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Wednesday, February 25, 2015

Poppy Seed & Pandan Butter Cake


    250g Unsalted Butter
    185g Castor sugar
    4 Eggs
    250g plain flour
    5 g Baking powder
    100ml Fresh milk
    30g Poppy seeds
    ¼ tsp pandan paste (Screwpine leaf paste)
    Some icing sugar for decoration


    1. Preheat oven to 160C, grease and line a 18cm (7-in) baking pan
    2. Beat butter and sugar until creamy. Add in eggs, one at a time, beating well after each addition.
    3. Fold in sifted flour and baking powder, then stir in fresh milk, mix to form batter.
    4. Divide batter into two portions, add in poppy seeds and pandan paste separately, mix well.
    5. Spread pandan batter into the prepared pan, follow with poppy seed batter. Smooth the top with the back of a spoon.
    6. Bake in preheated oven for 50-60 minutes or until cooked.
    7. Dust some icing sugar on the cake for decoration after it has completely cool down.
    Cook’s Note:
    1. The baking pan we used to bake this butter cake is Wilton Dimensions Belle Pan. The pan is about 9″ diameter (top), so, it is only about 60% filled with batter before bake.
    2. In order to get the green layer on top of the cake, pour the pandan batter first then follow by the poppy seed batter.
    3. We also increased the temperature to 170C to bake this cake. (Please note that all oven and temperature vary)
    4. Besides Pandan paste, you may substitute other flavor you like, ie, chocolate, strawberry, vanilla etc.

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