onions become glassy and golden. Add the water and ginger and bring to the boil. Simmer the resulting stock for about an hour. Taste and adjust seasoning adding the dashi powder. Take a nut milk bag and strain the stock. Use this basic stock for your steamboat, adding delicious Zenxin Asian greens chopped into bite-size portions for your fresh phytonutrients. (The stock can also be stored overnight in a jar in the fridge for the next day.)

Spicy red steamboat vegetable stock

2 tbsp extra virgin cold pressed olive oil
75g butter
1 ½ heads garlic
400g sweet potato
200g leek
20g red bell pepper (roasted, skin removed)
2 jalapena peppers (roasted, skin removed)
3 bruised stalks lemon grass
1 tsp sea salt
1 tsp molasses sugar
3 litres water
2 pkts Muso kombu-shiitake dashi

Halve the red pepper and Jalapeña peppers and place in an oven proof dish to grill for ~20 minutes at 160° C. When the skin has blistered, allow to cool and peel off skin and set flesh aside.  Thinly slice all the vegetables. Add the olive oil and then the butter to a large saucepan and heat gently. (Tip: olive oil stops the butter burning) Then add the garlic, sweet potato, and leek and sauté. Stir and turn until garlic become glassy and golden and the sweet potato softens. Add the peppers and lemongrass then the water, salt and sugar and and bring to the boil. Simmer the resulting stock for about an hour. Taste and adjust seasoning adding the dashi powder. Take a nut milk bag and strain the stock. Use this basic spicy stock for your steamboat adding delicious Zenxin Asian greens chopped into bite-size portions. You can also increase the heat with some of our delicious chilli sauces.

Organic Yu Shang

Organic Smoothies!


It is always a pleasure to prepare good food for our family and friends.

Please click RECIPE CORNER to learn more about our recipes in preparing healthy organic food.

Dancing Dragon

Using a Blendtec blender on the ‘Wholejuice’ setting blend

  • 1 Zenxin organic red dragonfruit
  • 1 small raw organic beetroot
  • Juice of one lemon
  • A handful of organic red grapes
  • 2 dsp plain organic acidophilus yoghurt
  • Add pure mineral water to the 16 fl oz or 24 mark (to give desired thickness)

This juice not only provides you with a fantastic amount of minerals, antioxidants and vitamins for the day, it actually assists in the de-tox process. Be aware that the intense colour of the ingredients will appear later in your urine and bowel movements!

Pumpkin Patronus

“A Patronus is a kind of positive force, …it works something like a shield” – Harry Potter and the Prisoner of Azkaban

Using a Blendtec blender on the ‘Wholejuice’ setting blend

  • 2 cups organic diced pumpkin
  • 2 cups organic apple juice
  • 1 small organic pineapple
  • 1” young ginger
  • 2 tbsp plain acidophilus yoghurt
  • 1 tbsp organic raw honey
  • Add pure mineral water to the 16 fl oz or 24 mark (to give desired thickness)

Let this smoothie shield your body from nasty free radicals and work to help regenerate your overworked cells. It’s wonderful colour lets you know it’s loaded with antioxidants alpha and beta-carotene and is a fantastic source of vitamins C, K, and E, and the minerals magnesium, potassium, and iron.

Morning Sunshine

Using a Blendtec blender on the ‘Smoothie’ setting blend

  • 1 Zenxin organic papaya (deseeded)
  • 1 lemon (juice)
  • 6 calamansis (juice)
  • 3 tbsp raw honey
  • 2 tbsp plain acidophilus yoghurt
  • Add pure mineral water to the 16 fl oz mark on the blender.

This smoothie is great for folks with digestive problems as papaya is high in proteolytic enzymes, which enable the digestion of protein. Papain, which is the most important of these enzymes in the papaya, is actually extracted, dried and used as a digestive aid. It is also used as a meat tenderizer as the enzyme helps break down the fibres in the meat.

Chlorophyll Cleanser

Using a Blendtec blender on the ‘Wholejuice’ setting blend

  • A good handful of Zenxin Siew Pak Choy
  • 2 cups of organic apple juice
  • 1 cup of plain acidophilus yoghurt
  • Pure mineral water to the 16fl oz mark

With magnesium in place of iron as the central atom, chlorophyll is similar in composition to human blood. This drink efficiently delivers an alkaline healing cleanse to the whole body. For an uplifting effect add a sprinkling of Chaat Masala.

Banana Blitz

Using a Blendtec blender on the ‘Smoothie’ setting blend

  • 3 small Zenxin organic bananas
  • 6 organic almonds
  • 1 cup plain organic acidophilus yoghurt
  • 1 small piece of young ginger
  • 1 tbsp raw honey

Calcium levels need to be replenished daily. Here the combination of almonds and yoghurt provides this quick fix with the added benefit of acidophilus and ginger to aid its digestion. Meanwhile the potassium-laden banana helps suppress calcium excretion minimizing loss of calcium from the body.

For variety, try a handful of organic berries such as strawberries, blueberries or raspberries for a truly delicious healthy treat.

Visit Zenxin Organic Shop [email protected] Pasir Panjang Wholesale Centre

View Larger Map

Zenxin Organic Christmas Recipes

Zenxin Organic *Christmas* Recipes

Zesty Cranberry Sauce

You will need:

2 cups washed fresh organic cranberries
1 stick of cinnamon
6 cloves
Juice of one orange
6-8 thinly pared strips or orange peel or organic orange zest
1⁄2 cup organic brown sugar
1⁄2 cup of water

Dissolve the brown sugar with the water by heating it in a saucepan. Add the spices and orange zest, then add the cranberries and orange juice. Simmer gently. Some of the cranberries will pop and some will remain whole giving a beautiful fruity red sauce.

Stuffed eggs with fresh herbs

You will need:

6 organic eggs
1 pkt fresh organic chives
1 pkt fresh organic Italian parsley
1 tbsp mayonnaise
1 tsp gourmet mustard
Freshly ground sea salt and black pepper

Bring cold water and room temperature eggs to the boil gently and simmer for around 5 minutes. This should give you a hard-boiled egg where the yolk is still yellow. The longer/higher you boil, the paler the egg yolk. Plunge the eggs into cold water, ice-cold is best. You will need to replace this a couple of times to cool the eggs. Peel the eggs carefully and halve them. Remove the yolks again with care and mash with the other ingredients. Take a teaspoon and replace the mixture into the white half eggs and serve on a bed of Zenxin lettuce.

Christmas Salad 1

You will need:

1 pkt Zenxin organic mini cos lettuce
1 ripe organic pomegranate
1 generous handful of organic red grapes


150 ml organic cold pressed extra virgin olive oil
50 ml organic cider vinegar or lemon juice
6 tbsp organic acidophilus yoghurt
2 tbsp raw honey

Wash the lettuce and spin dry, arrange on plate. De-stalk and wash grapes and scatter these and the pomegranate seeds across the salad. Blend dressing and serve on a bed of Zenxin lettuce.

Christmas Salad 2

You will need:

1 pkt Zenxin organic mini cos lettuce
1 carton of Zenxin ripe organic mulberries
1 generous handful of organic dried mulberries


Juice of 1 lemon
Juice of 1 orange
Twice the juice amount of organic cold pressed extra virgin olive oil
2 tbsp organic acidophilus yoghurt
2 tbsp raw honey

Wash the lettuce and spin dry, arrange on plate. De-stalk and wash mulberries, cut into small pieces and scatter these and the dried mulberries across the salad. Blend dressing and serve.

Sweet Potato Pie

You will need:

2 cups Zenxin organic baked sweet potato
1⁄2 cup butter
1⁄4 tsp ground cinnamon
1⁄4 tsp ground nutmeg
1⁄4 tsp ground cloves
1 tsp pure vanilla essence
1⁄2 cup organic brown sugar
2 organic eggs
1⁄2 cup organic cream
1 tbsp organic self-raising flour
1⁄2 cup organic walnut pieces

Enough shortcrust pastry for a 9” loose base flan tin, about 230g.


2 tbsp butter
1⁄4 cup organic brown sugar
1⁄2 cup walnut pieces
A pinch of salt

Bake 4 medium sweet potatoes in the oven at 180 ° for approximately 1hr 10 mins. Leave to cool and then peel off the skin. Butter the flan tin and cover with pastry. Measure out 2 cups of sweet potato and add the butter, spices and vanilla and mix well. Stir in the 2 eggs, brown sugar, organic cream, flour and finally the walnut pieces. Place mixture in flan dish and place in the oven to bake in the oven for approximately 55 minutes or until a knife comes out clean.
Prepare the topping while the pie is baking. Dissolve the butter and brown sugar in a saucepan using a low heat. Wait until the mixture is bubbling then add the walnuts and a pinch of salt. Stir for another 2 minutes then remove from the heat and pour onto a marble slab to cool. Crumble and sprinkle over the pie to finish.

Roasted Christmas vegetables with Rosemary

You will need:

8 medium organic potatoes
2 large carrots
2 medium turnips
3 medium red onions
2 medium parsnips
3 medium sweet potatoes
Sprigs of fresh organic rosemary
Cold pressed extra virgin olive oil
Sea salt

Decide whether you would like to eat the skins of your veggies for more locked in food value or peel and then slice into bite size pieces. Parboil carrots, and potatoes for about 10 minutes, then drain. Meanwhile peel and quarter the onions and place these with the parsnips and sweet potatoes in an oven-proof dish. Add the parboiled vegetables and mix carefully. Space the sprigs of rosemary nicely across the vegetables, drizzle olive oil and sprinkle salt. Then bake in the oven at 180° for 1hr or until potato edges start to go golden brown. I usually turn the veggies at least once to re-coat in the olive oil. For the last 15 minutes you can brown further using only the grill. Variations on the theme can include garlic cloves, leek, celery root, beetroot and also our beautiful pumpkins from Halloween.

Banana Pecan Loaf

You will need:

1050g ripe bananas
150g nuts
600g self-raising flour
3⁄4 tsp bicarbonate of soda
11/2 tsp salt
225g butter
300g raw sugar
6 eggs lightly beaten
225g marzipan


Grease 2 loaf tins. Peel and mash bananas. Chop nuts. Roll marzipan balls. Cream butter and sugar together, gradually beat in eggs. Add in bananas and continue stirring.  Sieve together flour, bicarb and salt, mix until smooth and consistent. Add nuts and marzipan. Turn mixture into 2 loaf tiins and bake at 180 degrees for about 11/4 hrs or knife comes out clean. Turn out and cool on rack. Delicious hot served with ice-cream.